A rosemary risotto

One thing we are not short of is rosemary. Turn 360° here and you will see romero. So to find a recipe for rosemary risotto seems like it was made for us. Like all risottos, it seems more intimidating than it is: just a few minutes stirring and it is done. rosemary sprig 2-3-14This quantity is for six. I made half for two of us. The leftovers will go into the fridge, risotto is one of those dishes that tastes better the next day. tomato - whole skinned close-up 2-3-14For 6
1 litre vegetables stock
Sea salt and freshly ground black pepper
500g very ripe plum tomatoes
50g unsalted butter
2 tbsp olive oil
1 small red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 branches of very fresh rosemary, the leaves picked from the stalks, finely chopped
6 small sprigs of fresh rosemary for serving
300g risotto rice
6 tsp mascarpone
200g parmesan, grated

Heat the stock, and check the seasoning. stock in jug 2-3-14Blanch the tomatoes in boiling water. Wait a moment, drain and place in cold water. Skin and seed them into a sieve over a bowl to reserve the juices. Discard the seeds and skin. Chop the tomatoes finely. tomato - seeds in sieve 2-3-14tomato - de-seeded close-up 2-3-14tomato - chopped flesh in bowl 2-3-14In a heavy-bottomed pan heat the butter and olive oil. butter and oil in pan 2-3-14red onion - cut in half 2-3-14red onion - chopped 2-3-14Add the onion and cook on a low heat for 5 minutes until soft and slightly-coloured. garlic - cloves & knife 2-3-14garlic - chopped in bowl 2-3-14Add the garlic and chopped rosemary, cook for a minute and then add half of the tomato pulp. rosemary - finely chopped in bowl 2-3-14Stir to allow the tomato to reduce for 3-4 minutes before adding the rice. Stir the rice into the sauce to allow it to absorb the red of the tomato, cooking it for about 5 minutes. rice in jug on scales 2-3-14Start adding the stock, ladle by ladle, alternating it with the reserved tomato liquid. tomato - juice in bowl 2-3-14Stir constantly and allow each ladleful to be absorbed by the rice before adding the next.

Add the remaining chopped tomato pulp about halfway through the cooking. risotto in the pan 4-3-14Cook, stirring constantly, until the rice is al dente, usually about 20 minutes. Check for seasoning.

mascarpone on teaspoon 2-3-14parmesan - grated in bowl 2-3-14Serve with a spoon of mascarpone, some parmesan, and a sprig of rosemary. plateful 4-3-145 to remember

el condimento – the seasoning
el risotto – the risotto
intimidante – intimidating
la pulpa – the pulp [vegetable]
un colador – a sieve [for liquids]

River Cafe Cook Book Two - cover 7-6-13

‘River Café Cook Book Two’ by Rose Gray and Ruth Rogers

8 thoughts on “A rosemary risotto

  1. Pingback: A tea of Salmon Traybake | Notes on a Spanish Valley

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