Horseradish Risotto
Serves: 6 - 8
The mustardy heat from the horseradish pairs beautifully with the creamy risotto for a match made in heaven!
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients
1.4L chicken stock
1 small leek
1 bunch asparagus, trimmed and cut on the bias into pieces
2 tbsp vegetable oil
3 tbsp butter, cubed
200g short grain rice (arborio or carnaroli)
240ml dry white wine
3½ tbsp horseradish
45g Parmigiano-Reggiano, grated
Salt and freshly ground pepper
1 tbsp fresh parsley, chopped
Cook's Note
Risotto should bubble slightly as it cooks, but not boil. Do not let it cook dry. The rice should be plump with a nice creamy consistency and cooked through but not mushy. You may not use all of the stock, but if it is all used, you can use water or more stock if needed to finish cooking the rice.
Method
In a saucepan, heat the stock until barely simmering. Keep it hot. Meanwhile, remove the tough green tops and white ends from the leeks and halve them lengthwise. Rinse thoroughly under running water and dry. Slice very thin, crosswise.
Blanch the asparagus in salted boiling water for a few minutes, then chill.
Set the cast iron heart casserole over a medium heat, add the vegetable oil and 1 tablespoon butter. Add the leeks and cook until translucent, being careful not to brown them.
Add the rice and stir to coat it in the oil and butter. Let it cook until fragrant, about 3 – 4 minutes. Pour in the wine and cook, stirring until the wine is almost all absorbed.
Begin adding the warm stock one ladle at a time. Stir and shake the pan every few minutes until the stock is absorbed. Repeat with more ladles of stock, stirring frequently until it is absorbed each time. After 30 – 35 minutes, most of the stock should be used up.
Turn off the heat and mix in the horseradish, remaining butter and cheese. Use a wooden spoon to stir while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley.