Mediterraneanrisottowithotherinfluences Recipes

MEDITERRANEAN RISOTTO

Steps:

• Heat olive oil in a large saucepan over a low heat.
• Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• Add white wine and stir until evaporated.
• Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• Cover saucepan with a tight fitting lid, and lower heat.
• Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• Stand for 10 minutes without removing the lid.
• Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• Serve immediately.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

MEDITERRANEAN RISOTTO

Steps:

• Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
• Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
• Stir in remaining ingredients. Cook 1 minute.

MEDITERRANEAN CHICKEN RISOTTO

Steps:

• Keep stock simmering.
• Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
• Add rice and stir until grains are coated with oil and glistening.
• Add white wine and stir until it is absorbed by the rice grains.
• Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
• After the last addition of stock add baby spinach leaves and stir until wilted.
• Add semi-dried tomatoes and olives, stir until heated through.
• Add 2 Tbsp Parmesan cheese and stir through.
• Serve with extra Parmesan if desired.

MEDITERRANEAN RISOTTO (WITH OTHER INFLUENCES!)

Steps:

• Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
• Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
• Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
• Add in the cheese (if using) and the pine nuts.