Lamb and Green Bean Risotto

A simple dish. Arborio rice, plus lean Scottish ground (minced) lamb, browned in its own fat for twenty to twenty five minutes. Two chopped onions were added, plus four shredded cherry tomatoes, and the pot covered.

Cooked at a low heat for another half an hour, stirring frequently. Lamb stock was added, and then boiling water. Add chopped green beans. The lamb was allowed to simmer for two hours until tender. One red chilli was added to give some bite.

The rice was cooked separately in a saute pan for twenty minutes with no salt, and then drained and returned to the pan. Add the lamb and stir together over a low heat. Serve piping hot.

Add a slice of lemon to squeeze over the risotto. Serve with freshly ground black pepper.

King Prawn Paella

Paella with King Prawns steaming after being removed from the hob. Made with Spanish arborio rice, onion, diced yellow pepper, chopped mushroom, and turmeric. I added fish stock to the rice, which was cooked first. Later on I added some dill. The prawns were added, along with more water, for the final ten minutes. Stirring occasionally.

King Prawn Paella

Chicken Paella

Chopped roast chicken, onions, red pepper, tomato, sliced ginger, crushed red chillies, chopped mushrooms, paprika, turmeric, and arborio rice. Rice cooked with turmeric until it approached the consistency of paella, and the chicken and vegetables were added and allowed to simmer until ready.

Chicken Paella

Bacon Risotto with Arborio Rice

Finely chopped bacon misshapes fried with chopped onion. Sauce made from tomato puree and shredded cherry tomatoes, garlic, red chilli, chopped coriander and a little basil. Topped with grated Parmigiano Reggiano cheese and ground black pepper.

Bacon Risotto with Arborio Rice