Risotto Verde Food

RISOTTO VERDE

Steps:

• In large sauce pan bring stock to a boil. Reduce to a simmer.
• Heat olive oil in separate large sauce pan.
• Saute garlic and leeks until softened (about 3 minutes).
• Add rice and cook for two minutes, stirring frequently.
• Add half the wine to rice mixture and about 1/2 cup of the hot stock.
• Cook on medium low until all liquid has been absorbed.
• Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.).
• Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
• Add plain yogurt and mix well.
• Serve hot.

RISOTTO VERDE

Steps:

• Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.
• Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding more. Do this on a medium heat and stir constantly. After about 10 mins add the pulsed spinach and continue to stir, adding more stock, until the rice is cooked. It should be soft but still have a bite to it.
• Turn of the heat, the consistency should be a bit like porridge, not sloppy or dry. Add the butter and parmesan and check for seasoning.
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RISOTTO WITH PESTO AND PEAS

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

RISOTTO ALLE VERDURE (VEGETABLE RISOTTO)

Steps:

• Slice the spring onion, carrot, and celery sticks thinly.
• Dice the zucchini and the tomato.
• Grate the Pecorino.
• Tear (don't cut) the basil leaves.
• Heat 2 tbsp butter in a skillet.
• Fry spring onion, carrot, and celery slices for about 2 minutes.
• Add the rice and stir until all grains are shiny.
• Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat.
• Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed.
• This should take about 20 to 25 minutes if medium-grain Arborio rice.
• Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.
• Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.
• Add salt and pepper to taste.
• Allow the risotto to stand another 2-3 minutes with the cover on the pot.
• Serve the risotto with the remaining basil.