In time like this Corona Virus pandemic, with shortage of food. I have recreated from Jamie Oliver recipe: Oozy black rice. I got a packet of black rice in my pantry. I felt like having black rice.
Hence, I make use of my abundant figs in my garden, two pears, baby mozzarella that is going to expire and baby mixed capsicums that is also going soft. This is my first black rice risotto, learning to make from TV cooking program can be daunting as we aren’t well remember the exact amount use for most ingredients.
Lucky thing we have website. So, I browse it and found it. My black rice risotto is oozy, soft, juicy and crunch from figs and pears with cooked capsicums and baby mozzarella make it a delicious comfort meal to have. Let’s cook!!!
150 g black rice
2 firm pears, peeled, quartered, cored
6 figs, halves
1/2 of each mixed capsicums, cut into bite size
7.5 g of parsley, chopped finely
25 g butter
1 celery, cut into cubes, chopped finely
1/2 onion, peeled, chopped finely
1 L vegetable stock
75 ml red wine
25 g butter
50 g Parmesan
50 g baby mozzarella, tear into bite size
1 Tbs honey, drizzle over figs
oil, extra oil
Preheat 180 degrees C. Put stock in pot and simmer. I use food blender to chop finely onion, celery and parsley. Then put in a cast iron pan on med heat with 2 Tbs oil. Cook for 10 minutes or until soft and not too browned. Stir occasionally.
Stir rice into vegetables, toss for 2 minutes. Now pour in wine. Let the wine absorb. Next add capsicums, gives a stir about 1 minute. Then pour in all stock, cover and let simmer for 1 hour or until rice is cooked. Note: stirring occasionally and add a splash of water if needed.
Place pears and figs in baking tray. Drizzle some oil, a pinch of salt and honey over figs and pears. Roast for 40 minutes or until soft and golden. Mix butter into rice. Then add grated Parmesan. Taste and correct seasoning if needed.
Spoon onto individual serving bowl. Top with figs and pears. Followed by baby mozzarella and drizzle extra oil. Serve with a glass of red wine.