Squash and saffron risotto

I don’t know why risotto is thought of as special occasion food. I suppose because it seems complicated to make if you’re unfamiliar with it but it is frugal food par excellence - and comforting at that.

Sure, the rice is more expensive than most but you don’t need a lot of it. It also pays to use good parmesan (below) which I get from my local deli for no more than you’d pay in a supermarket (£16.95 a kilo). Don't buy ready grated - it's more expensive and the flavour isn't nearly as good.


Saffron is expensive, I grant you, but you only need a pinch and if you buy it by the box from a deli or online from a supplier like this you’ll have enough for a couple of years.

Risotto is also a great way to use butternut squash - or pumpkin come to that - a vegetable with which I have a bit of a love-hate relationship. It always needs something bitter or spicy to counteract its excessive sweetness. Sometimes I sprinkle it with crushed chillies and coriander before I roast it or sprinkle it with crisp-fried sage leaves but this time I used saffron because that’s what I happened to have.

A lot of recipes call for mascarpone but that seems to me too rich - and just another expense. I used a dollop of the crème fraîche I had in the fridge and it tasted fine as would a little double cream though you’d probably need to correct its extra creaminess with a squeeze of lemon.

Serves 2

1 small butternut squash or half a larger one
3 tbsp light oiive oil or sunflower oil
15g butter
1 small onion, peeled and finely chopped
1 clove of garlic (optional)
Pinch of saffron threads
1 small glass white wine
1/2 tsp sweet pimenton or paprika
600ml chicken stock made with 1 dsp vegetable bouillon powder
150g risotto rice
25g freshly grated parmesan
1 generous tbsp crème fraiche or 2 tbsp double cream and a squeeze of lemon
Salt and pepper
Chopped parsley to serve if you have some.

Wipe the squash clean and cut it lengthways into quarters - or, if using half a squash, in half. Scoop out the seeds then cut each piece across into 4 or 5 big chunks. Cut the skin off each chunk.


Preheat your oven to 200°C/Gas 6. Pour 2 tbsp of the oil into a roasting dish. Turn the chunks of squash in the oil, season with salt and pepper and roast for about 15-20 minutes until almost cooked. Take out about a quarter of the squash, turn over the remaining chunks and give them another 10 minutes or so until completely soft. Set aside.

Meanwhile start the risotto. Peel and finely chop the onion. Heat a heavy pan on the hob, add the remaining tbsp of oil then add the butter. Cook on a low heat till the onion is soft, stirring occasionally (about 3-4 minutes)

Heat the stock and pour over the saffron then leave in a warm place to infuse.

Once the onion is soft add the garlic and pimenton, stir then turn the heat up slightly and tip in the rice. Cook it for about three minutes stirring continually so it doesn’t catch on the bottom of the pan. Pour in the wine and when the sizzling has died down and it has evaporated add the fully roasted squash and give a good stir.

Bring the stock up to boiling point and add a cupful. Stir until the stock has been absorbed then add more stock and repeat until the rice is creamy but still has some ‘bite’ and most of the stock has been absorbed (about 20 minutes).

Turn off the heat and stir in 2 tbsp of the parmesan and the crème fraîche. Cut the part-cooked squash you set aside into small cubes and add to the risotto then cover and set aside for 5 minutes. (The heat of the risotto will finish cooking the squash.)

Check the seasoning adding more salt and pepper to taste and a little more stock or boiling water if the risotto has got too thick and spoon into warm bowls. Sprinkle with parmesan cheese and a scattering of chopped parsley if you have some.

Do you make risotto regularly and if so what flavours do you like best?

Squash and saffron risotto

I don’t know why risotto is thought of as special occasion food. I suppose because it seems complicated to make if you’re unfamiliar with it but it is frugal food par excellence - and comforting at that.

Sure, the rice is more expensive than most but you don’t need a lot of it. It also pays to use good parmesan (below) which I get from my local deli for no more than you’d pay in a supermarket (£16.95 a kilo). Don't buy ready grated - it's more expensive and the flavour isn't nearly as good.


Saffron is expensive, I grant you, but you only need a pinch and if you buy it by the box from a deli or online from a supplier like this you’ll have enough for a couple of years.

Risotto is also a great way to use butternut squash - or pumpkin come to that - a vegetable with which I have a bit of a love-hate relationship. It always needs something bitter or spicy to counteract its excessive sweetness. Sometimes I sprinkle it with crushed chillies and coriander before I roast it or sprinkle it with crisp-fried sage leaves but this time I used saffron because that’s what I happened to have.

A lot of recipes call for mascarpone but that seems to me too rich - and just another expense. I used a dollop of the crème fraîche I had in the fridge and it tasted fine as would a little double cream though you’d probably need to correct its extra creaminess with a squeeze of lemon.

Serves 2

1 small butternut squash or half a larger one
3 tbsp light oiive oil or sunflower oil
15g butter
1 small onion, peeled and finely chopped
1 clove of garlic (optional)
Pinch of saffron threads
1 small glass white wine
1/2 tsp sweet pimenton or paprika
600ml chicken stock made with 1 dsp vegetable bouillon powder
150g risotto rice
25g freshly grated parmesan
1 generous tbsp crème fraiche or 2 tbsp double cream and a squeeze of lemon
Salt and pepper
Chopped parsley to serve if you have some.

Wipe the squash clean and cut it lengthways into quarters - or, if using half a squash, in half. Scoop out the seeds then cut each piece across into 4 or 5 big chunks. Cut the skin off each chunk.


Preheat your oven to 200°C/Gas 6. Pour 2 tbsp of the oil into a roasting dish. Turn the chunks of squash in the oil, season with salt and pepper and roast for about 15-20 minutes until almost cooked. Take out about a quarter of the squash, turn over the remaining chunks and give them another 10 minutes or so until completely soft. Set aside.

Meanwhile start the risotto. Peel and finely chop the onion. Heat a heavy pan on the hob, add the remaining tbsp of oil then add the butter. Cook on a low heat till the onion is soft, stirring occasionally (about 3-4 minutes)

Heat the stock and pour over the saffron then leave in a warm place to infuse.

Once the onion is soft add the garlic and pimenton, stir then turn the heat up slightly and tip in the rice. Cook it for about three minutes stirring continually so it doesn’t catch on the bottom of the pan. Pour in the wine and when the sizzling has died down and it has evaporated add the fully roasted squash and give a good stir.

Bring the stock up to boiling point and add a cupful. Stir until the stock has been absorbed then add more stock and repeat until the rice is creamy but still has some ‘bite’ and most of the stock has been absorbed (about 20 minutes).

Turn off the heat and stir in 2 tbsp of the parmesan and the crème fraîche. Cut the part-cooked squash you set aside into small cubes and add to the risotto then cover and set aside for 5 minutes. (The heat of the risotto will finish cooking the squash.)

Check the seasoning adding more salt and pepper to taste and a little more stock or boiling water if the risotto has got too thick and spoon into warm bowls. Sprinkle with parmesan cheese and a scattering of chopped parsley if you have some.

Do you make risotto regularly and if so what flavours do you like best?

The cost of a recipe is relative . . .

The other day I roasted a mallard duck (which I'd found at a good price at our local butcher, I hasten to add). Mallards are quite small so there was only enough for 2 plus a carcass with a fair bit of meat on it for stock. I left it overnight in the AGA and the result was superb so I started thinking of dishes to set it off.

Beetroot risotto, inspired by a recipe from The Larder Lout, one of the students who collaborated on my recent student cookbook, emerged at the top of the list but I hadn't got any beetroot and had run out of risotto rice. I also fancied some horseradish in it and a dollop of crème fraiche so ended up spending over a fiver to make a dish for two - not so frugal after all.

It made me think how relative frugality is. If I'd already had most of these ingredients in the fridge or storecupboard - apart from the beets - it wouldn't have been expensive. Good cooks tend to have well-stocked storecupboards. Less well-off and less knowledgeable ones like students don't so are not generally able to make such interesting and complex dishes. The knack of frugal cooking - which I occasionally forget in my enthusiasm - is to be able to make a delicious dish from not a lot.

Anyway here's the recipe, for those of you who do have a well-stocked larder and a spare mallard (or other duck) carcass going begging. (Apologies for lack of picture. I was experimenting with new light settings - unsuccessfully!)

Duck and beetroot risotto
Serves 2

3 tbsp duck fat or olive oil
1 small red or other onion, finely chopped
a sprig of fresh thyme (optional)
150g arborio or other risotto rice
125ml red wine
750 ml hot duck (or other game) stock
half a bunch of beetroot (about 2 medium-sized beets, peeled and grated)*
25g parmesan cheese, grated
1 tbsp grated horseradish and 1 heaped tbsp creme fraiche or 2 tbsp creamed horseradish
leftover duck meat, cut into short lengths
a handful of the beet leaves, washed and shredded
salt and freshly ground black pepper

Heat 2 tablespoons of the duck fat in a large sauté pan or saucepan and cook the onion and thyme over a gentle heat until the onion is soft. Season with salt and pepper, increase the temperature and stir in the rice. Stir for a couple of minutes before adding the wine.

When the rice has absorbed the wine, add beetroot and stir for few seconds then add a ladle of the hot stock. Continue to stir regularly, adding a ladle of stock each time the rice has absorbed the previous batch. After 17 minutes or so taste the risotto. It should be almost cooked with just a little bite remaining. Cook for a minute or two longer if not. Remove the thyme sprig and stir in in the parmesan, horseradish and crème fraîche. Add a final ladle of stock, turn off the heat, cover the pan and leave for a few minutes.

Briefly fry the duck pieces in the remaining duck fat until crisp. Remove from the pan with a slotted spoon and drain them on kitchen paper. Wilt the greens in the same pan, adding a splash of water if necessary. Season them well with salt and pepper.

Stir the risotto again and dish up in warm bowls, topping with the stir-fried greens and the crisp shards of duck.

* Grating beetroot, if you don't already know this, is messy. I suggest acquiring some of those cheap, disposable plastic gloves to do it! (Another expense - but they are useful for other things!)

How big a store-cupboard do you have - in terms of range of ingredients rather than physical size? And, another issue, if you have an extensive one, do you get round to using all the ingredients before they go out of date?

The cost of a recipe is relative . . .

The other day I roasted a mallard duck (which I'd found at a good price at our local butcher, I hasten to add). Mallards are quite small so there was only enough for 2 plus a carcass with a fair bit of meat on it for stock. I left it overnight in the AGA and the result was superb so I started thinking of dishes to set it off.

Beetroot risotto, inspired by a recipe from The Larder Lout, one of the students who collaborated on my recent student cookbook, emerged at the top of the list but I hadn't got any beetroot and had run out of risotto rice. I also fancied some horseradish in it and a dollop of crème fraiche so ended up spending over a fiver to make a dish for two - not so frugal after all.

It made me think how relative frugality is. If I'd already had most of these ingredients in the fridge or storecupboard - apart from the beets - it wouldn't have been expensive. Good cooks tend to have well-stocked storecupboards. Less well-off and less knowledgeable ones like students don't so are not generally able to make such interesting and complex dishes. The knack of frugal cooking - which I occasionally forget in my enthusiasm - is to be able to make a delicious dish from not a lot.

Anyway here's the recipe, for those of you who do have a well-stocked larder and a spare mallard (or other duck) carcass going begging. (Apologies for lack of picture. I was experimenting with new light settings - unsuccessfully!)

Duck and beetroot risotto
Serves 2

3 tbsp duck fat or olive oil
1 small red or other onion, finely chopped
a sprig of fresh thyme (optional)
150g arborio or other risotto rice
125ml red wine
750 ml hot duck (or other game) stock
half a bunch of beetroot (about 2 medium-sized beets, peeled and grated)*
25g parmesan cheese, grated
1 tbsp grated horseradish and 1 heaped tbsp creme fraiche or 2 tbsp creamed horseradish
leftover duck meat, cut into short lengths
a handful of the beet leaves, washed and shredded
salt and freshly ground black pepper

Heat 2 tablespoons of the duck fat in a large sauté pan or saucepan and cook the onion and thyme over a gentle heat until the onion is soft. Season with salt and pepper, increase the temperature and stir in the rice. Stir for a couple of minutes before adding the wine.

When the rice has absorbed the wine, add beetroot and stir for few seconds then add a ladle of the hot stock. Continue to stir regularly, adding a ladle of stock each time the rice has absorbed the previous batch. After 17 minutes or so taste the risotto. It should be almost cooked with just a little bite remaining. Cook for a minute or two longer if not. Remove the thyme sprig and stir in in the parmesan, horseradish and crème fraîche. Add a final ladle of stock, turn off the heat, cover the pan and leave for a few minutes.

Briefly fry the duck pieces in the remaining duck fat until crisp. Remove from the pan with a slotted spoon and drain them on kitchen paper. Wilt the greens in the same pan, adding a splash of water if necessary. Season them well with salt and pepper.

Stir the risotto again and dish up in warm bowls, topping with the stir-fried greens and the crisp shards of duck.

* Grating beetroot, if you don't already know this, is messy. I suggest acquiring some of those cheap, disposable plastic gloves to do it! (Another expense - but they are useful for other things!)

How big a store-cupboard do you have - in terms of range of ingredients rather than physical size? And, another issue, if you have an extensive one, do you get round to using all the ingredients before they go out of date?

Spring vegetable, herb and goats cheese risotto

I've been editing a new bumper edition of my Beyond Baked Beans student cookbooks recently (of which more later) and once again wondered where to place risotto. Is it an everyday recipe or a special occasion one?

What makes most people treat it as special occasion eating is that it needs pretty much full-on attention. Not that that's problematic - all you need is a glass of wine and someone else to chat to while you're making it but it creates the impression it's difficult. It truly isn't - the two things you need to remember are to cook the rice sufficiently (2-3 minutes) before you add any liquid and make sure the liquid you add is hot.

People also think it's expensive and it's true that risotto rice does cost more than ordinary long grain but not much more than basmatti these days. And if you use ingredients in season, as I've done here, it's not an expensive supper.

This is a version of a recipe I created for Beyond Baked Beans Green (the veggie title in the series) which was originally dairy free. The other evening I made it for three of us with some fresh, young goats cheese but still no parmesan or butter. (The herbs do the job of the former.) It's lighter than a conventional risotto but perfect for showing off the new seasons' spring veg.

Spring vegetable, herb and goats cheese risotto
Serves 6 as a starter, 3 as a main course

A small bunch of asparagus
4 tbsp olive oil
1 medium-sized onion, peeled and finely chopped
250g risotto rice (e.g. arborio or carnaroli)
A small (125ml) glass of dry white wine
1 litre hot vegetable stock made with 1 rounded tbsp Marigold bouillon powder or an organic vegetable stock cube
1/2 a fennel bulb, trimmed and finely sliced (optional)
125g podded fresh or frozen broad beans
100g podded fresh or frozen peas*
150g fresh young goats cheese
3 heaped tbsp chopped fresh dill or fennel fronds, or chervil or parsley plus a little tarragon if you have some
Salt, pepper and lemon juice to taste

Break the tips off the asparagus spears about one third of the way down the stalk and set aside. Cut off any woody bits at the lower end of the stalk and chop the rest into small pieces. Heat 3 tbsp of the olive oil in a medium-sized saucepan or sauté pan and add the chopped onion. Stir and cook over a moderate heat for about 3 minutes then tip in the rice and stir. Let it cook for about 2 minutes without colouring, stirring occasionally so it doesn’t catch on the pan. Meanwhile heat the stock in another saucepan till it’s almost boiling and leave on a low heat. Pour the wine into the rice - it will sizzle and evaporate almost immediately. Add the chopped asparagus stalks and fennel, if using then start to add the stock bit by bit, about half a mugful at a time, stirring the risotto in between and cooking it until the liquid has almost been absorbed. Then add the next lot of stock and repeat until all the stock is used up and the rice is creamy but still has a little ‘bite’ to it (i.e. you don’t want it soft and mushy). This will take about 20 minutes. While you’re stirring away lightly cook the broad beans, peas and asparagus tips for about 3 minutes in the hot stock then scoop them out and set them aside on a plate or a saucer. Add the broad beans* and peas to the risotto a few minutes before adding the last of the liquid. Once the risotto is cooked stir in the goats' cheese and let it melt then stir in the herbs and season with salt, pepper and a good squeeze of lemon juice (about 2-3 tsp). Gently reheat the asparagus tips in the remaining oil. Serve the risotto in small bowls with one or two asparagus tips on top.

* If you want it to look especially beautiful you can take the skins off the broad beans after you've cooked them but at this time of year I wouldn't worry

Spring vegetable, herb and goats cheese risotto

I've been editing a new bumper edition of my Beyond Baked Beans student cookbooks recently (of which more later) and once again wondered where to place risotto. Is it an everyday recipe or a special occasion one?

What makes most people treat it as special occasion eating is that it needs pretty much full-on attention. Not that that's problematic - all you need is a glass of wine and someone else to chat to while you're making it but it creates the impression it's difficult. It truly isn't - the two things you need to remember are to cook the rice sufficiently (2-3 minutes) before you add any liquid and make sure the liquid you add is hot.

People also think it's expensive and it's true that risotto rice does cost more than ordinary long grain but not much more than basmatti these days. And if you use ingredients in season, as I've done here, it's not an expensive supper.

This is a version of a recipe I created for Beyond Baked Beans Green (the veggie title in the series) which was originally dairy free. The other evening I made it for three of us with some fresh, young goats cheese but still no parmesan or butter. (The herbs do the job of the former.) It's lighter than a conventional risotto but perfect for showing off the new seasons' spring veg.

Spring vegetable, herb and goats cheese risotto
Serves 6 as a starter, 3 as a main course

A small bunch of asparagus
4 tbsp olive oil
1 medium-sized onion, peeled and finely chopped
250g risotto rice (e.g. arborio or carnaroli)
A small (125ml) glass of dry white wine
1 litre hot vegetable stock made with 1 rounded tbsp Marigold bouillon powder or an organic vegetable stock cube
1/2 a fennel bulb, trimmed and finely sliced (optional)
125g podded fresh or frozen broad beans
100g podded fresh or frozen peas*
150g fresh young goats cheese
3 heaped tbsp chopped fresh dill or fennel fronds, or chervil or parsley plus a little tarragon if you have some
Salt, pepper and lemon juice to taste

Break the tips off the asparagus spears about one third of the way down the stalk and set aside. Cut off any woody bits at the lower end of the stalk and chop the rest into small pieces. Heat 3 tbsp of the olive oil in a medium-sized saucepan or sauté pan and add the chopped onion. Stir and cook over a moderate heat for about 3 minutes then tip in the rice and stir. Let it cook for about 2 minutes without colouring, stirring occasionally so it doesn’t catch on the pan. Meanwhile heat the stock in another saucepan till it’s almost boiling and leave on a low heat. Pour the wine into the rice - it will sizzle and evaporate almost immediately. Add the chopped asparagus stalks and fennel, if using then start to add the stock bit by bit, about half a mugful at a time, stirring the risotto in between and cooking it until the liquid has almost been absorbed. Then add the next lot of stock and repeat until all the stock is used up and the rice is creamy but still has a little ‘bite’ to it (i.e. you don’t want it soft and mushy). This will take about 20 minutes. While you’re stirring away lightly cook the broad beans, peas and asparagus tips for about 3 minutes in the hot stock then scoop them out and set them aside on a plate or a saucer. Add the broad beans* and peas to the risotto a few minutes before adding the last of the liquid. Once the risotto is cooked stir in the goats' cheese and let it melt then stir in the herbs and season with salt, pepper and a good squeeze of lemon juice (about 2-3 tsp). Gently reheat the asparagus tips in the remaining oil. Serve the risotto in small bowls with one or two asparagus tips on top.

* If you want it to look especially beautiful you can take the skins off the broad beans after you've cooked them but at this time of year I wouldn't worry

Chicken and 'cep' risotto

I decided to make a risotto last night to use up the chicken stock and a few leftover bits of chicken. As already reported the stock had (accidentally) been in the Aga simmering oven for 40 hours so the risotto needed to be an intensely flavoured one. I added a few mushrooms but, more importantly, a teaspoon of poudre de ceps, a magic ingredient I bought at a French service station a year or so ago. It wasn’t that expensive - about 5 or 6 euros but makes ordinary mushrooms taste like ceps. You can buy a similar product in the UK with the appalling name of Shake-O-Cini.

The recipe, which tastes considerably more appetising than the rather murky picture above might suggest, is below but one tip. When you’re making a risotto with cooked chicken don’t add it at the beginning or it’ll go squelchy (to use a technical cooking term). I find it better to fry it up separately with the mushrooms then add it a minute or two from the end of the risotto cooking time.

Serves 2

1 small onion or 1/2 a medium onion, peeled and finely chopped
1 clove of garlic (optional)
40g butter
150g arborio or other authentic Italian risotto rice
1/2 a glass (about 75ml) dry white wine
500ml chicken stock
150g cooked chicken, skinned and cut into chunks
125g button mushrooms, wiped and sliced
1 tsp poudre de ceps or Shake-O-Cini porcini powder
3 tbsp freshly grated parmesan plus a few shavings for serving
Salt and pepper

Melt the butter over a medium heat in a large saucepan, add the chopped onion and cook gently until soft (about 5 minutes) Add the garlic if using, stir well turn the heat up a little and cook for a couple of minutes. Tip in the rice, stir and cook for 2-3 minutes until the grains have turned opaque and are beginning to catch on the bottom of the pan. Add the wine, stir and let it bubble up and evaporate. Meanwhile heat the stock until boiling and keep at a simmer. Start adding cups or ladlefuls of stock every time the liquid in the risotto gets absorbed and stir occasionally until it starts to look creamy and the rice tastes neither hard and chalky nor soggy. (This should take about 20 minutes. You might not need all the stock)

While you're doing this heat the oil and remaining butter in a frying pan and fry the chicken for a couple of minutes then add the sliced mushrooms and cook over a low heat until they begin to colour. Tip the chicken and mushrooms into the risotto with the last addition of stock and heat through. Turn the heat off then add cep or porcini powder, parmesan and salt and pepper to taste. Cover the pan and let the flavours amalgamate for 2-3 minutes then spoon the risotto into warm bowls. Decorate with a few fine shavings of parmesan.

By the way, the poudre de ceps is also useful for boosting the flavour of a steak sauce, beef stew or gravy

Chicken and 'cep' risotto

I decided to make a risotto last night to use up the chicken stock and a few leftover bits of chicken. As already reported the stock had (accidentally) been in the Aga simmering oven for 40 hours so the risotto needed to be an intensely flavoured one. I added a few mushrooms but, more importantly, a teaspoon of poudre de ceps, a magic ingredient I bought at a French service station a year or so ago. It wasn’t that expensive - about 5 or 6 euros but makes ordinary mushrooms taste like ceps. You can buy a similar product in the UK with the appalling name of Shake-O-Cini.

The recipe, which tastes considerably more appetising than the rather murky picture above might suggest, is below but one tip. When you’re making a risotto with cooked chicken don’t add it at the beginning or it’ll go squelchy (to use a technical cooking term). I find it better to fry it up separately with the mushrooms then add it a minute or two from the end of the risotto cooking time.

Serves 2

1 small onion or 1/2 a medium onion, peeled and finely chopped
1 clove of garlic (optional)
40g butter
150g arborio or other authentic Italian risotto rice
1/2 a glass (about 75ml) dry white wine
500ml chicken stock
150g cooked chicken, skinned and cut into chunks
125g button mushrooms, wiped and sliced
1 tsp poudre de ceps or Shake-O-Cini porcini powder
3 tbsp freshly grated parmesan plus a few shavings for serving
Salt and pepper

Melt the butter over a medium heat in a large saucepan, add the chopped onion and cook gently until soft (about 5 minutes) Add the garlic if using, stir well turn the heat up a little and cook for a couple of minutes. Tip in the rice, stir and cook for 2-3 minutes until the grains have turned opaque and are beginning to catch on the bottom of the pan. Add the wine, stir and let it bubble up and evaporate. Meanwhile heat the stock until boiling and keep at a simmer. Start adding cups or ladlefuls of stock every time the liquid in the risotto gets absorbed and stir occasionally until it starts to look creamy and the rice tastes neither hard and chalky nor soggy. (This should take about 20 minutes. You might not need all the stock)

While you're doing this heat the oil and remaining butter in a frying pan and fry the chicken for a couple of minutes then add the sliced mushrooms and cook over a low heat until they begin to colour. Tip the chicken and mushrooms into the risotto with the last addition of stock and heat through. Turn the heat off then add cep or porcini powder, parmesan and salt and pepper to taste. Cover the pan and let the flavours amalgamate for 2-3 minutes then spoon the risotto into warm bowls. Decorate with a few fine shavings of parmesan.

By the way, the poudre de ceps is also useful for boosting the flavour of a steak sauce, beef stew or gravy

Royal Foodie Joust Entry

This is my very first "Royal Foodie Joust" and my entry is:

Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream

I know I shouldn't pat myself on the back, but this was so good I could have eaten all 4 servings! If I ever get that restaurant to run, this will be on the menu!


For 4 Servings:

Risotto:

1 cup arborio rice
1 can (14 oz.) coconut milk
2 - 3 cups chicken stock
1 Tablespoon sliced green onion
1 Tablespoon neutral oil
1/4 cup shredded coconut - toasted

Shrimp:

12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)
1 Tablespoon neutral oil

Cream:

1/4 cup packed cilantro leaves
1/2 small avocado
1 Tablespoon lime juice
1/4 cup sour cream


Make the risotto:

Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock.
Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup.
Add the toasted coconut after the second cup of stock.
Stir nearly constantly. When you get to the 20 minute mark, check the rice for consistency.
Once the rice is al dente and creamy, you're done. You may or may not use all of the stock.
Keep warm.

Make the cream:

Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.

Make the shrimp:

Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so.

For service I used coconut halves filled with risotto and topped with 3 shrimp each. Place a
dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.

Sunday Dinner

"Thank you for the world so sweet,
Thank you for the food we eat.
Thank you for the birds that sing,
Thank you God for everything."
Child's Mealtime Prayer



Breaded Pork Filets
Risotto
Broccoli with Orange Gremolata
Chocolate Cake with Peanut Butter Icing

Is that Risotto you see up there? Why, yes - it is! It's not really as difficult to make as anyone thinks, and so delicious I couldn't think of a better way to spend half and hour at the stove. This is one of those classic dishes I've wanted to share the preparation of for some time anyway. No time like the present.
The Gremolata is most often made with lemon zest, but I was missing lemons today so I subbed orange zest. It was perfect.

First, here are the pork filets.

One 1/2" thick boneless prok chop, trimmed of fat.

The "stick" I beat the pork with (a.k.a. Grandma's rolling pin).

The beaten pork. Strike from the center outward in a steady motion until the pork is 1/4" thin.

One clove of garlic cut in half.

After rubbing the pork with the cut garlic, sprinkle with Kosher salt and freshly cracked black pepper. Rub this in to the surface of the pork.

I don't like a heavy standard breading - flour, egg, crumbs - so I just pat fresh bread crumbs into both sides of the pork. It's light and crispy at the edges without being heavy in the center.

Frying in hot oil - about 3 minutes per side.

Flipped to the other side. Once all the filets are fried, place them on a parchment-lined baking sheet and finish in the oven at 300 degrees F for about 15-20 minutes.

A finished filet.

This is the Risotto:

Arborio rice. See how pretty it is? Arborio is rounder than usual long-grain rice. Do NOT rinse the rice before cooking. All that starch is what makes it creamy.

Half a small onion diced fine and cooked in olive oil - 4T - until translucent.

The rice (1 lb. about 1 1/2 cups) added to the oil and onion and lightly toasted.

Add HOT stock - you will need 6 to 8 cups - a cup at a time to the rice. Stir until the stock is absorbed. Add, a cup at a time, until you have added 6 cups. This takes about 15 minutes over a medium flame with almost constant stirring. Once you hit this point, try the rice to see if it's done. It should be al dente and not crunchy in the center.

This is the stock absorbed about halfway - 4 cups in. The finished Risotto disappeared before I had the chance to photograph it! Finish the Risotto with 2 tablespoons of butter and about 1/4 cup of freshly grated Parmesan if you like.

The cake. A simple Wacky Cake with peanut butter icing. 1/2 stick of butter, 1 cup of creamy peanut butter, 1 t vanilla extract and 1 cup of powdered sugar. I have several here who don't like lots of icing so I go light. The center of these two mammoth cakes (gorgeous 10" pans I got for Christmas) was nothing but peanut butter spread in between.