Wednesday, 8 July 2009

Risotto etc


Hi everybody, sorry for not having blogged for a while. We, me, my husband Bruce and son Hugo, have now installed ourselves in our new house in the Stockholm Archipelago, not without problems.
We had to let our builder go....
It has been a lot of things to sort out, but we are slowly getting there.
Gåsö is such a wonderful and friendly island. We have been here now for three weeks and has already been to a couple of parties, jazz evenings at Älgö Kiosk, having had some aerobics by the beach and sauna afterwards...
Saturday 1 august we had an open house for all the people we know on the island, about 60 people came during the afternoon and evening. A very succesful party.

Of course I am enjoying cooking in my new kitchen and one of the first dishes was tenderloin with green pea risotto. For 4 people you need

800 g tenderloin or similar

For the marinade:

250 ml japanese soya
1 tbls runny honey
1 garlic clove, finely chopped
1 thumbnail size peace of ginger, grated
1 tsp dried peperoncini or freshly chopped red chili
the juice of one lime

mix the marinade together and put together with the tenderloin in a plastic bag.
Let it rest for at least a couple of hours. BBQ the tenderloin until it is just a bit pink in the middle, it will take about 20 min.

Meanwhile start the risotto, for 4-6 people you need:

4 dl arborio, carnarioli or viale nonno risotto rice
1 dl olive oil
1 tblsp butter
1 liter to 1.3 liter of vegetable or chicken stock
1 finely chopped onion
1-2 finely chopped garlic cloves
1 dl of white wine or white dry martini
300 g green peas
2 dl grated parmesan cheese

Soften the onion with the garlic in a mix of the oil and butter, until the onion is transparent and not fried. Add the rice, stir and let it "cook" for a couple of minutes. Add the wine and let it "cook out". Slowly add the stock, bit by bit, continuesly stirring, this will take about 20 minutes. After 15 min add the peas and continue cooking. Taste the rice, it should be "al dente", add the parmesan cheese and serve immediately with peaces of the tenderloin on top and decorated with some green herbes, we had fresh thyme in the house, but any herb of your liking will do! Have a nice meal!

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