Earlier this year a dear friend of mine passed away, and although she was one of the few people in the world suffering from severe 'gastroparesis' and therefore could not eat solid food, found the courage and passion to cook and bake for other people. She was so talented that one of her creations, the risotto below, is now being served in a restaurant in her home town under her name. I am so proud of everything she was able to accomplish and decided to share her recipe as a way to remember her and celebrate her life.
400g carnaroli rice
2 cups cashews
1 red onion
200g fresh rocket salad leaves
2 stock cubes (to make 2 litres of stock)
1. Cut the onion into fine dices and place in a deep pot with a knob of butter. Turn the gas onto medium high and let the onions brown. Bring a pot with 2 litres of water to boil, adding the stock cubes.
2. Once the onions have browned pour the rice into the pan and let them toast for 4 minutes. Begin adding the stock gradually, mixing very well.
3. Repeat this action until the rice is al dente, it will take roughly 15 to 20 minutes.
4. In the meantime, roughly chop the cashews and place them in a pan on high heat to toast them.
5. Turn off the gas and add two more knobs of butter and two tablespoons of grated parmigiano, mixing very well to gain a creamy consistency.
6. Mix in the cashews, leaving a few to the side to decorate with. Season with salt and pepper.
7. Place the risotto into individual dishes and top with some fresh rocket salad and a sprinkle of pepper.