lot of afford – great result … risotto galette with mozzarella and fresh herbs.

One of my food loving sisters here – are vegetarian – so even if she cheer me on and give praise, she are not able to eat most of what I have posted so fare – this is first of all to you, “Choc Chip Uru”. It’s a dish that needs a bit of love, time and tenderly care.

It became one of our top seller vegetarian dishes and popular with none vegetarians too. One of my favorite dishes and it looked million dollars on the plate, never considered making it into individual cakes – but I’m sure it can be made – and suppose a little easier to turn over, we used 2 frying pans – instead of using a plate to turn over the cake.

We already had a spicy tomato sauce on the menu with an other dish, so we just added a little bit of cream to the exciting sauce – so it should look like we used the same. It was a dish that we put on the menu more then once. This with vegetarian meals wasn’t my strongest side, because I never cooked for vegetarian before I came to UK/Ireland. For me it was important that we gave a dish that we put the same care into as we did for our other guests – not only a pasta dish that was the most common alternative for vegetarian in those days.

This dish takes a bit of time – but it’s worth all the time and care, that is put into it. The photo is from my food and costing spec. that was done in 1997 – so I have given it a bit of make over with my new program.

The pattern on the plate is passport stamps – our crockery, made by a Norwegian company – Porsgrund – had passport stamps, because of the name of our restaurants “Globetrotter”

 

 Risotto Galette with Melted Mozzarella and Fresh Herbs, serves 8

1 pkg (0.5g/0.2oz) saffon threads
1.8 ltr (61 fl oz)water
60g (2,12oz) vegetable stock paste – or 1.8 ltr ready stock
100g (3.5oz) butter
6 garlic cloves, crushed
2 onions, very finely chopped.
700g (1.5 lbs)  Arborio rice
5ml (1tsp) turmeric
250ml (0.5 pint)white dry wine
150ml (0.63 cup) fresh herbs: parsley, basil, chives & tarragon – chopped
5 eggs, beaten
450 (1 lbs) Mozzarella cheese, small diced
50g (1,8oz) Parmesan cheese, grated

1. Infuse the saffron threads in the hot vegetable stock for 10 min. Transfer to a saucepan. Chop the onions very fine and crush the garlic cloves.
2. Melt the butter in a large, heavy-based sauce pan, add the onions and garlic; fry for 10 min. until soft and golden. Be careful so the garlic don’t burn. 
3. Add the rice to the onion: stir over the heat for 1 min. until grains are glossy. Add the wine: boil rapidly until almost all the liquid is used up. After that add the stock the same way ladle by ladle, make sure that all liquids used up before add an other ladle.
4. Stirring constantly: 25-55 min. Make sure that nearly all liquid is used up and the rice is cooked. Use 150ml (5 fl oz) ladle. The stock has to be hot, but not boiling.
5. Off the heat, stir in the herbs and Parmesan. Cover with greaseproof paper, press down firmly and set aside to cool
6. Stir the beaten eggs into the risotto: divide the mixture into half. Pour a little oil into a 23 cm (9″) non-stick,  heat gently.
7. Spoon half the risotto into the pan and spread evenly to the edges with a palette knife. Sprinkle the small diced Mozzarella over and carefully spread the remaining risotto on top. Cook over a low heat for 20 min. until golden underneath.
8. Heat up a small amount of oil in a second frying pan and turn the galette over and return the other side onto the heat for 3-4min. to give it an golden color.

This can be made in advance and reheated in micro wave (be careful so it doesn’t go too hot) or on very low heat in the oven, for serving. The tomato sauce you can use any recipe that you done already – ordinary tomato sauce for pasta will be fine.

Photos provided by and thanks to:
telegraph.co.uk/wineylittlebitch.com/sunnyyogakitchen.blogspot.com/
dimasharif.com/dothegreenthing.com/quickeasydinnerideas.com/simplyrecipes.com/
cookstr com/frank.no


 

12 thoughts on “lot of afford – great result … risotto galette with mozzarella and fresh herbs.

  1. My friend thank you so much for posting this recipe with a shout out to me – I appreciate it a lot 😀
    It looks just as good as it sounds and a risotto in a galette form sounds even more delicious – thank you thank you thank you 😀

    Cheers
    Choc Chip Uru

  2. Wow … Risotto is one of may favourite dishes. Jeff Smith (who used to host a TV show as the ‘Frugal Gourmet’) did a recipe for a galette like yours that I always meant to try but forgot about. Thanx for the reminder…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.