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An autumnal risotto
posted Thursday, 6 October 2005
After the disappointment of Wagamama's on Tuesday evening, we had risotto at home last night.
I bought an unidentified squash from a farm shop at the weekend and roasted it before turning it into a quite unctuous risotto.
I'm not really a huge fan of squash and pumpkin - I tend to find the flesh too soft and tasteless. But this was a good thing to do with it.
Looking at http://whatscookingamerica.net/squash.htm, I think the squash I bought was a Buttercup variety. It got whacked into chunks (or 'smited into gobbets' as all the best mediaeval cookbooks say) with the cleaver, drizzled with olive oil and sprinkled with a mix of the herbs I foraged from the garden by torchlight (winter is a-coming). We had a mix of rosemary, thyme and a few sage leaves as well as some Maldon salt. This all got covered in tin-foil and baked in a hot oven for 45 minutes.
The flesh of the now very squashy squash was stirred into a risotto towards the end of the cooking time, along with plenty of parmesan and butter...
Delicious.
But even better - certainly according to Spud - is that there are left-overs tonight. Which means that this evening I'll be turning the left-over risotto into little balls (around the size of a golf-ball), pushing in a little cube of mozerella and frying until the outside is crispy... Better than the original risotto, says Spud.
Technorati Tags: Food |Rice
I bought an unidentified squash from a farm shop at the weekend and roasted it before turning it into a quite unctuous risotto.
I'm not really a huge fan of squash and pumpkin - I tend to find the flesh too soft and tasteless. But this was a good thing to do with it.
Looking at http://whatscookingamerica.net/squash.htm, I think the squash I bought was a Buttercup variety. It got whacked into chunks (or 'smited into gobbets' as all the best mediaeval cookbooks say) with the cleaver, drizzled with olive oil and sprinkled with a mix of the herbs I foraged from the garden by torchlight (winter is a-coming). We had a mix of rosemary, thyme and a few sage leaves as well as some Maldon salt. This all got covered in tin-foil and baked in a hot oven for 45 minutes.
The flesh of the now very squashy squash was stirred into a risotto towards the end of the cooking time, along with plenty of parmesan and butter...
Delicious.
But even better - certainly according to Spud - is that there are left-overs tonight. Which means that this evening I'll be turning the left-over risotto into little balls (around the size of a golf-ball), pushing in a little cube of mozerella and frying until the outside is crispy... Better than the original risotto, says Spud.
Technorati Tags: Food |Rice
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