Leek risotto

Autumn is the season of leeks - plenty of them arrive with my veg box. You may not think them a particularly exciting vegetable and if so ... you are wrong. I didn't use to think they were anything special and I only really liked them in one salad that y mum makes every now and again. And even then I was not the greatest fan. But then there was no getting away from them as they kept coming in the boxes in the autumn, which made them similar to cabbage. 

Cabbage does give you some room for culinary manoeuvre but will never compare to leeks, which when cooked become creamy and almost nutty in taste - perfect to warm you up and very very exciting in risottos. So... of you go - get yourself some leeks and make a Leek Risotto!

 

Leek Risotto

You will need:

200g risotto rice (arborio or carnaroli)

500 ml vegetable stock

1/2 glass of white wine

1 small onion, chopped into cubes (I used a red one just for a change)

1 leek, sliced into semi circles

olive oil

a knob of cold butter

salt, pepper

 

In a non-stick pan (or any other sauce pan you like) fry the chopped onion for a few minutes with some oil, salt and pepper. Add the leeks and fry for about 5 minutes until the leek softens up. It will also start to smell really nicely - nutty and creamy at the same time. When it's softened a bit add the rice to the pan and stir well. Make sure every single rice grain is coated in the oil and fry for a minute or so. Add the wine and let it boil off stirring the rice constantly. It is best to have the heat on very high when you do that - the wine should boil off quickly for the best taste. Then add a ladle of stock and stir over reduced heat. Keep adding the stock until the rice is ready. You can tell it's done by biting through one piece - it should be all soft except the middle - a harder, small, white core should remain. If you're not sure consult the packet of your rice, but it shouldn't take longer than 20 minutes. Turn the heat off and add a knob of cold butter to the risotto. Stir well and cover with a lid. Let it sit for about 5 minutes before serving.

 

Serve with parmesan and enjoy with a glass of white wine! Perfect comfort food!

Autumn means chocolate

It's getting colder and colder everyday. The summer has most certainly left us and all we can do now is wait for the world to fall asleep completely in its waiting for spring-time. It is a good thing we have Christmas to look forward to, otherwise falling asleep with the trees and squirrels would be a tempting option. I do however enjoy autumn. I like the colours of the leaves and how they fly in the wind before they settle in the (still) green grass. I also like the light in the early mornings- the buildings and treetops seem to almost shine with a warm, orange glow which is so different to the feel of cold air on your skin as you walk in this pretty light.

None of the other seasons invites comfort food as much as autumn. And nothing makes better comfort food than chocolate, preferably dark chocolate. The recipe below is an attempt to recreate Gü's amazing chocolate soufflés. It works quite well, I think. Especially with a cup of tea and a good book on the side.

Melting chocolate puddings 

120g dark chocolate
100g butter
20ml rum
1/4 cup caster sugar
2 medium eggs
2 egg yolks
dash of vanilla extract
1/4 cup plain flour

Preheat the oven to 160C degrees.
Melt the chocolate, butter and rum over a steam bath stirring occasionally.

While the chocolate is melting whisk together the eggs, egg yolks and sugar together in a big bowl until blended well. Add vanilla essence and and whisk with an electric whisk for about ten minutes until the mixture gets a bit firmer and starts to form little ribbons as you whisk it. I suggest using an electric whisk for ease - it probably takes ages by hand. And if you have one of those magical KitchenAid machines it will take no time at all.

When the chocolate is melted pour it around the edges of the egg mixture. Sift flour on top and begin to fold the mixture. Take your time and do it very slowly so that the air whisked into the eggs doesn't escape. This helps to keep your puddings light and fluffy. The folding will take a long time but it is well worth it. Fold until the mixture is evenly chocolatey in colour.

Grease 4 ramekins with some butter and pour the chocolate mix into the ramekins. Bake for about 12-14 minutes so that the top is firm and crusty but the puddings are still guey inside.

(you can also freeze this dessert, but make sure you add another couple of minutes to the baking time before serving!)

Enjoy. But watch out because the ramekins get very hot. And the puddings are quite addictive.