Thursday, 19 January 2012

Recipe: Guerilla Risotto

I have not ever posted a recipe on this blog. Mainly for the fact that I have no real idea how to write one. It's not a great excuse, I know. So, I am sending out my opening gambit - Guerilla Risotto.

I love leftovers. I usually have them for lunch the next day, but have been known to have leftovers for breakfast, and even dinner. One of may favourite left over ingredients is rice. Leftover rice for me is a comfort food. Whatever I add to the rice it becomes a yummy unctuous mess that warms me through.


Before I begin, I must put forth a disclaimer. It is important to note that it is not recommended to re-heat rice the next day. So, follow this recipe at your own risk. For my part, I always make sure I heat the rice until it is boiling hot, and then I keep it there for as long as possible.

Ingredients:
150-200g Leftover cooked rice
Whatever other leftovers are with the rice ideally including some vegetables
50g grated cheese
20-30ml cold water
Oil for us in frying (sunflower/olive/groundnut)

Cooking:
1. Place the rice into a bowl and sprinkle over the water
2. With a fork or spoon separate the rice grains a bit to allow the water to work its way around the rest of the rice
3. Pour some oil into the frying pan and place on a medium heat
4. Add the leftovers (without rice)to the frying pan and fry until hot throughout
5. Add the rice and stir-fry until the rice is very hot
6. Empty the contents of the frying pan onto a plate.
 7. Season, and stir 1/2 the cheese into the mixture.
8. Sprinkle the rest of the cheese onto the top of the 'risotto'

So there you have it. The Guerilla Risotto may not look much, but it should be hot, a bit sticky, and hit the spot. Particularly on a winter's day.
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