Tap That Ass Risotto - In Pictures
Salami / Chorizo / Parma Ham / Arborio Rice / 1L Chicken Stock / Half Onion / 1 Celery / White Wine / Parmesan / Black Pepper / Knob of Butter / Oil (1)
BOIL the kettle
ALWAYS refer to ‘tapas’ as ‘tap that ass’ from this point on
MAKE 1 litre of chicken stock
ADD to a small pan on low heat
SLICE onion and celery into miniture bits (2)
GRATE parmesan
SLICE meats roughly
PLACE large pan on medium heat
ADD dash of oil & knob of butter
THROW onion and celery in and allow to soften
POUR in 300g of the risotto rice
ADD wine when all juices have been drunk by the rice (3)
KEEP stirring so rice doesn’t catch
ONCE wine is soaked up add a ladle of chicken stock
KEEP adding chicken stock until your rice is cooked
STIR constantly!
THROW in meat and cheese and rest of stock (4)
STIR and place lid on top
LEAVE for 5 minutes and serve
GO COOK YOURSELF
