Champagne risotto and roast rib of beef, balsamic and rocket salad
CHAMPAGNE RISOTTO
1 tablespoon finely chopped shallot
olive oil
1.25 litres chicken or vegetable stock
450g Arborio rice
50g butter
250ml champagne or sparkling wine
Parmesan
Soften the shallot in three tablespoons of olive oil over a gentle heat for at least five minutes, and probably more like 10. The onions need to release their juice, turn soft and taste sweet. Heat the stock in a separate saucepan until boiling, then lower the heat and allow it to simmer. Stir the rice into the onions and coat in the oil, continuing to cook over a moderate heat for two minutes. This stage is important; a good toasting is required.
Add two ladlefuls of stock to the rice, stirring all the time so that none of the rice sticks to the bottom. Lower the heat and continue to cook, adding a ladle of stock each time the rice almost dries out. Continue until the rice is cooked, about 15 to 20 minutes. If you run out of stock, add boiling water instead. Heat the champagne in a small saucepan until almost boiling. When the rice is cooked - remember it goes on cooking while it's sitting in the pan, which is one reason why everyone should already be sitting down - stir in the butter, champagne and a tablespoon of grated Parmesan. Serve with a bowl of grated Parmesan for people to add themselves.
ROAST RIB OF BEEF, BALSAMIC AND ROCKET SALAD
1 rib of beef weighing about 1.3kg
extra virgin olive oil
balsamic vinegar
4 really generous handfuls of rocket or watercress
Preheat the oven to 220 degrees/gas mark 7. Generously season the rib with salt and pepper. Heat a frying pan and when hot lightly coat in oil. Brown the rib on all sides and transfer to the oven, fat side uppermost (if your frying pan is not oven-proof, transfer to a roasting tin) for 20 to 30 minutes. Remove and allow it to rest for at least 20 minutes, even 30.
Arrange the rocket on a large flat plate. Drizzle over olive oil and seasoning of salt. Cut the rib into thin slices and arrange on top of the rocket. Drizzle some balsamic vinegar over it and serve. Some people like to scatter shavings of Parmesan, but I think it is too strong for the meat.
Ricely does it
Risotto rice comes in many more forms than the
Arborio we have come to know.
The two others most often seen are Vialone Nano and
Carnaroli. Both tend to hold their shape for longer when cooked,
which is why restaurants prefer them.