How to make pumpkin risotto @ParmesanAus






Parmigiano Reggiano

@ParmesanAus

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It’s the season for pumpkins….. in risotto with #Parmesan

Ingredients:
12 oz pumpkin (peeled & de-seeded) you can also use red kuri, butternut or buttercup squash
1 small onion
1 clove garlic
1 Tbsp. olive oil
1 Tbsp. butter
1 1/2 C. Arborio rice
3 C, light stock (veggie or chicken)
3/4 C. grated parmesan cheese
1 pinch of nutmeg
1 pinch of pepper
1 tsp. aged balsamic vinegar

Instructions:

1.) Peel and de – seed the pumpkin/squash Cut into a relatively small dice

2.) Peel and dice the onion and garlic.

3.) Warm stock to med in a separate pan.

4.) Heat a large skillet to medium heat, and drizzle with olive oil. Add onions and cook for around 5 min, until the onions are soft , but not brown.

5.) Add the garlic and pumpkin / squash and cook for a few more minutes until the Pumpkin/squash begin to soften. Once softened mash up a bit with a wooden spoon, to form a rough puree.

6.) Add the rice and cook for a few more minutes. Add enough warm stock to cover the rice, about 2 ladles. Continue to add stock as it is absorbed while stirring.

7.) Once the rice is cooked and the stock is absorbed , remove from heat, and stir in parmesan, nutmeg and pepper, and adjust.

8.) Garnish with shaved parmesan or brown butter, serve hotMORE TO EXPLORE

Try this Good Friday seafood pie with #Parmesan!

Try this Good Friday seafood pie with #Parmesan!

Dive right into this creamy seafood pie. Photo: Nagi Maehashi

Today I’m sharing one of my top-shelf secrets: using the juice released by mussels to make a seafood stock. It’s dead easy and the flavour will knock your socks off.

Ingredients

3 kipfler potatoes, scrubbed

Mussel stock

1kg mussels, cleaned and debearded (see note)

100ml chardonnay or other dry white wine (or use low-salt chicken stock)

Pie filling

400g skinless, boneless snapper, cut into 4cm pieces (see note)

2 tbsp flour

¼ tsp cooking salt

⅛ tsp white pepper

1 tbsp vegetable oil

Pie add-ins

100g medium raw prawns, peeled and deveined (200g whole)

75g (½ cup) frozen peas

Parmesan topping

50g (¾ cup) panko breadcrumbs

25g grated parmesan

30g unsalted butter, melted

⅛ tsp cooking salt

Creamy tarragon sauce

60g unsalted butter

1 eschalot, finely chopped (or use ½ brown onion)

40g (4 tbsp) flour

300ml thickened cream, warmed

½ tsp cooking salt

⅛ tsp white pepper

2 bay leaves

1 pinch ground nutmeg

30g grated parmesan

2 tsp lemon juice

1½ tbsp tarragon, finely chopped

finely chopped chives to garnish (optional)

Method

1. Place potatoes in a saucepan of cold water. Bring to a boil over high heat then reduce to medium-high and cook for 20 minutes or until soft. Drain, peel, then cool and slice into 1cm thick rounds. Set aside.

2. Pour the wine into a large lidded pot over high heat and bring to a simmer. Add mussels, cover, and cook for 3 minutes or until the mussels open, shaking the pot once. Place a colander over a large bowl and drain the mussels, catching the liquid. Pour the juices into a measuring jug. If you don’t have 400ml, top up with water. If you have more, keep it all. Set aside.

3. Remove mussels from shells, discarding shells. Prise open any mussels that remain closed using a butter knife (it’s a myth that these are off!). Reserve mussels.

4. To make the crumb topping, mix ingredients together in a medium bowl and set aside.

5. Season the fish with salt and pepper and dust with flour, shaking off excess. Heat the oil in a non-stick frypan over medium-high heat and add fish pieces, cooking each side for 45 seconds just to sear the surface. Remove fish to a rack set over a tray, and set aside until required.

6. Use the same pan to make the creamy sauce. Reduce the heat to medium, melt the butter then add eschalot and cook for 3 minutes until softened. Add flour and cook for 1 minute. While stirring, slowly pour in the cream. Once incorporated, stir in mussel stock, using a whisk if needed to remove lumps. Add salt, pepper, bay leaves and nutmeg and stir. Cook for 5 minutes, stirring frequently, until it becomes a thick, creamy sauce. Remove from heat, add parmesan, stirring to melt, then mix in lemon juice and tarragon.

7. To assemble the pie, pour 1 cup of sauce into the base of a 24cm-diameter round pie dish. Place the fish, mussels, potatoes, prawns and peas on top. Pour over remaining sauce and smooth the surface before sprinkling on the crumb topping. Bake 40 minutes, then rest for 5 minutes before serving, sprinkled with chives if desired.

Notes

To clean the mussels, soak them in water for 5 minutes then scrub any loose bits off the shells. Debeard by pulling the tuft hanging out of the shell towards the hinge. Discard any mussels with big chunks missing from their shells, or that are open when raw and will not stay closed when you press them together. Fresh mussels smell of the ocean. You can tell by the smell if a mussel is off (trust me).

Most firm white fish fillets, such as barramundi, ling or flathead, will work well here. Salmon and trout would also be great. Avoid fish that dries out easily when cooked, such as tuna and kingfish, and oily “fishy” fish such as sardines and mackerel.

This recipe features in Nagi’s four days of Easter feasting menu

Try this Good Friday seafood pie with #Parmesan!

Try this Good Friday seafood pie with #Parmesan!

Dive right into this creamy seafood pie. Photo: Nagi Maehashi

Today I’m sharing one of my top-shelf secrets: using the juice released by mussels to make a seafood stock. It’s dead easy and the flavour will knock your socks off.

Ingredients

3 kipfler potatoes, scrubbed

Mussel stock

1kg mussels, cleaned and debearded (see note)

100ml chardonnay or other dry white wine (or use low-salt chicken stock)

Pie filling

400g skinless, boneless snapper, cut into 4cm pieces (see note)

2 tbsp flour

¼ tsp cooking salt

⅛ tsp white pepper

1 tbsp vegetable oil

Pie add-ins

100g medium raw prawns, peeled and deveined (200g whole)

75g (½ cup) frozen peas

Parmesan topping

50g (¾ cup) panko breadcrumbs

25g grated parmesan

30g unsalted butter, melted

⅛ tsp cooking salt

Creamy tarragon sauce

60g unsalted butter

1 eschalot, finely chopped (or use ½ brown onion)

40g (4 tbsp) flour

300ml thickened cream, warmed

½ tsp cooking salt

⅛ tsp white pepper

2 bay leaves

1 pinch ground nutmeg

30g grated parmesan

2 tsp lemon juice

1½ tbsp tarragon, finely chopped

finely chopped chives to garnish (optional)

Method

1. Place potatoes in a saucepan of cold water. Bring to a boil over high heat then reduce to medium-high and cook for 20 minutes or until soft. Drain, peel, then cool and slice into 1cm thick rounds. Set aside.

2. Pour the wine into a large lidded pot over high heat and bring to a simmer. Add mussels, cover, and cook for 3 minutes or until the mussels open, shaking the pot once. Place a colander over a large bowl and drain the mussels, catching the liquid. Pour the juices into a measuring jug. If you don’t have 400ml, top up with water. If you have more, keep it all. Set aside.

3. Remove mussels from shells, discarding shells. Prise open any mussels that remain closed using a butter knife (it’s a myth that these are off!). Reserve mussels.

4. To make the crumb topping, mix ingredients together in a medium bowl and set aside.

5. Season the fish with salt and pepper and dust with flour, shaking off excess. Heat the oil in a non-stick frypan over medium-high heat and add fish pieces, cooking each side for 45 seconds just to sear the surface. Remove fish to a rack set over a tray, and set aside until required.

6. Use the same pan to make the creamy sauce. Reduce the heat to medium, melt the butter then add eschalot and cook for 3 minutes until softened. Add flour and cook for 1 minute. While stirring, slowly pour in the cream. Once incorporated, stir in mussel stock, using a whisk if needed to remove lumps. Add salt, pepper, bay leaves and nutmeg and stir. Cook for 5 minutes, stirring frequently, until it becomes a thick, creamy sauce. Remove from heat, add parmesan, stirring to melt, then mix in lemon juice and tarragon.

7. To assemble the pie, pour 1 cup of sauce into the base of a 24cm-diameter round pie dish. Place the fish, mussels, potatoes, prawns and peas on top. Pour over remaining sauce and smooth the surface before sprinkling on the crumb topping. Bake 40 minutes, then rest for 5 minutes before serving, sprinkled with chives if desired.

Notes

To clean the mussels, soak them in water for 5 minutes then scrub any loose bits off the shells. Debeard by pulling the tuft hanging out of the shell towards the hinge. Discard any mussels with big chunks missing from their shells, or that are open when raw and will not stay closed when you press them together. Fresh mussels smell of the ocean. You can tell by the smell if a mussel is off (trust me).

Most firm white fish fillets, such as barramundi, ling or flathead, will work well here. Salmon and trout would also be great. Avoid fish that dries out easily when cooked, such as tuna and kingfish, and oily “fishy” fish such as sardines and mackerel.

This recipe features in Nagi’s four days of Easter feasting menu

Try this Good Friday seafood pie with #Parmesan!

Try this Good Friday seafood pie with #Parmesan!

Dive right into this creamy seafood pie. Photo: Nagi Maehashi

Today I’m sharing one of my top-shelf secrets: using the juice released by mussels to make a seafood stock. It’s dead easy and the flavour will knock your socks off.

Ingredients

3 kipfler potatoes, scrubbed

Mussel stock

1kg mussels, cleaned and debearded (see note)

100ml chardonnay or other dry white wine (or use low-salt chicken stock)

Pie filling

400g skinless, boneless snapper, cut into 4cm pieces (see note)

2 tbsp flour

¼ tsp cooking salt

⅛ tsp white pepper

1 tbsp vegetable oil

Pie add-ins

100g medium raw prawns, peeled and deveined (200g whole)

75g (½ cup) frozen peas

Parmesan topping

50g (¾ cup) panko breadcrumbs

25g grated parmesan

30g unsalted butter, melted

⅛ tsp cooking salt

Creamy tarragon sauce

60g unsalted butter

1 eschalot, finely chopped (or use ½ brown onion)

40g (4 tbsp) flour

300ml thickened cream, warmed

½ tsp cooking salt

⅛ tsp white pepper

2 bay leaves

1 pinch ground nutmeg

30g grated parmesan

2 tsp lemon juice

1½ tbsp tarragon, finely chopped

finely chopped chives to garnish (optional)

Method

1. Place potatoes in a saucepan of cold water. Bring to a boil over high heat then reduce to medium-high and cook for 20 minutes or until soft. Drain, peel, then cool and slice into 1cm thick rounds. Set aside.

2. Pour the wine into a large lidded pot over high heat and bring to a simmer. Add mussels, cover, and cook for 3 minutes or until the mussels open, shaking the pot once. Place a colander over a large bowl and drain the mussels, catching the liquid. Pour the juices into a measuring jug. If you don’t have 400ml, top up with water. If you have more, keep it all. Set aside.

3. Remove mussels from shells, discarding shells. Prise open any mussels that remain closed using a butter knife (it’s a myth that these are off!). Reserve mussels.

4. To make the crumb topping, mix ingredients together in a medium bowl and set aside.

5. Season the fish with salt and pepper and dust with flour, shaking off excess. Heat the oil in a non-stick frypan over medium-high heat and add fish pieces, cooking each side for 45 seconds just to sear the surface. Remove fish to a rack set over a tray, and set aside until required.

6. Use the same pan to make the creamy sauce. Reduce the heat to medium, melt the butter then add eschalot and cook for 3 minutes until softened. Add flour and cook for 1 minute. While stirring, slowly pour in the cream. Once incorporated, stir in mussel stock, using a whisk if needed to remove lumps. Add salt, pepper, bay leaves and nutmeg and stir. Cook for 5 minutes, stirring frequently, until it becomes a thick, creamy sauce. Remove from heat, add parmesan, stirring to melt, then mix in lemon juice and tarragon.

7. To assemble the pie, pour 1 cup of sauce into the base of a 24cm-diameter round pie dish. Place the fish, mussels, potatoes, prawns and peas on top. Pour over remaining sauce and smooth the surface before sprinkling on the crumb topping. Bake 40 minutes, then rest for 5 minutes before serving, sprinkled with chives if desired.

Notes

To clean the mussels, soak them in water for 5 minutes then scrub any loose bits off the shells. Debeard by pulling the tuft hanging out of the shell towards the hinge. Discard any mussels with big chunks missing from their shells, or that are open when raw and will not stay closed when you press them together. Fresh mussels smell of the ocean. You can tell by the smell if a mussel is off (trust me).

Most firm white fish fillets, such as barramundi, ling or flathead, will work well here. Salmon and trout would also be great. Avoid fish that dries out easily when cooked, such as tuna and kingfish, and oily “fishy” fish such as sardines and mackerel.

This recipe features in Nagi’s four days of Easter feasting menu

Rigatoni made with Barilla Creamy Genovese Pasta Sauce

Screenshot_2020-08-01 Rigatoni with Barilla® Creamy Genovese Pesto

Made with Barilla Creamy Genovese Pesto Sauce

Prep
Cook
Skill Casual

Ingredients

8 Servings

  • 1 box Barilla® Rigatoni
  • 1 jar Barilla® Creamy Genovese Pesto
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 10 sweet basil leaves. torn

Instructions

  • Bring a large pot of water to a boil; cook pasta according to package directions.
  • Meanwhile place pesto in a large bowl, stir in ½-cup pasta cooking water.
  • Drain pasta and then toss with pesto.

Rigatoni made with Barilla Creamy Genovese Pasta Sauce

Screenshot_2020-08-01 Rigatoni with Barilla® Creamy Genovese Pesto

Made with Barilla Creamy Genovese Pesto Sauce

Prep
Cook
Skill Casual

Ingredients

8 Servings

  • 1 box Barilla® Rigatoni
  • 1 jar Barilla® Creamy Genovese Pesto
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 10 sweet basil leaves. torn

Instructions

  • Bring a large pot of water to a boil; cook pasta according to package directions.
  • Meanwhile place pesto in a large bowl, stir in ½-cup pasta cooking water.
  • Drain pasta and then toss with pesto.