sweet amber (a tribute to Metallica)
220g risotto rice
½ liter hot vegetable stock
1 knob of butter
3 pickles finely sliced
1 red chilly finely chopped
a bunch of fresh mint
a glass of malt whisky
a handful of grated parmesan
50g dark chocolate
Heat the vegetable stock. In a separate pan heat the olive oil and butter, add chilly, pickles and cook for about 3 minutes. Add the rice turn up the heat and keep stirring it. After a minute add the whisky and keep stirring. Once the whisky has cooked into the rice add a ladle of hot stock, mint and a pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook so quickly. Keep adding ladlefuls of stock stirring allowing each ladleful to absorbed before adding the next. Carry on adding the stock until the rice is soft but with a slight bite. Remove from the heat, place a lid on the pan and allow sitting for 2 minutes.
Serve with grated parmesan and grated chocolate…
Rise (a tribute to Disturbed)
220g risotto rice
½ liter hot chicken stock
1 knob of butter
15 olives without core finely chopped
2 dried apricots finely chopped
1 glass of red wine
2 eggs
200g yogurt
Aged balsamic vinegar
Honey
Sea salt
Heat the chicken stock. In a separate pan heat the olive oil and butter, add 10 olives, apricots and cook for about 4 minutes. Add the rice turn up the heat and keep stirring it. After a minute add the wine and keep stirring. Once the wine has cooked into the rice add a ladle of hot stock and a pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly. Keep adding ladlefuls of stock, stirringallowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite.Remove from the heat, Place a lid on the pan and allow sitting for 2 minutes.
Use the eggs to cook a simple omelet and chop into small pieces and mix with rice.
Add in food mixer the yogurt, 5 olives, 2 spoonfuls olive oil, ½ spoonful of balsamic, ½ spoonfuls of honey and mix. Serve over risotto…
