David Herbert’s risotto recipes

Risotto is a simple and delicious option for dinner, but it requires attention.

Yum: prawn, zucchini and lemon risotto. Picture: Guy Bailey

Risotto is a simple and delicious option for dinner, but it requires attention. For up to 20 minutes, you have one job: to stir the rice while adding hot stock, a ladleful at a time. The cooking time may vary depending on the rice you use.

PRAWN, ZUCCHINI & LEMON RISOTTO

1.5 litres chicken or fish stock

1 knob butter

1 tablespoon extra-virgin olive oil

1 onion, chopped

1 clove garlic, chopped

2 medium zucchini, diced or coarsely grated

1½ cups arborio or carnaroli rice

350g medium-sized prawns, cooked and peeled

1 tablespoon flat-leaf parsley, chopped

Finely grated zest ½ lemon

2-3 tablespoons crème fraiche

Bring the stock to a gentle simmer in a large saucepan. Add the butter and oil to a large frying pan and sauté the onion, garlic and zucchini over a medium heat for about 5-7 minutes, or until the onions are soft but not starting to brown. Add the rice and stir gently for 1 minute. Ladle in enough of the simmering stock to just cover the rice. Stirring frequently, allow the rice to absorb most of the stock before adding any more. Repeat the process, stirring well and adding stock as required (if the stock runs out, continue with simmering water). It will take 15-20 minutes to cook. Taste the rice for texture – it should be soft but still retain a little bite. Remove from the heat, add the prawns, parsley and lemon zest, then stir in the crème fraiche. Season to taste with sea salt and freshly ground pepper. Cover and allow to rest for a few minutes before serving. Serves 4

Leek & hazelnut risotto. Picture: Guy Bailey

LEEK & HAZELNUT RISOTTO

1.25 litres chicken or vegetable stock

1 knob butter

1 tablespoon extra-virgin olive oil

2 large leeks, trimmed and finely sliced

1½ cups arborio or carnaroli rice

1 cup white wine

2 tablespoons mascarpone

50g hazelnuts, toasted and roughly chopped

1 tablespoon chopped chives, to garnish

Freshly grated parmesan, to serve

Bring the stock to a gentle simmer in a large saucepan. Heat the butter and oil in a large saucepan, add the leeks and sauté for 7-8 minutes or until soft but not starting to brown. Add the rice and stir gently for 1 minute or until coated with the butter and oil. Add the wine and once evaporated, ladle in enough of the simmering stock to just cover the rice. Stirring frequently, allow the rice to absorb most of the stock before adding any more. Repeat the process, stirring well and adding stock as required (you may not need all of the stock). Taste the rice for texture – it should be soft but still retain a little bite. Stir in the mascarpone, scatter over the hazelnuts and garnish with chives and a little of the parmesan. Season to taste with sea salt and freshly ground pepper. Cover and allow to rest for a few minutes before serving with parmesan. Serves 4