Risoni and vegetables soupy risotto

Do you know Love can begin in the very middle of your heart? You know it when you see a baby smile. When you are willing to give your time for your loved one. You can express your love in cooking for your loved one. It does not need extravagant expensive meals. It can be a simple easy budget meal in your pantry and fridge.

All you need is to produce a romantic dinner that your loved one loves to eat, or you can surprise your loved one. I am sure your loved one is much less interested in all the necessities gifts than in the right responses from you – Love. Which is at no cost: Love is sharing, respecting, understanding, sacrificing your time and showing appreciation.

When you are cooking risoni risotto, you have to be patience. Waiting for the stock to completely absorb before putting another ladle of stock. The same with your heart. Loving your loved one deeply as the years goes by. The bacon is cooked till crispy like sharing your innermost feelings, peas and snow peas are respecting and understanding without complaining.

Dried mushrooms will expand when soaking in water like sacrificing your time listening to your loved one and showing appreciation is butter and cheese melted like your love wrapping around. The wine represents your Love is as sweet as your pure heart.

In this risotto, I have added more stock so it a soupy style risotto, a cross between risotto and a hearty delicious soup that you and your loved one could slurp the soupy risotto and let it swirl in your mouth everything: Love, respect, appreciation and being in the comfort arms of each other for this Valentine’s Day and forever.

Ingredients

300 g risoni
4 pieces bacon, cut into bite size
150 g baby peas
150 g snow peas
20 g dried porcini
4 c vegetable stock, plus 1-2 c extra to make it soupy
2 Tbs oil
2 Tbs Grana Padano, plus extra for garnish
1 Tbs butter
chili flakes, (OPT)
salt
black pepper

Method

Heat oil in a deep frying pan on medium high heat. Cook bacon until crispy and brown. Add snow peas and toss around for a minute or two. Next in goes the peas.

Now add in risoni and mix it in with bacon, snow peas and peas. Next pour 2 1/2 c stock . Add salt and pepper then turn down heat to low. Leave to simmer for about 8-10 minutes. Do check on risoni and give a couple of stirring to stop it from sticking to the pan.

If you want risoni to be a little oozy, or too dry add a little more stock, add 1 c more stock. Stir to mix well. By now risoni should be al dente and starchy and stock has absorbed. Add in butter, Grana Padano cheese and the remaining 1/2 cstock into the pan. Check the consistency, seasoning, add black pepper.

Just before serving, spoon risotto in a bowl with more Grana Padano cheese and chili flakes. Then add 1/2 ladle, or 1 ladle more warm stock over it. Serve with a chilled white wine. Enjoy!!!!!

Note: Snow peas are also called snap peas. You can use vegetable stock instead of water. You can use pancetta instead of bacon. If using pancetta, be weary of saltiness; reduce or don’t add salt.

You can omit chili flakes. You can use any cheese of your choice. You can use spinach instead of snap peas or leave it out. If you prefer normal risotto consistency. I have added the link below.

https://helenscchin.com/2021/02/06/risoni-and-vegetables-soupy-risotto/

My other style of risotto:

https://helenscchin.com/2021/01/26/risoni-bacon-and-vegetables-risotto/

#helenscchinrecipes
#mainmeals
#souplovers
#foodiesplus

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