Gary Rhodes Potato Scallion And Mozzarella Risotto Food

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
• Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

SCALLION RISOTTO

Steps:

• In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
• Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
• Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
• Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.

GARY RHODES - POTATO, SCALLION, AND MOZZARELLA RISOTTO

Steps:

• Shred the scallions finely, separating the white from the green.
• Blanch the green scallion in boiling water until tender, then strain.
• Melt the butter in a saucepan and add the chopped onion with the shredded whites of scallion.
• Cook without letting them brown for a few minutes until softened.
• Add the rice and continue to cook for a few minutes.
• While the onions and rice are cooking, heat the stock.
• Add the stock, a ladle at a time, stirring the rice continuously.
• Once the rice has absorbed the stock, add another ladleful and continue to cook and stir; repeat until the rice is tender.
• This process will take 20-30 minutes.
• While the rice is cooking, boil the diced potatoes until tender.
• To finish the risotto add the mashed potatoes and Parmesan, if using, to lift all the flavors, with the diced potatoes and greens of scallions.
• Check the seasoning and add salt and pepper to taste; add a little more stock, if necessary, to give a looser, creamier consistency.
• Add the mozzarella and let it melt into the risotto or - as I like to do - serve the risotto in bowls and sprinkle the mozzarella on top.
• Put the bowls under the broiler to melt the cheese for a few seconds.
• Now just drizzle with olive oil and serve.
• Note: You could add half the mozzarella to the risotto and use the remainder to sprinkle over the top.
• You can also add an extra 2 - 4 tablespoons butter to enrich the dish.