I cooked this for a friend of mine the other day and she loved it so much she told me I had to put it on the blog. The combination of flavours is fab with the mushrooms, parmesan and truffle oil… they are a marriage made in heaven.
It’s also really easy as most of the work is in the prep, so once you have done that it’s a doddle. You can get little bottles of truffle oil in supermarkets or online and of course in Italian delis, and before you think it’s too expensive, you can get them from as little as £3.50 and remember a little goes a long way, so it will last you for ages.
This is a perfect dinner party or date night supper and works really well with a crispy salad with my vinaigrette recipe which is also on the blog.
A perfect romantic Valentine’s dinner for two or more if it’s a dinner party, just double or triple the quantities for the amount of people you are feeding. This easy risotto tastes delicious and before you think it’s too expensive to cook, I got a frozen lobster for £5.00 from Lidl. It’s a bit of work getting the meat out, but after that it’s easy. For the stock, I can’t praise Knorr fish stock pots highly enough. You would be hard pushed to make a better stock and they are a store cupboard essential round in my kitchen.
This risotto was put on Twitter by David Beckham when he cooked it for his family. I looked at the pictures of him proudly cooking it, and I checked out the ingredients and worked out it was a risotto Milanese. I have recreated it so you can try a bit of the Beckham. It’s a really rich, creamy risotto that would work well with a crisp lettuce salad dressed with my vinaigrette to counterbalance the richness of the risotto which would be a delicious dinner for two on a date night.
Perfect for a vegetarian dinner party, this risotto can be made with any squash instead, so if pumpkins are not in season you can use what it’s available. It’s not only perfect for a Halloween dinner, but it’s delicious all year round too. It’s baked, so there is no need to stand over a hot stove stirring for half an hour unless you want to make it the traditional way (which is fine too). The crispy sage leaves and the caramelised pumpkin taste amazing together and I like it with a little dribble of balsamic reduction over the top as well.
4 tablespoons of olive oil
1 onion, finely chopped
12 sage leaves, chopped
12 sage leaves, fried till crispy
400g risotto rice
800g pumpkin peeled, cored and cubed
1 litre hot chicken or vegetable stock
40g of finely grated Parmesan
More Parmesan to grate on top
You can leave the scallops off if you don’t want them, but this combo of flavours is really good with or without. I get frozen scallops from the supermarket which are cheaper, and more convenient, but the scallops from the fish monger are super fab. The risotto is baked so it’s easy and you don’t have to stand over it, whilst entertaining.
1 large pinch saffron
1 onion finely chopped
400g risotto rice
2 tablespoons of olive oil
1 litre of hot, rich chicken, vegetable or fish stock
30g grated Parmesan
Small bunch parsley finely chopped
1 lemon zested and wedged
Salt and pepper
200g frozen scallops (thawed)
10 g butter
1 tablespoon olive oil