Sunday, March 14, 2010

Daring Cook's Challenge : Risotto ai Porri


The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

The very same evening I found out risotto was the challenge, my dear mother in law arrived with homemade chicken broth ! I didn't have much on hand apart from some gorgeous leeks from my vegetable box and so it was a very simple risotto ai porri that evening ... I was sure I would have made tons of other risotti but this wasn't a very cooking month for me so here you get my simplest of all !


Preparation time:
Stock: 20 minutes prep time, 3 hours cooking.
Pumpkin Risotto: 10 minutes prep time, 20-30 minutes cooking. ,
Lemon Risotto: 10 minutes prep time, 20-30 minutes cooking.

Equipment required:
• 5 Litre stock pot, or other large pan
• knife
• chopping board
• tablespoon
• teaspoon
• sieve
• ladle
• hand blender (optional)
• wooden spoon or other stirring implement
• grater
• saucepans
• measuring cups
• scales

Chicken Stock

Ingredients:
1 large chicken 2-3 pounds about 1 kg
chicken bones 2-3 pounds 1 kg
2 onions, roughly diced
1 medium leek - white part only, roughly diced
2 sticks celery, roughly diced
2 cloves garlic, halved
1 cinnamon stick
1 tsp. white peppercorns ( Any type of whole peppercorn will do)
2 bay leaves (fresh or dried, it doesn't matter.)
peel of 1/2 lemon
1/4 tsp. allspice

Directions:

  1. Wash the chicken and bones and places in a 5 Litre pot, cover completely with water and bring to a boil
  2. Skim away any scum as it comes to the surface
  3. Add the vegetables and bring back to a boil
  4. Add the rest remaining ingredients and simmer very gently, uncovered for 1.5 hours
  5. Carefully lift out the chicken, set aside. The chicken meat can be removed from the chicken, shredded off and used for other things like soup!
  6. Simmer the stock gently for another hour. At , at the end you should have around 2 Liters
  7. Carefully ladle the liquid into a fine sieve, the less the bones and vegetables are disturbed in this process the clearer the stock will be. 
The stock is now ready for use. Freeze what you don't need for later use.

Risotto Base

Ingredients:
olive oil 2 fluid oz 60 ml
1 small onion, quatered
rice 14 oz 400g
Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.
white wine 2 fl oz 60 ml
chicken or vegetable stock , simmering 2 pints 1 L

Directions:

  1. Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
  2. Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
  3. Add the wine and let it bubble away until evaporated.
  4. Add enough stock to cover the rice by a finger’s width (about an inch or two). Don't actually stick your finger in, it will be hot. Just eye it off.
  5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  6. Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step. .
  7. Repeat, save 100ml for the final stage.
  8. Once you are at this point, the base is made. You now get to add your own variation.

Pumpkin Risotto (OPTIONAL recipe)

Ingredients:
pumpkin, grated 7oz 200g Don't use butternut, the taste will be too watery
thyme, chopped 1 Tbsp
unsalted butter 3.5 oz 100g chilled and cut into small cubes
parmesan cheese, grated 2 oz 60g

Directions:

  1. Melt half the butter in a saucepan. Add pumpkin and cook until tender. Set aside (optional - blend for a smoother texture)
  2. Make the base up until the end of step 8.
  3. Stir through the pumpkin mixture and thyme
  4. Add the final 100ml of stock and hte remaining butter and stir until both are completely absorbed. Stir through the parmesan, stick the lid on and let it sit for a few minutes.

I feel a bit guilty so I offer you this box of brownies !!! (180 pieces !)


10 comments:

Marcellina said...

Nothing to feel guilty about. A well made risotto is perfect in it's simplest form and yours looks beautiful! So do the brownies! What's your recipe? Hope that comes next.

Julie said...

Great job, looks wonderful!Risotto gets easier once you've made it a few times. I took a class years ago on risotto. It's one of my favorite things to make. Always looking for new recipes. I will have to try one of those.

Jennifer said...

That risotto looks SO scrumptious! And that brownie box looks heavenly-glad to see that you're back-I've missed you!

Federica said...

wow che buono!!!!! complimenti!

Chef Jules said...

Sometimes it's nice to keep things simple, especially risotto. Your recipe looks good. I always use carnaroli and if you can finish the dish with cold pressed extra virgin olive oil and a good pecorino or parmigiano you can't go wrong.
ciao Natalia
Chef Jules

Luciana said...

Congratulations...it's very good...a kiss...Luciana

Audax said...

I feel you nothing to apologize for the simplest risotto's can be the best and looks and sounded like this was very tasty and superbly delicious. Gorgeous looking brownies. Wonderful looking grains of rice in your risotto. Cheers from Audax in Sydney Australia.

Elra said...

Lovely risotto, I like simple risotto just like this, seriously.

Ivy said...

Your risotto looks lovely and creamy. I have never thought of using leeks in my risotto but now I've seen a couple of recipes like this so I'll have to try. I make risotto often and my family enjoys it. My last risotto was with octopus :)

Natashya KitchenPuppies said...

Sometimes simple is best! Sounds delicious. And thank you for the brownies, I'll take two, please. :)