Our delightful Horseradish Risotto is the perfect home-made dinner date main. The mustardy heat from the horseradish pairs beautifully with the creamy risotto for a match made in heaven!
Ingredients
Method
Ingredients
- 1.4L chicken stock
- 1 small leek
- 1 bunch asparagus, trimmed and cut on the bias into pieces
- 2 tbsp olive oil
- 3 tablespoons butter, cubed
- 200g short grain rice (arborio or carnaroli)
- 240ml dry white wine
- 3 1/2 tablespoons prepared horseradish
- 45g Parmigiano-Reggiano, grated
- Salt and freshly ground pepper
- 1 tbsp fresh parsley, chopped
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Method
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1In a saucepan, heat the stock until barely simmering. Keep it hot. Meanwhile, remove the tough green tops and white ends from the leeks and halve lengthwise. Rinse thoroughly under running water and dry. Slice very thin, crosswise.
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2Blanch the asparagus in salted boiling water for a few minutes, then chill.
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3Set the cast iron heart casserole over a medium heat, add the vegetable oil and 1 tablespoon butter. Add the leeks and cook until translucent, being careful not to brown them.
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4Add the rice and stir to coat it in the oil and butter. Let it cook until fragrant, about 3 – 4 minutes. Pour in the wine and cook, stirring until the wine is almost all absorbed.
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5Begin adding the warm stock one ladle at a time. Stir and shake the pan every few minutes until the stock is absorbed. Repeat with more ladles of stock, stirring frequently until it is absorbed each time. After 30 – 35 minutes, most of the stock should be used up.
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6Turn off the heat and mix in the horseradish, remaining butter and cheese. Use a wooden spoon to stir while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley.
Risotto should bubble slightly as it cooks, but not boil. Do not let it cook dry. The rice should be plump with a nice creamy consistency, and cooked through but not mushy. You may not use all of the stock, but if it’s all used, you can use water or more stock if needed to finish cooking the rice.
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