Risotto de lo que hay / Risotto of whatever there is

Mucha gente cree que cocinar implica pasarse horas en la cocina, seguir recetas al pie de la letra y querer matarse si le falta un ingrediente. Para mí no tiene nada que ver con eso. Obvio, a veces paso un rato largo preparando la mise en place (lavar y picar, por ejemplo, todos los ingredientes de una receta, alistar los electrodomésticos que voy a necesitar…) o mismo cocinando, pero son las menos. A mí me gusta crear y cocinar con lo que hay en la heladera o la despensa.

Un día, hace no mucho, se me ocurrió prepararme el almuerzo, sin tener ni idea de qué ingredientes había a mano. De pronto, clic: en la despensa había arroz carnaroli (uno de mis básicos infaltables para un buen risotto), en el freezer tenía una porción frizada de sopa de zanahoria que me había sobrado de alguna noche anterior y, en la heladera, un poco de queso cheddar y unas ramitas de tomillo fresco. Listo, me dije, sale un risotto al mediodía.

Calenté una porción de la sopa de zanahoria congelada en una jarra, le agregué un poco de agua (la sopa era bastante espesa), piqué un poco de cebolla y ajo (otros infaltables en la cocina), los doré, nacré un pocillo del carnaroli, agregué el caldo de a cucharones sin dejar de mezclar y listo: veinte minutos después tenía un risotto de zanahorias hecho. Apagué el fuego, lo monté con un poquito de manteca, el cheddar rallado y agregué unas hojitas de tomillo.

Rápido, fácil, sin pedir delivery y con lo que había en casa.

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Many people think that cooking means spending hours in the kitchen, following recipes to the T and wanting to kill yourself if you’re missing an ingredient. That’s so not what cooking means to me. Of course, I sometimes spend quite a while in the kitchen getting the mise en place ready (washing and chopping, for example, a recipe’s ingredients, getting the appliances I’ll use on the kitchen counter…) or even cooking, but that’s like the least of times. I like creating and cooking with whatever is in the fridge or pantry.

Not so long ago, I decided to fix myself some lunch, but I had no clue about what ingredients I had at home. I had a look around the kitchen, and bam!: there was Carnaroli rice in my pantry (one of my must-haves for a good risotto), a freezed portion of carrot soup leftover from another night, and some cheddar cheese and fresh thyme sprigs in the fridge. So it’s risotto for lunch, I said.

I put a portion of the frozen carrot soup and some water (the soup was too thick) in a stove-top pitcher to heat, chopped and sautéed some garlic and onions (another staples in my kitchen), added the Carnaroli rice until it became translucid, poured ladles of hot stock and that was it: twenty minutes later, I had a carrot risotto pronto. I turned the heat off, added a knob of butter, the grated cheddar and some fresh thyme leaves.

That was quick, easy, I didn’t need to call the delivery guy and I used ingredients that I already had.

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One thought on “Risotto de lo que hay / Risotto of whatever there is

  1. Pingback: Sopa de zapallo, tomate y porotos blancos / Squash, tomato and cannellini soup | Ñam ñam Nom nom

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