Green Risotto

You could use spinach-flavored risotto rice to give this stunning Italian dish even greater dramatic impact. However, white risotto rice makes a pretty contrast to the spinach. Recipe serves 3-4.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken stock
5 tablespoons white wine
About 14 ounces (400 g) tender baby spinach leaves
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint
4 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Knob of butter or more grated Parmesan cheese, to serve

Method:

1. Heat the oil and fry the onion for 3-4 minutes until soft. Add the rice and sir to coat each grain. Pour in the stock and wine, a little at a time, stirring constantly over a gentle heat until all the liquid has been absorbed.
2. Stir in the spinach leaves and herbs with the last of the liquid, and add a little seasoning. Continue cooking until the rice is tender and the spinach leaves have wilted. Stir in the Parmesan cheese, with a knob of butter, if you like, or serve with extra Parmesan.

Mushroom Risotto

Italian-style Mushroom Risotto is easy to make and appeals to almost everyone. Wild mushrooms will give a more intense flavor, but you can use whatever mushrooms are available. Recipe serves 3-4.

Ingredients:

1/3 cup dried wild mushrooms, preferably porcini
1 1/2 cups warm water
3 3/4 cups beef or chicken stock
2 cups button mushrooms, sliced
Juice of 1/2 lemon
3 ounces (90 g) butter
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Fresh herbs, to garnish

Method:

1. Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper, and pour into a saucepan. Add the stock to the pan and bring to simmering point.
2. Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in a saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 seconds more, then transfer to a bowl.
3. Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.
4. Stir in all of the mushrooms, add the wine, and cook over a medium heat until it has been absorbed. Add the stock, a large spoonful at a time, making sure each is absorbed before adding more. When all the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and seasoning. Cover the pan and allow to rest for 3-4 minutes before serving.

Leek and Ham Risotto

Another simple Italian risotto that makes an easy dinner, yet is special enough for a dinner party. Recipe serves 3-4.

Ingredients:

1 1/2 teaspoons olive oil
1 1/2 ounces (40 g) butter
2 leeks, cut in slices
6 ounces (175 g) prosciutto, torn into pieces
3 ounces (75 g) button mushrooms, sliced
1 1/2 cups risotto rice
4 cups simmering chicken stock
3 tablespoons fresh flat leaf parsley
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Heat the oil and butter in a pan and fry the leeks until soft. Set aside a few strips of prosciutto for the garnish and add the rest to the pan. Fry for 1 minute, then add the mushrooms and stir-fry for 2-3 minutes until lightly browned.
2. Add the rice. Cook, stirring, for 1-2 minutes until the grains are evenly coated in oil and have become translucent around the edges. Add a ladleful of hot stock. Stir until this has been absorbed completely, then add the next ladleful. Continue in this way until all the stock has been absorbed.
3. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley and Parmesan. Adjust the seasoning, remove from the heat and cover. Allow to rest for a few minutes. Spoon into a bowl, garnish with the reserved prosciutto and serve.

Chicken Liver Risotto

The combination of chicken livers, bacon, parsley and thyme gives this Italian risotto a wonderfully rich flavor. Serve it as an appetizer for 4 or a lunch for 2 or 3. Recipe serves 2-4.

Ingredients:

6 ounces (175 g) chicken livers
About 1 tablespoon olive oil
1 ounce (30 g) butter
1 1/2 ounces (40 g) rind less streaky bacon rashers, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 celery stick, finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering chicken stock
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Parsley and thyme sprigs, to garnish

Method:

1. Clean the chicken livers carefully, removing any fat or membrane. Rinse well, pat dry with kitchen paper and cut into small, even pieces. (See step-by-step instructions here).
2. Heat the oil and butter in a frying pan and fry the bacon for 2-3 minutes. Add the spring onions, garlic and celery and continue frying for 3-4 minutes over a low heat until the vegetables are slightly softened. Increase the heat and add the chicken livers, stir-frying for a few minutes until they are brown all over.
3. Add the rice. Cook, stirring, for a few minutes, then pour over the wine. Allow to boil so that the alcohol is driven off. Stir frequently, taking care not to break up the chicken livers. When all the wine has been absorbed, add the hot stock, a ladleful at a time, stirring constantly.
4. About halfway through cooking, add the thyme and season with salt and pepper. Continue to add the stock as before, making sure that each quantity has been absorbed before adding more.
5. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley. Taste and adjust the seasoning. Remove the pan from the heat, cover and leave to rest for a few minutes before serving, garnished with parsley and thyme.