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Bruschetta & Risotto – Recipes

Bruschetta & Risotto Recipes

We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.

We Cooked:

  1. Prawn Bruschetta Alla Busarra
  2. Pea, Lemon and Chive Risotto
  3. Pan-fried Sea-bass

Sourdough bruschetta – gamberi alla busarra – Starter

Ingredients – Serves 6:

  • – 6xChunky slice of sourdough, toasted and rubbed with fresh garlic
  • – 3 tbsp of extra virgin olive oil
  • – 1 garlic clove, crushed and peeled
  • – 1kg prawns, medium-sized, deveined
  • – 3 cloves of garlic, crushed
  • – 1 small onion, golden, peeled and finely chopped
  • – 60ml of dry white wine
  • – 200g of sun blushed tomatoes, finely chopped
  • – 1 dried chilli, crushed
  • – fine sea salt
  • – freshly ground black pepper
  • – 1 handful of parsley leaves, minced

Method:

  1. Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
  2. Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
  3. Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
  4. Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
  5. Serve on toasted sourdough rubbed with fresh garlic.

Pea, Lemon & chive Risotto – Main

Ingredients – Serves 2:

  • 2 tsp Oil
  • 50g parmesan grated
  • 1 garlic clove, crushed into a paste
  • 1/2 onion, finely chopped
  • 220g risotto rice
  • 100ml white wine
  • 500ml vegetable stock
  • 100g garden peas
  • lemon zest and juice
  • fresh chives, plus parsley/basil

Method:

  1. Finely dice the onion and crush the garlic into a paste using salt.
  2. Add oil in a saucepan and cook the onion until soft and translucent. Add the garlic and cook for another minute.
  3. Add the rice and stir through the onions, cooking for a minute before adding the wine.
  4. Allow the wine to reduce, stirring to coat the rice, then add a ladle of the stock. Once the stock is reduced, add another ladle and repeat the process until the stock is all used and the rice is just cooked.
  5. Add the peas and lemon zest with the final ladle of stock.
  6. Finish with grated parmesan, chopped herbs and a squeeze of lemon.

How to pan-fry filleted fish such as sea bass or mackerel?

  1. Rub the mackerel/seabass fillets with oil.
  2. Sprinkle a pinch of salt in a non-stick pan and heat it up.
  3. Once the pan is smoking hot, add the fillet skin-side down. Turn the heat 
  4. down to medium-high. As the fillets curl up away from the heat, gently 
  5. apply pressure to the 
  6. fillet to ensure that the fish stays flat, and all the skin comes into contact 
  7. with the pan. 
  8. Cook for 2–4 minutes, depending on the thickness of the fillet. 
  9. Once the skin is crisp and golden, turn the fillet over and remove the pan 
  10. from the heat. Leave the fishin the pan to cook through in the residual 
  11. heat, then serve up immediately

We hope you enjoyed the class!

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