fresh risotto – My Whisk and I

100g hazelnuts, roasted
45ml grated parmesan
45ml olive oil
10 drops sesame oil
5ml red wine vinegar
a pinch of salt

100g goat’s cheese
45ml cream

50g kale, thick stalks removed
50g baby spinach
50g basil leaves
75ml olive oil

1,5 litres vegetable stock
45ml butter
45ml olive oil
1 onion, finely chopped
2 cloves of garlic, minced
200g arborio rice
80ml white wine
50g parmesan cheese, grated

For the hazelnut topping:
Place the hazelnuts in a pestle and mortar and grind it to a coarse texture. If you don’t have a pestle and mortar you may chop the nuts with a knife but make sure that you have a good mix of fine and coarse texture.
Add the parmesan cheese, olive oil, sesame oil, red wine vinegar and salt and stir through. Set aside.

For the goat’s cheese topping:
Break up the cheese into a small bowl, add the cream and mix through to loosen the cheese slightly. Set aside.

For the green sauce:
Blanche the kale and spinach in a saucepan of boiling water for 2 minutes.
Drain and run under cold water until cool.
Add to a bowl with the basil and olive oil and blitz to a paste/sauce with an immersion blender. Set aside.

Pour the stock into a saucepan set over medium-high heat and bring it to a simmer.
Place a large, wide saucepan on medium-high heat and add the butter and oil.
Wait for the butter to melt and add the onion.
Cook until translucent.
Add the garlic and stir-fry for one minute.
Now add the rice and stir to coat for 2 minutes.
Pour in the wine and wait for it to evaporate.
Add about 125ml of stock (two soup ladles) to the risotto, stir it around until most of the liquid has been absorbed and then add some stock again. Keep going – adding stock, stirring until the rice is tender but still firm to the bite.
Remove the saucepan from the heat and stir in the parmesan cheese.
Add the kale mixture to the risotto and stir until the risotto is bright green.
Spoon the risotto on to serving plates and top with some hazelnut mixture and a generous dollop of goat’s cheese.

1 litre vegetable stock
30ml olive oil
30ml butter
1 onion, finely diced
3 cloves of garlic, minced
2 x 400g cans of chopped tomato
45ml tomato puree
125ml white wine
250ml arborio rice
45ml grated parmesan cheese and more for serving
125ml basil leaves, finely chopped

Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering.
Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter.
Add the onion and cook for about 8 minutes, until soft and translucent.
Add the garlic and stir-fry for 1 minute.
Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated.
Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate.
Pour in the rice and stir to coat in the tomato mixture.
Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously.
Once the mixture starts to look dry again, add another two ladles of stock.
Keep going, repeating the process, until the rice is el dente.
Turn off the heat and add the parmesan cheese and basil. Stir through.
Serve the risotto immediately with extra parmesan to grate over.

Tag: fresh risotto

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