It was my birthday yesterday and after returning from a visit to the Natural History Museum where we viewed the always wonderful Wildlife Photo exhibition I cooked supper. It was a combination of items bought from the Waitrose deli counter and home cooked so I still had the pleasure of cooking without having to spend so much time in the kitchen that I didn't see my friends.
Alongside marinated anchovies, olives, bread and oil I prepared some Roasted Peppers with Manchego Cheese. This was followed by a Smoked Salmon Fillets with Horseradish and Dill Yoghurt with Beetroot Risotto. Pudding was Melting Chocolate Orange cakes by Gu. It all seemed to go down well!
Roasted Peppers
This can hardly be called a recipe to be honest! Serves 4 as part of a mixed starter or two with some bread and a green salad for a nice lunch.
Ingredients
2 long sweet red Romano peppers cut in half long ways
1 clove of garlic cut into slivers
1/2 tsp of oak smoked paprika
50g of mancahgo cheese grated or in thin slices
25g Parmesan cheese grated
1tblsp olive oil (I used a smoked oil for extra flavour)
Place the peppers in a baking dish, cut side up and sprinkle the garlic, paprika and oil over them. Bake in a moderate oven (150-180C) for 10-15 minutes until starting to soften. Add the manchego cheese and the Parmesan cheese then place back in the oven for 5-10 minutes to allow the cheeses to melt.
Smoked Salmon with Beetroot Risotto and Horseradish Yoghurt
For four people use the recipe for Beetroot Risotto I've detailed before but leave out the Bacon and the Parmesan Cheese and add the juice of half a lemon at the end. If you cant get lightly smoked fillets then normal salmon or trout fillets will do.
Ingredients (for four)
Beetroot Risotto
4 Lightly Smoked Salmon Fillets (about 100-150g each)
1 tblsp Olive Oil
1 tblsp Greek Yoghurt
1 tsp Creamed Horseradish
2 tsp finely chopped fresh dill
Mix the yoghurt, horseradish and dill together and set aside.
Make the risotto as per the instructions.
While the risotto is resting (after cooking with the lid on in a warm place), pan fry the salmon fillets in the oil.
Place the salmon fillet on the risotto, place a spoon full of the horseradish yoghurt on the salmon fillet and sprinkle with a little reserved chopped dill if desired.
Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Sunday, 24 February 2013
Sunday, 20 January 2013
Cauliflower Risotto
It's been ages since I last blogged, I haven't stopped cooking (or eating) for that matter just forgotten to write about what I've been cooking.
This week we've had sub-zero temperatures, several centimetres of snow on the ground and no windows for a couple of days while we had the old double glazing replaced in four rooms (including my 'den'). Now the house is snuggy again and the cats are lounging on the window sills looking out at the birds pecking around in the snow and clinging to the bird feeders. Last night we had a nice warming risotto to give us our own central heating. While I was out feeding the birds I pulled some leaks from the frozen veg patch. Serves three.
Ingredients
1 medium cauliflower broken into florets.
3 small leaks, trimmed, washed and finely sliced
1 clove of garlic, crushed
225g risotto rice
750ml hot vegetable stock (or thereabouts depends on the age of your rice)
Small bunch of parsley
2 tablespoon olive oil
20g of butter
1 glass of white wine (something you'd like to drink with the meal) - Optional.
50g of parmesan cheese, grated plus some shavings for serving.
Method
Drizzle half the oil over the cauliflower and season with salt and pepper. Roast in a medium oven (150-180C) while you make the risotto. Check and shake the cauliflower until it is cooked, browned on the edges with soft stalks.
Meanwhile melt half the butter with the oil and gently fry the leeks until softened. Add the rice and stir until coated with oil and butter. Add the wine if using and stir until evaporated. Gradually add the stock, ladle by ladle, until the rice is cooked. Add the parsley and stir, add the rest of the butter and parmasan and stir. Add the cauliflower and stir through. Serve with the parmesan shavings on top.
This week we've had sub-zero temperatures, several centimetres of snow on the ground and no windows for a couple of days while we had the old double glazing replaced in four rooms (including my 'den'). Now the house is snuggy again and the cats are lounging on the window sills looking out at the birds pecking around in the snow and clinging to the bird feeders. Last night we had a nice warming risotto to give us our own central heating. While I was out feeding the birds I pulled some leaks from the frozen veg patch. Serves three.
Ingredients
1 medium cauliflower broken into florets.
3 small leaks, trimmed, washed and finely sliced
1 clove of garlic, crushed
225g risotto rice
750ml hot vegetable stock (or thereabouts depends on the age of your rice)
Small bunch of parsley
2 tablespoon olive oil
20g of butter
1 glass of white wine (something you'd like to drink with the meal) - Optional.
50g of parmesan cheese, grated plus some shavings for serving.
Method
Drizzle half the oil over the cauliflower and season with salt and pepper. Roast in a medium oven (150-180C) while you make the risotto. Check and shake the cauliflower until it is cooked, browned on the edges with soft stalks.
Meanwhile melt half the butter with the oil and gently fry the leeks until softened. Add the rice and stir until coated with oil and butter. Add the wine if using and stir until evaporated. Gradually add the stock, ladle by ladle, until the rice is cooked. Add the parsley and stir, add the rest of the butter and parmasan and stir. Add the cauliflower and stir through. Serve with the parmesan shavings on top.
Saturday, 15 October 2011
Roasted Squash and Porcini Risotto
Another meal that was designed to use up the contents of my Abel and Cole vegetable box. A pair of onion squash in the box and I didn't want to make soup or roasted veg with sausages and so this risotto was born.
Serves 3.
Ingredients
2 small onion squash or one butternut squash, peeled and cut into chunks
1 sprig rosemary chopped
3 tablespoons olive oil
1/2 an onion or a couple of shallots finely chopped
1 clove of garlic, crushed.
2 knobs of butter
small handful of dried mushrooms
1 litre vegetable stock (maybe a little more or a little less)
250g risotto rice
large handful of grated Parmesan cheese
Soak the dried mushrooms in hot water until softened.
Roast the squash with the rosemary, 2 tablespoons of the oil and salt and pepper in a moderate oven until softened and slightly caramelised around the edges.
Meanwhile fry the onion and garlic in the remaining oil and 1/2 the butter until softened, add the rice and stir to coat. Add the mushroom soaking water (avoiding any gritty residue) and stock gradually to the rice until cooked. Stir in the mushrooms and the roasted pumpkin. Add the Parmesan and the last of the butter and stir and leave to stand for a few minutes. Serve with some extra Parmesan shavings.
Serves 3.
Ingredients
2 small onion squash or one butternut squash, peeled and cut into chunks
1 sprig rosemary chopped
3 tablespoons olive oil
1/2 an onion or a couple of shallots finely chopped
1 clove of garlic, crushed.
2 knobs of butter
small handful of dried mushrooms
1 litre vegetable stock (maybe a little more or a little less)
250g risotto rice
large handful of grated Parmesan cheese
Soak the dried mushrooms in hot water until softened.
Roast the squash with the rosemary, 2 tablespoons of the oil and salt and pepper in a moderate oven until softened and slightly caramelised around the edges.
Meanwhile fry the onion and garlic in the remaining oil and 1/2 the butter until softened, add the rice and stir to coat. Add the mushroom soaking water (avoiding any gritty residue) and stock gradually to the rice until cooked. Stir in the mushrooms and the roasted pumpkin. Add the Parmesan and the last of the butter and stir and leave to stand for a few minutes. Serve with some extra Parmesan shavings.
Wednesday, 31 August 2011
Beetroot and Bacon Risotto
31st of August and already it feels like Autumn! Need something warming and cheerful to buck me up and this fits the bill (especially as I have a lot of beetroot in the vegetable bed!) Serves 2-3.
Ingredients
1 tennis ball sized beetroot, grated
1 small onion finely chopped
220g rissoto rice
750ml stock
2 rashers of smoked bacon (chopped into lardons)
small handful of freshly grated parmasan cheese
large knob of butter
Fry the bacon lardons in a hot pan and when coloured add onion and butter and cook until the onion has softened. Add the rice and stir to coat in the butter. Add the grated beetroot and stir and fry for a few minutes before adding the stock bit by bit until the rice is cooked. Add the parmasan, butter and seasoning. Add a few parmasan shavings and a drizzle of olive oil to garnish (I used some mandarin infused oil which added a nice sweet/citrus edge to cut through the earthy beetroot).
Ingredients
1 tennis ball sized beetroot, grated
1 small onion finely chopped
220g rissoto rice
750ml stock
2 rashers of smoked bacon (chopped into lardons)
small handful of freshly grated parmasan cheese
large knob of butter
Fry the bacon lardons in a hot pan and when coloured add onion and butter and cook until the onion has softened. Add the rice and stir to coat in the butter. Add the grated beetroot and stir and fry for a few minutes before adding the stock bit by bit until the rice is cooked. Add the parmasan, butter and seasoning. Add a few parmasan shavings and a drizzle of olive oil to garnish (I used some mandarin infused oil which added a nice sweet/citrus edge to cut through the earthy beetroot).
Saturday, 17 April 2010
Smoked Haddock Risotto
Rice and smoked fish, a wonderful combination. Through in lots of parsley and some slowly softened leeks and you have a bowl of comfort food. Serves 2 generously or three less so.
Ingredients:
2 medium leeks, finely sliced
1 clove of garlic finely chopped
175g of risotto rice
knob of butter
big handful of parsley finely chopped
1 ltr of stock (vegetable or fish, you may need more or less than this amount)
large fillet of smoked haddock (get the undyed if you can)
500ml or so of milk (just enough to cover the fish)
few peppercorns
Gently poach the haddock in the milk with a bay leaf, some peppercorns and chopped up parsley stalks. Meanwhile fry the garlic and leaks in a wide pan with the butter. When softened add the rice and fry briefly. Add the stock gradually until the rice has softened. Skin and flake the haddock and add to the rice with parsley. Stir gently to amalgamate and season to taste. Add an extra small knob of butter.
Divide between two warmed plates and grate a small amount of parmasan cheese over the top if you like.
Ingredients:
2 medium leeks, finely sliced
1 clove of garlic finely chopped
175g of risotto rice
knob of butter
big handful of parsley finely chopped
1 ltr of stock (vegetable or fish, you may need more or less than this amount)
large fillet of smoked haddock (get the undyed if you can)
500ml or so of milk (just enough to cover the fish)
few peppercorns
Gently poach the haddock in the milk with a bay leaf, some peppercorns and chopped up parsley stalks. Meanwhile fry the garlic and leaks in a wide pan with the butter. When softened add the rice and fry briefly. Add the stock gradually until the rice has softened. Skin and flake the haddock and add to the rice with parsley. Stir gently to amalgamate and season to taste. Add an extra small knob of butter.
Divide between two warmed plates and grate a small amount of parmasan cheese over the top if you like.
Thursday, 7 January 2010
Roasted Squash Risotto
On a cold and icy evening with snow still lying on the ground I felt a need for a warm, creamy, satisfying meal. Fortunately a friend had given me a home grown butternut squash perfect for a risotto. Serves 2.
Ingredients
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan
Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.
Ingredients
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan
Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.
Tuesday, 1 December 2009
Chicken and Mushroom Risotto
My favourite way of using up leftover roast chicken. I like my risottos quite moist, adding the knob of butter at the end helps amalgamate the stock and the rice and makes a creamy texture. This is not a meal you can leave for very long, frequent stirring is a must to get the right texture, as is cooking it over a medium hat; not to hot otherwise the stock boils off too quickly, too slow and you end up with a savoury rice pudding.
Ingredients:
225g Risotto Rice
Knob of butter and glug of olive oil
Glass of white wine
Two sticks of celery, trimmed and diced
1 clove of garlic finely chopped
1 medium onion, finely diced
Handful of roast chicken leftovers chopped or shredded
Few chestnut mushrooms diced
1 litre or so of chicken stock
Parsley and tarragon finely chopped
Handful of freshly grated Parmesan cheese
Salt and pepper
Fry the onion, celery and garlic in the butter and oil until softened. Add the mushrooms and rice and stir. Add wine and stir frequently until absorbed over a medium heat. Add the stock a couple of ladles at a time, stirring frequently until the stock is absorbed. Repeat until the rice is cooked. At this point add the herbs, Parmesan and another knob of butter. Stir and test the seasoning and serve.
Ingredients:
225g Risotto Rice
Knob of butter and glug of olive oil
Glass of white wine
Two sticks of celery, trimmed and diced
1 clove of garlic finely chopped
1 medium onion, finely diced
Handful of roast chicken leftovers chopped or shredded
Few chestnut mushrooms diced
1 litre or so of chicken stock
Parsley and tarragon finely chopped
Handful of freshly grated Parmesan cheese
Salt and pepper
Fry the onion, celery and garlic in the butter and oil until softened. Add the mushrooms and rice and stir. Add wine and stir frequently until absorbed over a medium heat. Add the stock a couple of ladles at a time, stirring frequently until the stock is absorbed. Repeat until the rice is cooked. At this point add the herbs, Parmesan and another knob of butter. Stir and test the seasoning and serve.
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