easy meals
Pistachio Pesto Squid Risotto F
or this recipe we’ve used baby squid and Italian Arborio rice for its texture and creaminess.
With food processor or blender running, slowly drizzle in the olive oil until it is completely combined.
INGREDIENTS
Pause the food processor or blender and scrape down the sides; then pulse again until mixture is smooth and set aside.
Risotto
Hospitality & Foodservice Consultants and Designers
750mls (3 cups) Fish Stock 60mls (1/4 cup) olive oil 1 onion, finely chopped 1 garlic clove, finely chopped
Specialising in the hospitality and foodservice industries. Experts in the fields of management, operations, and design. Ph: 0449 873 239 www.hospitalityfoodservice.com.au
300g baby squid cleaned, tentacles separated and bodies cut into 1cm thick slices 2 cups of baby spinach 400g Arborio rice 1 tbsp Mascarpone cheese or fresh cream 250mls (1 cup) of dry white wine 2 tbsp of lemon juice 1 tbsp of lemon zest Garnish with roasted pistachio, dill and cracked pepper PISTACHIO PESTO 2 cups lightly packed fresh basil leaves ¼ cup freshly grated parmesan cheese 1/3 cup roughly chopped pistachios 3 cloves garlic 1 tsp sea salt ½ cup of extra virgin olive oil ½ tsp freshly cracked black pepper METHOD Pistachio Pesto In a food processor or blender pulse the basil, parmesan, pistachio, garlic, salt and pepper until finally chopped.
Giorik salamanders with exclusive patented heating system, generates downward radiant heating
58
Risotto Bring fish stock to the boil in a saucepan over medium heat, then reduce heat to low and keep hot. Meanwhile, heat olive oil in a large heavy based saucepan over low heat. Add onion and garlic and sauté until onion is soft and translucent (8-10 mins). Add squid and cook until opaque (3-4 mins). Add baby spinach, season to taste with sea salt and freshly ground black pepper and stir continuously until soft (5 mins). Add rice, white wine and lemon juice and cook over medium heat until absorbed, about 5 minutes. Then add hot stock, one ladleful at a time stirring continuously until stock is absorbed, before adding the rest of the stock. Cook until al dente (15-20 mins) adding more water if risotto is too dry. During the last minute of cooking add the pistachio pesto, mascarpone cheese or fresh cream. Garnish with lemon zest, dill and cracked pepper. Serve immediately. Serves 4 By George D’Annunzio of The Exchange Bar for The Good Grocer
