Spring is here! To celebrate, we're sharing a classic Spring Risotto recipe, and its accompanying Sunflower Pesto recipe, from Open Kitchen Chef Instructor Eli Silverthorne (Class of 2015). Enjoy!
Spring Vegetable Risotto with Sunflower Pesto
Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go.
Risotto Recipe and Methodology
Ingredients:
2 Tbs Butter
2 Tbs Extra Virgin Olive Oil (EVOO)
1/3 cup Shallot Fine dice
1/3 cup Carrot 1/8” dice
1/3 cup Celery 1/8” dice
1 1/2 cup Arborio Rice
1/2 cup White wine
Approx 6 cups light chicken stock
1/3 cup Parmesan rasped
1/3 cup Butter cold/cubed
RISOTTO GARNISH (cook separately)
1/3 cup Peas blanched
1 cup Asparagus fine slice
2 Tomato concasse
1 cup Zucchini 1/4” dice
Tools Required
Cutting board
Peeler
Knife
Pot x2
Ladle
Wood spoon
Rasp
Pot x2
Serve spoon
STEP #1 - PRE-PREP (veg prep and blanching)
1. TOMATO
Concassé tomato: score bottom of tomato, place in boiling water for 15-45 seconds depending on ripeness of tomato (more ripe = less time). Once peel appears to be separating from flesh remove from boiling water and transfer to ice bath until chilled completely (3-4 mins).
Remove tomato, peel away skin using a paring knife.
Cut tomato into quarters (along same cut lines as previous scoring); then cut out flesh / seeds.
Dice tomato to 1/8”, reserve as a garnish.
2. PEAS
Blanch peas in large pot of salted boiling water for 3 mins – then transfer to ice bath.
Once cooled completely in ice bath, store on towel lined tray in fridge (out of water).
3. ASPARAGUS
Snap base from asparagus – then peel/trim using knife/peeler as necessary.
Once processed, blanch asparagus whole 45 seconds to 1.5 mins (dependent on asparagus).
Use same pea water, in same ice bath, then store in similar way on towel in fridge.
4. PREPARE non-boiled VEGETABLES
Peel celery, then dice all “mirepoix” (shallot, carrot, celery) to 1/8”.
Prepare zucchini to 1/4” – cut in 1/4 lengthwise, cut out core/seeds, then cut into 1/4” wide strips, then cube into 1/4” zucchini (twice the size of other mirepoix).
5. PREPARE DAIRIES
Cube butter / rasp parmesan – keep separate, keep cold in fridge until use.
6. HEAT CHICKEN STOCK in a separate pot, so at a simmer before starting rice.
You will need two pots – one for stock, one for mirepoix/risotto.
STEP #2 - COOKING OF MIREPOIX
Choose an appropriately sized risotto pot. It should be such that it is 1/2 to 2/3 full when finished, including rice/liquids, etc.
Add your EVOO and butter.
Sweat mirepoix (shallot, carrot, celery) over medium heat till translucent with no colour – approx 8-10 mins
STEP #3 - HEATING OF RICE
In same pot with veg and generous fat, add rice, stirring quickly to coat rice.
Allow this to heat gently 1-1.5 mins – stirring regularly to prevent burning.
STEP #4 – DEGLAZING / reducing wine
Once rice is warm ADD 1/2 cup of dry white wine
Deglaze pan; allow rice to fully absorb the wine; cook to “au sec” – almost completely dry.
STEP #5 - ADDING OF LIQUIDS
Add liquids in stages, cooking 15-20 minutes stirring minimally, but with each addition of liquid.
Cook until rice is near soft (approx 17 mins) or just under the al dente stage before adding dairy and / or garnishing vegetables.
STEP #6 – GRILLING ASPARAGUS
Preheat / season grill – oil and season asparagus.
Grill asparagus over high heat to both char and heat before serving – slice into dice after grilling,
STEP #7 – SAUTEING ZUCCHINI
Do last minute, so warm, essentially as dairies are added to finish risotto.
Preheat non-stick skillet over medium low heat till warm – not hot.
Add 2 tsp of EVOO to pan, then add zucchini; season well with salt.
Cook over medium high to high heat; saute flipping regularly till cooked (1.5-2 mins).
When zucchini is cooked, add peas; still warm asparagus to heat through.
STEP #8 - ADJUSTING CONSISTENCY
Add up to 1/3 of a cup of cold cubed butter in stages.
Likewise add parmesan in stages (this will both flavour and thicken the risotto).
Adjust seasonings (salt, pepper, acid) before serving.
STEP #9 – SERVING RISOTTO
Serve up to 8 oz of adjusted/seasoned risotto in preheated shallow bowls.
Garnish with house made Sunflower Pesto (see next recipe).
Then warm zucchini, peas, asparagus.
Finish with tomato concasse, pesto and additional parmesan, as necessary.
Recipe: Sunflower Pesto
Ingredients
3 bunches Basil Picked
2 clove Garlic Rasped
1/2 cup Parmesan Rasped
3 Tbs Sunflower seed toasted
~1 cup EVOO
1 (to taste) Lemon rind Rasped
Salt to taste
Tools Required:
Cutting Board
Knife
Bowls
Rasp
Pot
Spider
Ice bath
Strainer
Blender
Methodology
STEP #1 – BLANCHING BASIL
Pick basil – blanch in batches, in large amount of rolling boiling water,
Cook only 15-20 seconds then ice/shock – drain thoroughly (pressing in towel)
Roughly chop with knife before moving to the base of a blender
STEP #2 – preparing all other MISE EN PLACE
Rasp parmesan, then lemon, then garlic (least/driest to strongest/wettest)
Lightly toast sunflower seeds dry, in frying pan over medium low heat (then cool)
STEP #3 – Blending “Dry” items lightly without oil
On chopping board, lightly chop up blanched/dried basil
Add seeds / parmesan / basil together in bowl to integrate before adding to blender
Start to process these “drier” items in blender on own/low before adding oil
STEP #3 – Adding oil with motor running to form an emulsification
Once chopped slightly, add EVOO in slow steady stream, with motor at slow speed
If becomes too thick by adding more oil, loosen with ice cubes, or a touch of cold water (left over from basil blanch ice bath)
STEP #4 – Adjusting seasonings with salt and lemon rind
Once near desired consistency, add lemon rind and salt to taste
Reserve covered, out of light to prevent discoloration/oxidization.
BUON APPETITO!