Risotto barolo with roasted vegetables
This mouth-watering recipe is ready in just 1 hour and 25 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
For the vegetables:
1) Preheat the oven to 200C/Gas Mark 6.
2) Toss the carrots, turnips, beetroot, thyme sprigs and garlic in a roasting tin with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes.
3) Peel the beetroot and return them to the remaining roasted vegetables. Keep the all the roasted vegetables in the turned-off oven until the risotto is ready.
For the risotto:
1) Bring the chicken stock to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the stock simmers gently.
2) Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 230ml of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot.
3) Ladle in about 120ml of the simmering stock and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 120ml of stock at a time, stirring between additions and letting the rice absorb the liquid before adding more.
4) When the rice is al dente, after 20 or so minutes of cooking time, stop adding stock. Stir in the remaining 120ml wine until just absorbed.
5) Stir in vigorously, the grated Parmesan and the butter. Season with salt and pepper to taste. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using. Serve immediately.
Copyright 2005 Television Food Network, G.P. All rights reserved
1) Preheat the oven to 200C/Gas Mark 6.
2) Toss the carrots, turnips, beetroot, thyme sprigs and garlic in a roasting tin with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes.
3) Peel the beetroot and return them to the remaining roasted vegetables. Keep the all the roasted vegetables in the turned-off oven until the risotto is ready.
For the risotto:
1) Bring the chicken stock to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the stock simmers gently.
2) Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 230ml of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot.
3) Ladle in about 120ml of the simmering stock and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 120ml of stock at a time, stirring between additions and letting the rice absorb the liquid before adding more.
4) When the rice is al dente, after 20 or so minutes of cooking time, stop adding stock. Stir in the remaining 120ml wine until just absorbed.
5) Stir in vigorously, the grated Parmesan and the butter. Season with salt and pepper to taste. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using. Serve immediately.
Copyright 2005 Television Food Network, G.P. All rights reserved
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Overall Rating:
4.40
(25)
