Black Pepper Risotto, Coriander and Scallion Pesto Paneer, Charred Scallion

Ingredients
FOR THE RISOTTO
Arborio rice 60g
Onion 1 tsp, finely chopped
Garlic 1 tsp, finely chopped
White wine a generous splash
Olive Oil 1 tbsp
Vegetable stock 150ml
Butter 2 1/2 tbsp
Salt
Black Peppercorns 1 1/2 tsp, freshly cracked
Parmesan 50g, grated

FOR THE CORIANDER AND SCALLION PESTO PANEER
Coriander 100g,
Scallions 100g, green parts,
Olive Oil 2 1/2- 3 tbsp
Pine nuts 1 1/2 tbsp, or any nut of your choice
Parmesan 1 tbsp
Salt and pepper to taste
Paneer 50g
Scallions a bundle

Preparation:

Sauté your onion and garlic until translucent. Add in the risotto rice and a splash of white wine. Sauté this until the rice is coated.

Add a ladle of vegetable stock at a time and cook on low flame until the rice has absorbed all the liquid. Stir occasionally. Add another ladle and repeat the process for 18-20 minutes until the rice is cooked al-dente. Season with salt and add the pepper.

Finish with the parmesan and the butter. Garnish with more cracked pepper.

For The Coriander and Scallion pesto, briefly blanch the coriander and scallions and blitz together with olive oil, the pine nuts and parmesan. Season with salt and pepper. Brush this pesto mixture over the paneer steaks and pan-sear or grill it till grill marks appear on both sides. For a better taste, marinate the paneer in advance.

For the charred scallions, halve the scallions lengthwise and briefly char it over a naked flame or over the grill.

Recipes shared by Nishant Mitra, Head Chef and Head of Operations, Eddies Bistro Bandra, Mumbai.

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