Tag: Vegetable Stock Recipe

Legendary Dishes | Risotto con Pomodori e Basilico (rice with tomatoes and basil)

ITALY

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.

Remove from heat, stir in both cheeses.

Cover, leave to rest for 10 minutes.

Serve with a garnish of cheese and basil leaves.


Indigenous Ingredients

Arborio Rice
Basil
Garlic
Grana Padano Cheese
Mozzarella
Olive Oil
Pecorino Cheese
Pine Nut
San Marzano Tomato
White Wine

Legendary Dishes | Risotto con Sedano e Porro (rice with celery and leek)

ITALY

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.

Serve garnished with more cheese.


Legendary Dishes | Geelrys (sweet yellow rice)

SOUTH AFRICA

Geelrys is generally an accompaniment, associated with bobotie, but can be served as a meal – a legendary dish in its own right.

Sweet yellow rice pictured with bobotie
  • 1 litre chicken stock / vegetable stock
  • 500 ml long grain rice
  • 125 ml currants / raisins / sultanas
  • 4 cassia sticks
  • 2 tbsp brown sugar
  • 1 tsp cinnamon, ground
  • 1 tsp turmeric

Place cassia sticks in a pot, add the cinnamon, sugar, sultanas and turmeric.

Pour in the stock, add the rice. Shake the pot to distribute the rice.

Bring to the boil, reduce heat to low, cook for 30 minutes until the rice is cooked.

Remove cassia sticks and serve.


Legendary Dishes | Risotto con Gamberoni (rice with melon and prawns / shrimp)

ITALY
  • 1.5 ml vegetable broth, heated
  • 1 melon, medium-sized
  • 350 g carnaroli rice
  • 250 g prawns / shrimp
  • 125 g parmigiano, grated
  • 2 shallots, chopped
  • 20 ml olive oil
  • 15 g butter
  • 10 g black pepper, freshly ground
  • Saffron, large pinch
  • Salt, pinch

Cut melon into two halves, deseed and skin, cut into flesh into cubes.

Put half the cubes into a food processor, refrigerate the paste.

In a deep, wide frying pan sauté shallots in oil over a low heat, about 15 minutes.

Increase heat to medium, coat and toast rice, add a ladleful of broth, the remaining melon and shrimp.

When the rice absorbs the liquid, add more stock.

After three minutes add the melon paste, increase heat, stir and cook until the rice absorbs the liquid.

Reduce heat to low, keep stirring, add more stock and test, adding another ladleful of stock if necessary.

When the rice is al dente, add cheese, saffron and salt.

Leave to rest for ten minutes.

Legendary Dishes | Risotto alla Baccalà Mantecato (rice with whipped cod)

ITALY
  • 1.5 litres vegetable stock, heated
  • 350 g carnaroli rice
  • 200 g Baccalà Mantecato
  • 65 g grana padano, grated
  • 40 g butter
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep, wide frying pan over a high heat, toast the rice in oil, add a ladleful of hot stock and stir continuously until the liquid is absorbed.

Decrease heat to medium, add another ladleful of stock, simmer and stir until the liquid is absorbed.

Repeat this process until the rice is al dente, about 12 minutes.

Add the creamed cod, stir into rice, cover and simmer over a low heat for five minutes.

Finish with butter, cheese and parsley.

Remove from heat, leave to rest for ten minutes.

Legendary Dishes | Blumenkohlauflauf mit Kasseler und Kartoffeln (baked cauliflower with smoked pork and potatoes)

GERMANY

Casserole

  • 1.5 litres water
  • 1 kg potatoes, peeled, sliced thin
  • 1 large cauliflower, cut into florets
  • 500 g smoked pork, sliced thin
  • 300 g carrots, cubed small (optional)
  • 5 g salt

Sauce

  • 300 ml crème fraîche / sour cream
  • 200 ml vegetable stock, home-cooked
  • 150 g semi-hard cheese, grated
  • 60 g shallots, sliced thin
  • 50 g hard cheese (e.g. parmigiano), grated
  • 30 g blue cheese (optional)
  • 30 g butter
  • 2 tbsp white wheat flour
  • 5 g black pepper
  • 5 g nutmeg, grated
  • 5 g paprika
  • Salt, large pinch
  • 2 sprigs parsley

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.

Bake at 175°C for 45 minutes.

Serve garnished with parsley.


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