Ellia Faulds shares the recipe for her winning dish in the regional heats of the Young Risotto Chef Competition for you to make at home.
INGREDIENTS
(serves 2)
FOR THE SAUCE
Large plum tomatoes
1 large red pepper
2 shallots
2 cloves of garlic
2 sprigs of basil
Olive oil
Sea salt
Cracked black pepper
Table salt
2 tablespoons sherry vinegar
7 tablespoons soft brown sugar
4 drops original Tabasco sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sauce
2 tablespoons tomato sauce
Juice of 1/2 lemon
Lobster glace
Crème fraîche
FOR THE RICE
1 garlic clove
½ shallot, finely diced
500g chicken or vegetable stock
Splash of white wine
2 - 200g Riso Gallo Risotto Rice
FINISHING TOUCHES
2 tablespoons crème fraîche
Splash of stock
Langoustine
Butter
Parmesan cheese
METHOD
For the sauce
1. Quarter the tomatoes and remove the seeds from the red pepper.
2. Place the vegetables skin-side up on an oven-safe tray.
3. Crush the garlic and half a shallot and add basil leaves to the tray.
4. Drizzle with olive oil, season with salt and pepper, and rub into the vegetables.
5. Roast in the oven at 200 C for 15 minutes, or until the vegetables have some colour.
6. Blend the roasted vegetables with the wet ingredients until smooth.
7. Pass the mixture through a sieve or cheesecloth to remove any skin.
8. Set the sauce aside.
9. Finely chop the rest of shallot and grate a clove of garlic.
10. Heat the olive oil in a pan and add the shallot and garlic until softened.
11. Add the rice and fry until translucent.
12. Pour in the white wine and reduce until absorbed by the rice.
13. Gradually ladle in the chicken stock, a little at a time, allowing each ladleful to be absorbed before adding more.
14. Continue until the rice is almost cooked but still has a bite (al dente).
15. Stir in 2 tablespoons of crème fraîche and the red pepper sauce.
16. Add a touch of parmesan cheese and cook over medium heat.
17. Heat butter in a pan on high heat until it starts to brown.
18. Freeze the langoustine, crack the shells, and remove the inners. (Or ask your friendly fishmonger to prep the tails for you).
19. Cook the langoustine in the pan for 1-2 minutes.
20. Remove from heat and glaze with the browned butter (noisette).
21. To serve: plate the risotto, top with the glazed langoustine and garnish with additional parmesan cheese and chopped fresh herbs (optional).
Ellia’s tips
Don’t add too much white wine. It’s there to do a job but you don’t want to taste it at the end.
Cream cheese and celery can be added to the risotto for extra flavor and texture. The celery will cut through the richness of the sauce and provide a crunchy surprise.
READ MORE: Meet the chef: Ellia Faulds, The Globe Inn in Dumfries
