Rice to the Occasion

I feel bad about wasting good food. My parents used to use everything. They grew up during World War 2 so there was no wastage in their households. If you couldn't use it in food, it would be for making stock or compost for the garden.

Giuseppe Arcimboldo Vertumnus Art Print

Taking this mentality on when cooking should be in everybody's mindset - not just during war time.
Also, I don't like to visit the shops often if I can help it. So we go once a week and buy up everything I think I will need and only stop in if I've run out of a particular ingredient I may have missed.

This ends up with having to really think about what you're cooking and why.

Easy risotto and pasta recipes are a dime a dozen. But they are definitely my go to for a large main meal that doesn't take long to cook and they can use up just about anything.

With some left over chicken in my fridge this week and vegetables that are almost ready to be thrown into the compost bin, I thought I would show you how to make a quick and easy risotto for any occasion - so you can use it too. So yummy!

Chicken & Bacon Risotto

Use this recipe when you haven't got much time and need to get rid of veggies or meat that is going to go past their best before date. Easily swap meats or just have a couple of vegetables instead. 

Prep Time: 20 minutes
Cook Time: 30 minutes
Total: 50 minutes

Recipe - Stock/Broth

Roast Chicken Bones

1 Garlic Clove

1 Brown Onion

2 Carrots

2 Celery Sticks

1 Tbsp. Olive Oil

2 Chicken Stock Cubes

Method - Stock/Broth

Pull the chicken meat off the bones, shred them into smaller pieces and leave both separately aside for now.
Peel and  roughly chop the garlic clove and then cut the celery in thick slices. 

Remove the peel and chop the carrots in large pieces,
Slice onion in half, remove the outer peel but keep the root end intact to hold the onion together. 

On a low flame, place the olive oil into a small saucepan and allow to heat, One by one, add all the vegetables starting with the garlic and the onions. Don't allow to brown and give them a quick stir with a wooden spoon. Top with chicken bones. 

Fill the saucepan with tepid water to cover the bones. 

Crumble the stock cubes into the water and crush salt and pepper to taste into the mix. 

Cover with a lid and turn heat up to allow to boil. Move to risotto below to prepare other ingredients.

Once the stock has come to a rolling boil, turn the heat down low and leave the lid partially off. The stock will reduce and become flavourful if left for approx. 20 minutes. Turn off heat and leave until required.

Recipe - Risotto

1/2 Block Speck

1 Garlic Clove

1/2 Red Capsicum

2 Tbsp. Olive Oil

2 Cups Arborio Rice

1 Litre Chicken Stock/Broth (see above)

1 Bunch Asparagus Spears

Roast Chicken Meat

3 Parsley Stems - Leaves only

Grated Parmesan to serve

Method - Risotto

While the stock continues to reduce, prepare the following ingredients so it will be quicker to cook the risotto: place all onto a plate for easy distribution.

Slice the speck/bacon slices and then into 5mm strips; Remove the seeds and dice the capsicum into large pieces; Chop the bases off the asparagus spear and slice into 2cm pieces starting from the base - leave the heads longer. 

Chop the garlic cloves into small pieces and then your parsley leaves. Place all these items onto a plate ready to use whilst cooking.

Pour the olive oil into a deep frying pan and allow to get hot on a low heat.

Take the garlic and toss into the pan, allowing it to brown a little. Place the speck in next and leave it to go slightly crispy. 

Next, add the capsicum and stir. 
Tip in the Arborio rice and using a spoon, coat the rice well in the pan flavours. Turn the heat up to medium. Slowly pour stock over the pan ingredients until slightly covered. Give everything a stir and leave to slowly cook over a low flame. 

Each time the broth reduces, stir again and add more. The rice should take all of the stock. 
Don't allow the ingredients to dry out or the rice will stick to the pan! 

Once the rice starts to look light and fluffy, add the chicken meat and the asparagus. This won't take long as the chicken is already cooked and asparagus only takes 2 minutes.

Test try a small amount of rice on a spoon to check if it's cooked through. If not and the stock is finished, keep adding small amounts of very hot water to the pan to prevent the risotto from drying out.

Check if the risotto needs salt and pepper and add now if required.
Add the parsley prior to dishing up.

Serve with freshly grated parmesan on top.

TIP: The stock/broth can be used for other dishes. You can use it for soups as well!
If you can't find speck at the supermarket you can substitute it with 2 full bacon rashes.

Parmesan rind can be set aside and added to broths and sauces for flavour. Remove prior to serving.

Happy Hunting!