Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts

Wednesday, 15 August 2012

Milanese Risotto

Image courtesy of

Risotto is one of those dishes that's very moreish - and also very comforting. This dish is no different - it provides mellow earthy tones of saffron and aromatic tones of basil for a well defined clean flavour. Cooked in Milanese style this is a wonderful risotto that will go with a variety of accompaniments where necessary - but its also perfectly good on its own.

You will need: (makes about 5 portions)

5 tbsp butter
4 tbsp bone marrow
2 small onions finely diced
600g arborio rice
175ml dry white wine
2 litres boiling vegetable stock
125g parmesan cheese
half a handful of shredded basil
1/2 teaspoon saffron
salt & pepper for seasoning

The doing bit:

Melt butter with the bone marrow

Sauté off the onion till transparent

Add rice stir frequently until the rice starts to crack

Add wine and stir till absorbed

Add stock little by little stirring continuously

Add the basil and saffron

Cook till the rice has a little bite to it this will take about 10 minutes

Add parmesan and season

Friday, 25 November 2011

Pan seared chicken with mushroom risotto

Image courtesy of delishdiners

Following request for recipes I was instructed to provide a chicken and mushroom dish - so why not risotto? It is a hearty and comforting dish that is very filling and homely. The use of robust flavours and punchy herbs gives rise to conforting winter fayre also and can be constructed relatively cheaply if on a budget.

This recipe makes about 10 servings, which is good if you're feeding a large family. it also means you can store some of it and reheat it at a later point, makes a convenient lunch to take to work or wherever else also. Feel free to add other punchy ingredients such as lemon zest, herbs such as dill, fennel, tarragon, rosemary or even sage for added punch.


(makes about 10 servings so divide by 2 for a family sized batch)

2 Onions finely diced
1 leek white flesh only finely sliced
4 cloves of garlic crushed
4 tablespoons of olive oil
700g of Arborio rice
500ml of white wine
1500ml of chicken stock (boiling) or even mushroom bouillon
about 15 chestnut mushrooms, or 1 pack of enoki (use porcini if youre feeling more luxurious)
100g smoked bacon (streaky is best for flavour and cheapest) cut into same size as onions and leek
A punch of parmesan shavings


In a heavy based pan sauté off the onions, leeks and garlic, and mushrooms sweat but do not colour too much

Add the rice stir in and wait for the rice to start cracking

Add the liquid little by little stirring frequently until all the liquid has been absorbed

The rice such still have a bite about it and not soft

Remove from the heat and just prior to serving.

For the chicken:

(per serving)

1 Large chicken breast(use thigh deboned if on a budget)
few springs of rosemary & thyme
salt and pepper

Season chicken with salt, pepeper and herbs.Put chicken in a tupperware box wrapped in greaproof paper and leave to marinade for a few hours before cooking.

Upon cooking preheat oven to 200C.
Heat up a pan and add 1/2tsp olive oil.
Sear chicken both sides then place on oven tray and finish in the oven

Serve chicken on top of risotto. Finish with garlic butter if feeling even more adventurous..

Tuesday, 23 March 2010

Baked Yellowfin Sole with Lemon & Vanilla Risotto

This dish provides fresh & clean flavours to allow the subtleness of the yellowfin sole to shine through. A good recipe for springtime, this comforting dish provides mellow textures & clean flavours to excite and smooth the palate.

Ingredients (serves 1)

For the fish:
2 yellowfin sole fillets
50g butter
Pinch salt & pepper

For the risotto (serves 1):

300ml chicken stock
80g butter
1 onion, chopped
1 stalk celery chopped
100g arborio rice
1/22 lemon, rind finely grated
Salt & freshly ground pepper
1tbsp fresh rosemary
1tbsp fresh thyme
1 vanilla pod, seeds extracted

Heat the chicken stock in a saucepan over a medium heat.
Heat the butter in a large saucepan over a medium heat. Add the onion & herbs, and vanilla seeds. Cook for about 3 minutes or just until soft. Add the rice and stir until well coated in the butter.
Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
Stir the lemon rind through the risotto and then season to taste. Season with freshly ground pepper & Serve immediately as a base for the fish to sit on.

For the fish:

Preheat oven to 200 degrees centigrade. Line a baking tray with greased, greaseproof paper, put the fish on here and season with the salt & pepper, & butter. Cook in the oven for about 10 mins until fish is cooked. Serve on top of risotto & garnish with fresh rosemary & parsley.