Bring together this cheat's risotto with fresh pippies cooked in white wine, and cherry tomatoes.
- 500 g pippies
- 125 ml (½ cup) dry white wine
- 60 ml (¼ cup) extra-virgin olive oil, plus extra, to serve
- 2 spring onions, finely chopped
- 1 tbsp finely chopped parsley stalks
- 1 garlic clove, finely chopped
- 350 g risoni
- 400 g canned cherry tomatoes
- sea salt and fresh ground white pepper, to taste
- small handful parsley leaves, coarsely chopped
- pinch of chilli flakes, optional, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Wash the pipes under cold running water to remove any sand.
2. Heat a large frying pan over high heat. Add the pippies and wine, cover and shake for 2-3 minutes or just until the shells have opened. Remove the pippies with a slotted spoon and strain the liquid through a fine sieve.
3. Heat the oil in the same pan. Add the spring onion, parsley stalks and garlic and cook over medium-high heat for 1 minute, watching the garlic closely as it can burn quickly. Once it smells fragrant, add the risoni and stir until all the grains are coated in the oil mixture. Add the reserved cooking liquid, making sure you don’t add any gritty bits from the bottom of the bowl. Simmer for 1-2 minutes to cook out the alcohol, then add the cherry tomatoes and just enough boiling water to cover the risoni. Reduce the heat to medium-low, add a pinch of salt and cook, stirring occasionally for 6-7 minutes or until al dente. Add a little extra boiling water if the risoni looks a little dry, or if it looks too liquid, increase the heat to high and simmer until thickened.
3. Taste for seasoning and adjust to your liking. Stir through the cooked pippies and parsley, then serve in a large shallow bowl topped with a drizzle of extra-virgin olive oil and a pinch of chilli flakes, if desired.
Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.