EAT

By popular demand:


CHICKEN RISOTTO - 2 VERSIONS (WHITE AND RED)


Decide if you are making red (spicy) or white (very full of chicken flavour and rich and creamy) and follow relevant instructions for your choice
Ingredients are given in CAPITALS so you can see at a glance what you need
Fry PANCETTA on quite a high heat in a large frying pan. You can see when its done as it starts to turn colour. Don't overdo it.
Red version - you can now add sliced chorizo if you want.
Chop at least 2 ONIONS. Add to the pancetta and transfer to a lowish heat, cover and fry in OIL till translucent, soft and sweet.
Add LEEK, sliced, and fry
Add COOKED CHICKEN
Add any further CHOPPED VEGETABLES (PEPPERS, CARROTS)
Red version, now add SWEET AND HOT SMOKED PAPRIKA (about a teaspoon or so of each)
White version - omit this.
Add RISOTTO RICEto cover all the other ingredients
Add FROZEN PEAS
Add CHICKEN STOCK
White version, add two further chocken stock cubes
Add WHITE WINE
Stir it all in together. Leave to cook gently, uncovered.
Simmer until the rice is cooked, being careful to stir just enough that the thing doesn't stick to the bottom of the pan. You need to keep an eye on it and turn it over occasionally or it will burn.
White version, thinly slice a SOFT CHEESE, ideally Taleggio / Brie, and add the thin cheese slices, spreading them over the surface and mixing them in to melt in with the other ingredients. You can use Parmesan but it won't be as good.
Season with salt and pepper, tasting to test the seasoning. Don't overdo the pepper. You can't get rid of it once its in.
Red version will benefit from a squeeze of lemon juice and a swirl of olive oil to finish
White version, just a swirl of oil. If you're feeling really indulgent, or if you have used Parmesan rather than a softer cheese, then add a swirl of CREME FRAICHE.
Serve with a good crisp salad, mainly greenery.
And plenty of wine.