risotto con patate novelle
for 6
500 g new potatoes, peeled, halved or quartered, according to size
1 kg rocket, stalks removed
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
2 tablespoons olive oil
100 g unsalted butter
1 medium red onion, peeled and finely chopped
inner white heart of 1 head celery, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
400 g arborio or carnaroli rice
6 tablespoons torn fresh basil leaves
freshly grated Parmesan
In a thick-bottomed saucepan, heat just enough water to cover the bottom. Bring to the boil and add the rocket. Stir briefly, cover and remove from the heat. This will wilt the rocket. Drain, allow to cool and chop coarsely.
Heat the chicken stock to boiling, and test for seasoning.
In a large thick-bottomed saucepan, heat the olive oil and half the butter. Add the onion and celery and fry until soft and beginning to colour. Add the parsley and potatoes and cook, stirring, for 5 minutes until the potatoes start to soften, but are not browning. Add the rice and stir until each grain of rice is coated with the oil. Add enough hot stock just to cover and then keep adding stock, ladle by ladle, stirring continuously. Allow each ladleful to be absorbed by the rice before adding the next.
Continue until the rice is al dente, about 15–20 minutes, by which time the potatoes should be tender. Stir in the remaining butter, the chopped rocket and the torn basil. Sprinkle with Parmesan and serve immediately.