• sandrabrandalise


COOKBOOK: Risotto Around The World - Tamara Milstein

No lies, this is now my husband’s favourite dish EVER! He absolutely loved it, it was a fine dining dish hands down!

The crispy sweet potato pieces over the risotto just gave it an amazing flavour with the combination of beetroot.

Risottos are not easy to make and in reality you need to have some experience cooking rice to tackle this one. In saying that, you know what they say, practice makes perfect! We all need to start somewhere.

He begged for this to be made again. I said no :) Hope you enjoy!

RECIPE Serves 4

2 red onions, halves and sliced thinly

3 cloves of garlic, chopped finely

2 tablespoons olive oil

400g arborio rice

200ml rich red wine

6 tablespoons of tomato paste

850ml beef stock

6-7 medium cooked and peeled beetroot, cut into small bite size

2 tablespoons of butter

150g parmesan grated cheese

salt and pepper

handful chives, sliced

handful of parsley, chopped finely

a handful of grated tasty cheese

2 sweet potatoes, peeled and cut into thin long slices

Oil for deep frying

Heat oil for deep frying to 180C . Add the potato slices and fry until they’re golden and crisp, approx 3-4mins. Remove carefully and place on kitchen paper/napkins. Lay them out in a single layer. Sprinkle sea salt.

Heat the oil in a deep pan, add the garlic and onion and fry until onion is soft. Add salt and pepper.

Add rice and stir until all is coated. Add some of the stock, add 3 tablespoons of tomato paste and stir well. Keep adding half the stock and keep stirring at all times. Bring to boil, simmer.

Add the extra tomato paste, add wine in gradually. Add the beetroot, parsley and chives. Stir well, and keep adding the remainder of stock. At all times, keep stirring. If the broth has taken down the temp, bring it back to boil and simmer. Add butter, stir until it has melted. Add parmesan cheese and stir. Taste and if it requires further salt and pepper, add to risotto. The whole cooking time should be 15mins from the time the rice has been brought from boil to simmer. Serve risotto in plate, sprinkle grated tasty cheese. Place sweet potato crisps on the top of the risotto. Serve immediately.

NOTE: If its too dry, add extra broth in the last 5mins of cooking time. It should be slightly liquidy. Dont forget, a good risotto has some visible liquid when it has finished cooking. Rice absorbs liquid very quickly so if too dry, it will look like a side rice dish rather than a risotto.

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