The 2010 March Daring Cooks challenge was hosted by Eleanor of Melbourne Food Geek and Jess of Jess the Baker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from The Australian Masterchef Cookbook and the cookbook Moorish by Greg Malouf.
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I've been thinking about this dish since I first found out what the challenge was nearly a month ago. It's a red wine and goat cheese risotto with roasted asparagus. I really wanted to sear a few nice, fat sea scallops as a protein accompaniment, but that seemed a little overkill for lunch. So, I went vegetarian (except for the chicken stock).
basic ingredients: Arborio rice, garlic, onion, red wine
Not there yet! Keep stirring!
You can stop when the rice has a nice, soft bite. I probably cooked mine a good 30-40 minutes before adding the goat cheese.
cheese makes everything better
Then, when you think you're done, add a bit more stock and wine for good measure, season with salt and pepper, stir a bit more, and you're probably good to go.
creamy goodness
As for the asparagus, just a toss with some EVO, salt and pepper, and into the oven it goes on a baking sheet at 425 until the tips brown. Sprinkle with a bit of lemon juice and yer done.
Delicious! Thanks for the new plate, Margaret!
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7 comments:
I've never had wine risotto, but I'm sure going to try this.
My mouth got all watery from the moment you said wine and goat cheese. Looks good, couldn't have picked a better meal to compliment the plate :-)
Your risotto is so pretty in pink and the asparagus spear compliment the risotto so well. Wonderful photographs. Superbly done. Cheers from Audax in Sydney Australia.
I forgot to mention you have one weeks grace period to post your challenge so you where not late and don't feel bad. Cheers Audax
Hey Dani - nice work on the challenge! We love to eat risotto but never seem to make it. I hope school is going well!
I've never had risotto made with red wine before, I was wondering how it got that color at first. Heh. It does look tasty though, risotto is a good time.
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