Artichoke Risotto Recipe

ingredients :

• 6 small or violet artichokes
• zest and juice of 1 lemon
• 1 x risotto bianco
• sea salt and freshly ground black pepper
• a small bunch of fresh mint, leaves picked
• extra virgin olive oil
• Parmesan cheese, for grating

method :

1. Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basicrisotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.

2. Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.

3. Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until therice is half-cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.

4. Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.

source : jamieoliver.com

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Yellow Bean and Vodka Haddock Risotto Recipe

ingredients :

• 1 x basic risotto recipe minus the Parmesan

• 4 shots of vodka (in place of wine in the basic recipe)

• 700g/1½lb smoked haddock, undyed

• 565ml/1 pint milk

• 2 bay leaves

• 255g/9oz yellow beans, stalks removed, finely sliced

• 1 handful of yellow celery leaves, from the heart

method :

1. The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when therisotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.

2. Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to therice and then I carry on as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over – serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavours. Lovely.

source : jamieoliver.com

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