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undyingkingThe other day I made a roasted shallot risotto, which was dead simple and extremely nice (TISIAS).
This was for a moderate-sized for two, so adjust accordingly. Peel about 200g of shallots. Halve or quarter any larger ones – basically you don't want any of the pieces to be bigger than a cm or so in any dimension. Put them in a roasting dish with a good slug of olive oil – enough to cover them liberally and still slosh around the bottom a bit. The roasting dish should be of a size that they're in one layer but not too spaced-out. Grind salt and pepper over them, add a few drops of balsamic vinegar, and mix. Put in a 160C oven (fan-assisted – I guess 180 if not?) for 10 mins, shake and mix, then 10 mins more. When done, the larger bits should be very soft, the smaller bits somewhat crispy.
In the meantime, melt 30g or so of butter, get it gently foaming, and add 150g of risotto rice. Stir it around in the butter for a few minutes until transparent round the edge. (Don't let the butter go brown.) Add a litre of veg stock – a spoonful at a time if you're a purist, or all at once if you're lazy like me. You could also add a pinch of saffron at this point if you like it and have some; likewise a chunk of parmesan rind. Put the lid on and let it cook down to your preferred risotto texture, stirring frequently.
Mix the shallots into the risotto (including any delicious oil that's clinging to the bottom of the roasting dish) and serve with a mix of undressed salad leaves – preferably including some sharpish stuff like sorrel and wild mustard, and maybe some basil and oregano leaves too.
Peeling the shallots is the only fiddly bit, but really this ends up good enough to dish up to anyone.
This was for a moderate-sized for two, so adjust accordingly. Peel about 200g of shallots. Halve or quarter any larger ones – basically you don't want any of the pieces to be bigger than a cm or so in any dimension. Put them in a roasting dish with a good slug of olive oil – enough to cover them liberally and still slosh around the bottom a bit. The roasting dish should be of a size that they're in one layer but not too spaced-out. Grind salt and pepper over them, add a few drops of balsamic vinegar, and mix. Put in a 160C oven (fan-assisted – I guess 180 if not?) for 10 mins, shake and mix, then 10 mins more. When done, the larger bits should be very soft, the smaller bits somewhat crispy.
In the meantime, melt 30g or so of butter, get it gently foaming, and add 150g of risotto rice. Stir it around in the butter for a few minutes until transparent round the edge. (Don't let the butter go brown.) Add a litre of veg stock – a spoonful at a time if you're a purist, or all at once if you're lazy like me. You could also add a pinch of saffron at this point if you like it and have some; likewise a chunk of parmesan rind. Put the lid on and let it cook down to your preferred risotto texture, stirring frequently.
Mix the shallots into the risotto (including any delicious oil that's clinging to the bottom of the roasting dish) and serve with a mix of undressed salad leaves – preferably including some sharpish stuff like sorrel and wild mustard, and maybe some basil and oregano leaves too.
Peeling the shallots is the only fiddly bit, but really this ends up good enough to dish up to anyone.
