Due to my holiday hiatus, I will be O/D-ing on food posts.
Boyfriend and I went to the Vic market on Sunday and loaded up on fresh vegies and seafood (tonight I'm making prawn fettuccine) , but due to the power outage on monday - our salmon has been rejected to the garbage can. We went out with the in-laws for dinner at Wabi Sabi Salon, which I have previously posted about. So Wednesdays' dinner (dry night so didn't venture the nite market) was fashioned around the red capsicum, cherry tomatoes, mushrooms grey pumpkin, zucchini and eggplant in the fridge. After pondering our options we decided on a shallot and cherry tomato risotto with roasted vegies.
Boyfriend roasted the vegies up nicely... using salt to dry out the eggplant. We've been enjoying a yummy trick for the mushrooms lately, which is perfect for salads and sides etc, remove stalks and coat mushrooms in olive oil, salt an pepper. Pop in a heavy baking tray and coat with red wine vinegar, once the tops are nice and brown turn over and cook until the vinegar is completely absorbed - delish!
Tomato and shallot risotto:
Shopping trolley:
4 garlic cloves minced
6 shallots sliced
1 punnet cherry tomatoes
fresh herbs: basil, chives, parsley etc.
chilli flakes to taste
risotto rice
parmesan for garnish
chicken/ vege stock - 3 cups
1. Sautee shallots and garlic until nice and soft. Raise heat and add desired quantity of rice (about 2 cups will serve four-six people), stir continuesly for a few minutes taking care not to burn shallots.
2. Lower heat right down and add a ladle of stock, stirring. Add whole cherry tomatoes Once absorbed add enough stock to just cover rice. Bring to a steady simmer, stirring every few minutes.
3. On a steady heat (not boiling) add a cup of stock at a time until risotto is just cooked through (i hate crunchy rice). Stand for a few minutes. Stir through herbs just before serving.
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