Risotto – 3 ways

By Simon  , , , , ,   

May 11, 2013

You can make all 3, or just one, the choice is yours………..what feels good to you?

  • Prep: 30 mins
  • Cook: 1 hr 30 mins
  • Yields: 4 Medium

Ingredients

500 Grams Risotto Rice

8 Shallots

1 Stock

1 Olive oil

1 Dash White Wine

Mixed Herby Salad Leaves

Directions

Now…….Get moving………….

Heat a large pan and splash in some oil.  Gently cook the Shallots until translucent.  Add the Rice and coat in the oil and then add a good splash of White Wine.  Cook gently, so the Rice absorbs all the juices from the Shallots, Wine and Oil.  Now, steady as you go, add a ladle at a time of Stock until it is all absorbed by the rice.  Repeat until the Rice is cooked and glossy.  Season to taste.  Drizzle with a good quality Olive Oil to serve with either or all of the following……………tantalise your tastebuds!

1 Lemon Chicken

Ingredients

  • 1 Organic, free range Chicken (cleaned) – from my wonderful local Butcher (I’m sure you’ll have one too) – ask the weight and roasting time
  • 6 Lemons
  • Olive Oil
  • Salt and freshly ground Black Pepper

Method

Now…………Get Moving………….

For the Chicken

Preheat the oven to 200C.  Oil the roasting dish and quarter and slice 3 of the Lemons.  Half peel the other 3 Lemons leaving the skin hanging (a bit like when peeling a cooking apple) and then stick them up the chicken’s ‘jacksey’ (not too tightly and this gets the whole chicken lemony and juicy inside).  Throw a handful of quartered Lemons into the oiled tray and place the bird on top.  Season it and roast according to the weight (ask your butcher – they love to get involved).  Half way through cooking throw in the remaining sliced Lemons.  They will caramelise and taste wonderful!  When beautifully cooked, place the Chicken on a platter with the caramalised Lemons and pour any juices over.  Pile the Risotto Rice by the side and sprinkle with good quality Olive Oil and a few chopped herbs from your window sill (whatever you fancy) .

2 Squash and Sage Butter

Ingredients

  • 3 or 4 different types of Squash (butternut, onion , crown prince or maybe even pumpkin) – seeds removed, peeled and randomly chopped
  • Olive Oil
  • Handful of fresh Sage leaves – ripped
  • Good quality Butter
  • Salt and freshly ground Black Pepper

Method

Pre-heat the oven to 180C.  Oil a roasting tray and drop all the lovely squash on.  Toss around and season with Salt and Pepper.  Roast until tender and a bit caramelised.  Melt the Butter in a small pan and infuse with the ripped Sage leaves.  15 mins before Squashes are cooked pour over the butter and continue to roast until soft.  Serve straight onto the Risotto Rice.

3 Roast Cod, Pea and Mint

Ingredients

  • 4 Cod Fillets
  • Olive Oil
  • Salt and freshly ground Black Pepper
  • Peas (enough for 4 people)
  • Big handful of fresh Mint

2 tbsp Crème Fraiche

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