Summer RisottoPosted by Steve Mynett on Monday, June 22nd, 2009
Tags for this Article: avocado, chardonnay, Risotto, seasonal food, shallots, tomato, Wine
Sure there are those packets of ready made risotto but nothing beats making it from scratch yourself. Fellow Foodists Colin has written about his Best Risotto Ever (and the amended New Best Risotto Ever), and I revisited those for inspiration but wanted to do partake in something a little more my level (not that I’m not going to try his recipes soon). I had made a lemon asparagus risotto a few weeks ago and after having asparagus overload for a few weeks wanted to try another seasonal variation.
Once you’ve mastered a risotto base it’s fairly easy take it in a variety of different directions. My introduction to a basic risotto was by way Jamie Oliver and since then have freed myself from the recipe (always an important step!).
Last night’s variation was to prepare an avocado and vine tomato salsa that was folded as the last step.
Avocado Salsa (measured for 1 1/2 cups of Arborio rice)
3 avocados (diced)
A handful of vine tomatos (diced)
1/2 Shallot (diced)
1 Lime juiced
Prep the salsa ahead of time and just fold it in and you’ve got a great summer risotto. I actually made this with just two avocados and it was a little light so increased the recipe above to three. This particular recipe needed something else to top it off. Perhaps some bacon or pancetta? Maybe next time, but for now I just popped a nice bottle of La Frenz.
But all this was last night and after cooking a pretty healthy batch of risotto I was left with lots to use the next day. I remember hearing once that pan frying risotto was a great use of any leftovers so set out to give it a whirl. My original plan was to make risotto cakes but that plan fell apart as quickly as my cakes so ended up by just stir frying some. Served it up with shaved parmesan and fresh parsley and it hit the spot almost as well as the original serving!
I’ve been playing around with different ways to finish and flavour the risotto, but always work from the same base. Any suggestions for some variations to the basic risotto recipes?