Rizoto (JO, Roztančená kuchyně, 10.díl)

- hromádka jemně nasekané cibule, pomalu smažit ve velkém hrnci na troše oliv. oleje asi 5 min, do trouby při 190°C dát 2 paličky česneku, na cibuli přidat rýži (asi 20 dkg, nejlepší je Arborio - kulatozrnná rýže) a dělat asi minutu až je trochu průsvitná, pak přilít sklenici bílého vína (nebo Vermouthu), trochu odvařit - po chvíli se zbaví alkoholu, trochu čerstvého tymiánu, přidávat po sběračkách kuřecí vývar (zeleninový, rybí, vodu...) a míchat a přidávat a míchat...dokud se vývar vsakuje do rýže, pak asi 18 min pomaličku vařit, uvařit "aldente", do uvařené rýže přidat upečené oloupané stroužky česneku, stroužky vymačkat do rizota, pak přidat ještě trochu vývaru (podle potřeby), hrnec z kamen, přidat máslo min. 2 centimetrový plátky, asi 2 hrsti parmezánu, pak přiklopit a nechat asi 3 minuty dojít až bude jemný a krémovitý

- k tomu (na talíř navrch rizota) pangritatu - kus staršího bílého chleba nasekat najemno, nasekat hrst mandlí, mandle hodit do pánve s rozpáleným oliv. olejem, nechat chytit barvu, přidat hrstku čerstvého tymiánu, přidat chleba a smažit až je krásně křupavý, vysypat na papírovou utěrku, která vcucne mastnotu a pak hrstičku nasypat na rizoto

Rizoto s grilovanými houbami (JO, Jamie vaří doma, 9.díl)

• 1.5 litres hot chicken stock
a handful of dried porcini mushrooms
• olive oil
• 1 small onion, peeled and finely chopped
• 2 sticks of celery, trimmed and finely chopped
• 400g risotto rice
• 150ml vermouth or white wine
• sea salt and freshly ground black pepper
• 4 large handfuls of wild mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms, please!), cleaned and sliced
• a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
• juice of 1 lemon
• 25g butter
• 2 nice handfuls of freshly grated Parmesan cheese, plus extra for serving
• extra virgin olive oil

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

Tři oslnivá rizota - s cherry rajčátky a bazalkou, s hráškem a mátou, s artyčoky a česnekem (JO, Jamie nezahálí, 4.díl)

- bílá cibule

- řapíkatý celer

- olivový olej

- 6 hrstí rýže (pro 6 osob)

- špetka soli

- bílé víno

- kuřecí vývar

- kousek másla

- vrchovatá hrst najemno nastrouhaného parmazánu

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- rajčata

- česnek

- bazalka

- olivový olej

- sůl, pepř

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- hrášek

- máslo

- máta

- petrželka

- olivový olej

- kozí sýr

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- artyčok

- česnek

- olivový olej

Rizoto se sýrem Fontina a krutony (DR, Avventura)

The buttery Fontina cheese produced in Valle d'Aosta is legendary and this simple risotto showcases its beautifully. For a more elaborate dish, simply increase the ingredients to create one or two additional layers of rice, crostini and cheese. Top only the final layer with cinnamon and melted butter. A whole-wheat country bread is typically used for the crostini, but a crusty white loaf also works well.

For the crostini: 2 tablespoons unsalted butter 6 thin slices crusty bread, cut on the diagonal from a long, slender loaf

For the risotto: 6 cups beef stock 1/2 cup unsalted butter 1/2 cup finely chopped yellow onion 2 cups Arborio rice 1/2 cup dry white wine 4 - 6 slices Fontina cheese (about 1 oz each) ground cinnamon for sprinkling

Preheat oven to 375 Fahrenheit.

To start your Risotto with Fontina and Crostini:

To make the crostini:

In a large frying pan, melt the butter over medium heat. Add the bread slices and sautÍ, turning as needed, until golden brown on both sides, about 5 minutes total. Transfer to a plate and set aside. Transfer to a plate and set aside.

To make the risotto:

Pour the stock into a saucepan, bring to a simmer, then adjust the heat to keep the liquid hot. In a heavy saucepan over medium-low heat, melt 1/4 cup of the butter. Add the onion and sautÍ until translucent, about 5 minutes. Add the rice and stir until the grains are well coated and opaque, about 2 minutes. Add the wine and stir until well reduced by half. Then add a ladleful (about 3/4 cup) of the stock, adjust the heat to maintain a gentle simmer, and cook, stirring continuously, until the rice is just tender but still slightly firm in the centre. The total cooking time should be about 18 minutes, at which point the risotto should be moist and creamy. Remember to add more hot stock only after each ladleful is absorbed. Remove from the heat. Spoon the risotto into deep baking dish and arrange the crostini on top in a single layer. They should cover the surface completely. Lay the cheese slices on the crostini, again making sure they cover the surface completely. Sprinkle evenly with a light dusting of cinnamon, then melt the remaining 1/4 cup butter and drizzle evenly over the top. Place the baking dish in the oven for about 5 minutes to melt the cheese slightly. Serve hot directly from the dish.

Yield: 4 servings

Rizoto s krevetami a cuketou (DR, Avventura)

Italian cooks all along the boot regularly combine seafood - mussels, clams, eel, lobster, sole, bass - and the plump, short-grained rice of the north's Po Valley to create the risottos that are among the best-known dishes of the country. The Gulf of Gaeta has long been a source of shrimp, which are used in the local risotto.

6 cups water 7 tablespoons extra virgin olive oil 2 cloves garlic, chopped 2 zucchini, trimmed and julienned 2 cups arborio rice 3/4 cup dry white wine 1 ripe tomato, chopped 1 cup chopped fresh flat leaf parsley salt 1 cup heavy cream 14 oz small shrimp, peeled and deveined 1/4 cup unsalted butter

To start your Risotto with Shrimp & Zucchini:

Pour the water into a saucepan and bring to a boil. Adjust the heat to keep the water hot. In a heavy saucepan over medium-high heat, warm the olive oil. Add the garlic and zucchini and sautÍ until softened, about 2 minutes. Add the rice and stir until the grains are well coated with the oil and opaque, 3 to 4 minutes. Add the wine and stir until nearly absorbed. Add the tomato and one-half of the parsley and stir to combine. Season with salt. Add a ladleful (about 1 cup) or water, adjust the heat to maintain a gentle simmer, and cook, stirring continuously, until the water is absorbed, 2 to 3 minutes. Continue adding the water, a ladleful at a time and stirring continuously, for 10 minutes. Add the cream and stir until absorbed, then add more water and stir for 3 to 4 minutes. Add the shrimp and more water and stir for about 4 minutes. At this point, after a total cooking time of 18 to 20 minutes, the rice should be creamy, moist, and just tender but still slightly firm in the center. You may not need to add all of the water. Add the butter and stir to combine. Taste and adjust the seasoning. Spoon into warmed individual plates and sprinkle with the remaining parsley. Serve immediately.

Yield: 4 servings