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25 September 2018Last updated
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Risotto: one recipe, five dishes

Simple, tasty and versatile, make one batch of risotto and eat it all week with these flavourful and creative ways to use up your leftovers

By Camera Press
26 Oct 2015 | 12:00 am
  • Base risotto recipe.

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  • Mozzarella and risotto balls.

    Source:Camera Press Image 2 of 5
  • Stuffed chicken.

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  • Risotto burger.

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  • Roast vegetable risotto.

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Base risotto recipe

Serves 4-6

Ingredients
30ml olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
250g Arborio rice
160ml white wine (or extra stock)
700ml vegetable or chicken stock
125ml cream
280g frozen peas
120g Parmesan cheese, grated

Method

1 Heat the olive oil in a large, deep frying pan. Fry the onions and garlic until soft and translucent. Add the rice and stir-fry for 5 minutes.

2 Add the wine (or extra stock) and simmer slowly until it is absorbed.

3 In a separate saucepan bring the stock to the boil. Reduce heat to low and begin adding it to the rice mixture one ladle at a time. Stir well after each addition.

4 Once all of the stock has been added and the rice has a sticky appearance, add the cream and peas and stir well.

5 Simmer until the rice is completely cooked and the mixture has a creamy texture.

6 Season with salt and black pepper.

7 Remove the risotto from the heat and stir in the Parmesan.

Mozzarella and risotto balls

Perfect as a starter – the mozzarella melts and bursts forth as soon as you start eating.
Makes 24 balls

Ingredients
1 x base recipe for risotto, cold
24 fresh mozzarella balls (bocconcini) or mozzarella chopped into 24 small pieces
140g plain flour
4 eggs, lightly beaten
150g dry breadcrumbs
Sunflower oil, for deep-frying
Lemon quarters

Method

1 Roll the cold risotto into golf ball-sized pieces.

2 Press the mozzarella balls into the risotto balls.

3 Roll each in the flour, followed by egg and then the breadcrumbs, being sure to coat the entire ball.

4 Heat the oil in a frying pan over medium heat until warm. Deep-fry the balls until golden brown and crispy. Drain on a kitchen towel and serve warm with lemon quarters.

Tip: The secret to getting the best texture is to refrigerate the risotto until it is ice cold before using.

Stuffed chicken

Serves 4-6

Ingredients
1 deboned chicken
250g back bacon
1 x base recipe for risotto
500g brown mushrooms
500ml chicken stock
250ml red wine (or extra stock)

Method

1 Heat the oven to 180ºC.

2 Open up the deboned chicken on a clean chopping board. Cover the entire inside with strips of bacon. Season well with salt and black pepper. Spoon the risotto on top of the bacon. Fold the chicken together and secure with kitchen string.

3 Add the mushrooms to a roasting pan and place the chicken on top, breast side up.

4 Pour the stock and wine over and the cover pan with tin foil. Roast for 1 hour.

5 Remove the tin foil and roast for another 30-45 minutes or until golden brown and cooked. Serve warm.

Tip: If you can’t find a ready-deboned chicken, you could adapt the recipe using a whole chicken.

Risotto burger

Cold risotto can easily be shaped into burger patties. Perfect for vegetarians.
Makes 6 burgers

Ingredients
1 x base recipe for risotto, cold
140g (250ml) plain flour
2 eggs, lightly beaten
150g dry breadcrumbs
60m olive oil
6 bread rolls of your choice
100g salad leaves of your choice
4 tomatoes, sliced
100ml mayonnaise

Method

1 Heat the oven to 180ºC. Divide the risotto into 6 portions and use your hands to shape into balls. Flatten slightly as you would with a meat patty.

2 Dip the patties in the flour, then the egg and, lastly, the breadcrumbs.

3 Heat the olive oil in a medium-sized frying pan. Fry the patties for about 3-5 minutes per side or till golden brown.

4 Place on a baking tray and bake in the oven for another 8 minutes.

5 Slice the bread rolls through the centre and divide the salad leaves between the halves followed by tomato slices.

6 Place the warm risotto patties on top and spoon mayonnaise over. Serve warm.

Roast vegetable risotto

Serves 4-6

Ingredients
1 x base recipe for risotto
1 large butternut squash
12 baby carrots
4 garlic cloves, chopped
60ml olive oil
100g butter
Handful of fresh oregano, stems removed

Method

1 Heat the oven to 220ºC. Halve the butternut squash and remove the seeds. Cut each half into 4 quarters.

2 Place the squash, carrots and garlic in a roasting pan. Sprinkle olive oil over and season well with salt and black pepper. Roast in the oven for 30-35 minutes or until the vegetables are soft and start to brown.

3 Spoon the cooked risotto, heating if necessary, into a serving dish with the roast vegetables on top.

4 Melt the butter in a saucepan, remove from the heat and add the oregano. Spoon over the risotto and serve.

By Camera Press

By Camera Press