is it all in the timing??

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Timing is not my strongpoint,

I often eat delicious dinners at midnight. They are never planned this way of course, but when a new recipe is in progress I kind of go with the flow.

I always underestimate the time taken to make a risotto, (so my partner claims anyway lol ) I say dinner will be at 9, but then a friend calls for a chat, or a cheeky monkey that cant sleep decides to tug my apron and heart strings. Last night I was just disorganised and forgot to factor in the sautéing of the onions, then 40 minutes for the rice.

It was one of those recipes that started out with my saying “we have left over roast chicken, what kind of meal do you fancy?” (Lucky for me he didn’t say steak and chips.)

Risotto was the choice and it kind of evolved from there. I do usually put Parmesan in this lovely soothing dish, but I also had some prawns loitering in the freezer, so instead we tried something new.

Try it; it was pretty damn tasty…however long it takes to cook.

Happy Cooking

Sky @ thesideplate.com

all things rice

As usual, its still a work in progress, so here’s a vague recipe.

Large mug of paella rice (I would normally use Arborio, but its hiding somewhere at the back of the cupboard, and It was already 9pm)

Large mug of leftover roast chicken

Cup of raw king prawns

Cup of frozen peas

An onion finely chopped

½ bottle of dry white wine

250ml chicken stock

25g unsalted butter

I tsp of preserved lemon (lemon juice may work?)

½ tsp smoked paprika

¼ tsp white pepper

Fried Parma ham to serve.

Sauté the onion in the butter until soft but not browned,
Add the rice and cook for 5 mins, stirring to coat the grains.

Add the white pepper and paprika and give it a good stir.

Pour in a quarter of the stock and stir until absorbed into the rice.

Add the rest of the butter and the lemon and another quarter of the stock

(You should technically keep stirring, but I do generally find time to keep nipping into the lounge to annoy my boyfriend with inane chatter)

Once this is absorbed add the rest of the stock and the chicken and cook for about 10 mins.

Once the rice has absorbed all the stock and has been cooking for about 35 mins, throw in the prawns and the peas.

It will be ready, when the prawns are pink and the rice is just soft.

I topped it with a bit of fried Parma ham, because I was feeling fancy.

How’s that for Timing (ish)

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