Archive for the ‘Risotto’ Category

I made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.


23/4 Cups chicken stock
10g Butter
1 Tablespoon olive oil
1 Brown onion, chopped finely
2 Cloves garlic, crushed
1 Cup Arborio rice
100ml Dry white wine
1/4 Cup Parmesan cheese
2 Tablespoons fresh basil, finely shredded
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
2 Tablespoons olive oil extra


1. Place stock in a pan, bring to the boil, reduce heat and simmer covered

2. Meanwhile, heat butter and olive oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture, add wine, cook, stirring until almost evaporated.

3. Stir in 1/2 cup stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 Min’s or until rice is tender.

4. Stir in cheese and basil, remove from heat and allow to cool for 20 Min’s.

5. Once it is cool enough to handle, divide mixture into four portions, using hands, shape into patty-shaped cakes. refrigerate, covered, about 30 Min’s

6. Combine mustard and sour cream.

7. Heat remaining oil in a large frying pan, cook risotto cakes, until browned both sides and heated through.

To serve: Serve over greens topped with mustard mixture or for lunch top with some smoked chicken and a dollop of mustard mixture.

All photos taken by me unless otherwise stated.


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This is a wonderful recipe, the lamb comes out moist and juicy and the risotto is a wonderful accompaniment, that is full of flavour and lovely and creamy. It is my son’s favourite risotto recipe and he always asking me to make it.



Olive Oil
4 Lamb Fillets (you could also use one large fillet of about 600g if that is all you can get.)
1 Small leek, finely diced
3 Cloves garlic, crushed
1 Small carrot, finely diced
300ml Water
2 Teaspoons beef stock granules
200ml Dry red wine
25g Butter
50ml Balsamic vinegar
21/2 Teaspoons cornflour
Truffle oil
2 Tablespoons shaved Parmesan (extra)


30g Butter
1 Onion, finely chopped
2 Cloves garlic, crushed
3/4 Cup risotto rice
21/2 Cups water
1/2 Cup dry white wine
1 Tablespoon thyme leaves
11/2 Teaspoons chicken stock granules
20g Parsley, finely chopped
3 Tablespoons Parmesan cheese
11/2 Tablespoon mascarpone cheese
Pepper to taste


1. Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.

2. Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.

3. Pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.

4. Cook over a very low heat for 45 Min’s to 1 hour, until lamb is tender. Turn lamb a couple of times during cooking. (If using a whole lamb fillet cooking time will be longer because of the weight.)

5. Remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( I use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.)

Serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved Parmesan ans drizzle with truffle oil.


1. Melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.

2. Pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 Min’s.

3. Just before all the liquid has been absorbed add herbs, stir to combine.

4. Once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.

To Serve: Place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with Parmesan shavings and drizzle with truffle oil.

All photos taken by me unless otherwise stated.

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I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.


Olive oil
2 Sea Perch fillets (If they are large 1 and cut it in half)


1 Tablespoon olive oil
20g Butter
1 Leek, sliced
2 Cloves garlic, crushed
6 Swiss brown mushrooms, chopped into small pieces
15g Butter (extra)
1/2 Cup Risotto rice
2 Cups water
50ml Dry white wine
1 Teaspoon chicken stock powder
2 Teaspoons white truffle oil
1/2 Cup frozen peas


1 Tablespoon olive oil
1 Teaspoon white truffle oil
1 Tablespoon shallots, finely chopped
1/2 Cup dry white wine
1 Teaspoon chicken stock powder
1 Cup cream
21/2 Tablespoons Morels, finely chopped
Pepper to taste
1 Teaspoon cornflour (heaped)



1. Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.

2. Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.

3. In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.


1. Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.

2. Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.

3. Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.

Sea Perch

1. Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.

To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.

All photo’s taken by me unless otherwise stated.

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This is a wonderful dish full of flavour, the combination of the eggplant, sun-dried tomato and mozzarella, go really well with the crispy coated chicken.


4 Chicken Breasts
3 Tablespoons olive oil
11/2 Teaspoons seeded mustard
2 Cloves garlic
11-2 Tablespoons Basil, finely chopped
11/2 Tablespoons Parsley, finely chopped
3/4 Cup grated Parmesan cheese
11/2 Cups panko flakes (These are Japanese breadcrumbs available at most Asian stores and even some regular grocery stores, I highly recommend them, so much lighter than regular breadcrumbs, and give a wonderful crispy coating to anything, can use regular breadcrumbs, I’m not sure if you will have to change the amount as I have only made this with panko flakes.)
2 Small eggplants
12 Sun Dried Tomatoes in oil, drained
8 Slices Mozzarella (about 1cm thickness)

Minted Pea Risotto

1 Tablespoon olive oil
1 Leek, chopped
1 Clove Garlic, crushed
15g Butter
3/4 Cup risotto rice
70ml Dry white wine
2 Teaspoons chicken stock granules
21/2 Cups water
1 Cup frozen peas
11/2 Tablespoons mint, finely chopped


1. Combine oil, mustard, garlic and herbs in a large bowl or storage container, add chicken, mix well, cover and refrigerate a couple of hours.

2. Combine cheese and panko flakes in a bowl, remove chicken from the fridge and press crumb mixture firmly onto chicken, place on a wire wrack in baking dish.

3. Cut eggplant length ways, about 1cm thick slices you will need 4 slices, Brush with olive oil on both sides place on wire rack in baking dish, bake chicken and eggplant in 190c oven for about 25-30 minutes.

4. Remove eggplant from oven leaving chicken, top each eggplant slice with 3 sun dried tomatoes and top with 2 mozzarella slices, return to oven and cook for a further 10 minutes or until chicken is browned, and cooked through, and vegetables are tender and cheese has melted slightly.

Place eggplant on plate top with chicken and serve risotto on the side.

Minted Green Pea Risotto

1. Heat oil in a pan, add leek and garlic cook until leek is soft, add butter, stir to melt, add rice and stir to coat in butter.

2. Add the wine, cook until almost all the liquid has been absorbed.

3. Pour in water and stock, cook covered for about 15 Min’s.

4. Add peas and mint, cook for a further 5 Min’s, uncovered, stirring occasionally until all the liquid has absorbed. (or cook according to packet directions, mine is 20 minute cooking risotto.)

Serve with chicken.

All photo’s taken by me unless otherwise stated.

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