Chocolate Risotto

If you have never tasted a sweet risotto, there is a treat in store. Italian-style Chocolate Risotto is delectable and children of all ages love it. Recipe serves 4-6.

Ingredients:

Scant 1 cup risotto rice
2 1/2 cups creamy milk
3 ounces (90 g) plain chocolate, broken into pieces
1 ounce (30 g) butter
About 1/4 cup caster sugar
Pinch of ground cinnamon
4 tablespoons double (thickened) cream
Fresh raspberries and chocolate caraque, to decorate
Chocolate sauce, to serve

Method:

1. Put the rice in a non stick pan. Pour in the milk and bring to the boil over a low to medium heat. Reduce the heat to the lowest setting and simmer very gently for about 20 minutes, stirring occasionally, until the rice is very soft.
2. Stir in the chocolate, butter and sugar. Cook, stirring all the time over a very gentle heat for 1-2 minutes, until the chocolate has melted.
3. Remove the pan from the heat and stir in the ground cinnamon and double cream. Cover the pan and leave to stand for a few minutes.
4. Spoon the risotto into individual dishes or dessert plates, and decorate with fresh raspberries and chocolate caraque. Serve with chocolate sauce

Seafood Risotto

You can use any mixed shellfish or seafood for this Italian risotto, as long as the total weight is similar to that used here. The risotto would also make a very good appetizer or starter for eight. Recipe serves 4-6.

Ingredients:

1 pound (500 g) fresh mussels
About 1 cup dry white wine
8 ounces (250 g) sea bass fillet, skinned and cut into pieces
Seasoned flour
4 tablespoons olive oil
8 scallops with corals separated, white parts halved or sliced, if large
8 ounces (250 g) squid, cleaned and cut into rings
12 large raw prawns or langoustines, heads removed
2 shallots, finely chopped
1 garlic clove, crushed
2 cups risotto rice, preferably Carnaroli
3 tomatoes, peeled, seeded and chopped
2 1/2 pints (1.5 litres) simmering fish stock
2 tablespoons chopped fresh parsley
2 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Scrub the mussels, discarding any that do not close when sharply tapped. Place them in a large saucepan and add 6 tablespoons of the wine. Bring to the boil, cover the pan and cook for 3-4 minutes until all the mussels have opened, shaking the pan occasionally. Drain, reserving the liquid and discarding any mussels that have not opened. Set aside a few mussels in their shells for garnishing; remove the others from their shells. Strain the cooking liquid.
2. Dust the pieces of sea bass in seasoned flour. Heat 2 tablespoons of the olive oil in a frying pan and fry the fish for 3-4 minutes until cooked. Transfer to a plate. Add a little more oil to the pan and fry the white parts of the scallops for 1-2 minutes on both sides until tender. Transfer to a plate.
3. Fry the squid for 3-4 minutes in the same pan, adding a little more oil if necessary, then set aside. Lastly, add the prawns or langoustines and fry for a further 3-4 minutes until pink, turning frequently. Towards the end of cooking, add a splash of wine - about 2 tablespoons - and continue cooking so that the prawns become tender, but do not burn. Remove the prawns from the pan. As soon as they are cool enough to handle, remove the shells and legs, leaving the tails intact.
4. In a large saucepan, heat the remaining olive oil and fry the shallots and garlic for 3-4 minutes over a gentle heat until the shallots are soft but not brown. Add the rice and cook for a few minutes, stirring, until the rice is coated with oil and the grains are slightly translucent. Stir in the tomatoes, with the reserved liquid from the mussels.
5. When all the free liquid has been absorbed, add the remaining wine, stirring constantly. When it has also been absorbed, gradually add the hot stock, one ladle full at a time, continuing to stir the rice constantly and waiting until each quantity of stock has been absorbed before adding the next.
6. When the risotto is three-quarters cooked, carefully stir in all the seafood, except the mussels reserved for the garnish. Continue to cook until all the stock has been absorbed and the rice is tender but still has a bit of "bite".
7. Stir in the parsley and cream and adjust the seasoning. Cover the pan and leave the risotto to stand for 2-3 minutes. Serve in individual bowls, garnished with the reserved mussels in their shells.

Shellfish Risotto with Mixed Mushrooms

This is a quick and easy Italian risotto, where all the liquid is added in one go. The method is well-suited to this shellfish dish, as it means everything cooks together undisturbed. Recipe serves 6.

Ingredients:

8 ounces (250 g) live mussels
8 ounces (250 g) live Venus or Carpet Shell clams
3 tablespoons olive oil
1 onion, chopped
2 1/3 cups risotto rice
7 1/2 cups simmering chicken or vegetable stock
2/3 cup white wine
8 ounces (250 g) assorted wild and cultivated mushrooms, trimmed and sliced
4 ounces (125 g) raw peeled prawns, vein removed
1 medium or 2 small squid, cleaned, trimmed and sliced
3 drops truffle oil (optional)
5 tablespoons chopped mixed fresh parsley and chervil
Celery salt and cayenne pepper

Method:

1. Scrub the mussels and clams clean and discard any that are open and do not close when tapped with a knife. Set side. Heat the oil in a large frying pan and fry the onion for 6-8 minutes until soft but not browned.
2. Add the rice, stirring to coat the grains in oil, then pour in the stock and wine and cook for 5 minutes. Add the mushrooms and cook for 5 minutes more, stirring occasionally.
3. Add the prawns, squid, mussels and clams and stir into the rice. Cover the pan and simmer over a low heat for 15 minutes until the prawns have turned pink and the mussels and clams have opened. Discard any of the shellfish that remain closed.
4. Switch off the heat. Add the truffle oil, if using, and stir in the herbs. Cover tightly and leave to stand for 5-10 minutes to allow all the flavors to blend. Season to taste with celery salt and a pinch of cayenne, pile into a warmed dish, and serve immediately.

Spinach and Rice Soup

Use very young spinach leaves to prepare this light and fresh-tasting Italian soup. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) fresh spinach leaves, washed
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili, seeded and finely chopped
Generous 1 cup risotto rice
5 cups vegetable stock
Salt and freshly ground black pepper
Shavings of pared Parmesan or Pecorino cheese, to serve

Method:

1. Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has wilted, then remove from the heat and drain, reserving any liquid.
2. Either chop the spinach finely using a large kitchen knife or place in a food processor and process the leaves to a fairly coarse puree.
3. Heat the oil in a large saucepan and gently cook the onion, garlic and chili for 4-5 minutes until softened. Stir in the rice until well coated, then pour in the stock and reserved spinach liquid. Bring to the boil, lower the heat and simmer for 10 minutes.
4. Add the spinach, with salt and pepper to taste. Cook for 5-7 minutes, until the rice is tender. Check the seasoning. Serve in heated bowls, topped with the shavings of cheese.

Tip: Buy Parmesan or Pecorino cheese in one piece from a reputable supplier, and it will be full of flavor and easy to grate or shave with a vegetable peeler.

Trout and Parma Ham Risotto Rolls

This makes a delicious and elegant Italian meal. The risotto - made with porcini mushrooms and prawns - is a fine match for the robust flavor of the trout rolls. Recipe serves 4.

Ingredients:

4 trout fillets, skinned
4 slices Parma ham
Caper berries, to garnish
For the Risotto:
2 tablespoons olive oil
8 large raw prawns, peeled and the vein removed
1 medium onion, chopped
Generous 1 cup risotto rice
About 7 tablespoons white wine
About 3 cups simmering fish or chicken stock
2 tablespoons dried porcini or chanterelle mushrooms, soaked for 10 minutes in warm water to cover
Salt and freshly ground black pepper

Method:

1. First make the risotto. Heat the oil in a heavy-based saucepan or deep frying pan and fry the prawns very briefly until flecked with pink. Lift out on a slotted spoon and transfer to a plate.
2. Add the chopped onion to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft. Add the rice and stir for 3-4 minutes until the grains are evenly coated in oil. Add 5 tablespoons of the wine and then the stock, a little at a time, stirring over a gentle heat and allowing the rice to absorb the liquid before adding more.
3. Drain the mushrooms, reserving the liquid, and cut the larger ones in half. Towards the end of cooking, stir the mushrooms into the risotto with 1 tablespoon of the reserved mushroom liquid. If the rice is not yet al dente, add a little more stock or mushroom liquid and cook for 2-3 minutes more. Season to taste with salt and pepper.
4. Remove the pan from the heat and stir in the prawns. Preheat the oven to 375 degrees F (190 degrees C).
5. Take a trout fillet, place a spoonful of risotto at one end and roll up. Wrap each fillet in a slice of Parma ham and place in a greased ovenproof dish.
6. Spoon any remaining risotto around the fish fillets and sprinkle over the rest of the wine. Cover loosely with foil and bake for 15-20 minutes until the fish is tender. Spoon the risotto on to a platter, top with the trout rolls and garnish with caper berries. Serve at once.

Tip: There are no hard and fast rules about which type of risotto to use for this dish. Almost any risotto recipe could be used, although a vegetable or seafood risotto would be particularly suitable.

Rabbit and Lemon Grass Risotto

The lemon grass adds a pleasant tang to this Italian risotto. If rabbit isn't available, use chicken or turkey instead. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) rabbit meat, cut into strips
Seasoned flour
1/4 cup butter
1 tablespoon olive oil
3 tablespoons dry sherry
1 onion, finely chopped
1 garlic clove, crushed
1 lemon grass stalk, peeled and very finely sliced
1 1/2 cups risotto rice, preferably Carnaroli
4 cups simmering chicken stock
2 tablespoons chopped fresh thyme
3 tablespoons double (thickened) cream
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Coat the rabbit strips in the seasoned flour. Heat half the butter and olive oil in a frying pan and fry the rabbit quickly until evenly brown. Add the sherry, and allow to boil briefly to burn off the alcohol. Season with salt and pepper and set aside.
2. Heat the remaining olive oil and butter in a large saucepan. Fry the onion and garlic over a low heat for 4-5 minutes until the onion is soft. Add the sliced lemon grass and cook for a few more minutes.
3. Add the rice and stir to coat in the oil. Add a large spoonful of stock and cook, stirring, until the liquid has been absorbed. Continue adding the stock gradually, stirring constantly. When the rice is almost cooked, stir in three-quarters of the rabbit strips, with the pan juices. Add the thyme and seasoning.
4. Continue cooking until the rice is tender but still has a "bite". Stir in the cream and Parmesan cheese, remove from the heat and cover. Leave to rest before serving, garnished with rabbit strips.

Champagne Risotto

This may seem rather extravagant, but it makes a really beautifully flavored risotto, perfect for that special anniversary Italian dinner. Recipe serves 3-4.

Ingredients:

2 tablespoons butter
2 shallots, finely chopped
1 1/2 cups risotto rice, preferably Carnaroli
1/2 bottle or 1 1/4 cups champagne
3 cups simmering light vegetable or chicken stock
2/3 cup double (thickened) cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons very finely chopped fresh chervil
Salt and freshly ground black pepper
Black truffle shavings, to garnish (optional)

Method:

1. Melt the butter in a pan and fry the shallots for 2-3 minutes until softened. Add the rice and cook, stirring all the time, until the grains are evenly coated in butter and are beginning to look translucent around the edges.
2. Pour in about two-thirds of the champagne and cook over a high heat so that the liquid bubbles fiercely. Cook, stirring, until all the liquid has been absorbed before beginning to add the hot stock.
3. Add the stock, a ladle at a time, making sure that each addition has been completely absorbed before adding the next. The risotto should gradually become creamy and velvety and all the stock should be absorbed.
4. When the rice is tender but retains a bit of "bite", stir in the remaining champagne and the double cream and Parmesan cheese. Adjust the seasoning. Remove from the heat, cover and leave to stand for a few minutes. Stir in the chervil. If you want to gild the lily, garnish with a few truffle shavings.