Risotto al Amarone di Valpolicella by Ruth Rogers

risotto amarone di valpolicella
Risotto photographed by Matthew Donaldson

300ml Chicken Stock
150g unsalted butter, softened
1 medium red onion, peeled and chopped
1 head celery, washed and finely chopped
300g risotto rice
750ml Amarone di Valpolicella wine
150g Parmesan, freshly grated a little double cream (optional)
sea salt and coarsely ground black pepper

Heat the Chicken Stock and check for seasoning. Melt two-thirds of the butter in a large heavy-bottomed pan and gently fry the onion and celery for about 20 minutes or until light brown. Add the rice and stir to coat with butter.

Increase the heat and gradually pour in 500ml of the wine, slowly letting the wine be absorbed by the rice. Then add the hot stock, ladle by ladle, stirring all the time and only adding more stock when the rice has absorbed the previous addition.

When all the stock has been absorbed and the rice is almost cooked, gradually add the remaining wine, stirring. The rice will have taken on the colour of the wine.

Add half the Parmesan and the remaining butter or a little cream and season, taking care not to overstir. Serve with the rest of the Parmesan and a drizzle of cream on top, if using.

Extracted from
River Cafe 30 by River Cafe 30 by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray
£28 Ebury Press

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Mezze paccheri, black pepper and langoustine
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Mezze paccheri, black pepper and langoustine by Ruth Rogers

mezze paccheri langoustine
Mezze paccheri, black pepper and langoustine photographed by Matthew Donaldson

In a world of rules, including the seminal one that you must never  put cheese on a fish pasta,  this eccentric recipe combining Pecorino and langoustines commits the cardinal sin. It is incredibly delicious and proves that rules are made to be broken.

Serves 6

600g mezze paccheri
60g unsalted butter
150g Pecorino, freshly grated, plus extra for grating on top
360g medium langoustines (4–5 langoustines per person), cooked and peeled
about 20g coarsely ground black pepper

Cook the mezze paccheri pasta in plenty of boiling salted water until al dente. When draining the pasta, reserve some of the cooking water for the sauce.  Melt the butter with the Pecorino in a separate large pan over a low heat,  using some of the reserved pasta water to create a sauce.

Cut the langoustines into pieces and add to the Pecorino sauce with black pepper to taste. Add the hot cooked pasta and mix until you have a glossy  sauce coating the pasta, adding more  reserved pasta water if needed.

Extracted from
River Cafe 30 by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray
£28 Ebury Press

Cook more from this book
Risotto al Amarone di Valpolicella
Veal shin slow cooked with Barolo and sage

Read the review