Summer vegetable risotto

Recipe courtesy of Le Manoir aux Quat'Saisons.

Vegrissoto1 MAIN IMAGE

Ingredients Required

1250g Tomatoes- cherry, ripe and washed
Ingredients for the essence
30g Celery, washed and finely chopped
30g Shallots, peeled and finely chopped
50 Fennel, finely chopped
1/2 clove Garlic, peeled and sliced
1/2 sprig Thyme leaves, chopped Basil, leaves chopped
10g Sea salt
10g Sugar (*1), optional
1 pinch Cayenne pepper
Ingredients for the risotto
1/2 An onion finely chopped
1 clove Garlic, crushed
30ml Olive oil
200g Carnaroli rice (*2)
7 pinches Sea salt
2 pinches White pepper
300ml Hot water
300ml Tomato essence
Ingredients to finish risotto
1tsp Butter unsalted
40g Peas shelled
40g Broad beans baby
40g Baby carrots washed and sliced
30g Mascarpone cream
30g Parmesan finely grated
3 sprigs Chervil leaves, chopped
2 sprigs Basil leaves, chopped
1 sprig Parsley leaves, chopped

Cooking Method

Making the tomato essence

In a food processor, blitz all the ingredients together 3 times for 2 seconds each, using the pulse button (*3). Allow to marinate for a minimum of 30 minutes and up to 3 hours. Hang in a double folded muslin cloth to collect the liquid, reserve.

Cooking the risotto

Bring the water to the boil. Soften the onion and garlic in the olive oil on a low heat until soft (approximately 2 minutes) Stir in the rice and continue to cook on medium heat for 2 minutes until the grains of rice appear translucent.  Season with salt and pepper. Add the hot water; stir until it has all been absorbed simmering (bubbles breaking the surface). Follow this with the essence and continue cooking the rice as before. The rice will take 20 – 25 minutes to cook to perfection (*4). After 20 minutes add all the vegetables, cook for a further 5 minutes stirring continually; add the parmesan, mascarpone, tomatoes and herbs. Taste, adjust the seasoning if necessary and serve.
Over cooking the risotto only takes 1–2 minutes, so taste at all stages of cooking and remember practice makes perfect.


Recipe © Raymond Blanc.

Photograph © Jean Cazals 2015.