It is unfortunate that I have not been able to attend much sessions
during ‘The Food Book Club’, mainly
because I was travelling for most part of the year or was busy with prior
appointments. But this time, I made sure
that I would cancel all the appointments and would attend the session with Ranveer
Brar, and I am glad I did.
It was interesting to listen to his food stories while he demonstrated
his favourite Chocolate Risotto with Spiced Candied Oranges, the recipe of which
appears in his book called ‘Come into My
Kitchen’ on page 161.
Now Risotto is a creamy, hearty rice dish made with short grained
Italian rice. The rice itself is starchy enough to thicken and create its own
sauce.
Short grain rice such as Aroborio, Carnaroli, Vialone, Nano or Baldo can
be used for making risotto. It comes in various forms and is uually very pale
in color, stubby and smooth in texture. Grains range in length from commune, to
semifino, fino and superfino, which is the longest. The nature of the grains
also varies from region to region. Long grain rice should be avoided.
Semi-round risotto rice absorbs liquids and flavours, it releases starch far
better that gives risotto its characteristic texture.
Many times that I have dined in any Italian restaurant, I have
always had savoury and delicious risotto with most exotic veggies and cheese but
today Ranveer was to demonstrate a dessert version, adding chocolate and
candied fruit, so this was something new I was to learn.
He did not soak the rice but simply rinsed and started cooking.
He heated butter, added ginger, sautéed a bit then added rice and
started gently mixing it, till it room was filled with nutty aroma.
One ladle at a time, he started to pour warm milk allowing the rice to
absorb each ladle of milk before adding another ladle again. He described that as
meditative way of cooking. He kept stirring till creamy.
While the rice was being cooked, there was lot of discussion on
different types of sweet rice made in Indian kitchens, that we are familiar
with. I am sure sweet rice is made in many homes (although not risotto) I
remember my mom used to make sweet rice during festivals, adding saffron
strands and cardamom. (I can still recollect that taste, although I have not
had that for a long time) ..sugar is always added last because it retards the
cooking time.
Since it was chocolate risotto, he added dark and white grated chocolates,
stirred it till it melted and was well combined with the rice.
There are so many ways of making risotto. Till you get a glaze, the rice
is not done. You have to keep stirring because risotto that sticks and burns
has to be one of the saddest mishaps. It has to be stirred often, but not constantly
to release the grains’ natural starches.
Remove from heat and transfer into plate and serve hot. With every
minute the taste changes, therefore it should be served immediately.
Recipe
as it appears in Ranveer Brar’s book
Ingredients
For the Oranges
6 oranges large
1 cup castor sugar
1 cup water, boiling hot
1 cinnamon stick
2 mace flowers
For the Risotto
1 cup arborio rice
1tbsp butter
1tsp ginger
3 cups milk, warm
½ cup dark chocolate, grated
¼ cup white chocolate, grated
1tsp mascarpone
Method
For the Oranges
Zest the oranges into thin, long strands, set aside
Then neatly cut out the orange segments
Simmer the zest in boiling water for 2 minutes, then set aside.
Melt the sugar in a wide, heavy-based steel pan on moderate heat
Once the sugar is caramelised to the hazelnut brown, pour the hot water
into the pan.
Drop in the blanched shreds of orange zest and spice and leave it to
simmer for 5-10 minutes till the zest is translucent.
Pour hot syrup and shred over the orange segments and leave it to cool
For the Risotto.
Heat the butter in the pan
Once it melts, add the chopped ginger and saute for a minute
Add the rice and gently toast till it releases a nutty aroma
Pour in the milk, one ladle at a time allowing it to absorb each ladle
Keep stirring the rice gently till it becomes creamy but the rice grains
still have a bite
Gently fold in the grated dark and white chocolates and stir till it
melts and is well combined
Remove from heat and set aside
Transfer in pasta plate
Arrange candied oranges over it and place a quenelle of mascarpone on
the side. Serve immediately.
