Risotto Verde Recipes

RISOTTO VERDE

Steps:

• Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through. Now add the rice to the saucepan, stirring it around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during the cooking), then add the white wine and vegetable stock. Next, add the chopped sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven (without covering) to cook for exactly 20 minutes - a timer is useful here. Meanwhile, heat the oil in a small frying pan. Add the whole sage leaves, a few at a time, and cook for 30 seconds to a minute until crispy, then remove with a slotted spoon to a plate lined with kitchen paper. After the 20 minutes are up, remove the risotto from the oven and gently stir in the broad beans, asparagus and spring onions along with the 2 tablespoons of Pecorino cheese, turning the rice grains over. Now put the timer on again and cook the risotto for a further 15 minutes, then remove the dish from the oven, stir in the chives and put a clean tea cloth over it while you invite everyone to sit down. Risottos won't wait, so serve presto pronto on warmed plates and finished with a couple of crispy fried sage leaves and the extra grated Pecorino. Risotto is included in our Cookery School, click on the video for Short and Medium Grain Rice on this page.

RISOTTO VERDE

Steps:

• Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.
• Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding more. Do this on a medium heat and stir constantly. After about 10 mins add the pulsed spinach and continue to stir, adding more stock, until the rice is cooked. It should be soft but still have a bite to it.
• Turn of the heat, the consistency should be a bit like porridge, not sloppy or dry. Add the butter and parmesan and check for seasoning.
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RISOTTO VERDE

Steps:

• In large sauce pan bring stock to a boil. Reduce to a simmer.
• Heat olive oil in separate large sauce pan.
• Saute garlic and leeks until softened (about 3 minutes).
• Add rice and cook for two minutes, stirring frequently.
• Add half the wine to rice mixture and about 1/2 cup of the hot stock.
• Cook on medium low until all liquid has been absorbed.
• Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.).
• Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
• Add plain yogurt and mix well.
• Serve hot.