Archives for posts with tag: risotto

naturally gluten-free seafood risotto with roasted tomatoes, orange and fennel

Happy New Year! I hope everyone had a happy and a healthy festive season. We, in the GFN household, had a fabulous time – lots of family, friends and food. My son, just shy of his second birthday, really “got” Christmas this year. It was lovely to see him fascinated by the Christmas tree, trying to see his reflection in the baubles and pointing to all the stars and lights. He also managed to grasp the concept of “presents” and had great fun ripping into the wrapping paper and playing with the toys and books he found inside.

I also did extremely well on the present front – the highlights including a Lakeland voucher (yippee!) and a library of cookery books, two of my favourites being Italian Home Baking by Gino D’Acampo and The Kitchen Diaries by Nigel Slater. The first book is a cornucopia of tasty Italian baked goodies which are ripe for a gluten-free makeover (watch this space! I’ve already made Version 1.0 of his panettone classico…) The second book is a pure joy to read – a year of Nigel Slater’s life in his kitchen and garden and the recipes which came out of it.  I’ve almost finished it in about three sittings and I’m planning to go back to the beginning as soon as I’ve finished it to pick out some recipes to make. What I love about him is that he is not in the slightest bit cheffy or precious, he eats according to what’s in season (which I intend to do more of this year) and rustles up great recipes out of sometimes what is just left in his fridge or cupboard. This recipe has evolved out of my having been inspired by him. The cupboards were looking a bit bare last week and I remembered that I had a couple of sea bass fillets in the freezer. These were duly defrosted and we had them pan-fried with leftover roasted cherry tomatoes and basmati rice dressed with lemon, olive oil and fresh dill, left over from the smoked salmon pâté I made for a family lunch. This got me thinking of seafood risotto with roasted tomatoes and flavoured with orange and dill.

naturally gluten-free seafood risotto with roasted tomatoes, orange and fennel 2

Naturally gluten-free seafood risotto with roasted tomatoes, orange and dill

Serves 2 generously

250g baby plum tomatoes
2 tbsp olive oil, divided
salt and pepper
1 litre fish stock
1 medium onion, finely chopped
2 cloves garlic, finely chopped
175g Arborio risotto rice
125ml white wine
zest of half an orange, pared into strips with a potato peeler
225g mixed cooked seafood (I used king prawns, mussels and squid)
1 tbsp fresh dill, finely chopped

You will also need a non-stick roasting tin and a large frying pan (skillet).

Preheat the oven to 190°C (my oven is fan-assisted, so adjust accordingly). Slice the tomatoes in half lengthways, put them in a non-stick roasting tin, drizzle with 1 tablespoon of the olive oil and season with a little salt and pepper. Gently shake the tin so that the tomatoes are evenly coated and roast them in the oven for 30 minutes.

While the tomatoes are roasting, place the fish stock in a small saucepan and heat to simmering point over a gentle heat. Heat the remaining tablespoon of olive oil in a large frying pan (skillet) over a low to medium flame and add the chopped onions. Fry for several minutes until softened, pale and translucent. Add the minced garlic and continue to fry gently for another couple of minutes. Add the rice and stir to thoroughly coat the grains with oil.

Pour in the wine and bring to the boil. Simmer gently, stirring all the while. When the wine has been absorbed by the rice, add a ladleful of the fish stock and the strips of orange zest. Gently stir until all the fish stock has been absorbed. a ladleful at a time, stirring until it has all been absorbed before adding the next. Before adding the final ladleful, fish out the strips of orange zest and discard. After adding the final ladleful, stir in the mixed seafood and half the chopped dill and gently fold in the roasted tomatoes. Stir gently until the stock has been absorbed and you are left with creamy and al dente rice. Taste and adjust the seasoning and serve immediately, garnished with the remaining dill.

Advertisements

I’m a big fan of risotto. A naturally gluten-free meal that you can almost perpetually re-invent (within certain parameters, as outlined below!). When I’m trying to think of something vegetarian to cook, which we try to do at least twice a week, I generally fall back on a risotto. Wild mushroom is a particular favourite: a comforting, earthy and almost meaty dish, served with lashings of grated Parmesan and that oh-so-British addition of a green side salad (oh, heresy!). It’s an apparently simple dish which seems to have signed the death warrant of many a Masterchef hopeful, either because it’s been served with something that has no right to co-exist on the same plate (like a fillet of chicken – oh double heresy!), or the contestant has over-stepped the boundaries of what is considered ‘cutting edge’ by adding strawberries and making it into a pudding (and thrice heresy!). We watch as Greg and John put down their forks and meet the gaze of the hapless cook with pained expressions… Over-cooking is what seems to do for most of them though. Which I can’t understand really because I’m not the most patient of cooks, when standing and stirring is involved, and I’m usually looking for some way or another to speed up the process or delegate it to another electrical appliance. I have done a fair amount of internet research to see whether stirring is strictly necessary and the answer seems to be ‘yes’ (at least as far as Italian chef Gino Locatelli and his mother are concerned, and that’s good enough for me). I know that cooking risotto in the oven is possible but something inside me seems to baulk at that. Polenta, yes, risotto, no. So I stand and stir. But as soon as I can get my tooth through it, it’s off the stove and into the bowls.

This take on risotto is inspired by a recipe for risotto con gli asparagi recorded by Claudia Roden in her book, The Food of Italy. I love asparagus risotto but asparagus isn’t in season right now so I thought I’d do my bit for the environment and try something else. Like Tenderstem broccoli…which I have subsequently found out is also not to in season right now (ahem!). Tenderstem broccoli is a beautifully delicate and elegant vegetable which is, apparently, bred by crossing broccoli with Chinese kale. It has, as its name suggests, tender stems which can be eaten in their entirety and I always think of it in the same terms as asparagus. You would think that with the broccoli stems being cooked for so long that they would take on that rather metallic flavour that overcooked broccoli usually has (when it’s all mushy and khaki-coloured) but it absolutely doesn’t.

Naturally gluten-free Tenderstem broccoli risotto

 Serves 2

300g Tenderstem broccoli
750ml vegetable stock (or boiling water made up with 2 tsp Swiss Marigold Bouillon powder)
1 onion, chopped
2 cloves of garlic, minced
2 tbsp olive oil
150g Arborio risotto rice
250ml white wine (optional, but in that case, you will need a full litre of stock)
35g Grana Padano or Parmesan, grated plus extra for serving

You will also need a large frying pan (skillet) or sauté pan

Wash the Tenderstem broccoli. Cut off the florets (about 4-5cm from the tips) and set them aside. Chop the remaining stalks into 2cm lengths. Bring the vegetable stock up to the boil and add the stalks. Boil until they are very tender (about 8 minutes). Meanwhile place the florets in a steamer over boiling water and steam until only just tender. This should only take about 3 minutes and the florets should be bright green. Refresh them in cold water to prevent them from continuing to cook and set aside. When the stalks are done, blend them with a hand blender along with the stock in the saucepan.* Return to the heat and bring back up to a bare simmer.

Heat the olive oil in a large frying pan (skillet) over a low to medium flame and add the chopped onions. Fry for several minutes until softened, pale and translucent. Add the minced garlic and continue to fry gently for another couple of minutes. Add the rice and stir to thoroughly coat the grains with oil. Pour in the wine and bring to the boil. Simmer gently, stirring all the while. When the wine has been absorbed by the rice, add the stock containing the creamed broccoli stalks a ladleful at a time, stirring until it has all been absorbed before adding the next. After adding the final ladleful, stir in the grated cheese and gently fold in the steamed broccoli florets. Stir gently until the stock has been absorbed and you are left with creamy and al dente rice. Serve immediately, sprinkled with more Grana Padano or Parmesan.

*Blending hot liquids in a goblet blender can be quite dangerous. If you’re going to do this, I would suggest that you wait until the stock and stems have cooled before blending.

Notes from the Ledge

The secret to balancing it all is...well, I'll tell you if I ever figure it out.

mygijourney

The rise of a health nut

gf and me

Gluten Free Recipes & Tips

Bunny Eats Design

Happy things, tasty food and good design

sensitive flour

Gluten-free cooking, baking, eating

Sweet Potatoes & Social Change

Real Food. Wellness. Simplicity

Little Gal in the City

Live and Love with your whole heart

No wheat please, I'm allergic

This WordPress.com site is the cat’s pajamas

wetinkpresspublishing

Pre-publishing Services for eBooks and Print Publications

Della Cucina Povera

From Prosciutto to Pomegranates

afra cooking

taking pleasure in all things food

colour me happy kitchen

Because having allergies shouldn't mean missing out.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

charuyoga

vibrant inspiring nourishing yoga

Pizzi e Fichi

Lo style del buon gusto

Fabulously Free From

Living Gluten Free, fabulously!

V 8 Mile

Eatin' veggies, vegetarian and gluten-free in the greater Motor City & while traveling

DO NOT feed the back packer!

A diary of my interests, my travels and my quest to find good Gluten Free food! donotfeedthebackpacker@gmail.com

Mix It Up & Make It Nice

Amateur baker with a passion for eating!

My Blog

Just another WordPress.com site

Growing Up Gluten Free

Rantings, recipes, and reviews

Southerners in the Great White North

Ken & Becca's Canadian Adventure

thebeautyofthewrittenword

Smile! You’re at the best WordPress.com site ever

vinicooksveg

Amazing & fun.........Indian cooking!!

travels around my kitchen

Just live, read, eat and travel!

Making myself useful

Striving for daily self-accountability