This recipe was adapted from a friend of mine, fellow photographer Luca Nocera. It doesn’t require many perishable, fresh ingredients, so as long as you keep stocked up on a few essentials, you’ll be good to go.
If you do want to stick veggies in the mix, peppers, peas, broccoli and spring greens all work well.
Everyone is different but I am able to tolerate butter and Gouda cheese due to their low lactose content. Those on a low FODMAP diet will have different levels of tolerance. Consult a dietician if you’re concerned about diet related issues.
Use organic/grass fed ingredients where possible.
Time: 35 minutes
300g Arborio Rice
120g Gouda cheese, chopped into thumb sized chunks
1 litre Vegetable stock
2 tbs Fresh chives, chopped
1 tbs Poppy seeds
1-2 tsp Cayenne Pepper, depending how spicy you like it
3/4 tsp Ground turmeric
Himalayan pink salt and pepper to taste.
Mixed vegetables, chopped
Heat a tablespoon of butter in a pan over a medium temperature until melted, then add the rice, stir continuously until coated in butter and until the rice begins to look translucent.
Add the vegetable stock to the pan, one ladle full at a time (approx 75ml). Stir continuously. Once the water has been absorbed, add another ladle full. Continue this process for 10 minutes, reserving a ladle of stock for later.
If using, add the vegetables in now, so the water from the stock helps steam them. Allow to cook for 5 minutes, stirring every minute or so.
Add a tablespoon of butter (15 grams). Stir until melted and continue adding a tablespoon at time. The rice will become creamy. This process will take about 10 minutes.
Add the last ladle of stock to prevent the rice from becoming dry or stodgy.
When the rice is nearly cooked, add the turmeric and cayenne pepper. Stir the spices though the rice. Once the rice starts to take the colour of the turmeric, add the gouda and continue stirring until the cheese has melted and the rice is full cooked.
Season with salt and pepper, dish up and garnish with chives and poppy seeds.