Cafe Lula

This recipe has been waiting and waiting and WAITING for me to finish my exams so that it could finally be posted. And now that it’s finally here, you need to make this. When I first tasted it, I actually paused in shock at how good it is. Really. I don’t do that. I eat my food as quickly as possible before something awful can happen that might stop me from finishing my food, like the world ending or me dropping my plate because I’m clumsy. Remember that time the world ended and you didn’t get to eat half of that amazing risotto? Exactly.

I was ill when I made this and I blame that for the fact that I managed to add twice as much wine (120ml instead of 60ml) and I decided to add a pinch more oregano at the end and picked up the rosemary instead. But it tasted amazing so I’ve put that in the instructions. Not the being ill part. The wine and rosemary part. Don’t be ill. It’s rubbish.

Risotto all’arrabiatta

Adapted from delicious magazine and Smitten Kitchen

Serves 2

Ingredients:

350ml chicken stock or water

400g tomato passata (or tinned chopped tomatoes)

olive oil, for frying

1 large shallot, chopped

4 slices back bacon, cut into small strips

1/2 tsp chilli flakes

1/2 tsp dried oregano

salt and black pepper, to season

1 courgette, sliced

300g arborio rice

60-120ml white wine (depending on your preference)

1/2 tsp dried rosemary

15g butter

30g parmesan, grated, plus extra to serve

In a medium pan, stir together the passata and stock/water over a medium-low heat. Leave over a low heat while you fry the bacon.

In a large pan or wok, heat a little olive oil over a medium heat and add the shallots. Fry for a few minutes and then add the bacon. Fry for a minute or two, then add the chilli flakes, oregano, a pinch of salt and black pepper. Fry until the bacon has cooked, stirring frequently. Add the courgette and fry briefly.

Add the rice and stir to coat, frying for 1 to 2 minutes. Add the wine and cook until absorbed.

Add a few ladles of the hot passata mixture to the rice and cook for 4-5 minutes, stirring occasionally, until absorbed. Add the rosemary. Continue to add the tomato mixture a few ladles at a time, waiting until each addition has been absorbed before adding the next one. Stir occasionally, cooking until the rice is tender. The whole thing should take 20-25 minutes.

When all the liquid has been absorbed, remove the pan from the heat and add the butter and parmesan. Check the seasoning and add more salt and black pepper if neessary. Serve immediately with extra parmesan.