Tuesday, 7 June 2011

Leek & pistachio risotto


Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), vegetable stock, leek, parmigiano, pistachios, basil oil, buttermilk.
All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol (white wine, brandy or vermouth produce the best flavours) and the third involves releasing the starch from the rice one ladle of stock at a time.

1) Slice the leek and add into a hot pan along with a generous glug of basil oil. Stir through and after 30 seconds add in 1 cup of risotto rice (this will serve one - add a half cup for each additional person).

2) Stir through until the basil oil has coated the rice evenly. When you see the grain of rice becoming clear, revealing a white dot in the centre add a glass of white wine and stir through.

3) Add a ladle of vegetable stock and continue to stir the rice.

4) Add additional stock, ladle by ladle as the stock cooks off. With the last ladle add a few tablespoons of parmeggian.

5) When the rice is soft (takes about 20 minutes) serve topped with pistachio nuts. A good risotto will be a little soupy rather than dry. It should be possible to form a mound of rice but when the dish is tapped it should sink down. I added a little buttermilk to the rice to cut the richness of parmeggian.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital