Keep your cooking stocks please!! Seriously, you would be loosing so much yummyness. Their best use? A risotto for sure!
What stock? For example when you cook mussels, you will end up with a broth, won’t you? Filter it and freeze it. If you cook a casserole, you may end up with some quite tasty sauce. Put it in the fridge, the next day remove the fat that has accumulated and is hard on the top part of the stock and freeze until you need it. If you are more adventurous and cook ham hocks, you MUST keep the stock, trust me this will be amazing (I tried!).
There are plenty types of risottos, the basic tasks are the same: fry a bit your rice, add condiment, garlic, a glass of wine, then your stock and cook slowly. Some chefs would tell you that risottos must be mixed regularly, other will say not to touch it, I think this comes from regional variations. Some risottos will come with tons of cheese (yum), some other have no cheese. There are so many options!
How easy: VERY EASY!
For a basic recipe try this Jamie Oliver basic risotto .
When I started making risottos,
I started with a cherry tomatoes and mozarella risotto from Marcus Wareing.
Vegetarian people as much as non-vegetarian, this is a must do, so good! I made it so many times since, varying things along.
Now, what prompted me to write this post was one made this week using a mussel broth (moules marinieres) and placing a whole fish in it. It took no time. Here you go!
