BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RISOTTO, CURRIED

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It takes about 25 minutes to make risotto. It also takes your attention for the entire time, adding and a good amoun of stirring to help coax the starch from the rice. See note below for a way to gain some time after making it for 20 minutes.

Ingredients:

  • 3 Tablespoon EVOO

  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • ½ cup fennel, minced
  • ½ cup carrots, minced
  • 1 cup risotto
  • 2 teaspoon curry spice mix (purchase or make from our recipe)
  • ½ cup white wine
  • 5 cups (approximately) chicken stock, hot, or use flavored water or vegetable stock
  • 1/2 head cauliflower, grated fine (it will be added raw)
  • 3 Tablespoons parsley, chopped
  • 4 tablespoons grated Kasseri cheese
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground coriander
  • ¼cup chives, minced

Method:

Place oil in large sauce pan on moderate heat; add shallots, garlic, fennel and carrot; cook till vegetables are aromatic and translucent. Add raw rice and cook until coated with oil and rice becomes slightly “polished.” (about 6-8 min) Add wine and cook down until it is almost dry. Begin adding the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added, see note. (*)If you don’t want to pause the process described in NOTE, continue to add stock until your reach 25 minutes into the process; taste for doneness of rice. If ready, stop adding stock, remove from heat. Add in parsley, grated cauliflower, and cheese; season with salt, pepper, coriander. Garnish with chives. Serve immediately.

(*)CHEF NOTE: At this point or about twenty minutes into cooking, you may delay your finish cook time by about 15 minutes. The rice should be still slightly al dente and still need more stock.Add one cup more stock, stir into rice, cover pot and remove from heat. This will give you about 15 – 20 minutes more before you must add the final ingredients to serve. Risotto should be served as soon as done to maintain the moist thick consistency without over cooking. By stopping at this point, off heat,this step buys you a bit more time. Continue as above by adding parsley, cauliflower seasonings. Garnish & serve.

 






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