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James Bond Risotto Primavera – Stirred not Shaken

I know it’s not the season for this dish but earlier this week, as the weather here in NY finally turned it’s face to the Fall, I found myself craving a taste of the long lost Spring of 2015.  An hour of shopping later, I had assembled the ingredients for a Risotto Primavera

Making Risotto is an art – its taken me some time to perfect a recipe that works. It is also (sorry!) a little time consuming. However, it’s worth it! There is simply nothing better than this Italian comfort food on a chilly Autumnal eve

Ingredients ready on the board

Ingredients ready on the board

Ingredients

  • 11 oz of washed Carnaroli or Arborio risotto rice (tip – if you can get it, carnaroli is best)
  • 1 pt warm vegetable stock
  • 1/2 oz dried porcini mushrooms
  • 1 cup of Vermouth
  • 1 medium red onion, or a couple of shallots and 3 sticks from a celery heart (tip – the white ones)
  • 1 large clove of garlic, 6-8 asparagus spears, 1 carrot, 6-8 chestnut mushrooms, 1 zucchini (courgette) and 1/2 cup of frozen peas
  • 1 cup of of chopped flat leaf parsley
  • Extra virgin olive oil
  • Butter
  • 1 cup of grated Parmesan cheese
  • Salt & Pepper

Method

  • Place the porcini mushrooms in a bowl and pour around 2 cups of hot water over them, after 20 minutes strain out the mushrooms, roughly chop and set aside. Save the mushroom stock water

    Chopped and ready to go

    Chopped and ready to go

  • Finely dice the onion, celery and garlic
  • Roughly chop the asparagus, carrots, mushroom and zucchini into 1/4 inch (or smaller) pieces
  • Drop a generous knob of butter and a large lug of olive oil into a large thick bottomed saucepan and heat slowly
  • Add the onion and celery and gently fry these stirring until they soften
  • Stir in the garlic and porcini mushrooms until combined
  • Add the rice and stir in until the grains go translucent (tip – if required extra oil can be added to prevent the rice sticking)
  • Pour in the Vermouth and stir until it evaporates
  • Add the remaining vegetables to the pan and stir in slowly

    Stock N' Stirring

    Stock N’ Stirring

  • Then, while constantly stirring, add the stock one ladle at a time to the pot until all the stock is exhausted (alternating vegetable with mushroom stock)
  • After around 20-30 minutes the stock should be absorbed
  • At this point, stir in most of the Parmesan cheese, parsley and seasoning

Serve immediately dusting each bowl with the remaining Parmesan and a drizzle of olive oil. Fall (and Spring) rice perfection

Buon appetito!

Filed under: Pulses & Grains, Vegetarian

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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