When it comes to risotto, purists will cringe at the thought of cooking risotto in the oven or a pressure cooker.
But if you’re a time-strapped parent who needs to get dinner on the table with as little fuss and bother as possible, these versions make a pretty acceptable alternative to standing and stirring a pot for 20 minutes.
The best rice to use for making risotto is either the most readily available Arborio rice, while many Italians claim that Carnaroli rice gives a lighter, looser end result.
Whichever way you prefer to cook it, risotto is a great comfort dish to serve your family and friends.
OVEN-BAKED PESTO RISOTTO WITH VINE TOMATOES
Serves 6
200g vine cherry tomatoes
80ml olive oil
50g butter
1 onion, finely chopped
500ml Arborio rice
100ml white wine
1 litre vegetable stock
125ml of ready-made pesto
salt and pepper
125ml grated Parmesan
Preheat oven to 180°C and grease a 2-litre ovenproof baking dish.
Place the cherry tomatoes and half the olive oil on a baking tray and roast for 10 minutes.
Remove and set aside. Reduce oven heat to 160°C.
Heat the remaining olive oil and the butter in a pot over medium heat. Add the onion and cook, stirring, until softened.
Add the rice and stir to coat the grains. Add the wine and stir until it is absorbed.
Add the stock, half the pesto and season with salt and pepper.
Pour into the prepared dish and bake, uncovered, for 25 minutes.
Remove and stir in the roasted tomatoes, the rest of the pesto and the grated Parmesan.
Serve with extra cherry tomatoes and Parmesan.
ROASTED PUMPKIN AND CHORIZO RISOTTO
Serves 6
500g pumpkin, peeled and cubed
60ml olive oil
sea salt
225g chorizo, chopped
1 onion, finely chopped
500ml Arborio rice
200ml white wine
1.5 litres chicken stock
125ml chopped parsley
25g butter
125ml grated Parmesan
salt and pepper
Preheat oven to 180°C.
Place butternut on an oven tray, drizzle with half the olive oil and salt and roast for 15-20 minutes, until tender.
Meanwhile, heat the remaining olive oil in a pot and fry the chorizo for a few minutes.
Add the onion and fry until softened.
Add the rice and heat until all coated, then add the wine and stir until it is absorbed.
Gradually add the stock, a ladleful at a time, stirring between each ladleful until the rice has absorbed the liquid. Using up all the liquid should take about 20 minutes.
Remove from the heat and gently stir in the roasted pumpkin, parsley, butter and Parmesan.
Check the seasoning.
Cover and leave to stand for at least two minutes before serving.
PROSCIUTTO AND SPINACH RISOTTO BALLS
Makes 20
30ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 slices of prosciutto, finely chopped
375ml Arborio rice
1 litre chicken or vegetable stock, boiling
180ml grated Parmesan
50g baby spinach, finely chopped
salt and pepper
200ml flour
3 eggs, lightly beaten
500ml dried breadcrumbs
80g mozzarella, cut into 1cm cubes
sunflower oil, for frying
lemon wedges, for serving
Heat the oil in a heavy-based saucepan. Fry the onion and garlic for 5 minutes, until softened. Add prosciutto. Cook, stirring, for 2 minutes or until golden. Add rice. Stir to coat the mixture. Cook for 1 minute.
Add 125ml of hot stock. Cook, stirring constantly, until the liquid is absorbed. Continue adding stock, in batches, until all the liquid has been absorbed. Remove from the heat.
Add the Parmesan and spinach, and stir until spinach has wilted. Season with salt and pepper. Set aside to cool. Cover and refrigerate for 2 hours.
Place flour, eggs and breadcrumbs in three separate bowls.
Using wet hands, roll one tablespoon of cooled risotto mixture into a ball. Press one mozzarella cube into the centre and shape the risotto mixture around cheese to enclose.
Repeat with remaining risotto.
Dip each ball in flour, then egg, and then breadcrumbs.
Place on a tray lined with baking paper and refrigerate for 30 minutes.
In batches, deep fry in hot oil until golden, 3-5 minutes.
Drain on paper towel. Serve with lemon wedges.
BRINJAL, SUNDRIED TOMATO AND PINE NUT RISOTTO
Serves 6
45ml olive oil
2 garlic cloves, finely chopped
2 anchovy fillets, finely chopped
8 sundried tomatoes, sliced
45ml pine nuts
2 medium brinjals, cubed
400ml Arborio rice
2 litres vegetable stock, boiling
125ml grated Parmesan
125ml chopped parsley
a handful of basil leaves, torn into small pieces
salt and pepper
Heat the oil in a heavy-based saucepan. Fry the garlic, anchovy, sundried tomatoes and pine nuts, stirring constantly, until the anchovy has melted completely.
Add the brinjals and cook until browned, about 5 minutes.
Add the rice and stir to coat it in the other ingredients. When the rice is crackling hot, add 250ml boiling stock and stir until the liquid has been almost absorbed.
Reduce the heat slightly and continue to add the stock 250ml at a time, until all the stock is finished, only adding more after the liquid is absorbed by the rice. When the rice is tender – this should take about 20 minutes – remove from the heat and add the Parmesan and herbs.
Season and serve.
CARAMEL APPLES AND WHITE CHOCOLATE RISOTTO
Serves 6
1.25 litres (5 cups) milk
1 cinnamon stick
a pinch of ground nutmeg
40g butter, chopped
250ml Arborio rice
15ml Amaretto liqueur
a pinch of salt
100g white chocolate, finely chopped
60ml castor sugar
CARAMEL APPLES
60g butter
30ml brown sugar
2 apples, unpeeled and cut into 5mm-thick slices
45ml Amaretto liqueur
Bring the milk, cinnamon and nutmeg just to the boil in a saucepan. Remove and set aside.
Heat the butter in a pressure cooker, medium heat, until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy. Add the Amaretto and cook until evaporated.
Add the warmed milk mixture and salt and stir well. Close and bring up to pressure and cook on high pressure for 6 minutes. Release the pressure.
Open and stir in the chocolate and sugar. Stir well until dissolved. This mixture will thicken on standing.
Divide the risotto among serving bowls, top with apple slices and drizzle over the sauce. Serve immediately.
CARAMEL APPLES: Melt the butter in a non-stick frying pan and stir in the sugar.
Add the apples and the Amaretto.
Cook, turning once, for 5 minutes until tender and sauce has reduced slightly.
Angela Day, The Star