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gocookyourself:

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

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