Tag Archive: risotto

  1. Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs

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    We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.

    Recipe Courtesy of Great British Chefs


    Serves: 4

    Cooking Time: 30 minutes


    Equipment


    Ingredients

    • 280g of artichoke hearts, (approx. 1 jar of marinated artichokes in oil)
    • 70g of unsalted butter
    • 1 leek, finely sliced
    • 3 garlic cloves, sliced
    • 150ml of white wine
    • 300g of orzo
    • 800ml of vegetable stock
    • 1 handful of soft herbs, chopped (we used parsley, chives and tarragon)
    • 80g of Parmesan, grated
    • 1 lemon, zested

    Cooking Method

    1. Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt.
    2. Add the orzo to the pan followed by the wine. Reduce by half.
    3. Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another.
    4. As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt.
    5. Once the orzo is just cooked, fold through the puree and stir through until warmed.
    6. Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving.
    7. As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden.

    To serve

    1. To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts.
  2. Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine

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    Leiths School of Food and Wine have been kind enough to supply us with a recipe for our celebration of all things Game.

    A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh. It’s the ideal size for two to share, don’t be tempted to overcook!

    In this dish the meat is served with an indulgent morel mushroom risotto. The dried morels provide a rich, earthy flavour which is enhanced by the use of the tarragon and balanced beautifully  by the fresh, creamy mascarpone.

    Serves: 4


    Equipment


    Ingredients

    • 10g dried morels
    • 1 small onion, finely diced
    • 30g unsalted butter
    • 2 guinea fowl supreme, skin on
    • Oil for frying
    • 150g risotto rice (Arborio or Carnaroli)
    • 75ml dry white wine
    • 750ml white chicken stock, hot
    • 100g mixed wild mushrooms, brushed clean and torn into pieces
    • Mascarpone, grated parmesan, unsalted butter, tarragon leaves picked and chopped

    Cooking Method

    1. Preheat the oven to 200°C.
    2. Put the dried morels in a small bowl and cover with boiling water. Leave to soak for a minimum of 15 minutes.
    3. Heat 30g unsalted butter in a sauté pan and add the onion and a pinch of salt. Stir well, cover with a lid and sweat over a low heat until soft but not coloured.
    4. Strain the dried morels and add the mushroom infused liquid to the hot stock. Reserve the mushrooms for later. Add the rice to the onions and increase the heat to medium. Add a pinch of salt and fry the rice for 1 min until beginning to sizzle. Before any colour is taken on, add the wine to the pan. Allow this to be fully absorbed before adding in a ladleful of stock. Again allow to be fully absorbed, stirring the risotto well and regularly before repeating with the next ladleful of stock. Continue the process until the rice is almost cooked.
    5. To cook the guinea fowl; Heat the roasting pan on the hob with a little oil. Season the meat with salt and add to the pan, skin side down. Render the breasts slowly for 5-10mins or until crisp and golden. Remove the pan from the heat, turn the breasts over and transfer to the preheated oven. The meat is cooked when the juices run clear and the fibres are set. Rest well before slicing.
    6. To finish the risotto; Remove the pan from the heat, ensuring the rice still has an al dente bite, add in a good knob (15g) of butter, a tablespoon of mascarpone and a handful (20-30g) of grated parmesan. Cover the risotto and leave for 2-3mins whilst you sauté the mushrooms.
    7. Heat a frying pan with a little oil and when hot add the mixed wild mushrooms. Sauté over a high heat for 1 minute until just beginning to soften. Turn the heat down, add the soaked morels, a knob of butter and some seasoning, continue cooking for a further 30 seconds to 1min.
    8. Remove the lid from the risotto and stir in the mushrooms, chopped tarragon and some seasoning to taste. Finally adjust its consistency by adding extra stock or water as needed. The finished risotto should be loose, creamy and have some flow to it.
    9. Serve the risotto topped with the neatly sliced guinea fowl breast.