Tony & Giorgio. Tony Allan

Чтение книги онлайн.

      Risotto allo Champagne con capesant

       Champagne risotto with scallops

      For me, making risotto is as natural as breathing. It won’t take too long for you to feel the same way. Basically the act of making risotto is divided into four main parts. First we start with the soffritto, which in this case is the onion cooked in the butter. Then comes the toasting of the rice in the butter. Next, the hot stock is added, with continual stirring to allow it to be absorbed by the rice. Finally, when the rice is cooked, comes the mantecare, when the risotto is rested off the heat for 30 seconds and the butter (and cheese in non-seafood risottos) is added. Remember that your rice should be al dente, and pearly looking. Otherwise it is just a rice dish and not a risotto. Giorgio

      Serves 4

       6 large, fresh scallops

       1 litre/1¾ pints hot fish stock

       75g/3 oz butter, plus an extra knob of cold butter

       1 small onion, finely chopped

       350g/12 oz superfine carnaroli risotto rice

       125ml/4fl oz champagne

       sea salt and freshly ground black pepper

      Chop 2 of the scallops into 5mm/¼in dice. Slice the rest of the scallops thinly, season lightly with salt and pepper and set aside.

      Put the stock in a saucepan and keep it at simmering point. Melt the 75g/3 oz butter in a large saucepan, add the onion and cook gently until softened. Add the rice and stir for 1 minute to coat it with the butter. Add the champagne and cook rapidly until it is reduced by half. Slowly start to pour the fish stock into the rice a ladleful at a time, stirring well. After each addition, allow the stock to be absorbed into the rice before adding the next ladleful, letting it gently simmer away and stirring all the time. When all the stock has been added and the rice is tender (this should take about 15-20 minutes), add the diced scallops. Remove from the heat and leave to rest for 30 seconds, then add the knob of butter and stir together well.

      Season well to taste and then serve the risotto in warmed serving bowls garnished with the sliced scallops. The heat of the rice will almost cook the scallops on the way to the table.

       English fish soup

       Zuppa di pesce all’Inglese

      This is actually a traditional French recipe but given a distinct English accent. The harissa, saffron and Pernod might be imported flavours but the fish I’ve chosen are very much local heroes, so it’s more your ‘fish soup’ than your ‘soupe de poisson'. If you like, you can serve this with grilled baguette slices topped with melted Gruyère or rouille. Tony

      Serves 4-6

       3 tablespoons olive oil

       1 onion, roughly chopped

       1 small carrot, roughly chopped

       1 celery stalk, roughly chopped

       1 leek, roughly chopped

       pinch of fennel seeds

       small pinch of saffron strands

       1 teaspoon harissa paste

       1 tablespoon tomato purée

       200g/7 oz gurnard, skinned and roughly chopped

       100g/3½oz red mullet, skinned and roughly chopped

       300g/10 oz whiting, skinned and roughly chopped

       СКАЧАТЬ