Burnt spring onion risotto
Delicious Magazine has some incredible recipes, and this one, though I’ve adapted it a little to make the risotto slightly richer (as I felt it lacked a little something the first time) and the salsa juicier, is perfect. I know that risotto is infamous for being tedious and difficult to get right, but, if you follow this recipe, it should. be perfect!
Ingredients
Vegetable oil to fry
20g unsalted butter
5 garlic cloves
2 bunches spring onions
300g risotto rice
200ml white wine
700ml chicken stock
A tin of finely chopped tomatoes, my favourite are Mutti
3 sun-dried tomatoes, roughly chopped
½ red chilli
½ red onion, separated into petals (see tips)
1 teaspoon of garlic salt
100g mascarpone
Lemon juice
½ tsp sugar
1 tsp red wine vinegar
Recipe
Heat a dash of oil and the butter in a medium saucepan. Finely slice 4 of the garlic cloves (leave the remaining one unpeeled) and half the spring onions. Add both to the pan and cook over a medium heat for 5 minutes.
Add the risotto rice to the pan, stir for 1 minute, then pour in the wine and simmer until all the liquid has evaporated/been absorbed by the rice. Add a ladle of warm stock, letting the rice absorb the stock before adding another and stirring regularly throughout.
Meanwhile, put a large frying pan over a high heat and add the second bunch of spring onions (halved to fit in the pan if needed) with a tiny drizzle of oil. Leave to fry undisturbed until charred black on one side. Turn them over and char on the other side, then set aside to cool. Add the cherry tomatoes, chilli, remaining unpeeled garlic clove and onion petals to the pan, then cook until blackened all over. Add the chopped tomatoes and garlic salt and cook for 7 more minutes or so, or until thickened.
Roughly chop the charred spring onions and put in a blender or food processor with the mascarpone. Whizz until combined and quite smooth. Once the risotto is cooked, season with salt, pepper and the lime juice, then gently stir in the mascarpone. Put a lid on the pan and leave to sit for 5 minutes.
Peel the charred garlic clove, then whizz it up with the charred tomato sauce mixture. Divide the risotto among bowls, adding a dollop of the smoky tomato salsa on top.