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
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
Risotto Milanese<\/strong> Ingredients<\/strong> Method<\/strong> Notes<\/strong><\/em> 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 […]<\/p>\n","protected":false},"author":121,"featured_media":5963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-5962","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\n
\nServes 4<\/em>
\nPrep time 10 minutes<\/em>
\nCook time 25 minutes<\/em><\/p>\n
\n\u00bc onion finely diced
\n1 cup Arborio\/Risotto rice
\n1 cup dry white wine (if you\u2019ve run out of wine just up the stock intake)
\n1,2 L fresh liquid stock of choice (beef, chicken, seafood, mushroom depending on the type of risotto being made)
\n1 tablespoon olive oil
\n1-2 cloves garlic crushed or finely chopped
\nSalt to taste
\nCrushed black pepper to taste
\n4-5 sprigs fresh thyme
\nPinch saffron (optional)
\nFresh chopped parsley (optional)
\n2 tablespoons Mascarpone\/cream cheese (can use vegan cheese)
\n\u00bd cup grated or shaved parmesan (can use a vegan alternative or leave out altogether)
\n1 tablespoon butter (can use vegan butter\/margarine)<\/p>\n
\nIn a medium-sized pot or large non-stick pan sweat off your onions in the olive oil over medium heat for 3-5 minutes.
\nOnce the onions have started to go translucent add the rice, garlic and thyme and sweat off for 1-2 minutes.
\nDeglaze with the white wine and stir through.
\nAdd 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.
\nSeason 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.
\nIf you shake the pot the risotto should create a wave-like effect in the pan.
\nRemember if you can mould risotto it is either over or undercooked.
\nThe 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.
\nCheck the seasoning.
\nRemove from the heat and fold in the butter, mascarpone and half the amount of parmesan off the heat, making sure to stir in well.
\nRemove the sticks of thyme and fold in the soft herbs.
\nUse the rest of the parmesan to garnish.
\nThe risotto can be served as a dish on its own with other flavours or elements or part of a dish.<\/p>\n
\nThis 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 same way as a traditional risotto.<\/em>
\nYou 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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"