Since taking ownership of a new set of sparkling Scanpan saucepans, I've taken every opportunity to test them out. First up, I made some toasties for lunch. Inspired by Georgie's post, I thought toasted ham, cheese & tomato were the way to go with the frying pan. They did not disappoint. I made a trusty spaghetti bolognese, simple and very tasty. I whipped up a batch of healthy steamed vegetables for the boys, using the beast of a steamer (this thing totally dwarfs my previous steamer).
Next up, I prepared a dish that's an old favourite in our house. I haven't made this one for a while, but it's a winner for the cooler months and with all this lovely new equipment, there has been no excuse for not making my specialty meals. I do love a good risotto. This one I found on the back of a rice packet, about 5 years ago and I've been making it ever since. When it's all boiled down (pardon the pun), it's nothing fancy, just your basic, garden variety...
Chicken, Mushroom & Asparagus Risotto
2 cups aborio rice
2 tbsp oil
300g chicken breast
2 cups cup or button mushrooms
1 onion (diced)
5 cups warm chicken stock
1 bunch asparagus
1/3 cup grated parmesan
1/3 cup fresh parsley (chopped)
2 tbsp cream
Heat oil, then pan fry chicken and mushrooms until chicken is lightly browned.
Remove from pan and set aside.
Reduce heat, cook onion and rice for 2 minutes.
Add 1 cup stock every 5 minutes (or until absorbed), stirring rice continuously.
Repeat process, using 1 cup of stock at a time, until rice is tender.
Place chicken and mushroom back into rice.
Stir asparagus through.
Stir in parmesan, cream and parsley.
Serve immediately, with a generous spinkle of cracked pepper to taste.