I think risottos are a failsafe dinner, quick, delicious, and potentially very reasonable per head if you make certain choices. While I was at university and living in a house of seven, often with extra bodies, risotto made an appearance about once a week. So long as you follow several simple steps, the results will always be a pleasure.
The basis is the receptacle to many flavours- and unless you make some really bad choices most things can work. With a little salad, and maybe or maybe not some bread, there you go. Last night I made a really delicious risotto, even my Mother really liked it and she is a tough one to please. So, the combination was butternut squash, fennel seed and spinach- plus all the delicious parmesan, wine and stock that you would expect. As a staunch meat eater, this vegetarian dinner didn't fail to hit the spot. The key is how you treat the individual elements in this dish.
I wasn't working from a recipe- but here are some rough estimates of what I used, it serves about three but can be easily multiplied. It probably would have served four if my Mother hadn't eaten so much.
150gm of aborio risotto rice (carnaroli or vialone nano would also be fine, but aborio is the most available. If you're really really stuck use pudding rice- gives fairly good results)
500ml veg stock- now for mine I used a vegetable bouillon powder with the celery stalk off-cuts and onion stalk skin and root, plus some whole pepper corns and parsley stalks, as well as some bay leaves. Basically, put in what you have, carrots would also be a great addition (adding these other bits really enriches the stock. Obviously make a veg stock from scratch, or if you have some use that- just AVOID super cheap stock cubes)
75gm Parmesan (not ready grated- I know it's pricey but a piece will last you and more than pay for itself in flavour)
1 white onion- finely chopped
2-3 stalks of celery- peel off the stringy outside for the stock pot then finely chop
1 clove of garlic- either finely chopped or crushed
40gm butter and a swig of olive oil
300gm spinach
1/2 teaspoon of fennel seeds pounded to dust in a pestle and mortar
1 medium size butter nut squash
Glass of white wine (something you'd happily drink because you probably will)
Low sided wide saucepan (as thick as you have), high sided sauce pan for stock
Start off by boiling the kettle and checking what you have that you can use to make your stock cube/mixture that bit more tasty. Pop it all in the pan with the boiling water and pop a lid on it. Now get peeling the butter nut squash, you'll need to use a knife because it is very thick, I find it easiest if you cut the squash across the circumference and peel the two ends separately.
Get your low sided pan heating to a medium heat with half the butter in it and a drop of olive oil. Next, chop the sqaush into about centimetere squared pieces, crush or chop your garlic, and have your pounded fennel seed ready. Toss all of this in the pan and give it a good mix around so that the squash gets coated in the delicious fennel and garlic. Cook for 5 minutes stirring regularly, then add about 4 table spoons of water and allow to simmer away.
Now you have time to chop your onion and celery as finely as you can, pop any off-cuts in the stock pot. Grate your parmesan, a fine setting is best. Wash your spinach. Right now you have pretty much everything ready. Have your rice and wine to hand as well.
See how the squah is doing, the water will evaporate, but will leave a glossy shine. The squash is ready when you can easily mash it. Do this in the pan then scoop out the mash into a bowl. Don't wash the pan, just add the rest of the butter and a swig of olive oil- put in back on the heat for a minute then add the onion and celery, season. Allow these to sweat without getting colour for about ten minutes, it's quite a good idea to make a lid with baking paper- helps them to sweat.
Add your rice when you're happy the veg have softened, cook on a medium high heat for a minute then slug in the wine, it'll sizzle away quite quickly. Once it has disappeared, add your hot stock by the ladle, waiting for one to be absorbed before you add another. It should take about 18 minute for the rice to be cooked al dente, just a little bite in the middle of the grain. After about 15, add back in the squash and mix it in well, and add the spinach- encourage it to wilt. Taste it! There's no going back, is the rice cooked, the seasoning right (remember the parmesan is salty)? Add the parmesan and turn off heat. Mix the cheese through, the consistency should be nice and creamy, not dry but not soupy. Serve! In warm bowls!
Delicious with a peppery salad and some ciabatta.
There should be a photo of the finished dish, but we ate it before I got the chance.
The basis is the receptacle to many flavours- and unless you make some really bad choices most things can work. With a little salad, and maybe or maybe not some bread, there you go. Last night I made a really delicious risotto, even my Mother really liked it and she is a tough one to please. So, the combination was butternut squash, fennel seed and spinach- plus all the delicious parmesan, wine and stock that you would expect. As a staunch meat eater, this vegetarian dinner didn't fail to hit the spot. The key is how you treat the individual elements in this dish.
I wasn't working from a recipe- but here are some rough estimates of what I used, it serves about three but can be easily multiplied. It probably would have served four if my Mother hadn't eaten so much.
150gm of aborio risotto rice (carnaroli or vialone nano would also be fine, but aborio is the most available. If you're really really stuck use pudding rice- gives fairly good results)
500ml veg stock- now for mine I used a vegetable bouillon powder with the celery stalk off-cuts and onion stalk skin and root, plus some whole pepper corns and parsley stalks, as well as some bay leaves. Basically, put in what you have, carrots would also be a great addition (adding these other bits really enriches the stock. Obviously make a veg stock from scratch, or if you have some use that- just AVOID super cheap stock cubes)
75gm Parmesan (not ready grated- I know it's pricey but a piece will last you and more than pay for itself in flavour)
1 white onion- finely chopped
2-3 stalks of celery- peel off the stringy outside for the stock pot then finely chop
1 clove of garlic- either finely chopped or crushed
40gm butter and a swig of olive oil
300gm spinach
1/2 teaspoon of fennel seeds pounded to dust in a pestle and mortar
1 medium size butter nut squash
Glass of white wine (something you'd happily drink because you probably will)
Low sided wide saucepan (as thick as you have), high sided sauce pan for stock
Start off by boiling the kettle and checking what you have that you can use to make your stock cube/mixture that bit more tasty. Pop it all in the pan with the boiling water and pop a lid on it. Now get peeling the butter nut squash, you'll need to use a knife because it is very thick, I find it easiest if you cut the squash across the circumference and peel the two ends separately.
Get your low sided pan heating to a medium heat with half the butter in it and a drop of olive oil. Next, chop the sqaush into about centimetere squared pieces, crush or chop your garlic, and have your pounded fennel seed ready. Toss all of this in the pan and give it a good mix around so that the squash gets coated in the delicious fennel and garlic. Cook for 5 minutes stirring regularly, then add about 4 table spoons of water and allow to simmer away.
Now you have time to chop your onion and celery as finely as you can, pop any off-cuts in the stock pot. Grate your parmesan, a fine setting is best. Wash your spinach. Right now you have pretty much everything ready. Have your rice and wine to hand as well.
See how the squah is doing, the water will evaporate, but will leave a glossy shine. The squash is ready when you can easily mash it. Do this in the pan then scoop out the mash into a bowl. Don't wash the pan, just add the rest of the butter and a swig of olive oil- put in back on the heat for a minute then add the onion and celery, season. Allow these to sweat without getting colour for about ten minutes, it's quite a good idea to make a lid with baking paper- helps them to sweat.
Add your rice when you're happy the veg have softened, cook on a medium high heat for a minute then slug in the wine, it'll sizzle away quite quickly. Once it has disappeared, add your hot stock by the ladle, waiting for one to be absorbed before you add another. It should take about 18 minute for the rice to be cooked al dente, just a little bite in the middle of the grain. After about 15, add back in the squash and mix it in well, and add the spinach- encourage it to wilt. Taste it! There's no going back, is the rice cooked, the seasoning right (remember the parmesan is salty)? Add the parmesan and turn off heat. Mix the cheese through, the consistency should be nice and creamy, not dry but not soupy. Serve! In warm bowls!
Delicious with a peppery salad and some ciabatta.
There should be a photo of the finished dish, but we ate it before I got the chance.
Hey Lauren, just found your blog, great - keep it up.
ReplyDeleteHere's a link to another risotto http://www.itv.com/lifestyle/food/britainsbestdish/recipes2009/smokedtroutandsalamirisotto/default.html
Cant say who wrote it but it works really well especially with a Fennel Salami
Bill