Since i pretty much feel like a beached whale at the moment and because i’m on bed rest, The Captain has been picking up a lot of the slack at home. And he’s really good at it. He’s cleared out all the kitchen cupboards and chucked loads of things, we have a bunch of stuff for sale on Gumtree (confession: we’re in a race to see who sells the most by the end of the week) and he’s been cooking up a storm. He doesn’t cook often, but when he does it’s with gusto and always something that i wouldn’t make – so far so fabulous! So, on the weekend when he decided to make this mushroom, courgette, basil and Parmesan risotto i couldn’t have been happier. Risotto is one of my favourite dishes but is such a shlep to make – standing and stirring for yonks – i’m far too impatient for that! Anyway, he tackled this recipe which is by Gordon Ramsay and it is FANTASTIC!! So ridiculously delicious and moreish and perfect for a lazy Saturday night spent at home. I can’t recommend it enough and it will definitely wow your guests. The recipe is below.
• 4 courgettes
• Sea salt and freshly ground black pepper
• 2 large garlic cloves, peeled and thinly sliced
• A few basil sprigs, leaves only
• 2-3 tbsp olive oil, plus extra to drizzle
• A squeeze of lemon juice
• 550-600ml vegetable/chicken stock
• 200 g risotto rice (Carnaroli or Arborio)
• 100 ml dry white wine
• 200 g wild mushrooms, cleaned and halved or sliced
• 2-3 tbsp freshly grated Parmesan
• Heat the oven to 200°C and line a large baking tray with foil.
• Halve the courgettes lengthways and score the flesh in a criss-cross pattern. Arrange the cut side up on the tray. Season lightly and scatter over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30 to 40 minutes until the courgettes are soft. Let them cool slightly, then roughly chop the flesh.
• For the risotto, bring the stock to a simmer in a pan. Heat another medium saucepan and add a tablespoon of olive oil. Stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.
• When the rice is al dente, stir in the chopped courgettes and turn off the heat. Leave the risotto to stand for a few minutes.
• Meanwhile, heat a wide frying pan and add one to two tablespoons of olive oil. Tip in the mushrooms, season and toss over a high heat for three to four minutes until they are golden brown and any moisture released has been cooked off. Add the mushrooms to the risotto, along with a little more boiling stock if you prefer a wet risotto. Stir in most of the Parmesan and adjust the seasoning.
• Divide the risotto among warm plates and sprinkle over the remaining Parmesan.
• 200 degrees to roast the courgettes and garlic is way hot – you run the risk of scorching them, so either roast for a shorter period or at a lower heat
• We used half Shitake and half Portobellini mushrooms
Oh, here is the pic of the recipe from the cookbook…