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Risotto is a classic crowd pleaser, but I think in recent years it's been wrongly tainted with the ‘difficult’ brush. We've seen it break aspiring supercooks on reality shows, and judges on these shows talk solemnly about the ‘risotto curse’, advising contestants to think carefully before attempting it.
But honestly, if you're not serving it at a fine dining restaurant, getting the consistency of a risotto exactly right just doesn't matter or affect the enjoyment of it at all. I'm of the firm opinion that a good-enough risotto is still utterly delicious. The babysitting that cooking a risotto requires is a different story - when it comes to mid-week dinners most of us are after more of a set-and-forget recipe. What if you could skip the stovetop stirring, pass most of the work to your oven and still produce a delicious risotto? Our ‘cheat's’ risotto is just that. It's been well and truly tested and tweaked. Hands-on time is just 15 minutes! It requires a small number of ingredients, yet the flavour is nuanced and delicious. All you need is a lemon, a few sprigs of rosemary and a little parmesan. Enjoy it as a stand-alone dish or use it as an accompaniment to the main event. We hope you love this creamy, luxurious feeling classic with a shortcut twist!  We love this dish at Halloween because of the rich, vibrant orange of the roasted pumpkin nestled alongside the deep purple of the rice. (Black rice is purple when cooked!)
This recipe works just as well as a cold salad as it does when eaten warm, so leave it up to the weather and mood as to how you choose to enjoy it. Something to note about black rice: it's rather sticky in nature, so don't expect your usual rice salad consistency, where the grains are separate and dry. Black rice, with its glorious clumpy stickiness, is a different eating experience altogether, and it's what makes it so yummy. |
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