![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricOr... maybe second? I recall buying some for Jack Monroe's ribollita and deciding that buying it specifically for that went against the spirit of the recipe, since it tasted terrible in every other context. I think I found it more... tolerable than positive, though, in that soup.
I have a bag of the stuff for Smitten Kitchen's chickpea and kale shakshuka, though, and rather than using up leftovers after I ended up using a chunk *beforehand* on risotto, aided by a suggestion from the new shiny person in my life re: kale and bacon.
This recipe is: gluten-free. Dairy-free up until the cheese part. Tomato free!
This recipe could be: dairy/lactose free - I think you'd lose some kick if you cut it (even if you traded down to parmesan, which is nigh-zero lactose), but it's definitely an option. Vegetarian: cut the bacon and add a smoky seasoning, or up the pepper. Vegan: ... look it'd be bland, but you know better than I how to fix that. Low-histamine: cut the leek and garlic, but you might need an additional seasoning.
This recipe requires: only one pot, but considerable faffing about.
Approx 1/3 of a cup of arborio rice, idek i eyeball it
Half a leek
Approx 2 rashers of bacon (I had three thin strips of speck, idek)
About four good size button mushrooms
A couple of handfuls of kale, shredded in about 1 inch wide bits (err on the side of more, it cooks down startlingly)
A surprising amount of olive oil
A stock cube (vegetable or chicken or pork preffered)
3-4 cloves garlic
A cup or so of water
Somewhere between half and 1 cup of white wine
Some fetta cheese
1. Dice your bacon-alike. Sauté it in oil until edges are starting to crisp.
2. Slice mushrooms and add to bacon. You may need to add more oil (why do mushroom soak up so much oil??)
3. Sauté mushrooms and bacon until mushrooms are browned through. Remove from pan and set aside.
4. Add some more oil, and kale. stir until all kale coated with oil. Add a generous splashing of wine and leave to sizzle-steam for a minute or two. If you have a lot of wine to spare, repeat. Otherwise use water. Keep doing this for 5-7 minutes until the kale is soft on the leaves. (Taste test if necessary: should not be bitter)
5. Toss bacon and mushroom through, stir for a minute or two. Remove again, set aside.
6. Add leek and more oil. Leek also takes a surprising amount of oil to sautée, but persevere. When leeks are softening, add arborio rice appropriate for 2-3 serves. Toss. Dash in more wine. Lower heat a bit.
7. Add a stock cube once the wine has cooked off, and proceed as for normal risotto: add water, stir, add water, stir, until cooked. Add pepper toward the end.
8. After pepper, tip the kale/mushroom/bacon mix back in
9. When rice is cooked, serve with crumbled fetta.
Yes, I am recipe grandma now. SOME, that's how much. SOME.
I have a bag of the stuff for Smitten Kitchen's chickpea and kale shakshuka, though, and rather than using up leftovers after I ended up using a chunk *beforehand* on risotto, aided by a suggestion from the new shiny person in my life re: kale and bacon.
This recipe is: gluten-free. Dairy-free up until the cheese part. Tomato free!
This recipe could be: dairy/lactose free - I think you'd lose some kick if you cut it (even if you traded down to parmesan, which is nigh-zero lactose), but it's definitely an option. Vegetarian: cut the bacon and add a smoky seasoning, or up the pepper. Vegan: ... look it'd be bland, but you know better than I how to fix that. Low-histamine: cut the leek and garlic, but you might need an additional seasoning.
This recipe requires: only one pot, but considerable faffing about.
Approx 1/3 of a cup of arborio rice, idek i eyeball it
Half a leek
Approx 2 rashers of bacon (I had three thin strips of speck, idek)
About four good size button mushrooms
A couple of handfuls of kale, shredded in about 1 inch wide bits (err on the side of more, it cooks down startlingly)
A surprising amount of olive oil
A stock cube (vegetable or chicken or pork preffered)
3-4 cloves garlic
A cup or so of water
Somewhere between half and 1 cup of white wine
Some fetta cheese
1. Dice your bacon-alike. Sauté it in oil until edges are starting to crisp.
2. Slice mushrooms and add to bacon. You may need to add more oil (why do mushroom soak up so much oil??)
3. Sauté mushrooms and bacon until mushrooms are browned through. Remove from pan and set aside.
4. Add some more oil, and kale. stir until all kale coated with oil. Add a generous splashing of wine and leave to sizzle-steam for a minute or two. If you have a lot of wine to spare, repeat. Otherwise use water. Keep doing this for 5-7 minutes until the kale is soft on the leaves. (Taste test if necessary: should not be bitter)
5. Toss bacon and mushroom through, stir for a minute or two. Remove again, set aside.
6. Add leek and more oil. Leek also takes a surprising amount of oil to sautée, but persevere. When leeks are softening, add arborio rice appropriate for 2-3 serves. Toss. Dash in more wine. Lower heat a bit.
7. Add a stock cube once the wine has cooked off, and proceed as for normal risotto: add water, stir, add water, stir, until cooked. Add pepper toward the end.
8. After pepper, tip the kale/mushroom/bacon mix back in
9. When rice is cooked, serve with crumbled fetta.
Yes, I am recipe grandma now. SOME, that's how much. SOME.
no subject
Date: 2020-01-20 10:21 pm (UTC)no subject
Date: 2020-01-21 06:32 am (UTC)