THE HANGOVER CURE nr1 : Risotto Primavera

What do you eat when you have a massive hangover?!
written for and inspired by my amazing blogging friend Andie over at Can you Stay for Dinner!!!


When I was young - ok ok I still am - but I mean, out-of-school young, I was ready to fly out of my homey nest and discover the world. And that brand new world was mighty interesting, especially when the sun went down, the music turned up and the alcohol started flowing....

It's a bit like a music video in my head: a group of girls getting ready for a night out, trying out a million outfits, putting on make-up, gossiping, speculating about how the evening is going to end up, all the while with loud music, dancing and sipping a glass of wine to get into the mood. They go to a cool club where they meet up with all of their friends, they drink some more, get loose, dance all night long, make new friends, meet new boys.......................... lights on.... and lights off!

Until... the next morning! When I wished the lights were still off! From headaches to bad breaths and an occasional visit to the loo, we all know to what disease these symptoms belong to
: a classic hangover! Why does fun always have to go hand in hand with pain?! Not fair!

The cure: WATER, H2O, liquid (non alcoholic - even though they say one drink might actually help you as your body is in rehab from the night before, but don't think it will help in the long run) and foods. Your brain is dehydrated so your body gives you signs to eat greasy and unhealthy foods. It's definitely not yearning for tea and raw vegetables. So in order to give both, the mind and body, what they needed and wanted, I came up with two magic recipes, one of which is RISOTTO! Creamy, thick, full of carbs, tasteful yet healthy compared to the burger you might have craved. The other will remain a tiny secret till the next hangover....(next weekend.... :) )

Ingredients: serves 4

• 1l of chicken broth
• 2 cloves of garlic crushed
• 2 tablespoons of oil
• 1 zucchini cut in little cubes
• 5 espresso cups of risotto rice (one for each and one for the 'guest')
• 2,5 dl white cooking wine
• 2 handfuls of frozen peas
• 100 gr of feta cheese
• a hand of fresh cut parsley

How to make it:

Prepare the broth beforehand as you will need it ready once the rice goes into the pan.

Crush the garlic with a knife to peel it easily. Once peeled, keep it like that and don't chop it up.

Heat the olive oil in a large anti-sticky pan and fry the garlic until they release their perfume. Take the garlic out and fry the zucchini for a couple of minutes.

At this point you add the rice. Stir so that the rice and zucchini mix and fry together. Once the rice get's a 'trasparent' look you add the wine. Stir slowly until the rice has absorbed the wine and releases a creamy white trace when stirring.

Here you start adding the chickenbroth bit by bit. Each time after having added the broth, you stir until the rice has absorbed the broth. This process takes 15-20 minutes - don't worry, it might sound boring but it actually works quite hypnotising!

After 15 minutes, start tasting the rice. It has to be soft while maintaining a bite to it - at least that's how the Italians like their risotto, if you don't, then continue cooking it for a bit.

Add the peas and feta and stir until both are heated up nicely and the cheese has melted into the risotto.

Last but not least, you add the parsley for a fresh herby taste.

Outcome: A happy hangover body filled with carbs, vitamins, calcium and a bit of healthy fats! WIN WIN WIN WIN situation!

Risotto Primavera

Buon Appetito

Chef Steph