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Are you looking for a new bowl of yumminess with lots of goodness…?

Our quick and easy autumnal risotto will be the perfect antidote to your cool winter evenings this year!

In this Food Vlog, we are cooking up an autumnal risotto, with added chargrilled vegetables and parmesan crisps to finish off this delicious bowl of hearty food, all cooked on Wolf appliances.

The parmesan crisps are Lucy-Jo’s iconic accompaniment to a heart-warming risotto. In her own words… they are super fancy and always go down so well. We can’t wait to try it!

Lucy-Jo films this recipe in our showroom in Bishop’s Stortford, showcasing our beautiful range of handmade kitchens and the magnificent Sub-Zero Wolf appliances.

Autumnal Risotto Ingredients

  • 1 tbsp olive oil
  • 1 large red onion – diced
  • 3 garlic cloves – minced
  • 225g risotto rice
  • 1 tbsp balsamic vinegar
  • 250ml passata
  • Parmesan cheese – grated
  • 250ml vegetable stock
  • Small bunch of fresh basil – torn
  • A few handfuls of frozen peas
  • Salt & Pepper to season
  • A glass of Red Wine

Chargrilled Roasted Vegetable Ingredients

  • 1 tbsp olive oil
  • 300g cherry tomatoes
  • Mini peppers
  • 1 large courgette
  • A generous pinch of salt and pepper

Parmesan Crisp Ingredients

  • Grated Parmesan

Method

  1. Preheat the chargrill ready for the fresh vegetables
  2. Fry the onion and garlic on a low heat with a dash of olive oil (cook until nice and soft)
  3. Lucy-Jo then added courgettes to the mix, you can add any vegetables you wish at this stage.
  4. Next, add the rice making sure the rice is well coated.
  5. Make a well in the middle and add the rest of the wine, turning the heat up slightly.
  6. Make a veg stock using a veg stock cube and 250ml boiling water and simmer on the hob.
  7. Add a ladle at a time of stock to add moisture so the rice soaks it up. Let it cook through.
  8. Make sure the chargrill is fully hot and start to place the peppers, tomatoes, and courgettes so they start to chargrill. These are for the top of the risotto once plated up. Lucy halved some peppers and left some whole. (Lucy-Jo left them to chargrill for about 7 minutes)
  9. Preheat the oven to 180°C.
  10. Line a baking tray with parchment paper and grate some parmesan into circles. Place into the preheated oven for 10 minutes. You will know when they are cooked as they will start to smell so good so quickly.
  11. Then leave to cool.
  12. Keep stirring the risotto making sure it’s absorbing the stock.
  13. Pour in some grated parmesan and the 250ml of passata with the frozen peas.
  14. Stir and cook for a further 2 minutes.
  15. Serve up into your chosen bowl and arrange those chargrilled vegetables on top.
  16. Finish with some fresh basil leaves and a parmesan crisp halved.

You can now enjoy and tantalize your tastebuds!

To chargrill the vegetables and cook the risotto and parmesan crisps we used the Wolf Dual Fuel Range with Chargrill And Griddle – ICBDF484CG. This piece of equipment delivers the best of both worlds built with the dual convection, a Wolf innovation. The large oven is large enough to hold a 30kg roast, and with an ergonomic flip-down control panel and digital temperature readout controls, it allows cooks to check the oven’s status without the need to bend down.

The infra-red chargrill ensures the best quality and most efficient method of gas grilling. A radiant plate with holes distributes the heat evenly over the grate, transferring heat to the food. This was perfect to chargrill the peppers on!

We picked fresh basil from the Natufia Kitchen Garden. The Natufia Kitchen Garden provides you with the freshest ingredients all grown in your own home. It is the next level of kitchen design, functionality, and technology for ultimate wellbeing and ergonomics.

32 different plants can be grown in there with a fully automatic system that takes care of them 24/7 so you can focus on what’s most important and enjoy the fresh greens whenever you want.

This intelligent piece of equipment comes complete with a fully automated hydroponic solution that integrates into high-end homes and professional kitchen and allows us to eat herbs and vegetables without pesticides, reducing waste, carbon footprint and recovers the real taste of ingredients on our plate. It is currently the only home hydroponic solution that allows us to grow almost anything, all year round, simultaneously and in good quantity, right in the kitchen.

The Natufia works just like a Nespresso machine and is approved, used and recommended by many chefs among Simone Zanoni.

You can select the seed that you want to grow in your kitchen garden, growing anything from basil to lemongrass, or a nutrient-rich micro seed.

Watch this space for more recipes from our Food Vlog…

If you would like to know more on Sub-Zero Wolf appliances and a bespoke handmade kitchen contact us today – we look forward to hearing from you.

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