You have to forgive me if I am short today but my new camera arrived lunchtime and I am pretty busy understanding all the functions and get tuned in to it. It will take some time and many photos but I am happy. It feels so good in my hands...
MOO asked me sometime ago if they could use my photos for the launching of their new business cards and who am I to say no, I was surprised but obviously happy. They are really nice to work with and I have now two sets of beautiful business cards with my own photos on, everyone different! I already have the small MOO cards and the postcard size but I am very happy to have these, the photos look so good on a slightly bigger size. If you want to see what they look like, look here!
I do have time to post a recipe, something I made before leaving for Sweden and obviously forgot to write down the exact measures but I think I will make it, my kind of cooking usually doesn't require exact measure, it's more a matter of feeling.
PEA, GOAT'S CHEESE AND HERB RISOTTO or RISOTTO CON PISELLI, CAPRINO E ERBE
4 servings
About 1 kg/ 35,3 oz of unshelled peas which is about 250-300 g/ 8,8-10,6 oz
1 fresh onion
450 g/15,9 oz of rice, Arborio or Carnaroli
1 ½ l/ 6,3 cups vegetable stock.
Fresh herbs like thyme, oregano, sage, parsley and rosemary
100 g/3,5 oz or more fresh mild goat's cheese, I recommend a mild one because if it's too sharp it gets overwhelming
A large knob of butter
Salt
Freshly grated parmesan cheese
- Slice the onion finely and sauté it in a lot of butter until it has become transparent.
- Add the peas and go on cooking for a minute or two.
- Add the rice and sauté it until every grain of rice is covered with butter, stir all the time.
- Now it is time to start adding the stock, a ladle at a time, always stirring. When the rice has absorbed the liquid, it’s time for the next ladle of stock!
- When the rice is cooked, you add a knob of butter and as much grated parmesan cheese you want. Stir well and let it rest for a couple of minutes.
- Chop the fresh herbs finely, mix them with the goat's cheese and stir it into the risotto before serving.
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