Often thought of as a culinary challenge, risotto is actually quite simple to make. My thinking is if you can stir, you can make risotto. A versatile dish, I like to change the components based on the season. This version is made with leeks and fresh peas but in the Fall or Winter it would be equally delicious if made with roasted butternut squash. Yum!
I think that children aged 10 - 12* can manage this dish almost completely on their own. Set them up with the necessary pots and ingredients and as long as they have some arm muscle that will accommodate the constant stirring, they should be just fine in the kitchen.
Place two tablespoons of butter into a pot, set over med-high heat and allow to melt slightly. Add the chopped leeks and stir until the leesk are browned and translucent (approx. 8 minutes).
Season the cooking leeks liberally with salt, pepper and the herb of your choice. Because it was pouring rain outside I opted not to go to my garden to cut some fresh herbs and instead I used dried lemon-thyme.
Add the rice to the pot and stir well coating the grain with the leeks, butter and herbs. Cook for approximately three minutes or until the rice is well coated. Add the stock one cup at a time and stir continuously until almost all of the liquid is absorbed. Add more stock and continue to do the same thing until the rice is cooked through and the stock is gone (or almost gone).
At this point add in your vegetable, in this case peas. You can use fresh or frozen, or another vegetable altogether. It's completely up to the young chef. Heat thoroughly and top with.....
...fresh grated parmesan cheese. Stir it into the rice and once the peas are heated through you are ready to serve your dish.
Excellent eaten as a meal on it's own, or served as a side dish with a piece of chicken or fish, risotto is a great family meal. Now, sit down and enjoy the fruits of your labour and rest those arms..I'm sure they'll need it!
*Of course, younger children can make this dish as well but they will need assistance and supervision. I don't think their arms will be able to take the continuous stirring.
Simple Spring Risotto, adapted from Everyday Food Magazine
2 tbsp butter
1 leek, cleaned and chopped
2 cups of arborio rice
Approx. 8 cups of vegetable stock
2 cups of peas
1 cup of grated parmesan
1 tsp salt
1 tsp pepper
1 tsp lemon thyme
~ Place two tablespoons of butter into a pot, set over med-high heat and allow to melt slightly. Add the chopped leeks and stir until the leek are browned and translucent (approx. 8 minutes).
~ Season the cooking leeks liberally with salt, pepper and the herb of your choice and stir well.
~ Add the rice to the pot and stir well coating the grain with the leeks, butter and herbs. Cook for approximately three minutes or until the rice is very well coated.
~ Add the stock one cup at a time and stir continuously until almost all of the liquid is absorbed. Add more stock and continue to do the same thing until the rice is cooked through and the stock is gone (or almost gone).
~At this point add in your vegetable, in this case peas.
~ Heat thoroughly and top with fresh grated parmesan cheese. Stir it into the rice and once the peas are heated through you are ready to serve your dish.
~ Enjoy!
Comments