Delia Smith Risotto Food

RISOTTO VERDE

Steps:

• Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through. Now add the rice to the saucepan, stirring it around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during the cooking), then add the white wine and vegetable stock. Next, add the chopped sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven (without covering) to cook for exactly 20 minutes - a timer is useful here. Meanwhile, heat the oil in a small frying pan. Add the whole sage leaves, a few at a time, and cook for 30 seconds to a minute until crispy, then remove with a slotted spoon to a plate lined with kitchen paper. After the 20 minutes are up, remove the risotto from the oven and gently stir in the broad beans, asparagus and spring onions along with the 2 tablespoons of Pecorino cheese, turning the rice grains over. Now put the timer on again and cook the risotto for a further 15 minutes, then remove the dish from the oven, stir in the chives and put a clean tea cloth over it while you invite everyone to sit down. Risottos won't wait, so serve presto pronto on warmed plates and finished with a couple of crispy fried sage leaves and the extra grated Pecorino. Risotto is included in our Cookery School, click on the video for Short and Medium Grain Rice on this page.

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.