Tag: risotto

Uncategorized

Aubergine Risotto

by Karen ClaassenLeave a Comment on Aubergine Risotto
Aubergine Risotto

350g aubergine, cubed
2 litres chicken/vegetable stock
45ml butter
45ml vegetable oil
1 onion, finely diced
3 cloves of garlic, minced
350ml arborio rice
100ml white wine
a pinch of saffron
150g parmesan cheese, grated
45g butter, cubed
100g pine kernels

Place a large pan on medium-high heat and pour in enough vegetable oil to cover the bottom.
Add the cubed aubergine and a generous sprinkling of salt and cook until soft, stirring occasionally. Set aside.
Pour the stock into a saucepan, bring to a boil and then turn the heat down to a low simmer.
Set a large, wide saucepan on medium-high heat and add the butter and olive oil to it.
Add the onion and cook until translucent.
Add the garlic and stir-fry for 1 minute.
Add the rice and stir to coat in the butter and oil. Fry for 2 minute.
Add the saffron to the white wine and pour into the pan. Keep stirring until the liquid has evaporated.
Add about 2 soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring and allowing each addition of stock to absorb before adding the next, until the rice is tender but still firm to the bite.
Add the cooked aubergine and cook for 2 minutes.
Remove the risotto from the heat, add the parmesan and stir through.
Add the butter and scatter the pine kernels over.
Serve immediately.

Uncategorized

Pasta Risottata (Orzo Risotto)

by Karen ClaassenLeave a Comment on Pasta Risottata (Orzo Risotto)
Pasta Risottata (Orzo Risotto)

30ml olive oil
300g smoked bacon, cut into small pieces
1 clove of garlic, minced
150g frozen petits pois (peas)
250g orzo pasta
20g butter, cubed
40g parmesan cheese, grated

Place a large heavy-based pan on medium-high heat and add the olive oil to it.
Add the bacon pieces and cook until they are browned and crispy.
Add the garlic and stir-fry for one minute.
Add the peas and stir-fry for 2-3 minutes.
Now add the orzo and stir-fry it for a minute or so until it is mixed with the bacon and peas.
Pour 625ml of boiling water into the pan, add a pinch of salt and turn the heat down to a simmer.
Cook for 10 minutes, stirring occasionally to prevent the pasta from sticking to the pan.
Taste the orzo; if it is not yet soft, add a little more water and continue cooking until al dente.
Add the butter and grated parmesan and stir through.
Taste again and adjust the seasoning with salt and pepper.
Serve immediately.

Leftovers make a great salad the next day when you add some good mayonnaise and chopped parsley!

Uncategorized

Goat’s Cheese and Hazelnut Risotto

by Karen ClaassenLeave a Comment on Goat’s Cheese and Hazelnut Risotto
Goat’s Cheese and Hazelnut Risotto

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.

Uncategorized

Oven Pumpkin Risotto

by Karen ClaassenLeave a Comment on Oven Pumpkin Risotto
Oven Pumpkin Risotto

This oven risotto is one of the very best dinners you will make. It is low effort and easy cooking with delicious taste rewards. NB: do not substitute the pumpkin with butternut!!!

30ml vegetable oil
30ml butter
150g smoked bacon, diced
1 large onion, finely diced
1 clove of garlic, minced
250ml arborio rice
625ml chicken stock
60g butter, diced
500g pumpkin, peeled and diced (1cm x 1cm)
125ml grated parmesan cheese
15ml parsley, chopped

Preheat your oven to 190℃.
Place an ovenproof saucepan on medium-high heat, add the oil and butter and add the bacon.
Fry until cooked and starting to turn crispy.
Remove the bacon with a slotted spoon, leaving behind the fat.
Add the onion to the saucepan and cook until soft and translucent.
Add the garlic and stir-fry for 1 minute. Turn off the heat.
Add the rice, stock, 60g butter, pumpkin and cooked bacon to the saucepan and stir together.
Cover with a lid/aluminium foil and bake for 45 minutes, until the rice is soft.
Remove from the oven and stir in the parmesan.
Taste and season with salt and pepper.|Sprinkle over the parsley and serve.

Uncategorized

Tomato and Basil Risotto

by Karen ClaassenLeave a Comment on Tomato and Basil Risotto
Tomato and Basil Risotto

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.

Uncategorized

Goat Cheese Risotto

by Karen ClaassenLeave a Comment on Goat Cheese Risotto
Goat Cheese Risotto

This recipe feeds 6 adults as a main or 8-10 as a starter.

2l chicken/vegetable stock

45ml butter
45ml olive oil
1 onion, finely diced
2 cloves of garlic, minced
400g arborio rice
150ml white wine
200g goat cheese
250g parmesan cheese, grated plus extra for serving

Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer.
Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes.
Pour in the wine and keep stirring until the liquid has evaporated.
Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite.
Remove from the heat and stir in the parmesan cheese.
Crumb half of the goat cheese into the mixture and stir through.
Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred.
Place the goat cheese on the risotto, add some extra butter and serve immediately.


Uncategorized

Butternut Risotto

by Karen ClaassenLeave a Comment on Butternut Risotto
Butternut Risotto

about 1,8 litre chicken or vegetable stock
15ml + 30ml butter
10ml vegetable oil
1 onion, finely chopped
3 cloves of garlic, minced
3 x 250ml butternut, cubed
500ml arborio rice
125ml white wine
125ml parmesan cheese, grated
30 sage leaves, chopped

Pour the stock into a saucepan and bring it to a simmer. Reduce the heat to low.
Put another saucepan on medium heat and add 15ml butter and the vegetable oil.
Add the onion and cook for 2 – 3 minutes. Add the garlic and cubed butternut and cook until the butternut begins to colour around the edges – about 7 minutes.
Add the 30ml butter and the rice and stir through to coat the rice for about 2 minutes.
Add the white wine and cook until most of it is absorbed by the rice.
Add about 250ml (a cup) of the hot stock to the rice and stir continuously until most of the stock is absorbed.
Add the remaining stok 250ml at a time but allow the rice to absorb the liquid before adding more.
Stir the risotto often and cook until the butternut is tender – about 25 minutes.
Stir in the parmesan and sage and season with salt and pepper.
Serve hot!