Hi everyone! Welcome to my first recipe blogpost! Today we will be making a risotto based on both veggie stock and orange juice. Tangy and creamy at the same time, the orange juice and the goat cheese work really well together here. The perfect dish if you want to impress your guests without much hassle! Let's get into this! Risotto is one of my favourite dishes and it makes me all comfy and warm. Before we get started we have to get all the ingredients sorted.. Ingredients (3-4 persons): Two (big) shallots, diced Two garlic cloves Five celery stalks, chopped finely 200 grams of green beans, frozen One orange 300 grams of risotto rice (arborio) Three sprigs of fresh rosemary 150 grams of soft goat cheese 500 ml of fresh orange juice One liter of vegetable stock Olive oil Salt Pepper If you’re not a fan of goat cheese you can substitute it with pecorino (sheep) or parmigiano reggiano (cow) - not as creamy but still a great taste! Preps: 1 .Make sure to prepare all the vegetables and ingredients as listed above. Take two pots on the stove, one for the vegetable stock and one for the risotto. For the risotto you'll need to take a pot with a thick bottom to make sure the pot heats evenly. Take the beans out of the freezer. 2. Bring the vegetable stock to a soft boil. 3. In the risotto pot, heat the olive oil and toss in the onions, simmer on a low to mid heat until translucent. Then add in the risotto rice. The rice grains will take up the oil and become translucent as well. 4. Turn up the heat. It's time to add a big gulp of hot vegetable stock. When the temperature is right the vegetable stock will immediately go into a boil when added to the pot. After the stock is absorbed by the rice, add the orange juice and alternate between the stock and the orange juice. Keep on alternating and make sure to finish the orange juice in the process, it's better to have some stock left if your rice is already done before finishing it. 5. After adding the first alternation of stock and orange juice, slowly incorporate the vegetables. Start with the celery, this veggie has a lot of fiber and therefore needs some time to get the right crispy feel and to avoid a raw crunch. Add the rosemary as well. Season with salt and pepper. 6. Add in the beans when the rice grains are nearly there. When you taste the risotto the rice grains should still have a bit too much of a bite. The beans will still be cold and slow down the cooking process - and you want to keep them crunchy. Therefore it is important that they are hot but not overcooked, which will happen if they are added in too early. 7. The dish is (almost) finished when the rice still has a small bite, yes the Italians even love their rice Al Dente. When you think the taste is sublime, unwrap that goat cheese, take the pot from the stove and stir it through. 8. Last time tasting and seasoning with salt and peper before you serve. Enjoy!
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AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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