No-stir risotto.

60g butter
2 tbsp olive oil
2 shallots, peeled and finely chopped
1 stick celery, finely chopped
Salt and black pepper
350g Arborio risotto rice (OR Carnaroli, Vialone Nano are starchier)
100ml dry white wine or 50ml dry vermouth
1-1.25 litres light chicken or vegetable stock, simmering
1 large unwaxed lemon (zest and juice)
radishes
75g mascarpone or robiola
60g parmesan or pecorino, grated

In a wide, shallow, heavy-based frying pan or cast iron casserole, warm half the butter and all the oil over a medium-low heat then gently fry the onion and celery along with a pinch of salt until soft and translucent - this will take about seven minutes.
Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.

In another pan keep the stock at a simmer.
Chicken or vegetable are the most versatile, but ham, fish or beef may work better.

Raise the heat, add the wine or vermouth and let it bubble and evaporate for a minute.
Pour in the 3/4 of hot stock, and bring to a simmer.
Cover the pan and leave to cook, undisturbed, for 15 minutes – keep the remaining broth warm!
Cut the rest of the butter into pieces and grated the cheese.

Add the final stock as it warms and butter while everything bubbles.
Add the lemon zest after 10 minutes.
Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling.
This can take anything from 17 - 25 minutes depending on the rice you are using.

Pull the pan from the heat and, using a wooden spoon, firmly beat the remaining butter, mascarpone, parmesan, two tablespoons of lemon juice and a generous grind of black pepper into the rice.
Cover the pan and leave to rest for one minute.
Beat again and serve risotto topped with radishes.

Prepare radishes:
Whisk together vinegar and oil - 1 tablespoon each.
Add 1/4 teaspoon salt and 1/8 teaspoon pepper.
Toss radishes with dressing.

A great way to eat radishes.

Vialone Nano: beloved by the Venetians.
Its stubby grain makes it ideal for creamy Risottos and particularly for seafood.
The Italians love it because:
- It is creamy and velvety
- The rice retains some bite,"al dente"
- It is versatile.

This basic risotto is delicious on its own, or with cooked veg stirred through it (I had mine with wilted spinach and baked squash OR radishes), but it’s easy to adapt.
A classic Milanese risotto, say, is made with beef stock and a good pinch of saffron and served alongside osso buco - a famous Italian casserole: shin of veal cooked in white wine with tomatoes.
- Osso buco with saffron risotto | delicious. magazine
- How to cook the perfect osso buco | Food | The Guardian

Mushroom risotto can be made along the same lines, with meat or vegetable stock and the soaking liquid from dried porcini.
As can, in just a few weeks’ time, asparagus risotto made with vegetable or chicken stock and a glug of asparagus cooking water.
Note that fragile ingredients such as asparagus or seafood are best cooked separately and stirred into the risotto just before serving.

Courgette and Lemon Risotto

From James Martin chef

50g butter
200g risotto rice
400g courgettes, diced
1 shallot, peeled and diced
1 clove of garlic, chopped
500ml chicken or vegetable stock
50g mascarpone
100ml wine
25g Parmesan (or vegetarian alternative), grated
2 lemons, zest only

For the dressing:
1 tbs Dijon mustard
1 tsp water
50ml vegetable oil
25ml white wine vinegar
Salt and pepper
1 frisee lettuce centre only

- frisee lettuce

- Place a pan over a medium heat and add the butter.
When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.
- Bring to the boil then allow it to simmer for 15 minutes.
Add the courgettes for the last 5 minutes.
- Meanwhile whisk all the ingredients together for the dressing.
Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.
- To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).
- To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.

Wild garlic spelt risotto.

Mark Hix recipe: Wild garlic spelt risotto | The Independent:
Mark Hix recipe:
This tasty, cheap dish makes a great starter or vegetarian main course.
The puréed wild garlic comes into play here, giving the risotto a vibrant green colour.

1 large onion, peeled, halved, finely chopped
2tbsp olive or rapeseed oil
160-180g spelt, soaked in cold water for a couple of hours
1.5ltrs vegetable stock, or a couple of good stock cubes dissolved in the same amount of boiling water
A handful of wild garlic leaves and stems, washed and roughly chopped
A couple of tbsp of wild garlic purée
80g unsalted butter, diced

For the wild garlic purée

2-3 handfuls of wild garlic leaves and stems, washed and dried
120-150ml rapeseed oil

First make the purée: simply blend the wild garlic in a liquidiser with the rapeseed oil, until smooth, then it can be stored in a sterilised preserving jar in the fridge for up to six months.

Heat the oil in a heavy-based saucepan and gently cook the onion for 2-3 minutes, without colouring. Drain the spelt and add it to the onion; season, then gradually add the stock, ensuring each addition has been absorbed before adding the next.

Cook for 15-20 minutes, until the spelt is tender but not too soft. Add a couple of tablespoons of the purée, the wild garlic and the butter. The risotto should be a little sloppy; add more stock if you need to and season to taste. Serve immediately.

'via Blog this'

Spelt, Sage And Beetroot Risotto.

Recipes: The spell of spelt - Telegraph:
Pearled spelt (grains of spelt with the outer husk removed) make a fine risotto-type dish that doesn't need constant stirring and will keep warm for half an hour (unlike the rice).
The nutty grains have a bouncier, more resilient texture than rice and go well with earthy beetroot.
If you prefer, add a sprinkle of sesame seeds instead of the sage.

Serves 3-4
1oz/30g butter
2 banana shallots, or 6 ordinary shallots, finely chopped
2 tennis-ball-sized uncooked beetroot
8oz/225g pearled spelt
8floz/225ml dry white wine
1 pt/600ml chicken or vegetable stock
Small bunch of sage
Olive oil for frying

Melt the butter, add the shallots and cook them gently for 10 minutes or so until soft but not coloured.
Meanwhile peel and cut the beetroot into short sticks no fatter than a pencil.
Stir them into the shallots with the spelt and cook, stirring, for another couple of minutes.
Add the wine and allow it to bubble up, still stirring.
When it has almost completely boiled away, add the stock and a couple of sage leaves.
Simmer, stirring frequently, for about 25 minutes, until the spelt is swollen and soft and the beetroot is cooked, adding more water if necessary.
Taste and adjust the seasoning.
For the sage leaf garnish: heat a finger's-depth of oil in a small pan and fry the remaining sage leaves a few at a time, until dark green and touched with brown.
Drain on kitchen paper and scatter over the risotto.

Related recipe:
- pressure cooker method - How to make the Heston at Home Beetroot Spelt Risotto recipe : In Search Of Heston;

- Spelt Risotto with Beets and Horseradish Recipe | SAVEUR:

Pearl barley with spinach and pork mince.

This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice.

Recipe:

Ingredients
3 tbsp extra virgin olive oil
1 small onion, finely chopped
150g/5½oz pork mince
200g/7oz pearl barley
120g/4oz spinach, roughly chopped
½ glass white wine
1 litre/1¾ pint vegetable stock
handful of flatleaf parsley, finely chopped
salt and freshly ground black pepper
Preparation method
1. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork
browned.
2. Stir in the pearl barley and spinach and cook for a couple of minutes.
3. Add the white wine and allow to evaporate.
4. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl
barley is cooked, about 30 minutes.
5. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.

preparation time -less than 30 mins
cooking time -30 mins to 1 hour
Serves 4

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians