Oven-Baked Shallot and Mushroom Risotto

This week at I Heart Cooking Clubs (IHCC), we are saying goodbye and thank you to Hugh Fearnley-Whittingstall. His time as our featured chef is up after a delicious 6 months of cooking from his recipes. It's time we move on to another selected chef, Ina Garten. To say Goodbye Hugh!, I've made his Oven-Baked Shallot and Mushroom Risotto

This is really quick and easy, no cooking on the stove at all, it is all cooked in the oven. I've used fresh shiitake mushroom instead of chestnut mushrooms, and did not have any fresh thyme, so I've used what I had, fresh coriander stalks. 

Shallots are peeled and quartered, then toss with some oil, thyme, salt and pepper in a large roasting tray. Bake for 30 minutes, then add the garlic, mushrooms and balsamic vinegar. Into the oven for another 15 minutes. Then add the risotto rice, stir to coat the rice, then add the stock. Return to the oven for another 30 minutes, stir once halfway through. Let stand 5 minutes before serving.

I must say that this is quite a tasty rice meal. The rice is drizzled with some chilli oil before serving. Even though the risotto is good as it is, but it is even better with the chilli oil. I've used my homemade chilli oil. This is such a simple, tasty and filling meal.

The next featured chef at IHCC is Ina Garten. We will be cooking from her recipes for the next six months starting from Oct 2nd. Everyone is welcome to join us, you can get the full details here.


Oven-Baked Shallot and Mushroom Risotto
(adapted from River Cottage Light & Easy, Hugh Fearnley-Whittingstall)
serves 4
2 tablespoon extra virgin rapeseed or olive oil
300gm shallots, peeled and quartered lengthways
a few good sprigs of thyme
1 garlic clove, finely chopped
300gm chestnut mushrooms, destalked and cut into large chunks
1 tablespoon balsamic vinegar (ideally apple balsamic)
250gm risotto rice
1 litre hot chicken or vegetable stock
sea salt and freshly ground black pepper
chilli oil (bought or home-made), to fnish

Preheat the oven to 180C/Gas 4. Put the oil, shallots, thyme and some salt and pepper in a large roasting in and toss together well. Roast for 30 minutes, then add the garlic, mushrooms and balsamic vinegar. Stir well and return to the oven for 15 minutes.

Tip the risotto rice into the tin and stir to coat lightly with the oils and flavourings, then add the hot stock and stir again. Return to the oven for 30 minutes, giving it a good stir halfway through.

Let the risotto settle for 5 minutes, then taste and add salt and pepper as needed. Spoon into warm dishes, removing the thyme stalks as you go. Serve, trickled with the chilli oil.

****** 

This is not really goodbye Hugh, rather goodbye for now, till we meet again in Potluck Weeks! Here's the top three of my favourite dishes which I've cooked from HFW's recipes ;

Tempura Spring Veg with Sesame Dipping Sauce

French Beans with Tomatoes

Pork and Root Vegetable Stew

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Goodbye, Hugh!

and 

 I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Crustless Pizza

This week is Potluck week at I Heart Cooking Clubs. I've made a simple and lovely crustless pizza from Nigella Lawson, recipe from her book Nigella Kitchen. I made it for our lunch with some green salad. 

The bottom layer is a mixture of egg, flour, milk and grated Cheddar cheese, which is baked for 30 minutes, then topped with the topping. The topping are slices of pepperoni and sprinkling of more Cheddar cheese. Back into the oven for about 2 or 3 minutes until the cheese melts.

This is easy, simple and delicious. It is one of those meals that would be perfect for sharing with friends. 

This week's Potluck is dedicated to Kim, one of our co-host at IHCC, who has recently lost her mom last week. Her mom was a great supporter of Kim's cooking and blog. Kim, I hope that your pain and grieve will lessen over time, and the memories of your mom will bring joy and smiles as she is being fondly remembered. Sending a big hug to you, my friend.

Crustless Pizza
(adapted from Nigella Kitchen, by Nigella Lawson)
serves 2-4
1 egg
2/3 cup all-purpose flour
salt, to taste
1 cup whole milk
butter for greasing
1 cup grated Cheddar cheese
2 ounces small chorizo or pepperoni slices, approx. 3/4 inch diameter (optional)

1 x round ovenproof pie dish, 8 or 9 inches diameter

Preheat the oven to 400F. Beat the egg with the flour, salt, and milk to make a smooth batter.

Grease a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.

Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni (is using) - or anything else, now, too. Return to the oven and cook for another 2 or 3 minutes to make sure it's heated through.

Once the cheese on top is melted and looks burnished with gold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea.

I'm linking this post with I Heart Cooking Clubs (IHCC), the theme for this week,

IHCC September Potluck (for Kim)

and

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cold Chicken with Ginger and Spring Onion

I'm currently obsessed with cooking from Every Grain Of Rice by Fuchsia Dunlop. Each recipe I've tried is delicious. Almost all of the recipes are simple and doable, with easy to find ingredients. She has provided some alternative ingredients for some of the recipes, which is really helpful. This dish, Cold Chicken with Ginger and Spring Onion is such a simple dish but very tasty. We love this dish!

Best used deboned chicken thigh, but I have used a mixture of  chicken breast  and thigh meat. This is made with cold cooked chicken. If you do not have any, you can poach the chicken in water with a piece of smacked ginger and a few spring onion whites, simmered for 30 minutes, or until the chicken is cooked. I added some salt to the poaching liquid. Remove the chicken and rinse in cold running water. Then allow to cool. I used the poaching liquid (which is very tasty!), to make a simple tofu soup.

Cut the chicken meat into small bite-sized pieces and arrange on a serving plate. Scatter with chopped ginger and chopped spring onion. Heat some cooking oil until sizzling hot and spoon it over the ginger and onion. The sizzling sound is essential! If it doesn't sizzle, then the oil is not hot enough. Have some soy sauce diluted with some water and pour this over the chicken. Serve.

This method is similar to the one she used to cook steamed fish, which I've made here.

We had this with rice and there's no leftovers. Delicious!

The recipe can be found here.
Or get the book, Every Grain Of Rice by Fuchsia Dunlop, on page 50.

I'm linking this post with Cookbook Countdown #21 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray