Tuesday, March 1, 2011

Ratatouille Risotto

Ratatouille Risotto
My brother in law makes a fantastic risotto, and yesterday I had a craving for it. Alas, he lives in Newcastle and I don't have his recipe so I had to make one myself.


1 large tin ratatouille/homemade (see post below)
500ml canned whole tomatoes, drained and liquid reserved
2 pints vegetable stock
1/2 pint chicken stock
1 tblsp butter
1 tblsp olive oil
2 shallots/1 onion, chopped
6 cloves garlice, chopped finely
1 cup (arborio) rice
2 bay leaves/1 tsp dried basil
100g parmesan cheese, grated
1 tsp lemon juice


1. Pour the tomato liquid into a saucepan and add the vegetable stock, bring to the boil
2. Lower the heat to simmer, keep the mixture hot during the cooking process
3. In a large bowl mash the tomatoes into chunks with the back of a wooden spoon, set aside
4. In a large stock/soup pan, melt the butter and heat olive oil together
5.Add the shallots/onion and garlic and cook slowly until a purée-like texture is formed (about 10 mins)
6. Remove the shallots/onion and garlic and blot on a paper towel, return to the stove over a medium heat
7. Add rice and using a wooden spoon move around the pan until the rice starts to toast and smells butty (about 4-5 mins)
8. Add chicken stock and slowly reduce, stirring gently
9. Add the hot vegetable stock and tomato juice mixture slowly (a cup at a time)
10. Stir after each addition until the liquid is absorbed and the mixture thickens (you may not need all of the stock mixture)
11. Add the bay leaves/basil after the third addition
12. After around 15 mins add the mashed tomatoes
13. When the rice is al dente (around 20 - 25 mins) remove from the heat and add the ratatouille
14. Add the lemon juice and stir in the cheese

Serves : 4
Preparation time : 10 mins
Cooking time : 1 hour

1 comment:

Manasi said...

This looks SO good!


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