A simple recipe from Gino d’Acampo which you can find at bbc.co.uk/food: delicious, delicate and perfect comfort food for cold, dark evenings. As it includes onion, garlic and leeks it rather bigs out on the genus Allium, but when was that ever a problem?
His is for one person, ours is for three. Mostly you can triple up the quantities, but not always …
| He says | I say |
| Half an onion for 1 person. | 1.5 onions for 3 would just be silly, wouldn’t it? One is fine. |
| 1 clove garlic | One of those few occasions where I almost concur with the chef’s estimate. I would go over 3 cloves … but not too far over. There are too many other enjoyable flavours floating around and you don’t want to spoil them. |
| 100g risotto rice | We allow 75g per person, and 225g for 3 works just fine. |
Also …
| He says | I say |
| Heat the butter and oil in a saucepan over a medium heat | Fine, if you’ve actually remembered to have any butter in. Our alternative was a “this feels right” combination of rapeseed oil, olive oil and a dollop of Tesco buttery spread. |
| Hot chicken stock | Vegetable stock works just fine and I think makes the whole thing far more flavoursome and delicate. |
| Dolcelatte | Or the in-store brand of anything blue, creamy and cheesy. |
Wash down with something red and chuggable, and of course, don’t forget to let it simmer and mature while you enjoy that G&T first.
