Walnut & Stilton orzotto with roasted squash & Port sauce

Walnut & Stilton orzotto with roasted squash & Port sauce

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(3 ratings)

Prep: 40 mins Cook: 2 hrs Plus overnight soaking

A challenge

Serves 6
MasterChef finalist, Alex Rushmer, shows us how to create a show-stopping vegetarian starter for the festive season

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal511
  • fat34g
  • saturates12g
  • carbs33g
  • sugars15g
  • fibre3g
  • protein10g
  • salt0.64g
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Ingredients

For the orzotto

  • 100g walnut halves
  • 500ml vegetable stock
  • 1 tsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 25g unsalted butter, plus a knob extra
  • 1½ banana shallots, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove, finely chopped
  • 100g pearl barley
  • 125ml Champagne

    Champagne

    sham-pain

    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…

  • 85g Stilton or vegetarian alternative, cubed, plus extra to serve

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

For the port sauce

  • ½ banana shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 juniper berries, lightly crushed
  • 5cm cinnamon stick, broken in half
  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 5 cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 black or green cardamom pod
  • pinch grated nutmeg
  • 200ml vegetable stock
  • 300ml tawny port
  • 1 tbsp redcurrant jelly
  • 25g unsalted butter

For the squash

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small butternut squash, peeled, deseeded and cut into 1cm dice
  • 25g walnut halves
  • pinch ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp light muscovado sugar
  • small watercress leaves, to serve

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil. Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step 4.

  2. Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters. Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside. Heat oven to 200C/180C fan/gas 6.

  3. For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.

  4. Meanwhile, make the orzotto. Warm the walnut stock. Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but don’t colour. Stir in the garlic and cook 3-4 mins more. Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesn’t burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks ‘thirsty’, stirring occasionally to prevent it from sticking to the pan. (You’ll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender – 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).

  5. When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the Stilton and a knob of butter. Stir and season, remembering Stilton can be very salty.

  6. To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto. Garnish with the roasted squash and walnut halves, a few small pieces of Stilton and leaves.

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Comments, questions and tips

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Comments (5)

Shanecrehan's picture

It doesn't explain the strain through a sieve properly I don't think?
Are we straining and discarding the walnuts? If but what's the point of the strain, if so the stock doesn't taste of walnut enough? Anyone who's done this if they can shed some light for me please it'd be much appreciated.

Eccopbe's picture

This is a tremendous recipe. I substituted a larger quantity of canaroli rice and some white wine instead of the champers and it makes a terrific risotto. The port sauce is a real winner and I bet it goes well with game. As others have said, it's a bit of an effort but well worth it.

jayduh93's picture
5

Made this for Christmas day starter and it went down a treat. Took a lot of effort but very well worth it!

celina's picture
5

TOTALLY FANTASTIC!! I'm always on the look out for Michelin style dishes I can cook at home and this is one of them! Don't compromise on any of the ingredients or it won't be the same. Two of us cooked this dish which helped to speed up the process.

Recommend making the sauce ahead, and you can substitue wine for champagne. Don't forget once you have set aside the sauce (step two), that you will need to add extra stock to make up to 500ml (step 4) or you won't have enough stock to cook the orzotto.

A truely impressive meal - 2 shared as a mian reather than starter for 6, but very rich!!!

miketrumble's picture

Great recipe. But please he's Alex not Alan!

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