I’m here again… months after saying I would be here more often, so I’m making it my October resolution to post at least one item per month – I can manage that, even with a gazillion migraines!
Anyway… this one is food related.
Those of you who have perused my mad weekly kitchen diary will know that I like to use up leftovers; it’s probably my favourite thing! When I do my meal plans to create a shopping list I do so with leftovers in mind, after all – if you can get two meals out of something it becomes significantly more economical, and might even give the cook a bit of a break.
So, it was quite a while ago now (but I snapped a pic in anticipation) that I had cooked brisket of beef on a Sunday. It used to be that brisket was a cheap cut but this appears no longer to be the case, hence my determination to get more than one meal out of the pretty small joint.
I had initially pot roasted the brisket long and low with red wine and seasoning, yielding a delicious melt in the mouth meal with gorgeous gravy that I served with Yorkshire puddings, lots of veg, and mash. Now, as mentioned previously, the joint wasn’t very big so the leftovers were a tad meagre. This is where the fun starts, I love to try and create another substantial meal for the two of us out of nothing so I got my thinking cap on that Sunday evening.
“I could do a risotto.” I mused, probably more rhetorical than directed at my husband.
“But it’ll be brown, risottos are supposed to be pale.” C volunteered.
“Who says?!” I retorted, taking that as the brightest green light to go ahead and experiment.
I probably waited until Tuesday as Mondays are very busy and I’m not fit for much by the time work is done. I got the carefully wrapped very small chunk of beef from the fridge along with the leftover gravy, and chopped up the beef before warming up and thinning out the gravy with a little from a stock cube. So, newly adapted ‘stock’ simmering in a saucepan I got on to the actual risotto. I decided this was going to be a beef and onion risotto so I sliced a couple of medium onions (in half and then lengthways which leaves more bite than half moon slices) and allowed myself to sauté them – in a little oil – past translucent until they had a little colour, which I’ve never done with risotto onions because they’ve always been going into a pale risotto… 😉
Onions ready for additions I added the carnarolli rice and coated the grains in the oil, waiting for the teeny crack in the slightly translucent grain that tells me the rice is thirsty. A ladle and a half of liquid at a time was fed to the rice as I stirred mostly constantly, with only a few exceptions to prep crockery and tidy up. Towards the end of the cooking time I added a chopped tomato for a pops of vibrancy, then with the last ladle or of ‘stock’ I added the leftover brisket, and about forty minutes after starting I had what looked like a decent risotto, but of course the proof would be in the eating.
My beef (brisket) and onion risotto was delish, very moreish. The wine in the ‘stock’ gave a lovely bite, and the beef was meltingly soft.
If I can ever afford to buy brisket again I will definitely be creating this risotto with the leftovers!