In Italian cuisine “pilaf” is a rice pre-cooking style that allows chefs in busy restaurants to cut down time in risotto preparation. Usually a large tray of Carnaroli or Arborio rice will be baked for seven minutes with a large onion and a carrot, in water. After that it will be placed on a marble slab to cool down. Once cooled it will be kept in the fridge and used ad hoc to prepare risotti in a shorter time: 7 to 10 minutes depending on the “al dente” texture that the chef wants to achieve, rather than the usual 16 to 20 minutes.
I’m not sure if what I made qualifies as a pilaf or a risotto, and it doesn’t matter one jot, because it was good.
Red & Green peppers
Sautee the above in a cast iron pot, adding the juice of two lemons and allow to reduce.
Add a cup of rice (I used a wild brown and lentil rice) and a cup of sweetcorn and stir through.
Cover with chicken stock and allow to simmer until all liquid is absorbed, stirring frequently.
Wine suggestion: Arniston Bay Sauvignon Blanc