When you say Barley to me, I think about people living amongst trees, wearing hemp sacks and singing along with the birds. I also think of dry, chewy and bland grain and how I used to despise it when my dad made it. But after my risotto post on Monday, one of my readers asked if she could try doing the baked risotto thing with Basmati rice. That got me thinking what other grains can be used instead of the normal arborio or carnaroli rice used for Risotto. I have heard of people who’ve used barley for risotto before and I thought I would give it a go, even though…
Simply Delicious
A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.
Posts Tagged ‘Risotto’
This past week we’ve had the most beautiful weather, warm and sunny during the days and only slightly chilly at night. But it seems like the cold front is hitting us and when that happens I need serious comfort food. Risotto is probably one of the most comforting foods out there but unfortunately I don’t always have the patience to stand in front of the stove stirring the pot (even though my friend, Chef to the celebs, Neill Anthony told me that boiling the rice for 8 minutes before making the risotto cuts the time down to almost nothing). The thing with baking risotto is that the end result is…
I’m sorry! I’m sorry that I’m posting yet ANOTHER Risotto recipe. But I just can’t help it. I’m sure you are absolutely sick of me and my Risotto recipes and me gushing over how amazing Risotto is, but unfortunately, I won’t be stopping that behaviour any time soon. Now, I don’t expect you to make this on a week night during ‘suicide hour’, but I urge you to make Risotto sometime, if you haven’t done it before. There is something so incredibly comforting and soothing about stirring chicken stock into rice and watching it transform fat, hard grains of Riso Arborio into creamy and oozy Risotto. It’s intensely satisfying and…
As you know, if you’re a regular reader of my blog, I am a complete Risotto Addict. I’m not ashamed of this, in fact, I embrace it. But I do know that I can’t eat it every day, or every week. But I do aim to eat it once a month. Even in Summer. But obviously, during the incredibly hot South African Summers, the last thing you want is a heavy and rich rice dish that will fill you up by just looking at it. This is the perfect combination between the comforting Risotto I know and love and beautiful fresh, Summer flavours. Now I know, crab is quite an…
Ever since tasting Chef Nic van Wyk’s amazing Gorgonzola Risotto with Honeycomb, I haven’t been able to get that amazing flavour combination out of my mouth. I know it sounds strange, the first time I heard he was going to serve us that I also had to think twice about it, but it just works. So I’ve been thinking and contemplating for weeks now about giving that amazing dish my own little twist. Even though Honeycomb is easy to make, I wanted something easier and something I could call my own. And then it dawned on me. I absolutely LOVE pears with Gorgonzola..and it seems so do half of the…
So my obsession with Risotto has returned! And boy is it back with a vengeance. Last night I just could not wait to eat it and almost finished an entire plate before I could even take a photo. But thankfully I had a slight bit of a will-power boost and I could take a few. Risotto is really the perfect thing to cook in Spring. It’s comforting enough to fight the slight chill left in the air but it’s not heavy like a stew or a curry. And it helps that it works with just about any other ingredient. I’ll be exploring some new combinations over the next few weeks…
Roasted Roots Risotto. Don’t you just love the sound of that? Alliteration at it’s best I tell you! Of course, this is yet another recipe to add to “Ally’s Love Affair with Risotto”. I love Risotto so much that I even added it as a category in my recipe index. I used to just add it under vegetarian, seafood etc. But as I now have more Risotto recipes than I ever thought I would, I thought I should do them justice and at least give them their own category. After all, Risotto is my current obsession. Last night, I managed to convert both my older brother and my Sister in…
So, as those of you who regularly follow my blog, probably know by now, I am a complete Risotto addict. I could have it 3-4 times a week and not get sick of it. My favourite at the moment is Butternut Risotto with Feta & Chilli, but I think if I make it one more time, my dad is going to go insane. He likes it, but I have made it 4 times in the last 3 weeks so I understand his predicament. But sadly for him, I HAD to have my fix last night but decided to do something a bit different. I googled Risotto and saw so many…
When I first saw this idea, I couldn’t understand why anybody would go through all the trouble to make risotto and then let it cool, cover it with crumbs and fry it. What a schlep! But then I tasted in a restaurant and I fell inlove! Yes it takes a bit of time and yes it would be easier to just eat the risotto straight away, but if you ever have any left over Risotto (I never do lol) or if you feel a bit adventurous, make your own, and try this. It really is worth it. For added oomph you could add a small block of Mozzarella in the…
Serves 6 2 ½ cups Arborio Rice 2l Good Quality Chicken Stock (I used Nomu’s concentrate) 1 large onion, finely diced 4 Garlic cloves, Crushed 1 Glass White wine 1 ½ cups Butternut Puree 1 cup Feta, cubed 2 red chillies, de-seeded and finely chopped ¾ cup cream ½ cup Grated Parmesan Butternut Puree 1 large/ 2 small butternuts, cut in half and seeds removed 2tbsn Honey 1tbsn Oil 2-4 Sprigs Rosemary 2-4 sprigs Thyme ½ tsp Nutmeg For the Butternut puree: place the butternut, skin side down on a roasting tray. Drizzle with the oil and honey and place a sprig of Rosemary and Thyme on each half. Cover…
