20 July 2011

Honey, I'm home!

The man of the house comes home and the little lady (in her pinnie) has dinner burbling away on the stove.  Picture perfect, right?  Well, maybe if you're watching a 1950s sitcom rerun.  However, stranger things have happened.  Last night this was the picture in our kitchen, only I wasn't wearing a pinnie, I was about to open a beer (for myself) and the dinner burbling away on the stove was pink.  Sort of alters the stereotype eh?  However, dinner's dinner and ours was tasty, pink or otherwise.  Not to mention men wear pink now, with pride, so pink food?  Meh, no problem.  It's food. 

We were having chicken breasts last night, stuffed with crème fraîche and harissa.  In the past we'd used cream cheese, but as we had the fraiche in the fridge, seemed a good idea.  And it was.  It may actually have been better then when cream cheese was used, though tough to tell without comparing contemporaneously.  Suffice to say that either will be equally tasty.  So, all that was needed was something to accompany.  Risotto.  Not a typical side dish maybe, but I felt like rice, and we had veges a plenty to go into it.  What follows is what went into the pink risotto last night, though feel free to change any of the fillings.  Obviously don't change the rice, stock etc, they're kinda key. 
1 tbsp butter
1 onion, diced
1 clove garlic, finely chopped
small knob ginger, finely chopped
1 and a half cups short rice (aborio)
small glass white wine
1 L vegetable stock
3 small beetroot, peeled
2 leftover sausages, sliced
good dollop basil pesto
salt and pepper
1/2 cup cheese (I used edam)
  1. On high heat fry onion, garlic and ginger in the butter, until softened.  Add the rice and stir to coat.
  2. Pour in the wine (feel free to use more than a small glass, I just didn't want to waste too much!), allow to evaporate.  Once the liquid is reduced pour in the prepared stock. 
  3. Reduce the heat to medium now, allowing to simmer away, but not letting the liquid disappear too quickly (the rice needs time to cook, though if you do end up with insufficient liquid and still-uncooked rice, just pour in a little water). 
  4. With your vegetable peeler, peel slivers of beetroot (outer skin removed) into the pan.  When you stir it the whole thing will turn a fantastic pink!  Stir through the sausages (or sliced chorizo), pesto, salt and pepper (or whatever else you wish) and cheese.  
  5. This can be put aside when cooked, to be warmed through again later, if you want to get it all ready, so you can relax before dinner. 

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