A bowl of risotto is the ultimate comfort food during cool weather. It always hits the spot and if you know how to get it right, it will always pack a punch when it comes to flavour.

Perth chef Carl Ladiges knows how to make a mean risotto.

Here, he shares his secrets to creating the perfect texture and infusing each grain of rice with rich flavour . Watch as he demonstrates how to create two unforgettable risottos. Chilli seafood and a chicken and pumpkin version.

In a matter of minutes you will be well on your way to creating restaurant-quality risotto at home, there’s plenty of useful tricks and hints in this tutorial.

Chilli Seafood Risotto with Lemon and Dill

Equipment

Ingredients

  • 40ml canola oil
  • 90g onion, finely diced
  • 10g chopped garlic
  • 10g chilli, Chopped
  • 200g arborio rice
  • 30ml white wine
  • 1.2L fish stock, hot
  • 140g Napoletana sauce (homemade is best)
  • 100g banana prawn meat, deveined
  • 100g squid rings
  • 100g fresh mussels, debearded
  • 40g butter
  • 3g dill, chopped
  • The rind of half a lemon
  • Salt and pepper as needed

Instructions

  1. Heat your canola oil in a pan over medium heat and add your onions, chilli and garlic. Sweat these off for a couple of minutes until they soften and become translucent. Then add the arborio rice and cook it out until it takes on a pearl-like colour
  2. Deglaze the pan with your white wine, cooking out the wine for at least a minute.
  3. Add your Napoletana sauce then add the hot fish stock in increments. Firstly, add a good amount, enough to cover 1cm over the rice. Reduce and keep adding more stock until the rice is almost cooked all the way through. If you don’t need all the stock, don’t use it all.
  4. Once the rice is almost at its al dente stage, it’s time to add the prawns, mussels, and squid. Submerge these in the hot stock to help them cook and put a tight-fitting lid on to help the mussels steam. Be careful not to overcook the seafood, they are delicate and do not require much cooking.
  5. Add the butter and gently stir in, over low heat. The risotto should be taking on a glossy, luscious texture now, while still maintaining the beautiful texture of the al dente rice.
  6. Zest your lemon rind in and then add your chopped dill. Check the seasoning and add salt and freshly ground black pepper to your liking.
  7. Buon appetito!

Pumpkin and Chicken Risotto

Equipment

  • 40ml canola oil
  • 90g finely diced onion
  • 10g chopped garlic
  • 200g arborio rice
  • 30ml white wine
  • 1.2L chicken stock, hot
  • 70g roasted butternut pumpkin
  • 40g chopped asparagus
  • 120g pre-seared cajun marinated chicken breast, diced
  • 60ml cream
  • 40g grated parmesan cheese
  • 3g chopped flat-leaf parsley
  • Salt and pepper as needed

Ingredients

  1. Follow the first two steps as the first recipe. Heat your canola oil in a pan over medium heat and add your onions and garlic. Sweat these off for a couple of minutes until they soften and become translucent. Then add the arborio rice and cook it out until it takes on a pearl-like colour.
  2. Deglaze the pan with your white wine, cooking out the wine for at least a minute.
  3. Add your hot chicken stock in increments. Firstly, add a good amount, enough to cover 1cm over the rice. Reduce and keep adding more stock until the rice is almost cooked all the way through. If you don’t need all the stock, don’t use it all.
  4. Once the rice is almost at its al dente stage, it’s time to add the pumpkin, asparagus and cajun chicken. Submerge these goodies in the stock to help cook them out.
  5. Add the cream and reduce further, the risotto should be taking on a creamy luscious texture now, while still maintaining the beautiful texture of the al dente rice.
  6. Add ¾ of your parmesan cheese to the pan, reserving the rest for the top of the risotto. Season with salt, freshly cracked pepper, and the chopped parsley for freshness.
  7. Serve it up, pour some wine, pat your self on the back and eat!

Summary
recipe image
Recipe Name
Risotto Masterclass with Chef Carl Ladiges
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