The Sugar Bar

Have no doubt about it, I’m not jesting.

Initially, I was quite fearful of posting this up in case I was fired back with ‘what were you thinking!’s but I’ve gone ahead because I think this dish has been quite an interesting one with such a new, amazing flavour I cannot but let this slip by and not remember it. Anna was very impressed with this dish too and wiped her plate clean after seconds so this is of course, going down in diva’s history.

The original recipe called for fresh chopped red chilli but I’d accidentally left it out and substituted it with chilli powder. Although both give a very very different flavour, the powder worked out pretty well. Less crisp & sharp than a fresh chilli, missing out on all that zang. But this wasn’t too bad and I would like to replicate this, this time with chilli to see what it’s like. What makes this dish is the basil and parmesan so please, they must not be cut out at any cost! The strawberries are lovely after being added to the risotto as they have so much flavour with the balsamic vinegar and go soft, but not too soft, with the risotto and gives it another dimension completely.

I made this after spending 6 hours in the library with Hans ploughing through Paradise Lost. A well deserved meal and yet it didn’t take too much effort to prepare. I always have a slight aversion to making risottos as I don’t like standing in front of the hob all the time stirring and watching it like a hawk. But this wasn’t too bad. I’m knackered now and will be skipping on the mash-up deal tonight at Bar Q. A good film, cup of tea and I’m gonna hit the sack like timber. So there.

This recipe has been taken from delicious magazine and serves 4.

Strawberry Risotto with Rosé
Ingredients

400g strawberries, hulled and sliced down the middle into 4
300g arborio risotto rice
2 tbs balsamic vinegar
1/2 cup sliced white and red onions
200ml rosé wine
sea salt for seasoning
1 small bunch of fresh basil leaves, roughly chopped
1 tsp hot chilli powder
1 tbs salted butter
50g good parmesan, finely grated
olive oil for frying

Prepare the strawberries and drizzle balsamic vinegar over. Leave to marinate in the fridge for 30min.

Chop the onions. Heat some olive oil in a large pan and add the onions, chilli powder and salt. Give it a good stir to coat the onions in oil and chilli, then cover and let simmer for 10min. You want the onions to sweat and go translucent.
Prepare some boiling water that’s cooled a little.
Add the rice into the pan and coat with the onions and hot oil. Raise the heat. Add the wine and let it bubble and evaporate a little to remove the alcohol. Add some boiling water just to cover the rice and let cook. Stirring a little.
Let cook for a while until all the water has been absorbed into the rice.
Then add a little more water to cover the rice. Let cook, not forgetting to stir this.
When all the water’s been absorbed into the rice, it should be al dente by now.

Lower the heat. Add the butter, cheese, basil and strawberries with all the excess juice. Give it a good stir. The smell will be amazing now and the balsamic vinegar will give the risotto a great taste. Season if needed.
Now, plate up and serve with grated parmesan. Don’t forget that extra glass of rosé on the side.