Friday, 19 October 2012

Coq Au Vin Risotto

Pink risotto, what more could you ask for?
Yeah, you heard me. I love a risotto made with red wine rather than white, but normally I slather it in a sinful dollop of melty blue cheese sauce and feel guilty for, oh, about 5 minutes. This does what it says on the tin. I like coq au vin, I like red wine with my roast chicken and I like risotto. A happy French-Italian partnership. Perfecto! I nearly always make chicken and tarragon risotto with Sunday roast leftovers and it was nice to have a change. I used spring onions instead of normal ones for a slightly different taste and the green flecks looked pretty. And I like pretty.

Genius rice box
Feeds two. Melt a knob of butter and gently fry the white bits of 5 spring onions that have been finely chopped into rounds. Save the green bits. After they have started to soften, add a big finely chopped clove of garlic or two. After a further minute of cooking add approx 2 big hand-fulls of Aborio risotto rice (the packet always says 75g per person but as a greedy mare I don't think this is enough). With risotto I always end up with too much, but far worse things can happen in life. Stir well and make sure all the rice is coated in butter and glistening, and pour in a glass of red wine. You know the rest, let it absorb, stirring all the time, then add hot chicken stock (don't be lazy, make your own, it takes all of 3 seconds after a roast and you end up not wasting anything) ladle by ladle, making sure it is absorbed by the rice before adding more, until the rice is plump and cooked, but not too mushy. You will need about a litre in total, possibly less. About two ladles before it is done, add the finely chopped green parts of the spring onions you were dealing with before. In a separate little frying pan, fry a hand-full of diced pancetta until super crispy and add to the rice (it's crispier this way rather than frying it with the spring onions at the beginning). One ladle before it is finished add shredded leftover roast chicken and some mushrooms if you like (for real coq au vin you need them but they are on the very long list of dislikes belonging to The Boyfriend). Before serving stir in a hand-full of freshly grated Parmesan and top with some chopped parsley and more Parmesan.

Devour, curled up on the sofa and tease The Boyfriend that his has been thrown in the bin due to his lack of presence at dinner time. I would never be that wasteful, but I did make him panic for just the right amount of time which is until he nearly had a hungry nervous breakdown and nearly resorted to a Burger King at Waterloo.

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