Everything-but-the-kitchen-sink Risotto

by Delilah

I love love love risotto. The sweet coconutty kind and the creamy cheesy kind both. But its so hard to find good risotto here in Colombo, so I decided to make my own.

What goes in

  • Basmati rice (quantity – as hungry as you are)
  • Chopped up bacon
  • Leftover roast chicken
  • Ham(chunky pieces)
  • Bell pepper (half a pepper would do)
  • Peas (handful)
  • Onions (maybe one large)
  • Garlic (heaps)
  • Ginger
  • Black pepper (lots of it)
  • Salt
  • Knorr chicken stock cube
  • Anchor whipping cream
  • Tomato sauce
  • Cheese slices (2)
  • Grated cheese


How to put it all together

  1. Cook the rice but make it wet (yes, really)
  2. Fry the bacon till its done but not too crispy (drain the fat out)
  3. Sauté the onions, ginger, garlic, peas, bell pepper, chicken and ham
  4. Add salt and lots of black pepper
  5. Mix in the bacon
  6. Chuck all the rice into this mix
  7. Dissolve the chicken stock cube in half cup of water and add to the rice mixture and simmer for a while
  8. Add the cream and another half cup of water. Mix well and let simmer till the mix thickens to a cheesy consistency  
  9. Shake in a few dollops of tomato sauce
  10. Add more salt and pepper if needed at this stage while its still runny enough to mix
  11. Take off the stove and add the cheese slices (they will melt in and disappear)
  12. Sprinkle some grated cheese on top (optional)

This is how mine turned out and it was oh so good- even if I do say so myself. Served with parmesan crusted chicken (made to my own secret recipe).