Thursday, September 11, 2008

Pumpkin and Pistachio Risotto


Vegetarians tired of the standard dinner party fare will love this elegant Italian combination of creamy, golden rice and orange pumpkin, and so will everyone else. It would look particularly impressive served in the hollowed-out pumpkin shell. Recipe serves 4.

Ingredients:

2 pints (1.2 litres) vegetable stock or water
Generous pinch of saffron strands
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 garlic cloves, crushed
2 pound ( 1kg) pumpkin, peeled, seeded and cut into 3/4 inch (2 cm) cubes
2 cups risotto rice
7 fl oz (299 ml) dry white wine
2 tablespoons freshly grated Parmesan cheese
1/2 cup pistachios, coarsely chopped
3 tablespoons chopped fresh marjoram or oregano, plus leaves to garnish
Salt, freshly grated nutmeg and freshly ground black pepper

Method:

1. Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse.
2. Heat the oil in a large, heavy-based saucepan or deep frying pan. Add the onion and garlic, and cook gently for about 5 minutes until softened. Add the pumpkin and rice and stir to coat everything in oil. Cook for a few more minutes until the rice looks transparent.
3. Pour in the wine and allow it to bubble hard. When it has been absorbed, add a quarter of the hot stock or water and the saffron liquid. Stir until all the liquid has been absorbed. Gradually add the remaining stock or water, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be golden yellow, creamy and al dente.
4. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, scatter over a few marjoram or oregano leaves and serve.

Risotto with Four Vegetables


This is one of the prettiest Italian risottos, especially when made with acorn squash. Recipe serves 3-4.

Ingredients:

1 cup shelled fresh peas
1 cup green beans, cut into short lengths
2 tablespoons olive oil
3 ounces (90 g) butter
1 acorn squash, skin and seeds removed, flesh cut into matchsticks
1 onion, finely chopped
1 1/2 cups risotto rice
1/2 cup Italian dry white vermouth
4 cups boiling chicken stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring a saucepan of lightly salted water to the boil, add the peas and beans and cook for 2-3 minutes, until the vegetables are just tender. Drain, refresh under cold running water, drain again and set aside.
2. Heat the oil with 1 ounce (30 g) of the butter in a medium saucepan until foaming. Add the squash and cook gently for 2-3 minutes or until just softened. Remove with a slotted spoon and set aside. Add the onion to the pan and cook gently for about 3 minutes, stirring frequently, until softened.
3. Stir in the rice until the grains start to swell and burst, then add the vermouth. Stir until the vermouth stops sizzling and most of it has been absorbed by the rice, then add a few large spoonfuls of the stock, with salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
4. Gradually add the remaining stock, a few spoonfuls at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time.
5. After about 20 minutes, when all the stock has been absorbed and the rice is cooked and creamy but still has a "bite", gently stir in the vegetables, the remaining butter and about half the grated Parmesan. Heat through, then taste for seasoning and serve with the remaining grated Parmesan cheese served separately.

Variations: Shelled broad beans can be used instead of the peas, and asparagus tips instead of the green beans. Use zucchini if acorn squash is not available.

Risotto with Asparagus


Fresh asparagus is only in season for a short time, so it is sensible to make the most of it. This elegant Italian risotto is absolutely delicious. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) fresh asparagus
3 cups vegetable or chicken stock
2 1/2 ounces (75 g) butter
1 small onion, finely chopped
1 1/2 cups risotto rice, such as Arborio or Carnaroli
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring a pan of water to the boil. Cut off any woody pieces on the ends of the asparagus stalks, peel the lower portions, then cook in the water for 5 minutes. Drain the asparagus, reserving the cooking water, refresh under cold water and drain again. Cut the asparagus diagonally into 1 1/2 inch (4 cm) pieces. Keep the tip and next-highest sections separate from the stalks.
2. Place the stock in a saucepan and add 3/4 pint (450 ml) of the asparagus cooking water. Heat to simmering point, and keep it hot.
3. Melt two-thirds of the butter in a large, heavy-based saucepan or deep frying pan. Add the onion and fry until it is soft and golden. Stir in all the asparagus except the top two sections. Cook for 2-3 minutes. Add the rice and cook for 1-2 minutes, mixing well to coat it with butter. Stir in a large spoonful of the hot liquid. Using a wooden spoon, stir until the stock has been absorbed.
4. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time.
5. After 10 minutes, add the remaining asparagus sections. Continue to cook as before, for about 15 minutes, until the rice is al dente and the risotto is creamy. Off the heat, stir in the remaining butter and the Parmesan. Grind in a little black pepper, and taste again for salt. Serve at once.