An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Recipe: Pine Kernel Risotto
May 30, 2016
Risotto of pine kernel, celery and Gorgonzola
The top rice cultivar for risotto is Carnaroli with its slightly elongated grain, and high starch content—which essential for the creaminess of the rice. The pine kernels add elements of surprise, while the Gorgonzola contributes not only richness, but also a blue cheese zing, complemented by the celery.
Wine pairing: the Môreson Knoputibak is a white blend with deep flavours; dried apricot and orange curd from the Chardonnay complements the cheese and richness of the dish. While the Semillon component has elements of almonds and hazelnuts, highlighting the pine kernel.
Recipe Serves 2 as main course
Ingredients 1-cup risotto rice 1 medium onion, finely diced 1 ½ cloves grated garlic 4 tablespoons / 50ml white wine 2-cups/ 500 ml vegetable stock 4 tablespoons / 50 ml -unsalted butter Bouquet garni – bay leaf & thyme One large celery stick, peeled & blanched Pine kernel butter Martini
Cook onions and garlic in butter till soft but without colour
Add rice and stir thoroughly till mixed together.
Remove from heat for 5 minutes to infuse flavour
Add white wine and cook out till almost dry
Add stock, 100ml at a time and stir continuously till all liquid is absorbed.
Remove from heat and cool
300 gr gorgonzola cheese
300ml cream whipped
60 gram butter bring the cream & butter to the boil
Pour over the crumbled gorgonzola, puree in a blender.
Cool & allow to set for at least 6 hours
Pine kernel butter
50 gr soft butter
50 gr toasted pine kernels
Blend together till smooth, use as needed
250ml fresh beetroot juice
Reduce over a gentle heat till thick & sticky.
For use, reduce slightly with Martini
Paint on the side of serving dish.
Add 50ml Martini to a pan, add a portion of prepared risotto rice
Add 30 gram pine kernel butter
Cook, stirring continuously till al dente, using more Martini if needed