threepenny risotto – braised rice with peas, parmesan and pine nuts

my gastronomic equivalent of brecht’s work of epic theatre…and it has thrup p’s. this recipe is a mutation of a julia child recipe for the french equivalent of risotto. it works everytime and theres no stirring and then when you finally come to publishing it on your blog you will be able to have made reference to two of the greatest historical/cultural figures in but only the first sentence. tragically, i used mushrooms and so the thruppenny risotto should also have an ‘m’ somewhere in there. but for the sake of wit, cultural allusions, and an impossibly clever title, perhaps we shall leave that part out.

ingredients.

2 white onions

50g butter

1 1/2 cups rice

3 cups chicken stock

300g peas (frozen. always frozen)

2 handfuls of parmesan

2 handfuls of pine nuts

pre-heat oven to 175 degrees. in a saucepan melt half the butter and add the onions – cook them slowly until they are soft and translucent but not brown. then add peas (or mushrooms…not that any went into this ‘p’-centric dish). season well with salt and pepper. then add your uncooked rice and toss the grains until they are completely coated and become translucent. finally pour in your stock (which should be simmering in another pot). place all this in an oven proof dish (unless you lived a charmed existence and are privileged enough to have an oven proof dish which can go on the stove or just privileged enough to have had the forethought to think of such a thing before you began. put in the oven at cook for 18 minutes. when you remove the rice from the oven take the lid off and stir through and ensure all the liquid has been absorbed. it should be oozy consistency (what kind of a word is that even? much less an effective adjective.) then stir in a few knobs of butter and a couple of handfuls of parmesan. then put the lid back on, and defying every natural impulse you might have, walk away and let it rest for a minute or two.

then serve with parmesan and pine nuts over the top. and so it was.

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2 Responses to “threepenny risotto – braised rice with peas, parmesan and pine nuts”


  1. 1 jo March 20, 2010 at 8:59 am

    hahaha! knobs!!

  2. 2 matthieu March 25, 2010 at 12:54 pm

    knobs you say, but thrupenny bits i say. which is cor blime geezer for tits. ha ha tits i say!!


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