WITH the seasons changing, and nights getting longer, what better way to beat the dark autumn weather than with a heart-warming risotto?
It can be a struggle to find something to cook on these colder evenings that will satisfy the whole family. Using dried ingredients that are staples in your cupboard, these risotto recipes could be the answer.
In autumn, there are an abundance of vegetables which you can use. My favourites are pumpkin and mushroom, which are very much in season right now. If you can't seem to get the recipe perfect, book yourself into my pasta and risotto cookery class, where you can learn the entire process from scratch.
For more information, or to book an experience at the brand-new Waterman Cookery School, visit cookinbelfast.co.uk.
PUMPKIN RISOTTO
1 large or 2 small pumpkins. Cubed and discard the seeds.
3 tablespoons of olive oil
2 shallots, finely chopped
2 cloves of garlic, finely chopped
350g of Arborio rice
1.5 litres of vegetable/chicken stock
1 glass of white wine
90g of parmesan
50g of butter
Salt and pepper
Handful of mixed seeds
Method
Preheat the oven to 180C and place your pumpkin in a roasting tray. Drizzle with olive oil and roast for 30 minutes. For the risotto, heat olive oil in a pot, add the shallots and garlic. Once soft, add in all the rice and cook for a further 2 minutes, stirring continuously.
Next, add in the glass of wine slowly until it is evaporated and then start ladling in the stock 2 ladles at a time, again stirring constantly. Once all the stock has been ladled in, the rice should be soft but with a bite.
Remove the pumpkin from the oven and mash with the back of a fork or blitz with a handheld stick blender. Stir in the butter and parmesan and cover for up to 5 minutes. Season to taste. Fold the pumpkin mixture into the rice.
In a dry pan, gently toast off your seeds for 15 seconds. Dust over your risotto when serving.
WILD MUSHROOM RISOTTO
50g of dried porcini mushrooms
2 shallots
250g of mushrooms (mixed)
350g of Arborio rice
1.5 litres of vegetable/chicken stock
1 glass of white wine
90g of parmesan
50g of butter
3 tablespoons of olive oil
Salt and pepper for seasoning
Truffle oil
Method
Firstly, remove and grit from the dried porcini and soak in 500ml of hot water for approximately 20 seconds. Once softened, remove the porcini from the water. Keep the water from the porcini and place it in a pan. At a gentle heat, add the stock.
Finely chop the shallots and heat olive oil in a pan. Add your shallots and sweat down until soft. Add in all of the mushrooms and cook for 5 minutes. Add the rice and cook for a further 2 minutes, stir constantly.
Add the glass of wine slowly until it has evaporated and then start ladling in the stock 2 ladles at a time, continuously stirring.
Once all of the stock has been ladled in, the rice should be soft but with a bite. Stir in the butter and parmesan to the mix, cover and leave for 5 minutes.
Finally, drizzle with truffle oil or extra virgin olive oil to serve.
