Friday, 8 May 2009

Courgette Risotto (vegetarian)

Recipe Ingredients: (enough for 4)
  • 400grs Risotto rice (American Long Grain will also work)
  • 1 courgette (sliced into little cubes)
  • 150grs Button Mushrooms (if bigger cut in halves) please do not use canned..not the same.
  • 1 large onion (finely diced)
  • 1 Garlic Clove (minced)
  • 1 Vegetable stock cube (Oxo is fine or Knorr)
  • 1 heaped soup spoon of chopped up parsley.
  • a little olive oil
  • 25-30grs butter
  • salt and freshly ground black pepper
  • 3 soup spoons of fresh single cream
  • (optional) shavings of cured parmesan cheese (optional extravagant) shavings of Truffle
Place a pan on the stove with enough olive oil to cover the bottom, once hot add the, onion, garlic, courgette and seasoning (salt and pepper), let them cook stirring it occasionally once the onion is semi-transparent add the rice, stirring it to be completely covered in the olive oil, let the rice cook around 3 minutes stirring frequently, this will make the rice thirsty and ready to start absorbing the stock, you make this by adding the stock cube to about 70dcl of warm water, making sure is well dissolved. So you add some stock just enough to cover the rice and continuously stir, as it dries add a little more stock and so on until it finishes,but when you have used 2/3 of the stock is time to add the mushrooms and the butter, and then continue the process as before.

The risotto requires that the rice is fully cooked but still firm in the grain interior, so don't be afraid test and taste it as you cook, you'll know when is right for you, it should never be overcooked and soft all the way through, once I almost finished cooking I added then the three spoons of fresh cream, and let it cook just one further minute then added the parsley and gave it one last stir, and served it. It is lovely to then put on top for both decoration and flavour the optional bits, just slithers of cured parmesan, or shavings of truffle, or both..hehe you decide how extravagant you wanna be.....It is also lovely with a nice medium dry ice cold white wine...have fun easy and you don't need the optionals to be good... cheers!!!


Coffee and Vanilla said...

Sounds great! I'm making pumpkin risotto today with white fish wrapped in seaweeed :))))

Chef E said...

Yum! Time for fish and risotto in this house...nice ingredients list here!

Ricardo said...

Many great thanks to:

Coffee and vanilla, thanks for comment, and I am sure yours too will be a success. love the combo you described :) xx

Chef E, thanks for comment, you too doing a fish risotto like coffee above well done, I am sure they will be quite different and a success no doubt. I will view both of course :) xx

Sophie said...

I love a good risotto! Love your version!! MMMMMMMMMMM.......

Anonymous said...

Olá Rico,
obrigada pela visita. Vim retribuir. Gostei do blog e vou voltar.
Um abraço.

Tangled Noodle said...

Whether it's sweet or savory, I can never resist a creamy-style rice. This looks wonderful! I'm not growing courgette/zucchini this year but that won't stop me from this!

Ricardo said...

Many thanks to:

Sophie, thanks for liking my humble risotto. cheers for comment. and visit xx :)

Susana, por ter retribuído a visita e ter gostado do meu blogue, lembra-te tenho um em Português se gostas mais. jinhos xx

Tangled, you grow your own courgettes/zucchinis, wow I love you already, thanks for comments, there is one more courgette recipe to come you're going to love. xx

French Cooking for Dummies said...

I love risotto although I'm still having troubles getting the rice right ;-) I might try again with your recipe!

Ricardo said...

Follow this recipe and you cannot go wrong...but anyway as long as is tasty and edible that is what is important...I love risotto..but not many restaurants get it right either...the problem is usually trying to rush cannot rush a risotto, it will be ready when is ready...good luck if you make it let us know how it went ...that is if you want and if you have the time.. good luck thank you soooo much 4 visit and comment :) xx

Cate said...

the ingredients here look so good. i love zucchini, and i even think that my children would suck this down. yum.

Ricardo said...

Thanks so much Cate, appreciated both your visit and lovely comments, :) xxx


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