The secret to a perfect risotto is always the stock. With this risotto an aromatic vegetable stock is called for. We made a vegetable stock with root vegetables, the complete range of herbs, aromatic flavourings such as forest mushrooms, fresh and dried, and chestnuts and walnuts, plus candied fruit, dried fruit and fresh fruit.
1.2 litres vegetable stock
400 g San Marzano plum tomatoes, peeled, chopped
320 g arborio rice
150 g mozzarella, chopped
60 ml olive oil
60 ml white wine
45 g Grana Padano cheese / Pecorino cheese
45 g pine nuts
4 garlic cloves, chopped
15 g basil leaves plus a few for garnish
5 g black pepper
5 g salt
Fry basil, garlic and tomatoes in two tablespoons of oil over a medium heat until all the water in the tomatoes has evaporated, about 30 minutes. Season with black pepper and salt. Set aside.
Pour two tablespoons of oil into a large saucepan, add the pine nuts, heat until the nuts turn golden brown.
Add the rice, toast gently.
Add the wine, stir and allow to evaporate.
Add a ladle of stock, cook until it is absorbed by the rice.
Repeat this process with two ladles, then add the tomato, basil and garlic sauce.
Resume the stock-rice process until the rice is al dente.
One of the most aromatic of the numerous risotto dishes made with vegetables. The combination of celery and leek is culinary genius because the leek melts in the rice while the celery adds a piquancy that is subtle. We used the green part of the leek as well as the white to give the dish a bit of colour.
1.2 litres vegetable broth
320 g arborio rice / carnaroli rice
300 g celery, cubed small
200 g leeks, white part, sliced thin
45 g + 30 g parmigiano, grated
60 ml white wine
45 g butter
2 tbsp olive oil
10 g black pepper
Salt, several large pinches
Sauté celery and leeks in butter and oil for 15 minutes, add the rice, toast, deglaze with the wine.
Add the stock a ladleful at a time to absorb the rice, about 20 minutes.
Add salt and test for taste, add more salt if necessary.
Sprinkle three tablespoons of cheese on top of the rice followed by the black pepper, turn off heat, cover and leave to rest for 10 minutes.
Cook cauliflower, onions and potatoes together in salted water for 5 minutes. If using cook carrots separately in salted water.
Fry shallots in butter, dust with flour, sauté for a minute or two. Stir in the vegetable broth and cream, season. Add the semi-hard cheese and, if using the blue cheese. Simmer on low heat for about 10 minutes.
Layer the cauliflower in a baking dish followed by the potatoes, onions and smoked pork pieces.
Pour the sauce over the vegetables, sprinkle with hard cheese.