January 21, 2011

Roasted Grape Risotto with Hazelnuts

Roasted Grapes:
1 bag seedless red grapes
1/4 cup fennel seed
1/2 tsp chili flake
1T thyme
1 tsp salt
1/4 cup olive oil

Mix all ingredients together. Roast in 400F degree oven until soft and caramelized golden. Take out and leave at room temperature.

Roasted Hazelnuts:
1 cup hazelnuts roughly chopped

In 350F degree oven, roast hazelnuts until lightly browned, approximately 6-8 minutes. Let cool. Reserve for later.

2 1/2 cups Arborio Rice
7-8 cups vegan stock
2 medium yellow onions finely diced
1 lb butter, at room temperature
8 shallots finely minced
1/2 cup Verjuice
1 1/2 cups of vegan parmesan or cream or mozzarella or feta cheese
1 cup roasted hazelnuts
Roasted Grapes

1. Melt 4 oz butter in heavy bottomed pan. Add diced onions and cook over med-high heat, stirring until caramelized.
2. While the onions are cooking bring the stock up to a simmer in a separate pot.
3. Add Arborio rice to onions and stir. Coat well.
4. Add 1/2 cup of Verjuice and stir.
5. Add 4 cups of hot stock and stir well. Turn heat down to medium. 6. When rice has absorbed most of stock, begin adding 1/2 cup more at a time. Stir every minute or two until stock is absorbed. 7. 7. Continue until about 7 cups total have been added to rice. Taste and add more stock if not cooked through.
8. When rice is done and still very moist, turn off heat and let rest for 2 minutes off stove.
9. Divide remaining butter into three parts. Add one at a time into risotto, beating with spoon, until well mixed.
10. Add 1/2 cup vegan cheese and stir vigorously.
11. Fold in roasted grapes, and stir gently.
12. With remaining vegan cheese, divide into 6 sections, and roll in reserved roasted hazelnuts.
13. Divide and plate grape risotto onto six plates.
14. Garnish each with hazelnut vegan cheese.

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