Summer vegetable risotto
Recipe courtesy of Le Manoir aux Quat'Saisons.
|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||Sugar (*1), optional|
|1 pinch||Cayenne pepper|
|Ingredients for the risotto|
|1/2||An onion finely chopped|
|1 clove||Garlic, crushed|
|200g||Carnaroli rice (*2)|
|7 pinches||Sea salt|
|2 pinches||White pepper|
|Ingredients to finish risotto|
|40g||Broad beans baby|
|40g||Baby carrots washed and sliced|
|30g||Parmesan finely grated|
|3 sprigs||Chervil leaves, chopped|
|2 sprigs||Basil leaves, chopped|
|1 sprig||Parsley leaves, chopped|
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.