ROASTED TOMATO RISOTTO
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You'll love it.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Vegetables Tomato Lunch & dinner recipes Pasta & risotto Keep Cooking and Carry On
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
- Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
- Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
- Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
- Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16 to 18 minutes.
- Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
- Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
Nutrition Facts : Calories 507 calories, Fat 15.3 g fat, SaturatedFat 6.9 g saturated fat, Protein 13.6 g protein, Carbohydrate 77.7 g carbohydrate, Sugar 7.6 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
FENNEL RISOTTO WITH RICOTTA AND DRIED CHILLI (RISOTTO AI FINOCCHI CON RICOTTA E PEPERONCINO)
Fennel is really underrated - just try it in this delicious risotto and you'll be hooked
Provided by Jamie Oliver
Categories Mains Jamie's Italy Dinner Party Italian Pasta & risotto
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- To me, fennel is a really tasty, classy and under-used vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don't buy the crappy ricotta that a lot of the supermarkets have - make sure it's light and crumbly and, if you're out of luck, a fresh goat's cheese is pretty damn good too.
- Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel's soft and sweet.
- Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.
- Bash up the dried chillies in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Parmesan, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilli. Grate over some fresh Parmesan at the table.
Nutrition Facts : Calories 529 calories, Fat 22.4 g fat, SaturatedFat 11.6 g saturated fat, Protein 15 g protein, Carbohydrate 59.1 g carbohydrate, Sugar 5.5 g sugar, Sodium 2.6 g salt, Fiber 5 g fibre
SAUSAGE & RED WINE RISOTTO
Both comforting and luxurious, using a decent, drinking Barolo in this beautiful ruby risotto not only adds a lovely pink hue, but boldly brings the sweetness of the veg and the salty savouriness of the sausage together. With Parmesan, bombs of fontina and crunchy hazelnuts in the mix, it's an undeniably satisfying bowlful.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie Cooks Italy Italian Sausage Pasta & risotto Lunch & dinner recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Simmer your chosen stock. Put a large, high-sided pan on a medium heat and toast the hazelnuts as it heats up.
- Meanwhile, peel the onion, trim the fennel and finely chop both.
- Tip the hazelnuts into a pestle and mortar, returning the pan to the heat. Add 1 tablespoon of olive oil and 1 knob of butter, followed by the chopped veg, then strip in the thyme leaves (reserving the soft tips for garnish).
- Squeeze the sausagemeat out of the skins into the pan, breaking it up with the back of a wooden spoon. Cook for 10 minutes, stirring occasionally, then stir in the rice to toast.
- After 2 minutes, pour in the wine and stir until absorbed.
- Now start adding the stock, a ladleful at a time, letting each one cook away before adding more, and stirring constantly for 16 to 18 minutes, or until the rice is cooked but still retains its shape.
- When done, add a splash of stock or water to make it oozy, then finely grate over most of the Parmesan, beat it in with the remaining butter, taste, and season to perfection.
- Turn the heat off, then bomb in little nuggets of fontina, so they melt subtly into the rice.
- Cover, and leave to rest off the heat for 2 minutes while you crush the nuts.
- Divide the risotto between warm plates, then finely grate over the remaining Parmesan.
- Sprinkle over the crushed nuts and thyme tips, then drizzle with extra virgin olive oil.
Nutrition Facts : Calories 839 calories, Fat 43.8 g fat, SaturatedFat 17.1 g saturated fat, Protein 34.5 g protein, Carbohydrate 70.6 g carbohydrate, Sugar 4.5 g sugar, Sodium 1.8 g salt, Fiber 3.1 g fibre
FENNEL SEED, THYME AND GARLIC RUB
Provided by Jamie Oliver
Time 15m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Pound together and rub all over your chosen meat.;
FENNEL RISOTTO
Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Provided by SunFlower
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g
BASIC RISOTTO RECIPE - JAMIE OLIVER
The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.
Provided by Delicia T
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stage 1.
- Heat the stock.
- Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
- Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
- Turn up the heat now.
- At this crucial point you can`t leave the pan and anyway this is the best bit.
- While slowly stirring continuously you are beginning to fry the rice.
- You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
- You must keep the rice moving.
- After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
- Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
- It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
- I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
- Try both see what you think.
- Stage 2.
- Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
- Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
- Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
- This will take about 15 minutes.
- Taste the rice is it cooked?
- Carry on adding stock until the rice is soft but with a slight bite.
- Check seasoning.
- Stage 3.
- Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
- Stir gently.
- Eat it as soon as possible while it retains its moist texture.
- Serve it on its own or with a crisp green salad and a hunk of crusty bread.
- If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
- To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.
Nutrition Facts : Calories 343.9, Fat 18.7, SaturatedFat 9.8, Cholesterol 44.7, Sodium 644.8, Carbohydrate 30.2, Fiber 1.3, Sugar 4.3, Protein 13.2
FENNEL & LEMON RISOTTO
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
- Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
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