Italian Vegetables Recipes - Sage and Walnut Risotto with a Cheese Crust Recipe

Ingredients

• 1/4 cup butter

• 1 onion, chopped

• 1 3/4 cups risotto rice

• 5 1/2 cups hot Vegetable Stock

• 1/4 cup chopped sage

• 1/2 cup walnuts, roughly chopped

• 8 ounces Brie cheese, thinly sliced

• salt and pepper

• mixed salad leaves, to serve

Serves 4

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Method:

1. Melt the butter in a large, heavy-based saucepan. Add the onion and sauté for 5 minutes, until softened but not browned. Add the rice and stir well to coat the grains with the butter.

2. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

3. Stir in the sage and walnuts and season to taste with salt and pepper. Transfer the risotto to a shallow flameproof serving dish and cover with the slices of Brie.

4. Cook under a preheated hot broiler for about 3 minutes, until the cheese has melted. Serve with mixed salad leaves.

Note: Try to get the freshest walnuts possible for this classic combination, as walnuts that have been stored for a long time tend to be dry and bitter.

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Italian Vegetables Recipes - Onion Risotto with Sun-dried Tomatoes Recipe

Ingredients

• 2 tablespoons butter

• 1/4 cup extra virgin olive oil

• 1 pound pearl onions

• 1/4 cup chopped thyme

• 1 3/4 cups risotto rice

• 2/3 cup light red wine

• 3 3/4 cups Vegetable Stock (refer recipe)

• 4 ounces drained sun-dried tomatoes in oil, chopped

• 2 tablespoons balsamic vinegar

• 1/2 cup crème fraiche

• salt and pepper

• grated Parmesan cheese, to serve

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Method:

1. Melt the butter with the oil in a large frying pan, add the onions and cook over a low heat for 25 minutes until golden and caramelized, stirring occasionally.

2. Add the thyme and rice and stir well to coat the grains with the butter, oil, and onions, then pour in the red wine. Boil rapidly for 5 minutes until reduced.

3. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way

4. Cook until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Stir in all the remaining ingredients, season to taste with salt and pepper and serve with Parmesan.