Let's Cook with Meg and Ted

Rocket and gorgonzola risotto

Ursula Ferrigno's vegetarian Italian cookbooks are superb. This luscious risotto is from her book Risotto. The taste can be deliciously sharp if you get a very strong gorgonzola, so serve with a salad or other side to cut it a little.

1.5 litres of vegetable stock
50 g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
2 garlic cloves, peeled and crushed
300 g arborio rice
2 large handfuls of wild (or cultivated) rocket leaves
100 g freshly grated parmesan
50 g gorgonzola piccante, cut into cubes
sea salt and freshly ground black pepper

Heat the stock in a saucepan until almost boiling, then reduce the heat until barely simmering. Meanwhile, heat the butter and oil in a large saucepan over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the garlic and mix well.

Add the rice and stir, using a wooden spoon, until the grains are well-coated and glistening, about 2 minutes. Turn the heat up and add one ladle of stock and simmer, stirring, until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but still firm, about 18 minutes.

Mix in the rocket, gorgonzola, parmesan, salt and pepper. Remove from the heat, cover and let rest for two minutes, then serve in warmed bowls.

Serves 3-4.

July 2001

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