Tag: risotto

cabbage and chicken risotto

chicken and cabbage risotto

using up: cabbage, the very last of last week’s roast chicken.

Now, I really didn’t expect this to work at all, but it was really nice, and will be added to my repertoire of cabbage recipes; we get a lot of cabbages in the veg box, so a new dish is quite exciting!  I think it would work with pancetta instead of chicken, and any other cabbage, although denser ones would need to be steamed first.

My base for risotto for two is 5 oz of arborio rice, and 1 pint of liquid – this can be stock, lemon juice, wine, vermouth, whatever, or any permutation thereof.  I once tried coconut milk, and it worked really well.  People say you should keep the stock bubbling, but I’m afraid I don’t bother.

Quartered an onion, then cut it into rings.  Sauteéd it in some olive oil and butter until soft.  Prepared a pint of vegetable stock using Marigold bouillon powder and boiling wter.  Put 5 oz of risotto rice into the pan and stirred it about to coat it in the buttery oily mix.

Started adding the stock a bit at a time, and kept stirring until the rice absorbs the liquid, then added some more. Kept on doing this.  When about half the stock was gone, added about a quarter of a savoy cabbage, sliced very finely into ribbons, and stirred that in.  Added some sea salt and freshly ground cabbage.  Kept adding stock.  When about a quarter of it left, added some shredded cooked chicken.  Kept adding stock.

I suppose it takes about 20 minutes, although I’ve never timed it.  At the end of the process the rice should be al dente.  We finished it off with some parmesan shavings – sounds grand, but I just take them off with the potato peeler 🙂

fusion risotto

fusion risotto

using up: cold roast duck, 1/4 tin coconut milk

Now, this really was quite barking, and I wasn’t at all sure it would work, but nothing ventured, etc.

As I said, there was more duck left on the carcass than we thought, so risotto seemed appropriate.  Basic rule of risotto in this house is 5 oz risotto rice to 1 pint liquid; the liquid can be anything you like, or a permutation there of – stock, wine, lemon juice, water.  So, I thought, in a mad, end-of-the-week sort of way, why not use up the bit of coconut milk left from the spring greens the other night.

So: one leek, fairly finely chopped, sautéd in olive oil and butter; I like butter in a risotto.  Put the coconut milk in a jug and topped it up to a pint with water, added a pinch of Marigold vegetable powder.  If you don’t have this in your larder, I strongly recommend you get some – it’s a great invention.

Put the rice in with the leek and stir it around to coat it, then start adding the liquid.  I will confess here that I used to be bone idle, and put all the liquid in at this point and bung the dish in the oven, but what with the price of gas these days, I’m trying to use the hob more, so I’m actually doing it risotto in a more tradiitonal way.  I don’t keep the stock bubbling on the hob though, I’m afraid; purists, feel free to tut.

Add the liquid bit by bit, stirring all the while so that it is absorbed by the rice, then add a bit more.  When I’d used almost all the liquid, I put in the shredded duck, some sel gris, and black pepper.  And then I threw all caution to the wind, fully embraced the Thai / Italian fusion thing, and added some lime juice.

It really had no business working, but it was gorgeous. Only very slightly coconuty, but a beautiful texture and the flavours went together really really well.  I don’t suppose I’ll ever be able to recreate it, but I might try – prawns would work instead of duck.

ris e bisi

ris e bisi

This is one of our favourite things – you can use frozen peas for the, er, peas, but you really do need the pods for the stock, so we only have it in summer.

Take about 500g of peas in the pod, and shell them.  Put the pods in a pan with about 1l of chicken stock (we had some from the shoup I made yesterday, but a stock cube is fine), bring to the boil and simmer for about 20 minutes.  Drain the stock, and put the pods on the compost heap.

We had some lovely spring onions from a friends garden, so we chopped up some of those, and sautéd them in olive oil with some pancetta.  Then we added the stock, and 6oz of risotto rice (I know – I’m mixing the measurements here; sorry).  Bring to the boil, and simmer gently for 15 minutes.  Then add the peas, and simmer for another 5 minutes.  Add some shavings of parmesan and that’s it.

Serve it in bowls, as it is quite a soupy texture.

asparagus and feta risotto

I didn’t take a photo because, to be honest, I was exhausted from too much Wii Tennis in the heat! So you’ll have to be satisifed with a repeat of the asparagus photo.

I’m a big fan of risotto, although I must confess here to generally doing them in the oven as [whisper] Delia Smith taught me. Friends have insisted that these dishes are most emphatically not risotto, but should instead be described as oven baked rice dishes, which seems a bit purist, but there you go.

However, last night I did this the proper way, and here’s how:

This serves 2 fairly greedy people.

Finely chop a large shallot or two, and sauté in olive oil and butter over a low heat. Take a bunch of asparagus, trim off the woody bits, then chop into lengths of, oh maybe 2 cms, leaving the tips whole. Sling them in the pan and stir about for a bit.

Take 5 oz of arborio rice, and stir that in until the grains are coated.

Now you want 1 pint of liquid, made up as you like. I took the juice of a lemon, a goodly sloosh of vermouth (3-4 fl oz), and made it up with water, and added a pinch of the wonderful Marigold bouillon powder. Set that in a pan, bring it to the boil and keep it on a low simmer.

Now sloosh spoonfuls of hot stock into the rice mix, one at a time, stirring every time until the liquid becomes absorbed. It’ll probably take 20-25 minutes for this; it depends on the rice and the heat of the pan and so forth.

Then add as much feta cheese as seems reasonable, chopped into small cubes, and stir about until melted.

Pour into a bowl and devour.

Ours was followed by a nice mug of Assam tea, and banana muffins, but these aren’t essential. I suppose.

pumpkin and apple risotto

pumpkin and apple risottoAfter the aforementioned trying day yesterday, we fancied something simple and easy for supper.

A rummage in the freezer brought forth a promising tub of mush, and so we had pumpkin and apple risotto. We make a lot of what I call risotto, but what purists would insist should be called an oven-baked rice dish, but for this one I do it properly, and stand over the stove, stirring (how alliterative).

Somehow, the ingredient list of pumpkin, apple, onion, garlic and parmesan doesn’t sound that promising, but trust me – it’s gorgeous, and a real comfort food, due to the lovely creamy texture.

The recipe doesn’t mention parsley, but I have a big bunch of flat leaf parsley, so bunged some in at the end.

risi e bisi is fab!

just a note to remind myself how gorgeous this was – so gorgeous, in fact, that I have instructed Pete to save all the pea pods from his bag ‘o’ peas, and I will simmer them down with the rest of the chicken stock, and put it in the freezer.

I’m sure frozen would be fine for the peas, but it really wouldn’t be the same without the pea pod stock.

The recipe is here – go cook it *now*, while fresh peas are in the shops!