Broad Bean, Bacon and Mint Risotto
Serves 4
6 cups chicken stock
2 cups broad beans, shelled
40g butter
1 tbs olive oil
3 rashers bacon, sliced
1 onion, chopped
2 cloves crushed garlic
1 1/2 cups arborio rice
1/4 mint, sliced
40g butter, extra
1/4 cup grated parmesan
Heat 6 cups chicken stock in a pan on low. Cook 2 cups of podded broad beans in boiling water for 2-3 minutes, or until just tender. Drain. Allow to cool, then peel.
Heat 40g butter and 1 tbs olive oil in a pan on medium. Cook the bacon, onion and garlic for 4-5 minutes, or until soft, but not brown.
Add the rice. Stir for 1 minute, to coat the grains. Add the warm stock, one ladle at a time, allowing liquid to absorb between additions, stirring for 18 minutes, or until the rice is creamy and cooked - but firm to the bite. Stir in the broad beans, mint, extra butter and parmesan cheese.
Top with extra grated parmesan.
Here is the version we made using the Thermomix
1 onion
2 cloves garlic
250g bacon
40g butter
1 tbs olive oil
75g white wine
350g arborio rice
2 cups chicken stock*
1 1/2 cups water
500g broad beans, shelled
50g parmesan cheese
Place the broad beans in a saucepan of boiling water, cook for 2-3 minutes, or until tender. Drain, allow to cool, then peel. (Sorry there is no easier way to do that!!)
Place the onion, garlic and bacon in the TM bowl, blend on speed 7 for 5 seconds.
Add the butter and olive oil, cook for 2 minutes at 100C on speed 1.
Add the butterfly attachment. Add the rice and cook for 2 minutes at 100C on reverse speed 1, to coat the rice
Add the wine, and stock. Cook for 17 minutes at 100C on reverse speed 1.
Add the broad beans, mint and parmesan. Cook for 1 minute at 100C on Reverse speed 1, to combine the ingredients.
Remove the risotto from the TM bowl and place in the thermoserver.
* Instead of using the liquid chicken stock that we made you can substitute 1 1/2 tbs of the concentrated vegetable stock, and 750g of water.
Now our thoughts on this risotto were that instead of having the bacon in the risotto the next time we would substitute 200g of pancetta. Use 100g in place of the bacon in the actual risotto, and crispen the remaining 100g and use it to sprinkle on top with additional parmesan cheese.
Can you see how easy the TM made things? The chopping took 5 seconds! We also eliminated the need to ladle in the stock until it had absorbed, and more importantly the TM removed the constant stirring that is required when making risotto. Giving you an additional 17 minutes to do something else while dinner is being cooked!!
Now after you have removed the risotto from the TM bowl, and it is sitting in the Thermoserver (this keeps it lovely and warm - as it is an insulated serving dish) why not make dessert? How about a custard?
Custard/Creme Patissere
zest of 1 lemon, or 1 tsp vanilla extract
60-100g sugar (to taste)
2 eggs
500g full cream milk
40g cornflour
Place the lemon (or vanilla) and sugar into the TM bowl and pulverise for 20 seconds on speed 9. Scrape down the lemon rind and icing sugar from the sides of the bowl.
Add the remaining ingredients, cook for 7 minutes at 90C on speed 4.
Once the custard has cooked to your desired consistency, immediately transfer to a serving bowl.
* To make chocolate custard add 20g of cocoa powder to the mixture in place of the lemon rind or vanilla. To make a thicker consistency, use 4 eggs and 50g cornflour. This consistency can be used to fill profiteroles.
This recipe makes a delightfully smooth custard that you can either enjoy warm, or allow to cool - resulting in a firm custard (that the kids just love!!). I'm sorry I forgot to take a photo of this custard - too busy enjoying it!!
Did you notice that you didn't have to stand there stirring the custard?
So Dear Readers what would you do with all your additional time that the TM would give you?
They look the same! I thought that there would be more of a difference between them.
ReplyDeleteBecause they are exactly the same, think she made a mistake when adding the photos.
ReplyDelete