I've heard a lot of horror stories when it comes to making risotto. Whether it's too gluggy, too much stirring, too dry, too bland, etc. Risotto can be quite a healthy dish which is also filling, tasty, and easy to master.
There are several varieties of rice available depending on the type of dish being made and Risotto requires a short-grain rice. Different qualities and brands of rice can affect the end result so it’s worth trying out a few if you’re not happy with the first couple of attempts. Arborio Rice, named after the Italian town of Arborio, is a popular option that works well. You should allow approximately 100g of rice per serve as it absorbs a lot of liquid.
MEDITERRANEAN VEGETABLE RISOTTO
This risotto is high in vitamins, high in minerals, a good source of iron, and good in fiber. It's also vegetarian and vegan (meat can be added though), making enough for four serves.
For this recipe the vegetable component is made separately. This allows for consistency, and it can keep in the fridge for about 5 days or longer in the freezer. This can also be added to other dishes such as quiche or frittata, or even savory muffins or bread.
Vegetable Mix
2 Red Capsicum, seeds removed 4 Garlic Cloves
1 Large Zucchini Handful of Mushrooms (optional)
1 Eggplant Olive Oil
1 Tomato Salt and Pepper
1 Red Onion, peeled
1. Roughly dice all ingredients discarding the ends.
2. Toss in the olive oil and salt and pepper.
3. Roast in separate trays on 180ºC for approximately 10 minutes until soft. You still need a slight firmness.
4. Roughly blitz all ingredients into a food processor leaving the mix slightly chunky and not too smooth then store in the fridge.
Risotto
500g Arborio Rice
50ml Olive Oil
1 onion, finely diced
4 cloves garlic, crushed
100ml White Wine
2 Litres Boiling Vegetable Stock (or Salted Water)
100ml thickened cream (optional)
Handful of Parmesan cheese (optional)
Butter (optional)
1. Put a pot of vegetable stock, or at least one of salted water, on the stove and bring to the boil. Reduce to a light simmer. 2. Cook out the onion in a large pot on a medium heat for about 2 minutes until transparent and without gaining any color. Add the garlic and cook out for another minute until the color changes to a slight brown.
3. Add the rice and cook out for another minute until the outside of the grain starts to go transparent then add the white wine and let the rice absorb the liquid. Reduce heat slightly to prevent rice from sticking to the bottom.
4. Once the wine has been absorbed then the rice is ready for the stock. The importance behind using hot liquid it to not slow the cooking process down and to maintain cooking consistency throughout the rice. Using a ladle or similar utensil, gradually add the hot liquid. After each ladle of liquid, stir the rice and wait for it to be all absorbed before adding the next one. Don't over-stir as this will break down the texture of the grain.
5. Keep repeating this until the rice is cooked with a slight firm bite to it, otherwise known as Al Dente. This should take approximately 18-20 minutes. Too little water and the rice will be crunchy and inedible, too much water and it will overcook making it sloppy, and then if it’s chilled down, will turn into a solid block. Add some cream in during the last 5 minutes if desired.
6. Now add a generous amount of the Vegetable Mix to the risotto, throw in a couple of cubes of butter and finish with some parmesan cheese.
To Serve: Either place into a bowl and top with some shaved parmesan cheese or for a more delicate presentation you can grill some thinly sliced zucchini and wrap around the risotto and top with roasted cherry tomatoes and fried basil leaves.
Where’s the Meat? Diced chicken or bacon can be added at the beginning of the risotto to cater for those that prefer meat.
CONFIT OF DUCK LEG WITH MUSHROOM RISOTTO
Duck
Confit basically means to cook in own fat or juice. Confit of Duck, or Confit de Canard, is duck slowly cooked in duck fat until tender then the skin is crisped up on the grill before serving.
4 duck legs
2 oranges
2 cloves garlic, crushed
30ml olive oil
2 sprigs of thyme, chopped
2 Tablespoons of sea salt
Duck or Goose Fat
1. Trim the excess skin and fat off the legs.
2. Using the heel of your knife, chop off the end of the leg and then trim back the duck to reveal the bone.
3. Grate and keep the skin from the oranges. Cut in half and squeeze out the juice, keeping the juice and discarding the orange.
4. Combine juice, rind, garlic, olive oil, and salt and rub into the duck legs. Marinate for at least two hours, or overnight, then clean off the legs with paper towel.
5. Place legs into an ovenproof dish and submerge in duck fat then cover with foil. Place into a preheated 140ºC oven. Alternatively, place duck and fat into a pot covered with a lid or foil and heat on low until small bubbles slowly appear.
6. Cook for 2-3 hours until duck is falling away from the bone. The duck can be stored in the fat in the fridge once cooked.
7. To serve, place skin-side-down in a hot pan until crisp then turn over.
Risotto
500g Arborio Rice
50ml Olive Oil
1 onion, finely diced
4 cloves garlic, crushed
100ml White Wine
40g dried shitake mushrooms (approx)
200g button mushrooms, quartered (approx)
4 field mushrooms, cut in half then sliced
1 small packet enoki mushrooms, ends removed
100ml thickened cream
Handful of Parmesan cheese
Butter
1. Cook shitake mushrooms in water for about 30 minutes. Strain and keep liquid. 2. Cook out the onion in a large pot on a medium heat for about 2 minutes until transparent and without gaining any color. Add the garlic and cook out for another minute until the color changes to a slight brown.
3. Add the rice and cook out for another minute until the outside of the grain starts to go transparent then add the white wine and let the rice absorb the liquid. Reduce heat slightly to prevent rice from sticking to the bottom.
4. Once the wine has been absorbed add shitake, field, and button mushrooms. Let cook for about 5 minutes then gradually add liquid from shitake mushrooms using a ladle or similar utensil. After each ladle of liquid, stir the rice and wait for it to be all absorbed before adding the next one. Don't over-stir as this will break down the texture of the grain.
5. Keep repeating this until the rice is cooked with a slight firm bite to it, otherwise known as Al Dente. This should take approximately 18-20 minutes. Too little water and the rice will be crunchy and inedible, too much water and it will overcook making it sloppy, and then if it’s chilled down, will turn into a solid block.
6. Add some cream during the last 5 minutes then throw in a couple of cubes of butter and finish with some parmesan cheese and stir in enoki mushrooms. A handfull of spinach also finishes this off nicely.
Variations: This risotto can be served on it's own as a vegetarian option. You could also add chicken and/or bacon before the mushrooms as a separate dish as well.
RISOTTO CAKES
1. Make the risotto then spread thinly onto a tray and refrigerate. This is to allow the risotto to cool down quickly and to not become mushy.
2. Wet hands and then shape risotto into small serving-sized ‘cakes’. A round cookie cutter is an ideal mould to press the risotto into.
3. Grill each side in a hot pan until golden brown and finish off in the microwave or oven.
ARANCINI
These are ideal for using up left-over risotto. Variations can be made such as pressing a chunk of brie into the centre or wrapping with streaky bacon first.
1 cup breadcrumbs
1 cup plain flour
1 egg
1 cup milk
1. Wet hands and then shape risotto into small balls. Place into freezer to harden up slightly to help with the next stage.
2. You will need three bowls lined up on a bench. The flour goes in the first, lightly whisk together the milk and egg in the second, and the breadcrumbs go in the third.
3. The trick for the next stage is to use one hand for the dry ingredients, and the other for the wet. Using hand no.1, roll the arancini in the flour until lightly covered and shake off excess flour then drop into the egg and milk mixture.
4. Using hand no.2, stir the arancini around the mixture then lift upwards. Allow excess to drain off and ensure that the flour layer is completely covered. Drop back in if required.
5. Drop into the breadcrumbs and toss around using hand no.1. You want to see a nice even complete coverage of crumbs. If there’s any doubt, then the process can be repeated to add a second layer.
Note: If any lumps form in the crumbs or flour then remove if possible. If they stick to the side of the product they will darken quickly when fried and become bitter. It will also affect the final presentation.
Crumbing Variations: You can change the colour and flavour of the crumbs by adding paprika, tumeric, chili powder, grated parmesan, or even fresh herbs. The texture can also be changed by using Japanese, or Panko, breadcrumbs.
Frying the Arancini
The oil temperature is important. If too hot then the product will burn before heating the inside. If too cold then it will soak up the oil, look dull, and not crisp up.
1. Heat a pot of oil to 180ºC. To test the temperature, add a cube of bread to the oil and it should turn brown within 10 seconds.
2. Place arancini into the oil for 2-3 minutes until they turn golden brown.
3. Remove from oil and place on paper towel before serving.