I find risotto somewhat comforting: to eat (almost everyone like this creamy dish which can be made with almost everything), or to cook (pouring the broth ladle after ladle and see the risotto cooking is quite soothing).
One could say it’s not a summer dish. But when temperature fall a little between two warm weeks, I find that together with charcuteries and tomatoes, eating a risotto is quite easy. I’d found lonzu (a corsican charcuterie made with the lean parts of pork) and I had some cherry tomatoes. The combination worked well.
One could believe risotto is difficult to prepare. Not at all. The secret lies within the choice of rice : risotto rice is round, contains a lot of starch and keeps itself together during cooking. Usually arborio or carnaroli rice is used, but I also like to use paella rice.
Lonzu and cherry tomatoes risotto
Ingredients (pour 2 people)
- 130g of rice
- 1 onion
- 1 glass of dry white wine
- 1 big litre of broth
- 1 handful of parmisiano cheese
- 10 thin lonzu slices
- 1 handful of cherry tomatoes
- olive oil
- salt, pepper
Prepare the broth (lazy, I threw a couble of broth cubes in around 1,5 litres of boiling water).
Chop the onion in tiny pieces and throw it in a large frying pan with a bit or olive oil.
When its cooked but not brown, pour the rice in the frying pan and stir in with a wooden spatula. The rice becomes pearly white when the rice grains are surrounded with oil.
Pour the wine and continue to stir (movement is an 8) until the wine is completely absorbed.
Then pour a ladle of broth to cover the rice and stir until the broth is completely absorbed. Do it again with the next ladle and so on.
Parenthesis. When the rice is still quite hard, we can stop the cooking by pouring the preparation on a large plate to cool it. We can start again cooking the risotto about 10 minutes before the meal to finish it. End of parenthesis.
When the rice is nearly cooked (taste if after every ladle), add the parmisiano cheese and stir gently. Pour in the plates and add the lonzu, the cherry tomatoes and a pinch of salt and pepper.
Eat right away, risotto doesn’t wait.