{"id":8252,"date":"2020-05-12T10:50:26","date_gmt":"2020-05-12T08:50:26","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=8252"},"modified":"2024-05-31T10:12:42","modified_gmt":"2024-05-31T08:12:42","slug":"risotto-milanese-on-todays-menu","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/05\/12\/risotto-milanese-on-todays-menu\/","title":{"rendered":"Risotto Milanese on today\u2019s menu"},"content":{"rendered":"<p>Capsicum Culinary Studio \u2013 South Africa\u2019s largest chef school \u2013 has tasked its chef lecturers to come up with some delicious dishes, perfect for the whole family to enjoy during the current lockdown.<\/p>\n<p>Eoin Shiell from Pretoria East \u2013 who is currently Capsicum Culinary Studio\u2019s Chef Lecturer of the Year \u2013 shares his recipe for a creamy and luscious risotto Milanese. And he\u2019s given tips to change it to use ingredients you may have at hand as well as making a vegan option.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8253\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-267x400.jpg\" alt=\"\" width=\"267\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-267x400.jpg 267w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-768x1152.jpg 768w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-682x1024.jpg 682w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-696x1044.jpg 696w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-1068x1603.jpg 1068w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell-280x420.jpg 280w, https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Eoin_Shiell.jpg 1794w\" sizes=\"auto, (max-width: 267px) 100vw, 267px\" \/><\/p>\n<p><strong>Risotto Milanese<\/strong><\/p>\n<p>Serves 4<\/p>\n<p>Prep time 10 minutes<\/p>\n<p>Cook time 25 minutes<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>\u00bc onion finely diced<\/p>\n<p>1 cup Arborio\/Risotto rice<\/p>\n<p>1 cup dry white wine (if you\u2019ve run out of wine just up the stock intake)<\/p>\n<p>1,2 L fresh liquid stock of choice (beef, chicken, seafood, mushroom depending on type of risotto being made)<\/p>\n<p>1 tablespoon olive oil<\/p>\n<p>1-2 cloves garlic crushed or finely chopped<\/p>\n<p>Salt to taste<\/p>\n<p>Crushed black pepper to taste<\/p>\n<p>4-5 sprigs fresh thyme<\/p>\n<p>Pinch saffron (optional)<\/p>\n<p>Fresh chopped parsley (optional)<\/p>\n<p>2 tablespoons Mascarpone\/cream cheese (can use vegan cheese)<\/p>\n<p>\u00bd cup grated or shaved parmesan (can use a vegan alternative or leave out all together)<\/p>\n<p>1 tablespoon butter (can use vegan butter\/margarine)<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>In a medium sized pot or large non-stick pan sweat off your onions in the olive oil over a medium heat for 3-5 minutes.<\/p>\n<p>Once the onions have started to go translucent add the rice, garlic and thyme and sweat off for 1-2 minutes.<\/p>\n<p>Deglaze with the white wine and stir through.<\/p>\n<p>Add your stock 1-2 ladles at a time, just enough liquid that it covers the surface area of the rice. Simmer over a low heat stirring constantly.<\/p>\n<p>Season lightly and repeat the above process until the rice is al dente (cooked but has a slight firmness to it) and the risotto has a naturally creamy, rich consistency very similar to oats.<\/p>\n<p>If you shake the pot the risotto should create a wave like effect in the pan.<\/p>\n<p>Remember if you can mould risotto it is either over or under cooked.<\/p>\n<p>The risotto will take about 20 minutes to cook. You can add the saffron at about the halfway point. Make sure to constantly stir and add stock when required.<\/p>\n<p>Check the seasoning.<\/p>\n<p>Remove from the heat and fold in the butter, mascarpone and half the amount of parmesan off the heat, making sure to stir in well.<\/p>\n<p>Remove the sticks of thyme and fold in the soft herbs.<\/p>\n<p>Use the rest of the parmesan to garnish.<\/p>\n<p>The risotto can be served as a dish on its own with other flavours or elements or part of a dish.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>This is a basic recipe, you can add other flavours, purees and ingredients to the risotto to get different flavours, colours and textures. Instead of using risotto rice you can substitute with pearl barley; cooking it the exact same way as a traditional risotto.<\/p>\n<p>You could use butternut, beetroot, black garlic or pea puree, a variety of mushrooms and truffles, beef ragu, chicken, seafood, a variety of vegetables or cheeses.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Capsicum Culinary Studio \u2013 South Africa\u2019s largest chef school \u2013 has tasked its chef lecturers to come up with some delicious dishes, perfect for the whole family to enjoy during the current lockdown. Eoin Shiell from Pretoria East \u2013 who is currently Capsicum Culinary Studio\u2019s Chef Lecturer of the Year \u2013 shares his recipe for [&hellip;]<\/p>\n","protected":false},"author":24,"featured_media":8254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1564,2118,1885],"class_list":{"0":"post-8252","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-culinary-studio","9":"tag-eoin-shiell","10":"tag-lockdown"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto Milanese on today\u2019s menu - Get it Highway &amp; Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/05\/12\/risotto-milanese-on-todays-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto Milanese on today\u2019s menu - Get it Highway &amp; Berea\" \/>\n<meta property=\"og:description\" content=\"Capsicum Culinary Studio \u2013 South Africa\u2019s largest chef school \u2013 has tasked its chef lecturers to come up with some delicious dishes, perfect for the whole family to enjoy during the current lockdown. Eoin Shiell from Pretoria East \u2013 who is currently Capsicum Culinary Studio\u2019s Chef Lecturer of the Year \u2013 shares his recipe for [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/05\/12\/risotto-milanese-on-todays-menu\/\" \/>\n<meta property=\"og:site_name\" content=\"Get it Highway &amp; Berea\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GetItDurban\" \/>\n<meta property=\"article:published_time\" content=\"2020-05-12T08:50:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-05-31T08:12:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/05\/Risotto_Milanese_topped_with_caramalised_vegetable_and_Parmesan_shavings.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3024\" \/>\n\t<meta property=\"og:image:height\" content=\"2268\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bronwyn Forbes-Hardinge | Journalist\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@GetItDurban\" \/>\n<meta name=\"twitter:site\" content=\"@GetItDurban\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bronwyn Forbes-Hardinge | Journalist\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/05\\\/12\\\/risotto-milanese-on-todays-menu\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/05\\\/12\\\/risotto-milanese-on-todays-menu\\\/\"},\"author\":{\"name\":\"Bronwyn Forbes-Hardinge | Journalist\",\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/#\\\/schema\\\/person\\\/5bf473ea93243871d6f91d475b233fda\"},\"headline\":\"Risotto Milanese on today\u2019s menu\",\"datePublished\":\"2020-05-12T08:50:26+00:00\",\"dateModified\":\"2024-05-31T08:12:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/05\\\/12\\\/risotto-milanese-on-todays-menu\\\/\"},\"wordCount\":511,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/blog\\\/2020\\\/05\\\/12\\\/risotto-milanese-on-todays-menu\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/getitmagazine.co.za\\\/highway-berea\\\/wp-content\\\/uploads\\\/sites\\\/23\\\/2020\\\/05\\\/Risotto_Milanese_topped_with_caramalised_vegetable_and_Parmesan_shavings.jpg\",\"keywords\":[\"Capsicum Culinary Studio\",\"Eoin Shiell\",\"lockdown\"],\"articleSection\":[\"FOOD &amp; 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