Tag Archives: risotto

Asparagus and broad beans risotto with miso and Umeboshi flavours

An all singing, all dancing vegetarian dish to shake our bodies out of the summer slumber! This is as rejuvenating as an outdoor yoga class or a jog in a bluebells’ wood. The miso and Umeboshi (marinated prune paste) are very good and calming for the intestines and will help restore depleted energies. You can find the miso paste and the umeboshi paste in Japanese shops and most health shops in the UK. The Japanese use them to restore intestinal bacteria after an illness or a course of antibiotics. The umeboshi is quite tangy and salty in taste so you will not need to add any salt if you use it – Especially combined with Miso.

You can do without those weird and wonderful ingredients and replace them with a good chicken or vegetable stock if you prefer .  I just wanted to include a healing and strengthening aspect into my recipe . Both versions are delicious.

Ingredients list:

  • 1 shallot
  • olive oil
  • 10 asparagus
  • handful of frozen or fresh broad beans
  • 250g of arborio or other risotto rice
  • 50ml of white wine
  • 600ml of boiling water
  • soy cream to finish
  • 1 Tbsp of umeboshi plum paste
  • 2 Tbsp of white miso paste (or 1/2 cube stock)
  • Pepper to finish

This quantity serves 5/6 as starter portions or 3 as main. Halve all quantities to cook a plentiful meal for one! There should be just a bit left over for the dog.

This month is the perfect time to use up the latest asparagus and broad beans from the garden or allotment. They are still coming up on market stalls at a bargain. I have even seen them recently at a Pick-your-own farm!

Chop up the shallot and fry it in a little olive oil.

Then throw in the rice and fry that too until the grains look transparent.

Add the wine and simmer until it is almost gone. Then add half the stock and continue simmering and turning. The secret of a good risotto is to add the liquid in stages and to keep the mix soupy and wet until the end so it does not dry too much as it cools down in the plate. Keep simmering and adding stock until the rice is cooked.

Meanwhile (or previously), you have washed and trimmed the asparagus and steamed them. The broad beans need to be shelled but not pre-steamed.

You need to season with the umeboshi and the miso paste about 5/10 minutes before the end- not before because boiling would destroy a lot of the healthy bacteria.

Add the asparagus stalks but keep the tips aside. Add the broad beans as well towards the end of the cooking and cover. Rice usually takes 20 min in all.

Dress with a dash of cream, some pepper from the mill and serve warm but not hot.

Decorate with fresh mint!

Decorate with fresh mint!

Here I have used fresh peas and decorated with fresh mint from the potted garden.

Advertisements

Risotto de potiron, pancetta et piment doux en VF

English version here!

Ce Risotto de potiron, pancetta et piment doux est paru dans le journal du Lycee de Londres pour Halloween mais je la remets ici en l’honneur de mes visiteurs francophones, pour les remercier de leur soutien et de leur vote! Je suis sur la page 1 du Concours MarieCLaire Idées mais continuez de cliquer sur le cupcake rose…

Liste des ingrédients :

  • Potiron 250g
  • Riz Arborio 450g
  • Sancerre (ou autre blanc) 500ml
  • Bouillon de poulet 1L (Maggi cubes et eau)
  • Pancetta en cubes ou lardons 250g
  • Echalotes émincées, une grosse poignée
  • Huile d’olive 40 ml
  • Butter 40g
  • Sel et poivre
  • Laurier-sauce, 2 feuilles froissées
  • Gousses d’ail, 2 écrasées
  • Piment doux ou Piment d’Espelette, 1 cuillère à soupe
  • Noix muscade, 1 cuillère à café
  • Cannelle, 1 cuillère à café
  • Parmesan, 2 cuillères à soupe

Coupez le chapeau du potiron et grattez l’intérieur de la courge avec une cuillère pour en retirer les graines. Utilisez cette cuillère en métal pour évider la chair par larges copeaux : Essayez de garder le potiron intact si vous projetez un dîner d’amis afin de servir le risotto à l’intérieur. L’effet sera festif et raffiné !

Sinon, coupez des parts comme dans une orange et  taillez la chair au couteau.

Mettez les cubes ou les copeaux de chair dans un plat à rôtir et passez au four 40mn (180C).

Grillez la pancetta au four en même temps que le potiron, pour la rendre croustillante et éviter trop de gras dans le plat final.

Préparez votre bouillon de poulet et réservez.

Rincez le riz sous le robinet.

Faites fondre le beurre dans l’huile à l’intérieur d’un grand fait-tout : Jetez l’ail écrasé et les échalotes émincées dans l’huile chaude et faites sauter sur feu vif.

Lorsque le tout est doré, ajoutez les cubes de potiron rôtis, assaisonnez bien avec les épices et continuez de cuire durant une dizaine de minutes, à feu doux. Le potiron doit être bien recouvert de sauce.

Rajoutez les feuilles de laurier, en les froissant entre vos doigts.

Rajoutez le riz en une seule fois; puis versez le vin, verre par verre, suivi du bouillon et continuez de remuer sur feu doux jusqu’à ce que le riz ait absorbé tout le liquide.

Ceci prendra bien 45mn et plus vous opèrerez lentement, plus le résultat sera moelleux.

Assaisonnez légèrement avec le sel et le poivre.

Saupoudrez généreusement de parmesan en fin de cuisson. Décorez avec les cubes de pancetta. Si le risotto vous semble un peu sec, vous pouvez ajouter une grosse cuillère de crème fraîche à cette étape.

Lorsque je fais un risotto et que je ne suis pas trop pressée par le temps, je le fais assez liquide et puis je le parsème de parmesan et retour dans un four très chaud pour le laisser mijoter 5 bonnes minutes: C’est prêt lorsque le grain est ferme mais parfaitement cuit. Servez avec un sauternes ou un muscat bien glacé. Les notes de fruits confits de ces vins doux conviendront à merveille aux saveurs douces et acidulées de ce plat et à la chaleur de ses épices.

Si vous avez envie de voyager plus avant dans mon répertoire gourmand, revenez visiter mon blog: http://www.travelsaroundmykitchen.com

Note : Le piment d’Espelette est une spécialité du pays basque. C’est un piment doux au parfum de rose qui convient délicieusement à ce plat. A ramener de vos vacances ! PS: Look for the English version HERE

risotto sur l'AGA

Butternut and goat cheese risotto

>

The Italians serve risotto as a starter, in smaller portions, which I think is a better way of appreciating it than when you get a big main course plateful. This recipe serves five, as usual here on the blog!
For a light lunch, serve with a crisp salad and some sliced Speck or Parma ham.

Ingredients list:
Risotto Arborio 250g
Shallots 3
Olive oil 20ml
Butter 20ml
Handful of fresh chopped basil and parsley
Stock 450g (Chicken cube and water is fine)
Pumpkin or butternut squash flesh 250g (peeled and diced)
Salt and pepper
Dry white wine 200ml
Creamy goat cheese 125g
Some grated cheese for topping

For the wine, I used a lovely Sancerre with hint of citrus and a crisp finish which made the dish taste quite lovely and lemony- like an italian lemon grove! You need a zesty and quite acidic white for this.

Prepare the squash flesh by peeling and dicing it with your sharpest knife.

Season the butternut with salt and pepper and rub some oil into the cubes. Put in a roasting oven for 15 min, checking and shaking regularly. Take out when the flesh is tender et slightly charred on the sides.

Chop the herbs and shallots finely and fry them in a thick bottomed pan: I used a wide cast iron one that I’ve owned for the whole of my Londoner’s life.

Add the rice to the pan with the fried shallots. Add the stock and wine bit by bit while turning: let it bubble on low heat. When  all of the wine and stock has be absorbed, the rice should still be slightly ‘al dente’ under the tooth. Better to leave it too soupy than to dry it out! Check the seasoning and add some- or not. I added a good scraping of butter but you don’t have too if it is moist enough.

At the last minute, chuck the cooked flesh and the goat cheese into it.
Just before serving, pour into a warm gratin dish, with a sprinkling of olive oil, some cracked pepper and a generous amount of grated cheese such as cheddar and put back a few minutes under the grill until it turns a nice golden colour, 3 to 4 min at the most.

Once you’ve got the hang of it, risotto is actually a fool-proof dish and a great fall back recipe for when the cupboard is bare. The key is to cook it long enough and not to let it dry out.

>Pumpkin, pancetta and sweet chilli risotto

>

I adore the idea of such a seasonal dish, matching the colours of the autumnal forest outside and including all of the winter spices that always seem to put me in a festive mood, in advance of Christmas…

Ingredients list:
Pumpkin 250g
Arborio rice 450g
White Sancerre (any dry white) 500ml
Chicken stock 1L
Diced pancetta 250g
Chopped shallots 1 large handful
Olive oil 40 ml
Butter 40g
Salt and pepper
Bay leaves 2 bruised ones
Garlic clove 2 chopped
Sweet chilli 1 Tbsp
Nutmeg 1 tsp
Cinnamon 1 tsp
Parmesan 2 Tbsp

Cut the top off your pumpkin then scoop out the seeds and use a spoon to get as much flesh out as you can. Keep the pumpkin whole to serve the risotto inside it for a fabulously festive effect! Or let the children carve it and put a candle inside. In any case, put the flesh in a baking dish covered with foil and cook for 40mn in a hot oven.

Grill the pancetta in the oven until crispy so most of the fat will cook off – and not in the dish.

Prepare your chicken stock and reserve.

Rinse the rice under running water.
Melt the butter in the oil in a large thick-bottomed pan and fry the shallots and garlic in the hot oil.
Once the shallots are golden and tender, add the baked pumpkin flesh, season well with the spices and cook for another 10mn on low heat until the flesh is nicely coated with the sauce. Add the bay leaves, slightly bruised in your hands.

Add the rice in one go; then pour the wine glass by glass, followed by the stock and churn on low heat. Cook until all liquid has been used up and has evaporated which will take a good 45mn of slow cooking. The slower you work the better, for a dreamy end result.

Season to taste and add the parmesan at the last minute with the roasted pancetta. Serve inside the  hollowed out  pumkin, in company of a sweet wine such as a good Sauternes.

My lovely friend Segolene and I had this for lunch with a chilled glass of Château petit Védrines 2006 : Its honeyed and stewed apricot notes complimented the sweet and spicy flavours of the risotto very well indeed. And all 5 children loved it despite the chilli dimension and wiped the dish clean ! 

>Asparagus risotto

>

This recipe comes courtesy of one of my favourite suppliers, Abel and Cole who deliver fresh boxes of vegetables to us through the winter months. Their book “Cooking outside the box” is full of great ideas to prepare interesting British produce such as Kale or swede, things that I had never cooked before!
But this is a recipe for now: the PYOs are bursting with asparagus ready to be picked…

Ingredients list:
Onion, 1
Olive oil
Risotto or round rice, 1mug
White wine, 1/2 mug
Chicken stock, 4 mugs
Large bunch of asparagus
Double cream, 2 tbsp
Grated parmesan
Pepper
4 Strips of parma ham or Speck

The secret of a good risotto is simply that it must cook very slowly and with plenty of liquid.
Sauté the onion in a little olive oil then add the rice and slowly pour the wine: When it is all gone, you can start adding the stock but stirring all the time… Lower the heat if it is evaporating too fast.
Meanwhile, steam the asparagus spears for 3 or 4 min.

Add the cream when the rice is soft and still moist. Stir the chopped asparagus through, check it is moist enough and add some stock if not. Add the parmesan, pepper. Decorate with the ham and serve immediately.

Recipe from Abel and Cole