{"id":52568,"date":"2020-05-21T06:02:55","date_gmt":"2020-05-21T04:02:55","guid":{"rendered":"https:\/\/novanews.co.za\/kougaexpress\/chef-adds-risotto-milanese-to-menu-20200519-4\/"},"modified":"2025-03-13T17:44:50","modified_gmt":"2025-03-13T15:44:50","slug":"chef-adds-risotto-milanese-to-menu-20200519-4","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/kougaexpress\/chef-adds-risotto-milanese-to-menu-20200519-4\/","title":{"rendered":"Chef adds risotto Milanese to menu"},"content":{"rendered":"<p>CAPSICUM Culinary Studio chef lecturers have taken on the task of coming up with some delicious dishes for the whole family to enjoy during the lockdown.<\/p>\n<p>This week, Eoin Shiell from Pretoria East, who is currently Capsicum Culinary Studio\u2019s chef lecturer of the year, shares his recipe for a creamy and luscious risotto Milanese. And he\u2019s given tips to change it to use ingredients you may have at hand, as well as making a vegan option.<\/p>\n<p>Risotto Milanese<\/p>\n<p>Serves 4<\/p>\n<p>Prep time \u2013 10 minutes<\/p>\n<p>Cooking time \u2013 25 minutes<\/p>\n<p>Ingredients<\/p>\n<p>\u00bc onion finely diced<\/p>\n<p>1 cup Arborio\/Risotto rice<\/p>\n<p>1 cup dry white wine (if you\u2019ve run out of wine just up the stock intake)<\/p>\n<p>1,2<span>F<\/span> fresh liquid stock of choice (beef, chicken, seafood, mushroom depending on type of risotto being made)<\/p>\n<p>1 tablespoon olive oil<\/p>\n<p>1-2 cloves garlic crushed or finely chopped<\/p>\n<p>Salt to taste<\/p>\n<p>Crushed black pepper to taste<\/p>\n<p>4-5 sprigs fresh thyme<\/p>\n<p>Pinch saffron (optional)<\/p>\n<p>Fresh chopped parsley (optional)<\/p>\n<p>2 tablespoons Mascarpone\/cream cheese (can use vegan cheese)<\/p>\n<p>\u00bd cup grated or shaved Parmesan (can use a vegan alternative or leave out all together)<\/p>\n<p>1 tablespoon butter (can use vegan butter\/margarine)<\/p>\n<p>Method<\/p>\n<ul>\n<li>In a medium-sized pot or large non-stick pan sweat off your onions in the olive oil over a medium heat for 3-5 minutes.<\/li>\n<li>Once the onions have started to go translucent add the rice, garlic and thyme and sweat off for 1-2 minutes.<\/li>\n<li>Deglaze with the white wine and stir through.<\/li>\n<li>Add your stock 1-2 ladles at a time, just enough liquid that it covers the surface area of the rice. Simmer over a low heat, stirring constantly.<\/li>\n<li>Season lightly and repeat the above process until the rice is al dente (cooked but has a slight firmness to it) and the risotto has a naturally creamy, rich consistency very similar to oats.<\/li>\n<li>If you shake the pot the risotto should create a wave like effect in the pan.<\/li>\n<li>Remember if you can mould risotto it is either over- or undercooked.<\/li>\n<li>The risotto will take about 20 minutes to cook. You can add the saffron at about the halfway point. Make sure to constantly stir and add stock when required.<\/li>\n<li>Check the seasoning.<\/li>\n<li>Remove from the heat and fold in the butter, mascarpone and half the amount of Parmesan off the heat, making sure to stir in well.<\/li>\n<li>Remove the sticks of thyme and fold in the soft herbs.<\/li>\n<li>Use the rest of the Parmesan to garnish.<\/li>\n<li>The risotto can be served as a dish on its own with other flavours or elements or part of a dish.<\/li>\n<\/ul>\n<div contenteditable=\"false\" data-embed24=\"Images\" data-pos=\"left\" id=\"23b372ad\">\n<div class=\"slide\"><img decoding=\"async\" alt=\"\" data-smallsrc=\"https:\/\/cdn.24.co.za\/files\/Cms\/General\/d\/10095\/a0b4b60d7dec4cd4aa2ec24ab9934528.jpg\" src=\"https:\/\/novanews.co.za\/kougaexpress\/wp-content\/uploads\/2025\/03\/41f46cfef2ba4b5883f5048b10593d66.jpg\" title=\"\" \/><\/p>\n<div class=\"img_accreditation\"><span class=\"source\" style=\"display:none;\"><\/span><span class=\"photographer\" style=\"display:none;\"><\/span><\/div>\n<\/div>\n<\/div>\n<ul><\/ul>\n<p><span>.<\/span> <span><span id=\"U409537890193fC\" style=\"font-family:'BoomerCond Light';font-weight:light;font-style:normal;\">This is a basic recipe; you can <span id=\"U40953789019RpD\" style=\"font-family:'BoomerCond Regular';font-weight:normal;font-style:normal;color:#bebebe;\">add other flavours, purees and ingredients<\/span> to the risotto to get different flavours, colours and textures. Instead of using risotto rice you can substitute with pearl barley; cooking it the exact same way as a traditional risotto.<\/span><\/span><\/p>\n<p><span>.<\/span> <span><span id=\"U40953789019xVF\" style=\"color:#bebebe;font-family:'BoomerCond Regular';font-style:normal;font-weight:normal;\">You could use<\/span> butternut, beetroot, black garlic or pea puree, a variety of mushroo<span id=\"U40953789019W1H\">m<\/span>s and truffles, beef ragu, chicken, seafood, a variety<span id=\"U4095378901971H\">of vegetables or cheeses.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>CAPSICUM Culinary Studio chef lecturers have taken on the task of coming up with some delicious dishes for the whole family to enjoy during the 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This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Chef adds risotto Milanese to menu | Kouga Express<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/novanews.co.za\/kougaexpress\/chef-adds-risotto-milanese-to-menu-20200519-4\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef adds risotto Milanese to menu\" \/>\n<meta property=\"og:description\" content=\"CAPSICUM Culinary Studio chef lecturers have taken on the task of coming up with some delicious dishes for the whole family to enjoy during the lockdown.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/novanews.co.za\/kougaexpress\/chef-adds-risotto-milanese-to-menu-20200519-4\/\" \/>\n<meta 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