Daring Cooks 11th Challenge: Risotto
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
I was glad to see this challenge. For one, I love risotto, and two, I have made it many times. So, perhaps not so much of a challenge for me, but I was grateful for a familiar challenge. February had been nuts with the Olympics in town — which is why I never got around to the Daring Bakers’ challenge of tiramisu — and March kicked off with my oven going on the fritz. My new one should be hooked up Sunday (today). Eleanor and Jess added a component to this challenge by requiring we also make the stock to be used in the risotto. Gosh darn, wouldn’t you believe I had some homemade already frozen. So, I spent a relaxing 45 minutes on Thursday night completing this challenge. I paired the rice with some left over General Tao chicken. A nice fusion of italian and chinese. I used a prosecco wine for my first liquid laddle. Hmmm…Hmmmm….
Stock: 20 minutes prep time, 3 hours cooking.
Pumpkin Risotto: 10 minutes prep time, 20-30 minutes cooking. ,
Lemon Risotto: 10 minutes prep time, 20-30 minutes cooking.
• 5 Litre stock pot, or other large pan
• chopping board
• hand blender (optional)
• wooden spoon or other stirring implement
• measuring cups
1 large chicken 2-3 pounds about 1 kg
chicken bones 2-3 pounds 1 kg
2 onions, roughly diced
1 medium leek – white part only, roughly diced
2 sticks celery, roughly diced
2 cloves garlic, halved
1 cinnamon stick
1 tsp. white peppercorns ( Any type of whole peppercorn will do)
2 bay leaves (fresh or dried, it doesn’t matter.)
peel of 1/2 lemon
1/4 tsp. allspice
- Wash the chicken and bones and places in a 5 Litre pot, cover completely with water and bring to a boil
- Skim away any scum as it comes to the surface
- Add the vegetables and bring back to a boil
- Add the rest remaining ingredients and simmer very gently, uncovered for 1.5 hours
- Carefully lift out the chicken, set aside. The chicken meat can be removed from the chicken, shredded off and used for other things like soup!
- Simmer the stock gently for another hour. At , at the end you should have around 2 Liters
- Carefully ladle the liquid into a fine sieve, the less the bones and vegetables are disturbed in this process the clearer the stock will be. The stock is now ready for use. Freeze what you don’t need for later use.
Ingredients:olive oil 2 fluid oz 60 ml
1 small onion, quateredrice 14 oz 400g
Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.
white wine 2 fl oz 60 ml
chicken or vegetable stock , simmering 2 pints 1 L
- Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
- Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
- Add the wine and let it bubble away until evaporated.
- Add enough stock to cover the rice by a finger’s width (about an inch or two). Don’t actually stick your finger in, it will be hot. Just eye it off.
- Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
- Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step. .
- Repeat, save 100ml for the final stage.
- Once you are at this point, the base is made. You now get to add your own variation.