Beetroot, sour cherry and red wine risotto

Serves 4-6

1.2 litres chicken or vegetable stock
175g dried sour cherries or cranberries
225ml fruity red wine, such as Valpolicella
3 tbsp olive oil
1 large red onion, finely chopped
2 celery sticks, finely chopped
½ tsp dried thyme
1 cloves garlic, finely chopped
350g risotto rice
1 tbsp dried thyme
4 cooked, fresh beetroot, diced
2 tbsp chopped dill
2 tbsp chopped chives
salt, pepper
60g freshly grated Parmesan cheese

1. Bring the stock t the boil in a saucepan, then reduce the heat and keep simmering gently over a low heat while you are cooking the risotto.

2. Place the sour cherries in a saucepan with the wine and bring to the boil, then reduce the heat and simmer for 2-3 mins until slightly reduced. Remove from the heat and set aside.

3. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery and thyme and cook, stirring occasionally, for 3 mins or until just beginning to soften. Add the garlic and cook for 30 seconds.

4. reduce the heat, add the rice and mix to coat in the oil. Cook, stirring constantly, for 2-3 mins, or until the grains are translucent.

5. Gradually add the hot stock, a ladle at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 mins, or until the liquid is absorbed and the rice is creamy.

6. Halfway through the risotto cooking time, remove the cherries from the wine with a slotted spoon and add to the risotto with the beetroot and half the wine. Continue adding the stock and the remaining wine.

7. Stir in the dill and chives and Parmesan and season to taste. Serve immediately.

(Marks & Spencer: Risotto - Clive Tring)

Romanesco cauliflower risotto

Serves 2

1 tbsp olive oil

1 onion, finely chopped

1 clove galic, crushed

100g Arborio rice

125ml vermouth

1 small Romanesco cauliflower, broken into florets

600ml chicken stock

3tbsp Parmesan cheese, grated

1. Heat the oil in a large, heavy bottomed sauté pan over a low heat, add the onion, cover and sweat for 5-10 mins until the onion is softened but not coloured. Add the garlic and cook for a further minute.

2. Place the cauliflower florets in a saucepan and cover with the stock, keeping hot over a low heat.

3. Add the rice to the onion and garlic and stir to coat each grain in the oil. Cook for about 2 mins until the rice starts to become translucent around the edges. Stir in the vermouth and cook until the liquid is almost fully absorbed.

4. Add the stock, a ladleful at a time, allowing each to absorb almost fully. When all the stock is absorbed, tip in the florets and stir through. Add two tablespoons of the Parmesan and stir through. Spoon into serving bowls and sprinkle with the remaining Parmesan.

(©2013 Chez Dave)