One of my favourite flavour combinations, as you probably know already, is sweet potato and feta, with lime juice and chilli pepper. Here I’ve transferred this amazing combo to a luscious risotto.
Risotto is one of those dishes that has a bad reputation. Many consider it to be a difficult food to make. In my opinion it’s not difficult, it just requires patience and the ability to follow instructions. These are surprisingly rare attributes in today’s world! The tricks (if you can call them that, all they really are is common sense) to preparing a stress-free risotto are:
a. Have everything you need prepared, measured and chopped before you start. Have your stock next to your pan, your ladle and your wooden spoon all set out.
b. Know before you start that you’re going to be standing there for a while. Don’t try and do other jobs at the same time. Have your salad made, your table set, your starters prepped beforehand. Risotto needs just a few minutes rest before serving. Otherwise it will turn to stodge.
c. Take it slow, and use this time to meditate, make plans, sort out dilemmas in your head, or just daydream. As Nigella says “I find risotto immensely comforting to make: in times of strain, mindless repetitive activity – in this case, 20 minutes of stirring – can really help”.