This morning on a walk in clammy and sticky conditions I saw the father of two people I was at Primary School with, he looked tired but hopeful about soon becoming a granddad for the second time in his life.
For me after two weekends involving alcohol related enjoyment with excellent company it was a time also to re-charge my batteries, even in summertime when the longer days give you more energy you still need these type of weekends.
In keeping with the summer theme, and the fact I'd just mowed the lawn for the first time in the month, I decided to cook a green risotto featuring peas, asparagus, runner beans and mint. The ingredients were as follows:
5 shallots.
6 ounces risotto rice.
900 millelitres of vegetable stock.
6 ounces of frozen peas.
3 tablespoons of dried mint.
5 ounces of mozzerella.
3 Runner Beans.
3 Asparagus tips.
3 Large spring onions.
The music I played today was part of what I call my weekend collection, which ostensibly comprises of folk-rock, folk, singer-writer and mellow electronica. The music is more mellow than the type I like to listen to during the long drive to work as that music, largely heavy rock or at the very least up-tempo rock, gets me in the zone to go to work.
Today's soundtrack was the music of the Incredible String Band an almost forgetton psychedlic folk act, and incidentally former Archbishop of Canterbury Rowan Williams' favourite band, who's clean guitar sound and use of instruments from different musical cultures remains unique and enjoyable. The second album "5000 Spirits or the Layers of the Onion, was the record of choice for preparing this dish. It has many highlights including the opener "Chinese White" and, despite its twee title, the suprising lesson in living life that is "The Hedgehog's Song".
The first task was to line the bottom of my Le Cresceut with sunflower oil and then top and tail and dice the shallots. I then stewed them slowly in the Le Cresceut on a low heat in the hob with the lid on for nearly ten minutes so as to make the onions translucent.
After that I added the rice and stirred it constantly, as you always should do when cooking risotto rice so it doesn't stick, for a further five minutes. Then I added about a quarter of the vegetable stock and stirred the rice again regularly until the rice began to soak the stock up, although the rice was still al-dente at this stage.
After another five minutes I added the asparagus, spring onions and the runner beans after first cutting them into 1 centimetre x 1 centimetre (roughly) pieces and washing them. I also added another two quarters of the stock and simmered the mixture with the dried mint for about twenty-five minutes so as to allow all the ingredients, especially the rice, to soak up the stock.
I then added the peas and took a Facetime call from a good friend of mine, who after successful spells at leading international brands, is once more a student and very much enjoying being one. I also added the rest of the stock at this time and after another ten minutes, which included encouragment via Facetime from my friend to ensure the risotto wasn't too runny, I added the mozzerella and let it melt into the risotto and thicken it enough to make sure it wasn't too dry but not have excess liquid at the same time.
I served it quickly and sat in my conservatory looking at the hills as I did so. The mint and green vegetables gave the dish a fresh taste, perfect on a hot summer's day,while the mozzerella added a richness that lifted the risotto way above the ordinary.
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| All the greens of summer with an extra dusting of mint atop it |
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