Tonight was the next competition submission night at the camera club. I’m still getting comments about being an upstart for winning the last one but I can assure everyone, there are no winners in this category from me.
This time round it’s Natural History and there are very strict guidelines. Now let’s make this clear – I don’t do nature. Urban landscapes, candid portraits and roller derby are my thang, as you can see from these. I wouldn’t give any of them wall space. In fact, if I was in it for the winning I wouldn’t enter any but I’m not. I’m putting them in knowing full well some of the things that are wrong with them but I also want the feedback from the judge so I can learn.
I’m keeping this short because it’s late and a cuppa’s just been put down in front of me.
Today I have learned:
- I need to invest in an image stabilising lens
- never bet on there being a bottle of white wine in the fridge
Tasty gone-wrong risotto
HimIndoors is the expert in making risotto. He does it sans recipe but I can just imagine what was said when he was getting the ingredients together and the fridge was devoid of white wine. He plumped for a Chilean merlot and I have to say I think I prefer it. Instead of a sweet taste the red wine gave a deep, savoury flavour. We also omit the cream that is in most risotto recipes. If you constantly stir the rice it creates its own creaminess and it’s very therapeutic. I highly recommend this.
olive oil for frying
250g risotto rice
1 glass red wine
2 onions, sliced
1 litre veg stock made up with 2 bay leaves in it
a handful of mushrooms, sliced
1 small pack of smoked salmon
1 pack uncooked king prawns
3 spring onions, chopped
whatever herbs you have lying about, chopped
juice of a lemon
black pepper and grated Parmesan to serve
Method: Heat the oil in a pan, tip in the rice and stir to coat with oil. Add the wine and the onion and let it bubble, stirring for a minute.
Add the stock a ladleful at a time, constantly stirring the pan. Add the next ladle of stock when the rice has almost soaked up the previous one. After about 10 minutes add the mushrooms. After another 5 minutes add the salmon, prawns and herbs. Once the prawns are cooked, check the seasoning and that the rice is cooked through. Season and serve with a grinding of black pepper and a sprinkling of Parmesan.