Take your leftover risotto and roll it up into small balls (approximately 2cm diameter) no bigger than a golf ball.
Whisk an egg in a small bowl and place your breadcrumbs in medium size dish. Heat some oil in a sauté pan
Roll the risotto balls through the beaten egg mixture and then roll through the breadcrumbs. Place the rice coated balls in the saute pan and cook until nicely browned all over.
Serve with a crisp salad and some vegetables of your choice.
Spring vegetable risotto celebrates new life in the garden and this variation on the traditional Venetian recipe is delicious and easy to make.
Ingredients:
1/2 a red onion, finely chopped
2 sticks celery, finely chopped
1/2 leek, finely chopped
6 green beans, chopped in 1 centimetre lengths
400g risotto rice
white wine
chicken stock cube
100g butter
olive oil
60g Parmesan or Parmigiano Reggiano, grated
Single cream
12 asparagus spears, chopped
Step by step:
Step 1
Add a large knob of butter to a pan and sauté the red onion, celery, beans and asparagus adding more oil and butter as necessary.
Step 2
Add the rice, stir well and add white wine to taste. Start adding the stock a ladle full at a time and keep cooking on a low heat, stirring occasionally until all the stock is absorbed.
Step 3
Season with black pepper, stir through the cream and Parmesan or Parmigiano Reggiano.
Dress with sage leaves or parsley and serve.
Adapted from favourite Italian cookbook Antonio Carluccio’s Italia (2005 Quadrille). See More: HERE
Tips:
Use your favourite vegetables and what you have to hand. We didn’t have any carrots, but they are in the usual recipe.
I discovered this delicious chocolate dessert at The Olimpia bakery in Margate. Perfect served with a hefty dollop of their homemade vanilla ice cream.
Whilst it takes a little effort, this showstopper dessert is ideal for dinner parties and get ready for lots of oohs and aahs from guests.
Ingredients:
100g golden caster sugar
3 egg yolks
120g unsalted butter
60g cocoa powder
110g dark chocolate (70% cocoa)
190ml double cream, lightly whipped with 2 tsp of icing sugar
vanilla ice cream to serve
Method
Dissolve the sugar in 50ml water and bring it to the boil, then simmer for a minute.
Whisk the egg yolks until they are thick and fluffy, then gently pour in the hot sugar syrup and keep whisking until you have a very thick mixture. Keep whisking until the mixture is cold.
Melt the butter and cocoa powder together, and melt the chocolate in a separate pan.
Whisk the butter and cocoa powder mixture into the egg yolks, followed by the chocolate, then fold in the lightly whipped cream. Pour into a 750ml terrine lined with cling film and chill until set (at least 3 hours).
To serve, lift out the marquise using the cling film and cut it into slices using a hot knife. Put a slice on a plate or in a bowl and a dollop of ice cream on top.
Tips:
The shiny surface is achieved by a quick flash under a hot grill, a nice touch but not essential.
Use some finely chopped praline or hazelnuts to decorate the marquise.
If you don’t have a square terrine, a traditional loaf tin will do fine.
67 High Street, Margate. CT9 1JN
Situated in the old town, and a short walk from the sea front and central car park, The Olimpia is delightful family business. Quick, efficient and friendly service you will find a great choice of toasted paninis and traditional Greek, bread and sweet bakes. Rated 4.8 on Trip Advisor.
HEAL 