Risotto or bust...

Weekend cooking is different – it's time to kick back, relax and enjoy yourself. If you love your cooking it's reflected on the plate or in this case, in the bowl. I long since gave up seating visitors in a different room when all they want to do is hang around the island where the hob is - chatting, with the obligatory glass of something, munching on crostini and watching. Plus you can always get someone to pitch in and help with the stirring. Cooking this way also encourages reluctant teenagers to taste without pressure. If this picture is appealing to you you'll find that risotto is the perfect dish for the occasion.

On that note what follows is a basic risotto recipe – you can add whatever you like – seasonal vegetables, for example broad beans, podded of course. Risotto is a rustic dish and I think perfectly acceptable to serve from the hob to the table in its pan.

1 litre vegetable or chicken stock

40g unsalted butter

1 tbsp groundnut oil

2 small onions, finely chopped

3 garlic cloves (or 3 tsps paste)

350g risotto rice

150ml dry white wine

2 tbsps flat leaf parsley, finely chopped

100g Parmesan cheese, grated

salt and black pepper

Bring the stock to a boil and simmer gently. Heat the butter and the oil in a pan and fry the onions and garlic until soft. Season with salt. Stir in the rice and fry for 2 minutes until the edges become opaque. Add the wine. Start adding the stock, a ladle at a time – the liquid should be absorbed before you add the next. Add the parsley, black pepper and the Parmesan cheese.

It's imperative that your stock is kept hot and added a ladle at a time. If you follow these basic principles you'll be fine.

At the risk, again, of sounding like a broken record I'd strongly recommend you do your mise en place (“put in place” or ducks in a row) ahead of the game. If you're intending to serve a risotto on a weekend evening prep all your ingredients in the morning – it'll take a few minutes but you won't regret it, it's so much less faff. I'd lose the will if I had to start from scratch. I just want to get on and cook (and enjoy a glass of something too).

If you're cooking for guests/family that all have different tastes try these options on for size. Keep the risotto basic (plus any seasonal vegetables). Top the risotto with balsamic mushrooms – an easy recipe, bags of flavour and it looks really cheffy.

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves garlic, crushed

pinch of salt

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g grated/shaved parmesan

Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms.

Stir until syrupy – 1-2 minutes, serve on toasted broad. Sprinkle with Parmesan to serve.

Would serve 6 as a bruschetta topping

or

quarter the mushrooms and serve as a topping on a risotto and add shavings of parmesan – would not recommend using grated parmesan.

Top the risotto with seared scallops. For those who aren't familiar with cooking scallops, a few pointers. Dry your scallops with kitchen roll before cooking, season with salt and black pepper. Cooking time is 1½ minutes each side, the centre should be translucent – if you prefer not then increase to 2 minutes each side but beware overcooked they are not nice, becoming rubbery. Add a little oil and butter to your frying pan and ensure it is hot before adding the seasoned scallops. To achieve the timing easily either use a kitchen timer or visualise the pan as a clock face. Place a scallop at 12 o'clock and then continue in a circle to 11 o'clock. Turn the 12 o'clock scallop and repeat round the clock – cooked. For guidance the size of the scallops used is 1-1½” thick.

Be brave!

Leftovers to follow.