Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: achookwoman on April 29, 2012, 09:11:24 am
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This recipe has been adapted, from a recipe in the latest Gourmet Traveller magazine, for the TMX.
Sage and Black Pepper Risotto - makes 6 large serves
I am not one for risotto, but have to admit that this is very nice and will be making it again.
2 Tablespoon fulls of fresh sage leaves,(about 18 medium sized)
1/2 onion
2 teaspoons of oil, 40 g butter + 40 g butter
350g Risotto rice
50 mls of white wine
2 teaspoons of coarsely ground black pepper
1 litre of chicken stock
50g finely grated Parmesan cheese.
Grind Black pepper in TMX, set aside.
Grate Parmesan cheese , set aside.
Drop onion on to spinning blades, speed 5 / 5 seconds.
Add 40g butter and 2 teaspoons of oil and cook on 100/5 mins./speed 1.
Add rice and stir 100/ reverse/speed 1/ 1 min.
Add wine, reverse/speed 1 /1 min.
PLACE IN BUTTERFLY
Add chicken stock and 2 teaspoons off black pepper.
Cook, 16/17 mins/100/reverse /soft speed/
During the last 30 seconds, add Parmesan Cheese and butter that the sage leaves have been crisped in.
Sage leaves crisped in butter
Place 40g butter in a small pan on stove, and heat until just turning brown. Add fresh sage leaves and cook quickly until crisp. ( about 1 min)
Set aside separately. Butter is added during last 30 seconds of cooking and served with the crisp sage leaves on top.
This dish reheats well in the Microwave, with a little extra stock added.
members' comments
Hally - Very easy & quick. Found the consistency perfect. Love it.
I used 1 tsp of pepper & found that was enough for me.
I tried it 2 ways
1st bowl as is with sage on top
2nd bowl as above with truffle oil drizzled on top
Both yumm. I also think this would be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later. Thank you chookie.
You could always stuff mushrooms with the left over risotto.
maddy - I really enjoyed this chookie. Sage is my favourite herb, so I cooked and crumbled through extra sage, used a strong Parmesan and added only 1 teaspoon of the pepper....that was just the right amount for us. It would be lovely as arancini.
JD - Chookie, for so few ingredients this tastes amazing. I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls. 1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe. I could have experimented with more but left well enough alone.
nimpex - I tried this recipe to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me. And the fried sage on top is just the BEST.
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This does sound simple and nice. My sage is growing happily. I may just forget that DH mentioned he is not fond of risotto.
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Lol, that's the way cookie. And anyway who does the cooking? ;D
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I like recipes that you don't have to shop for any ingredients, great when you have forgotten to thaw meat. Thanks Chookie. Will I like 2 teaspoons of black pepper though?? Is it very hot or peppery, stupid question as it is called a pepper risotto but what say I only add 1 tsp to start with and beef it up with more if I think I can handle it :-)) :-)) ;D
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Judy, this is exactly what I did. I start with 1 teaspoon full and found that I could cope with the second . We don't like things too spicy and this was just right. DH and DD both liked it. It is such an easy recipe. If you like a 'wet' risotto add more liquid. It makes 6 large serves.
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Thanks chookie....looking forward to making this one :-*
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I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
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I like the sound of this chookie - might have to cut down on the pepper for the kids. Thinking would be yummy as arancini?
Yes, dee dub, I would cut down the pepper for the kids. Could do what Judy and I did. Add 1 teaspoon to mix, serve kids and then add a bit more pepper. Yum as arancini. Haden't thought of this as there was none left over.
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Chookie, what a great recipe to have on hand. Have sage in the garden & the rest of the ingredients are standard items in our house.
Thank you, might make sone for lunch then use the rest for arancini balls.
H :)
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Halex, I made up a lot of the blAck pepper as it is so handy to add to lots of dishes. Hope you like it.
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Just made this. Being a risotto freak, I Couldnt wait for lunch ;D,LOL
Very easy & quick. Found the consistency perfect.
I did however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL
I ground up a batch of black pepper, great idea Chookie :)
I used 1 tsp f pepper & found that was enough for me.
Love it, I tried it 2 ways, tiny bowl of each as not hungry but just had to try.
1st bowl as is with sage n top
2nd bowl as above with truffle oil drizzled on top
Both yumm. i also think this woukd be the perfect base for arancini balls & I think I will use this for them. So once cooled it will be split into 2 batches for later.
Thank you chookie :)
H :)
So good now thinking might have some as a side dish with dinner
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I did however burn my first lot of sage, put it in pan & walked away, too much TM cooking, not used to having to observe, LOL
We are rather spoilt in this regard Halex. I love the idea of grinding some peppercorns in the TMX as I just bought myself a new grinder and it is terrible. It wasn't cheap either so I am very disappointed that the grindings are far too coarse and even with adjustments made on the bottom of the grinder, it doesn't seem to improve either.
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Halex, glad you like it. so easy.
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Sure do, just about to loosen it up with a little stock to re-heat it.
H :)
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I really enjoyed this chookie :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/c2cb7c22.jpg)
sage is my favourite herb, so it I cooked and crumbled through extra sage, used a strong Parmesan, and added only 1 teaspoon of the pepper....that was just the right amount for us.
It would be lovely as arancini.
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Maddy, so glad you like it. Thanks also for the photo.
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Chookie, for so few ingredients this tastes amazing. I only did 1/2 quantity because I didn't have enough risotto rice but it was plenty for the 2 of us with some leftover for arancini balls. 1 teaspn pepper is enough for us, well it was only 1/2 tsp for 1/2 quantity of the recipe. I could have experimented with more but left well enough alone.
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JD, yes great meal for little ingredients. You could always stuff mushrooms with the left over rissotto.
H :)
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Judy, glad you like it.. Easy isn't it ?
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It certainly is Chookie, cheap too. DH really got stuck into it, I think I could have put more on his plate tonight.
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Did this again for my lunch today and topped it with a few pan fried scallops I wanted to get rid of from the freezer.
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I still haven't tried this, thanks for bumping Judy.
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I do not really eat risotto for health reasons but I make it quite often for my family ( husband is Italian ) I tried this recipe early
this morning to see if it will pass the Italian test and then I ate 2 portions! Lovely! I followed the other comments and cut back on the black pepper. 1 1/2 ts is enough for me. And the fried sage on top is just the BEST.
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Welcome to the forum nimpex. I'm glad you were pleased with the risotto. Have you had your thermomix long?
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Nippex, try a mushroom version, with fresh and dried mushrooms.
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Using this recipe as the base, tonight I turned it into a chicken and mushroom risotto by omitting the sage and adding 115g mushroom sauce & 185g cooked chicken from the freezer. It was delicious Chookie.
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Looks very tasty Judy and you've made it your own. :)
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Thanks Julie, start with a solid base and you can do anything with it.
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Sounds nice Judy. Glad you made it your own and enjoyed it.
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I used this recipe as a base again for tonight’s risotto. After the risotto was cooked I added the following ingredients which I heated in the microwave - roasted pumpkin, diced cooked chicken I had in the freezer and some leftover cooked beans but I omitted the sage steps. I only sprinkled the cheese over the top of the risotto, didn’t mix it through during the cooking stage. It was delicious. Only made half a batch so as not to fill the freezer spaces anymore than they already are. This is the leftovers.
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Judy, does look yummy.
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I rarely cook risotto Chookie but whenever I do, I seem to use this excellent recipe and do my own thing with it depending on what I have in the fridge that I want to get rid of.
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Looks delicious Judy. 8). DH likes risotto occasionally.
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Well done Judy. We haven't had risotto for ages. Last time I made it DH told me he wasn't really a fan of risotto and yet he adores rice pudding.
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Yes that is a bit odd but I guess they are so totally different in taste.
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Thought I had better try this again. Yes it is indeed a lovely Risotto. I cooked garlic prawns to which I added some roasted pumpkin, and tipped this on top. Ral loves risotto and our guest raved about it.
He had never had Risotto before.
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You should try your own recipes more often Chookie LOL.
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You should try your own recipes more often Chookie LOL.
Judy, you are so right.