Apple and Walnut with Gorgonzola Risotto Recipe

ingredients :

1 x basic risotto recipe
700ml hot vegetable or chicken stock
100g butter
1–2 small handfuls of freshly grated Parmesan cheese, plus a block for grating
200g gorgonzola cheese, diced
100g soft goat’s cheese, crumbled
2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
a small bunch of fresh marjoram, leaves picked and chopped
sea salt and freshly ground black pepper
a handful of walnuts
extra virgin olive oil

method

This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do – the sweetness of the apples really offsets it. I’ve used marjoram here, but thyme works just as well.

First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.

source : jamieoliver.com

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Risotto alla Milanese Risotto Recipe

Ingredients:

5 cups chicken stock or 2 1/2 cups canned broth diluted with 2 1/2 c. water
1/8 tsp. saffron threads
3 tbps. olive oil
1/3 c. minced onion
3 tbs. fined diced prosciutto
1 1/2 c. arborio rice
1/3 c. dry Marsala or white wine
1/2 c. Reggiano-Parmesan cheese
1/2 tsp. (or to taste) freshly ground pepper
Salt to taste (optional)
2 tbs. unsalted butter

Directions:

In a medium saucepan, bring the stock to a simmer and crumble in the saffron threads. Maintain simmer over low heat.
In a large saucepan heat the oil over moderate heat. Add the prosciutto and onion and cook until the onion is translucent, about 2 minutes. Add the rice and stir for 2 minutes until coated with oil. Add the wine and cook, stirring, until it evaporates.
Add 1/2 c. of the stock and cook, stirring constantly , until the rice has absorbed most of the liquid. Gradually add stock, 1/2 c. at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy, about 25 minutes.
Add the cheese and season with salt and pepper. Cook, stirring and adding stock as necessary, 1/4 c. at a time, until the rice is tender but still firm with a creamy sauce, about 6 minutes longer. Stir in butter and serve hot.

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Vegetarian Risotto Recipe

Ingredients :

Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste

Directions :

In a medium saucepan coated with oil, sweat the onion and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning

Source : http://jamieoliver.com

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