Latest news with #risotto
News24
02-06-2025
- Entertainment
- News24
Garam masala, prawn, pea and Gruberg risotto
I adore risotto. Yes, it takes time, but it's completely worth it. Risotto is a Milanese dish that I learnt to make while shooting Girl Eat World. The addition of garam masala doesn't miss a beat, while the Gruberg – with it's sweet, nutty flavour – is the perfect compadre to the warm spices. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients ± 4 Tbsp butter 3 Tbsp olive oil 1 clove garlic 1 white onion, diced 1 red chilli 2 tsp garam masala 2 tsp salt 100g carnaroli rice 80g Gruberg cheese (online from Klein River Cheese), grated, plus extra to garnish ¼ cup petit pois 1 tsp avocado oil 6 prawns, butterflied, heads removed, de-veined, shells on Pea shoots to garnish Prawn Stock (Makes ±1L) 12 prawn heads 2 celery sticks 2 carrots 2 cloves garlic 1 tsp black peppercorns 1.5L water Method 1. First, prepare the prawn stock by adding all the ingredients to a large pot. Simmer (but do NOT boil), uncovered, for 30 minutes. Skim the impurities off the top. Once reduced to ±1 litre, strain through a colander and keep warm until ready to use. 2. In a heavy-based pan, melt 2 tablespoons of the butter with the olive oil. (Yes, there is a lot of oil and fat, but risotto was not designed to be anything but indulgent, so lean into it.) Add the garlic, onion, chilli, garam masala, and salt. Sauté over medium heat until the onion is translucent. Be careful not to allow the onion and garlic to take on any colour. 3. Add the rice and stir through – each grain must be coated in the aromatics. Allow the grains to absorb the fat. You will know it's ready when the edges of the rice grains turn glassy. 4. Add the warm prawn stock, one ladle at a time. The first ladle will bubble quickly and be absorbed almost instantly. When it has been absorbed by the rice, add the next ladleful, stirring between each addition. Continue until most of the stock is finished. When there is about 1 cup of stock left (eyeball it), taste the rice. It should be soft but still have a bite. This is risotto, not mush, so the rice still needs to hold its own. 5. Add the Gruberg and petit pois. Taste again for salt. 6. Add the remaining butter and avocado oil to a frying pan, flash-fry the prawns, and set aside. 7. Risotto is supposed to be slouchy and slide across the plate. Check for this by shaking the pan. If the risotto does not slide, add a bit more stock and allow the rice to soak it up. The rice should not be standing in a pool of liquid but rather be loose. 8. Divide the risotto between two plates. Shake the plates to disperse the risotto, which should glide across the plate. Arrange the prawns and sprinkle over a final garnish of Gruberg and pea shoots. This recipe is an extract from Kamini Pather's debut cookbook, All Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Washington Post
25-05-2025
- Entertainment
- Washington Post
Making arancini just got easier with this clever shortcut
This is no news to parents, but here it goes anyway: Kids just don't know how good they have it. Take Anna Gass. When she was growing up in New Jersey, she said, she didn't appreciate her mother's risotto. 'I was so spoiled,' said Gass, who hosts 'Instant Italian' on the FYI Network. 'My mother was putting in all this great stuff, like porcini mushrooms, and I was like, 'Yuck! Porcini mushrooms!'' Even more to the point, Gass realized that if she pushed the risotto around her plate rather than eat it, the odds increased that the next day her mother would turn the leftovers into one of her favorite dishes: arancini.
The Independent
19-05-2025
- General
- The Independent
Couscous gets the risotto treatment in this creamy springtime recipe
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This 'risotto' uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce 'grains' with a rich, creamy consistency. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese. When cooking the onion, take care to not let it brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish. Cook only until it softens, then add the garlic and cook until fragrant. Much as in a traditional risotto, white wine is used to deglaze the pan, balancing the richness with a hit of brightening acidity. Don't use especially thick nor super slender asparagus for this recipe. Choose average, pencil-sized spears so the pieces are perfectly tender when the couscous is done. Make sure to reserve the stalk and tip pieces separately; they're added at different times because they cook at slightly different rates. Serve with Parmesan and fresh flat-leaf parsley. Pearl Couscous 'Risotto' with Asparagus Start to finish: 30 minutes Servings: 4 Ingredients: 4 tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces 1 medium yellow onion, chopped Kosher salt and ground black pepper 3 medium garlic cloves, thinly sliced 1 cup pearl couscous ⅓ cup dry white wine 1 pound asparagus, trimmed and cut on the diagonal into ½-inch pieces; reserve the stalks and tips separately 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve ½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve Directions: In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes. Stir in the asparagus stalks and cook, stirring, for 3 minutes, then stir in the asparagus tips. Continue to cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, about another 2 minutes. Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley.
Associated Press
19-05-2025
- General
- Associated Press
Couscous gets the risotto treatment in this creamy springtime recipe
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This 'risotto' uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce 'grains' with a rich, creamy consistency. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese. When cooking the onion, take care to not let it brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish. Cook only until it softens, then add the garlic and cook until fragrant. Much as in a traditional risotto, white wine is used to deglaze the pan, balancing the richness with a hit of brightening acidity. Don't use especially thick nor super slender asparagus for this recipe. Choose average, pencil-sized spears so the pieces are perfectly tender when the couscous is done. Make sure to reserve the stalk and tip pieces separately; they're added at different times because they cook at slightly different rates. Serve with Parmesan and fresh flat-leaf parsley. Pearl Couscous 'Risotto' with Asparagus Start to finish: 30 minutes Servings: 4 Ingredients: 4 tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces 1 medium yellow onion, chopped Kosher salt and ground black pepper 3 medium garlic cloves, thinly sliced 1 cup pearl couscous ⅓ cup dry white wine 1 pound asparagus, trimmed and cut on the diagonal into ½-inch pieces; reserve the stalks and tips separately 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve ½ cup lightly packed fresh flat-leaf parsley, finely chopped, plus more to serve Directions: In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant. Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes. Stir in the asparagus stalks and cook, stirring, for 3 minutes, then stir in the asparagus tips. Continue to cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, about another 2 minutes. Off heat, add the Parmesan, parsley and remaining 1 tablespoon butter, then stir until the butter melts. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan and parsley. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
