Posts tagged ‘risotto’

April 4, 2011

Recipe: Chili lime and prawn Risotto recipe.

Risotto. Why? Because it`s so much fun:) Endless possibilities in one simple meal, ready in no time, and everybody loves it. Even if they say no, they secretly like `em:)

Also chili and lime together is delicious, not to mention if you hide s bit of seafood, in it, you end up with one unique gourmet dinner. Trust me, you can only get compliments for this one. The recipe is simple and fast, and the result is culinary heaven 🙂


So long story short… here is the recipe:

Basic Risotto recipe

150g Arborio rise

50g butter

100ml rose or white wine

2 shallots

3 cloves of garlic

1liter of veg stock approx.

And the delicious extras:

zest and juice of 1 lime

100ml sweet chili sauce

100g of cocktail prawns, of a couple of fresh scampi

1 fresh green shallot thinly sliced.

bit of fresh coriander and some green pepper.


Cook a basic risotto base. Melting the butter, adding the thinly sliced onions, garlic, arborio rise, and wine. Constantly adding a bit of stock, reducing the liquid, adding more stock, untill rise is ready. The outside in nice and soft, and a bit, BUT ONLY A BIT! crunchy in the inside.

Meanwhile melt some butter over a frying pan. Needs to but hot hot hot! Add your prawns or scampi. Fry both sides, add the sweet chilli sauce, stir.

Add zest and juice to risotto. Mix with prawns. Wait a bit stirring, untill flavours combine. Season with salt, coriander and green pepper.

Serve with green shallots and sweet chili on top!

You see? i told you it`s easy:)

Enjoy!

 

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March 21, 2011

Recipe: Lemon, Beetroot risotto with walnuts and thyme.

One other favourites from the risotto family, this time with beetroot! I can`t describe how much I love it, it just tastes cool and loving the funky purple colour! The base of the recipe and the idea comes from Sydney`s Fyrefly tapas bar where I used to be an apprentice a few years ago.  I fell in love with the dish straight away, I never thought beetroot can taste so nice. I wasn`t really a big fan of the veg, but now it`s in my top 10 favourite ingredients. Since, I experimented with it a bit more,at the restaurant we served it with scallops,but  I wanted to add some ingredients, so it can be a nice individual meal, or starter. As much as I liked it, it was still a bit boring on it`s own. From all the searching, lemon was a surprisingly good taste with it, and walnuts are always a great companion to beetroot. The recipe is incredibly easy, and can be done in no time! And its an amazing treat for a romantic dinner!


Ingredients

150g Arborio rise

1 shallot brunoise

1cup white, rose or red wine, DRY!

2 spoons of butter

3 cloves of garlic

approx. 3 cups of veg stock

2 medium big beetroot, cleaned, peeled, greated

zest and juice of 1 lemon

handful of chopped, toasted walnuts

salt, white pepper

fresh thyme


Make a simple risotto base, in a medium saucepan. Melting the butter, adding the shallots first, then garlic, arborio rise. Add the wine, stir a little, until the onions cover the rise, before you start adding the stock. Reduce heat, and start adding the stock only a little at time, wait till liquid is reduced, and add more. Repeat untill rice is almost cooked. It`s ready when the middle is still a bit crunchy.

Add the beetroot, give a little bit of time for it to cook. Add rest of the ingredients, mix well, season.

Serve with fresh parmesan cheese, and some garlic butter bread. It is a perfect companion to seafood.

Enjoy!

March 14, 2011

Recipe: Apple Risotto (pt.2) with Gorgonzola cheese

Once, a few months ago I already posted an apple risotto recipe. Since I cooked it a few times, in many variations, and just can`t belive in how many ways this delicious meal can be served or to be made.

Also nowadays I stopped adding creme to my risotto! I always used creme, that`s what I learned, but since, especially with plenty of italian influence, I realised it`s not so important. If you do it right, you don`t need the creme. I like them better now. The only thing is, now I add some butter at the end, it really brings out the taste, and gives a beautiful silky color!

Lats couple of days, I had a massive kitchen just for myself, and now I`m working on a big big project. It`s so big, everyday after working on it I realise it`s way over me, and can`t even belive I`m doing it. Also trying to improve my photography skills, I think I`m getting better. Also working completely alone gave me the patience to take the shots, and not just rush over them.


Adding the gorgonzola to the risotto, came a couple of days ago, when I noticed the fresh cheese, at one of the local markets. It just looked so delicious. So we had it for dinner with some fruits, strawberries, and crackers and apples. They went fantastic together, the soft runny cheese with the fresh crunchy apple was a match made in heaven. Then I started thinking..apple apple, risotto, wow GORGONZOLA! It must be tried out!  And yes it works just as nice as I thought it will be. The recipe is sooo easy, and fast, and so gourmet, you could impress anyone coming over for dinner!

Ingredients (for 2-3 people)

20g butter

2 shallots brunoise

3 cloves of brunoise garlic

100ml rose or white wine (dry)

150 g arborio rise

2 fresh apples, peeled, chopped in small cubes

150 g Gorgonzola cheese

salt, white pepper

fresh thyme

about 1 liter warm vegetable stock

In a medium saucepan melt butter, add shalots, stir and cook. Make sure the shallots don`t burn or turn brown. Add the apples and the garlic, stir, and soften the apples a little bit. Add white wine or rose wine. Add rice, and stir. Cook for a couple of minutes and start adding the stock, not more than 1 cup a time. You need to reduce the heat and stir occasionally, so the rice doesn’t burn. Whet the liquid is reduced, add an other cup of stock, repeating untill the risotto is ready. You`ll know when it`s good, when the middle is still only a little bit crunchy. Don`t overcook! When ready add the salt, white pepper, and thyme for taste!

Meanwhile, your risotto is cooking, melt the cheese over bain marie, stirring occasionally.

Serve the cheese on top of the risotto!


Enjoy!

Ps: It`s amazing with some fresh bread, and garlic butter, and some wine on the side!

 

August 9, 2010

Recipe: Apple Risotto with Veg puffs

First I should say “Thank You” for my fellow college friend/chef Marco who gave me this idea. We were in culinary school together in Sydney and for a final “exam cooking” we had to create 3 dishes within 1 hour, also it had to be creative and some sort original. I was already thinking about a risotto, but of course as there was a big budget cut, I couldn`t really use anything that is you know..fancy.  He asked me “why don`t you make apple risotto?” I said “huuuuh???” – He knew about my love to Italy, and the amount of time I traveled there.  “You never heard of apple risotto??? It`s a traditional northern recipe? Ah I can`t believe You…” . To be honest I haven`t heard of apple risotto ever since….

But what should I serve it with? I wanted to make it as a vegetarian dish (also cos our chef at the time was vegetarian and I wanted to impress him). Apples would be too much,cheese is very avarage, and I knew most of the fellow students were doing parmesan chips for garnish-cos it looks good and it`s easy. The competition was pretty big as it was 27 of us in that class, so, i didn`t want to copy anyone or wanted my idea to be stolen. Also the dish had to be different texture from the risotto, preferably cheap and fast to make. So in this case the easiest ideas are always the best. And I don`t really remember how, but I remembered my fathers corn-puffs. I loved them as a kid and i like them still, it`s easy, cheap, and fast to make. Thou I wanted my dish to be a bit more gourmet so, I decided to use 3 different kind of puffs- corn, zucchini, and parmesan.

The recipe is simple and fast.

Ingridients:

For the risotto

  • 1 apple
  • 1 onion
  • 3 cloves of garlic
  • 10 g of butter
  • 1 small cup of arborio rise
  • 1dl white wine
  • 2 tbs of sour creme or creme fraishe
  • salt
  • white pepper
  • 3tbs of parmesan cheese
  • Veg stock

For the puffs

  • 1 small can of sweet corn
  • 1 small zucchini
  • 2 eggs
  • 100 g of white flour
  • 7g dry yest
  • salt
  • parmesan

First make the puff mix. In a bowl mix together the flour the eggs and the yeast. Divide in 3. Add the corn, the shredded zucchini, and the parmesan in the separate mixes. If the dough looks a bit wet, you can add more flour. Set aside to rise.

Risotto. In a saucepan melt the butter add the brunoise onions and garlic and fry until golden brown. Add the small cubes of the apple (witout the skin of course), and stir it constantly so it wouldn`t burn. When the apple got a bit softer, add the wine (use good quality white wine, one wise traveler once said, don`t cook with wine which you woudn`t drink..he is right) and add the rise. Stir it a little bit and allow to cook before You add the stock. The stock has to be warm. Pls try not using water, your risotto will not be as tasty as it should be. If you don`t have fresh stock at home, it`s even better to use the ready made ones from the supermarket. Also If you make stock once, you can easily store it in the freezer. Always add just a small amount of stock at the same time, just enough for it to cover the rise, Reduce the heath to minimum, put a lid on it, and let it cook. Stir it frequently, if the liquid disolves, add more stock. You don`t want to end up with overcooked rise, or rise soup-which is even worse. When it`s almost done, add the sour creme, the parmesan and the seasoning. Cook for an other minute. Take it off the heath, and cover it with a lid.

Heat up the oil, or turn on the deep frier. You need to have enough oil so it would cover the puffs.  Form small balls with your hand out of the mixes and drop it in the hot oil. It`s ready when it has a nice golden brown colour. Don`t for too big balls as they wont cook trough properly and during the frying it will double it`s size anyway.

Enjoy!:)