Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour.  It is definitely one to try!

Serves 4 (8 for starter)

Preparation time:  10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1.  In a large pan bring the stock to the boil.

2.  Place a large frying pan over a medium heat; add the oil and half of the butter.  When the butter has melted gently cook the shallots for 3 minutes or until softened.  Now add the rice and stir through until fully coated with oil and butter.

3.  Increase the heat to full and add the red wine.  Stir continuously until the wine has been fully absorbed.  Now gradually add the stock a ladleful at a time.  When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4.  After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5.  When the rice is cooked add the remaining butter and the Parmesan cheese.  Stir through and serve with extra Parmesan and crushed walnuts.  Enjoy!

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Chorizo & Prawn Risotto

Chorizo & Prawn Risotto

Chorizo and Prawns, a match made in heaven – this is comfort food at its best!

Serves 4

Preparation time:  15 minutes

Cooking time:  40-45 minutes

Ingredients

150g of Cherry tomatoes

Drizzle of olive oil

2 sticks of celery, finely chopped

1 red pepper, finely chopped

1 large onion, finely chopped

200g chorizo sausages, sliced and halved

1 tsp chilli flakes

275g risotto rice

Glass of white wine

1-1 ½ litres of chicken stock

pinch of saffron, infused in a 1 tbsp of warm water

200g uncooked king prawn

pepper

small handful of coriander leaves

knob of butter

Preparation method

1. Preheat the oven to 200C/Gas Mark 6.  Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.

2. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper.  Cook on a low heat for 4-5 minutes or until softened.  Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.

3. Add the wine and stir through. Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander leaves and continue stirring until the prawns turn pink.

4. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.

• If you have any leftovers, you can eat this the next day by sprinkling with parmesan cheese and placing in the oven at 170C/Gas Mark 4 for 45 minutes, delicious!

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Mushroom, Leek and Spinach Risotto

Mushroom, Leek and Spinach Risotto

A full flavoured risotto - add your favourite mushrooms and extra chilli flakes for an extra kick!

Serves 4

Prep time:  10 minutes

Cooking time: 35 minutes

Ingredients

For the Risotto

1.1 litres/2 pints chicken or vegetable stock

2 tbsp olive oil

1 knob of butter

1 leek, finely sliced

½ - 1 tsp chilli flakes

150g/6 oz mixed mushrooms, roughly chopped

400g/14 oz risotto rice

2 glasses of dry white wine

150g/6 oz spinach, roughly chopped

Freshly ground salt & pepper

70g/2 ½ oz butter

115g/4oz freshly grated parmesan cheese

Method

1.    To make the risotto, heat the stock in a pan.  Put the olive oil and butter into another pan and leek and chilli flakes, fry on a low heat until softened.

2.    Add the mushrooms and cook for a further 2-3 minutes and then add the rice and turn up the heat.

3.    When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.

4.    Add the first ladle of stock and reduce the heat to a simmer.  Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next.  This should take around 15 minutes.  Season to taste.

5.    Remove from the heat and add the spinach, butter and parmesan, stir well.  Place the lid on the pan and allow to rest for 2 minutes.

6.    Serve the risotto in a serving bowl, enjoy!

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Risotto with Pesto

Risotto with Pesto

Risotto & pesto – the flavor combination is fantastic!

Serves 4

Prep time:  10 minutes

Cooking time: 35 minutes

Ingredients

For the Pesto

1 handful of pinenuts, toasted

1 small clove of garlic, peeled & chopped

1 large bunch of basil, chopped

1 handful of parmesan cheese, grated

Extra virgin olive oil

Freshly ground salt & pepper

For the Risotto

1.1 litres/2 pints chicken or vegetable stock

2 tbsp olive oil

1 knob of butter

1 large onion, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

4 sticks of celery, finely chopped

400g/14 oz risotto rice

2 glasses of dry white wine

Freshly ground salt & pepper

70g/2 ½ oz butter

115g/4oz freshly grated parmesan cheese

Method

1.    To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well.  Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.

2.    To make the risotto, heat the stock in a pan.  Put the olive oil and butter into another pan and add the onion, garlic and celery.  Cook very slowly on a low heat for 15 minutes.

3.    When the vegetables are softened, add the rice and turn up the heat.

4.    When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.

5.    Add the first ladle of stock and reduce the heat to a simmer.  Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next.  This should take around 15 minutes.  Season to taste.

6.    Remove from the heat and add the butter and parmesan, stir well.  Place the lid on the pan and allow to rest for 2 minutes.

7.    Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!

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Summery Chicken, Pea & Asparagus Risotto

Summery Chicken, Pea & Asparagus Risotto

A wonderfully light and summery risotto, delicious!

Serves 4

Prep time: 10-15 minutes

Cooking time: 30-35 minutes

Ingredients

For the Risotto

50g butter

2 onions, sliced

400g/14oz risotto rice

200ml white wine

1 litre/1 ¾ pint of hot vegetable stock

Salt and freshly ground pepper

200g/7oz fresh or frozen peas, blanched

200g/7oz asparagus, blanched

400g/14oz baby spinach

3 tbsp parmesan, grated

75ml double cream

For the Chicken

Olive oil, for frying

Salt & freshly ground pepper

4 chicken breasts

Chicken or vegetable stock, to cover

Parmesan, grated or in shavings

Method

1.  Preheat the oven to 200°C/400°F/Gas 6.

2.  For the risotto, heat the butter in a pan and fry the onions until soft.  Add the rice and stir until coated and appears transparent then add the wine and simmer until fully absorbed.  Add a ladleful of hot stock and stir continuously, add more stock, stir continuously adding more stock until the rice is cooked.  This can take a while, so pour yourself a large glass of wine!

3.  Season with salt and pepper and stir in the peas, asparagus, spinach, cream and parmesan.

4.  In the meantime, for the chicken, season the chicken breasts well.  Heat oil in a frying pan and place the chicken breasts in the pan frying on both sides until lightly browned.

5.  Place the chicken in an ovenproof dish and pour in the stock to cover half of the chicken.  Place in the oven for 15 minutes, or until it is completely cooked.

6.  Place the risotto into serving bowls.  Slice the chicken and place on top, then sprinkle with parmesan.  Serve & enjoy!

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Seared Scallops Wrapped in Pancetta on a bed of Pea & Mint Risotto

Seared Scallops Wrapped in Pancetta

on a bed of Pea & Mint Risotto

A fresh and flavourful first course that's bound to impress

Serves 4 as a starter

Ingredients

12 large scallops, shelled & coral removed

12 thin slices of pancetta

Drizzle of olive oil

Freshly ground salt & pepper

1 tbsp olive oil

½ onion, chopped finely

2 cloves of garlic, chopped finely

300g risotto rice

100ml white wine

1 litre hot chicken stock

100g frozen peas

1 large handful fresh mint, chopped

3 tbsp double cream

50g parmesan cheese

50g butter

salt and freshly ground black pepper

Method

1.      Rinse the scallops and pat dry. Using the back of a knife flatten each slice of pancetta to stretch it. Wrap each scallop with a piece of pancetta and secure with a cocktail stick. Drizzle over some olive oil and salt and pepper.  Set aside in the refrigerator.

2.      Heat the oil in a large saucepan.  Add the onion and garlic and fry gently for three minutes or until the ingredients have softened but not coloured.

3.      Add the risotto rice to the saucepan and stir well for 2-3 minutes, or until the grains turn translucent.

4.      Add the wine to the saucepan and turn up the heat. Cook for 1-2 minutes, or until the wine has been absorbed.

5.      Gradually add the hot chicken stock to the saucepan, a ladleful at a time and stir continuously, only adding the next ladleful of stock when the rice has fully absorbed the previous ladleful. Cook until all the stock has been absorbed and the rice is slightly al dente.

6.      Preheat a large frying pan until medium hot. Cook the scallops for 2-3 minutes on each side or until the bacon is crisp and the scallops are cooked through.

7.      Meanwhile add the peas, fresh mint, double cream and butter. Season with salt and freshly ground black pepper and mix well. Cover with a lid and leave to cook for 2-3 minutes.

8.      To serve, spoon the rice into warmed bowls and place the seared scallops on top after removing the cocktail sticks.

Cooks Tips

v  Instead of scallops you can serve with cooked and flaked salmon.

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Seared Tuna Steak with Spicy Risotto

Seared Tuna on Spicy Risotto

This is amazing, you have to try!!  The perfectly marinated fresh tasting tuna really compliment the spiciness of the risotto – DELICIOUS!!

Serves 1

Ingredients

the Tuna

1 lime, juice only

1 garlic clove, peeled & crushed

2 tbsp olive oil

Salt & pepper, freshly ground

200g fresh tuna steak

the Risotto

2 tbsp olive oil

150g risotto rice

3 spring onions, chopped

3 medium mushrooms of your choice, chopped

Pinch of chilli flakes (a big pinch if you like it spicy)

Pinch of curry powder (again a big pinch if you like spice)

100ml white wine

400ml chicken stock

Salt & pepper freshly ground

the Garnish

6-8 cherry tomatoes

2 tbsp olive oil

Salt & pepper freshly ground

½ lime, to garnish

Method

1.  Preheat the oven to 200°C/400°F/Gas mark 6.

2.  For the tuna, mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish.  Add the tuna and turn over several times to coat in the marinade.  Place in the refrigerator until required.

3.  For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 minutes.  Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock.  Bring the mixture to a simmer and gradually add the stock continuously stirring.  At this point you may as well pour yourself a glass of wine and put some music on as you have some stirring to do – this should take 18-20 minutes until the rice is creamy and tender.

4.  In the meantime for the garnish, place the tomatoes into a roasting tin, drizzle over the oil and season.  Roast in the oven for 6-8 minutes.

5.  Sear the marinated tuna in a hot chargrill pan for 1 minute on each side or until browned all over and pink in the middle.  Remove from the pan to rest.

6.  To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top.  Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Cooks Tips

v  If you like things spicy taste the risotto when you are adding the stock and keeping on adding small pinches until you reach your required taste.

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What's cooking tonight? - Leek, Dolcelatte, Porcini and Pancetta Risotto

Leek, Dolcelatte, Porcini and Pancetta Risotto

This is a delicious recipe - the photo does not do it any justice.  The Dolcelatte cheese makes this dish!

Serves 4

Ready in 35-40 minutes (most the time taken up by stirring)

Ingredients

2 tbsp olive oil

a good knob of butter

2 large leeks, sliced

2 cloves of garlic, crushed

350g risotto rice

a couple of sprig of thyme or rosemary

30g Porcini Mushrooms

1 large glass of dry white wine

1-1.2 litres of hot vegetable or chicken stock

sea salt and freshly ground black pepper

150g pancetta or bacon cubes

225g creamy Dolcelatte cheese, cut into cubes

Method

1.       Soak the Porcini Mushroom in boiling water.

2.       Heat the olive oil and butter in a deep, heavy-based frying pan or sauté pan.  Gently cook the leeks and garlic until soft but not starting to colour (this should take about 10 minutes).

3.       Add the rice and thyme or rosemary and stir for about a minute until the rice looks slightly translucent.  Pour in the wine and stir continuously until it has cooked into the rice.  Add a good ladle of hot stock and season with salt and pepper.  Turn the heat down so the risotto is simmering gently and keep adding ladles of stock as it cooks into the rice, stirring moving the rice around the pan.  (This is when you should pour yourself a large glass of wine).

4.       After about 15-20 minutes the rice should be soft but still with a bit of bite to it.  The texture of the risotto should be thick and creamy, but not too loose.  Add extra stock or hot water if necessary.

5.       Drain the Porcini Mushrooms and add to the risotto.

6.       While the risotto is cooking, slowly fry the pancetta until it is golden and crispy and keep warm.

7.       Remove the cooked risotto from the heat, fish out the thyme or rosemary sprigs and gently stir in the dolcelatte to give it a velvety texture.  Add extra stock if the risotto seems particularly thick.  Spoon into warm bowls or plates and scatter the pancetta on top.

Cook’s tips

v  This dish needs lots of attention and stirring so pour yourself a large glass of wine and put the music on – enjoy!

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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