gin risotto

Left with a mystery bottle of gin under the Christmas tree*? I have the perfect way of using it up! When I announced I was making this, it was suggested that I might want to remove the rice, swap the lemon juice for a lemon slice, avoid vegetables, exchange vegetable stock for tonic water, and make the pan a glass. Tempting though that thought was, this did make it from intention to plate, and tasted good! Apart from the substitution of gin for wine, it pretty much is just a standard risotto, but the difference is interestingly tasty.

*true story, actually happened to us. Mum has bagsied it though…

2014-12-01 13.03.06(please excuse the slightly off-colour peas, this was on a re-heat which was still tasty but not quite as good as fresh!)

(serves 4)

2 tbsp olive oil
2 tbsp butter
2 onions, diced
2 tsp minced garlic
250-300g rice
1 tbsp dried rosemary
1 tsp juniper berries, if you happen to have them
150ml gin
about 1.2 litres vegetable stock, kept hot in another pot
1 cup frozen peas
Other veg e.g. beans, spinach leaves
Half a cup of veggie parmesan substitute

  1. Heat up the butter and oil until it foams, then soften the onion and garlic for 5-7 minutes.
  2. Add the rice and stir it in to seal it. Stir in the herbs. Add the gin and stir until dissolved.
  3. Add the stock, a ladleful at a time, stirring constantly, until there are only a few ladlefuls left. Add the peas and keep adding stock and stirring.
  4. Turn off the heat and add the parmesan then leave for a few minutes. Beat vigorously then serve in bowls with extra parmesan and freshly ground black pepper.

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