Risotto with Cashew Nuts (Marguerite Patten)

This risotto takes a relaxed British approach inspired by legendary home cook Marguerite Patten. Instead of the constant-stirring Italian method, basmati and wild rice simmer in white wine and water with vegetables, then finish with cashew nuts and grated Parmesan stirred in off the heat. The result is closer to a pilaf than a creamy Italian risotto, but it’s rich and satisfying in its own way.

Mushroom ketchup is the secret ingredient. This old British condiment adds a concentrated, earthy umami that deepens the flavor of the sliced mushrooms and gives the rice a savory backbone. If you can’t find it, Worcestershire sauce is the nearest substitute.

Letting the finished risotto rest covered for five minutes after adding the cheese and cashews is the final step that brings it together. The residual heat melts the Parmesan into the rice while the cashews warm through without losing their crunch.

Kitchen Tips

• Coat the rice in oil first before adding liquid. This step seals the outside of each grain and helps the rice cook with more distinct, separate texture rather than clumping together.
• Don’t cover the pan for the first 15 minutes. Uncovered simmering evaporates excess liquid and concentrates flavor. The lid goes on only for the second stage.
• Use unsalted cashews so you can control the salt level with the seasoning and Parmesan.

Variations

• Add asparagus tips during the last 5 minutes of cooking for a spring version.
• Swap cashews for toasted pine nuts for a more traditional Italian-style finish.