New recipe form our friends at Riverbend Lodge

Hi Guys,

I thought that I should maybe post something on here for those who lover their food as much as travel.It is a recipe used to prepare a butternut risotto.

Recipes

Butternut Risotto (serves 6) http://www.riverbendlodge.co.za/

Ingredients

2 litres vegetable stock
1 cinnamon stick
4 allspice berries

Risotto:

45ml olive oil
250g Arborio rice
125 ml dry white wine
90g mozzarella
45g butter
2ml grated nutmeg
1 onion, peeled, finely chopped
360g butternut, peeled, cleaned, diced
5 fresh sage leaves, finely chopped
60g grated Parmesan
Salt and freshly ground black pepper

Method:

Put the vegetable stock in a saucepan together with the allspice berries and cinnamon stick, cover and simmer over low heat for 15 minutes. Heat the oil in a large frying pan and cook the onion until soft, add the rice and the butternut and stir until the rice is thoroughly coated with the oil. Pour in the white wine and continue stirring until absorbed and then ladle the hot broth (stock) at approximately 1 cup at a time and stir continuously. When the rice has nearly absorbed all the liquid, stir in another cupful of hot broth. Continue adding liquid in this manner until the rice is tender but still firm to the bite. This will take 20 minutes. Do not let the rice dry out; risotto should be served very moist. Finish by stirring in the sage, mozzarella, half the Parmesan and the butter. Cover the risotto and let it settle for a minute. Adjust the seasoning with salt, pepper and nutmeg. Give the risotto one last vigorous stir and serve at once with the rest of the Parmesan.

Butternut Risotto with grilled scallops and prawns:
Grill the prawns and scallops on high heat.
Coat with a dressing made of soy sauce and olive oil.
Melt the butter with chopped chives and drizzle onto risotto.

Drunken strawberries with crème fraiche http://www.phantomforest.com/food.aspx

250g fresh strawberries
½ cup of red wine
½ cup of port
¼ cup of vodka
¼ cup of Pimms
1 cup castor sugar
1 vanilla pod split in half

Mix all liquid, vanilla pod and sugar in a saucepan. Heat to almost boiling
Remove from heat, add strawberries and allow to cool. The longer the strawberries are in the mixture, the drunker they get!

Serve with a dollop of crème fraiche.

Shopping List

Red wine
Port
Vodka
Pimms
Strawberries
Vanilla pods
Castor sugar