The Burning Chef!!
Anyway, we rejected that idea and decided to write a blog instead.
So I guess this is the revival of the ‘Burning Stickmen’. In fact, if I were to pursue the analogy, I could say that we’re ‘lighting the fire’ again. Also in fact, if I were to pursue to analogy a little more, I could say that we’re ‘heating it up’. By chance, if I were to pursue the analogy even further I AAAAAAAAAAAAAEEEEEEEE!!!!!!
Sorry, that was the analogy falling off a cliff.
In any case, I think the perfect way to start this off is with:
The Burning Chef!!
This story starts last week, when I’m in Sainbury’s doing a milk run, and I check the price of rice. (heehee price of rice). While I’m perusing this particular grain, my eyes fall upon a box of Sainsbury’s Arborio rice. For those of you that don’t know, Arborio rice is a special type of rice they use in Italian risotto’s, because it maintains a nice ‘bite’ even after being cooked to a creamy consistency. Since the last time I made a risotto it was a currified mess (yes, currified), I decided to give it another try.
86 hours later, I said to myself: ‘HOLY F**K! That was some damn good risotto!’. Given my massively benevolent nature (I accept PayPal donations), I have decided to give everyone out there the chance to say the same thing! The process only takes about 45 mins overall, and is something every heterosexual guy should try out….
Risotto of Awesomeness +5
Ingredients:
~300g /Little over half packet of Sainbury’s Arborio Rice - costs just over 1 pound.
Enough beef/vegetable stock cubes to make 1 litre of stock.
1 small onion. Or half a big onion. Or two really tiny onions.
Meaty bits. - I used half a packet of minced beef, chopped bacon and sausage bits work too.
Veggie bits - I used half a packet of mushrooms, but frozen veggie mix will work too.
A tablespoonful of butter.
A can of kickass.
Serves 3-4 people, or 1 person three times.
Instructions:
1. First of all, you’re going to need to find 2 big saucepans. One of them just needs to be a litre-big, the other one needs to be BIG-big. Chop up the onion and the veggie/meat bits (obviously not together) into small pieces and keep them to the side.
2. Start boiling 1 litre of water for the stock in the smaller saucepan, and start preheating the bigger one. Melt the butter in the saucepan, adding a little cooking oil if you want. Once the butter has melted, toss in the onions and stir fry it for a few minutes until it starts to turn soft, and then chuck the meaty bits in. You should then chuck the veggie bits in until they go a little soft (much like your boyfriend).
3. At this point, your meaty bits should be precooked, and there should be some oily sauce at the bottom of the pan. Chuck in as much arborio rice as you want there to be risotto, keeping in mind that its mass will probably double. Coat the rice in the oil and stir fry it a bit - this is the secret for producing nice risotto with great bite & minimal stick.
4. Once the risotto starts searing a little, pour in enough stock to cover the rice, keeping the rest of it on the boil. You’ll want to continually stir the rice until it absorbs all the stock, while preventing it from sticking to the bottom of the pan. Keep on adding stock when needed, until all of the stock has been used up and the rice has turned into a rather sticky mush. There was an open bottle of wine in the fridge at this point which hadn’t been touched in weeks - I took a swig and it didn’t taste vomitable, so I poured a healthy dash of it in. SCORE!!
5. Keep on stirring the rice over heat until it reaches a consistency resembling stiff rice pudding. The entire process should take about 15-20 minutes on medium heat, enough time to cook the rice. Taste it every so often, and determine that it is stiff, but chewy and delicious. The Italians call this al-dente, but I call it AWESOME.
6. Once the desired consistency is reached, take the saucepan of the heat and season the risotto with pepper, salt, and grated Parmesan. Mix the cheese in while the risotto is still hot, which will melt it in and create a perfect orgasm in your mouth. It might taste like a blowjob, I don’t know, I’ve never given one.
7. Stick it in a bowl and serve with a nice cold beer.
And that, my friends, is a f**king awesome risotto from the Burning Chef!
