Elevate Your Culinary Skills: Discover Easy Recipes to Recreate Dishes from Your Travels
Topics covered
As the seasons change, many individuals contemplate future getaways, whether planning for an exotic summer vacation or a spontaneous weekend retreat. Culinary experiences often remain vivid in memory, fueling a desire to replicate those flavors at home.
This week’s culinary adventure is inspired by a seaside eatery in Italy known for its ever-changing risotto.
Additionally, I will share a classic dessert perfected during my time in London — the delectable crème brûlée.
The facts
Creating the perfect gorgonzola and leek risotto
This dish serves four and offers a delightful blend of flavors reminiscent of the Italian coast.
The key ingredients include Gorgonzola cheese, fresh leeks, and a rich vegetable broth, which combine to create a creamy, satisfying meal.
Ingredients for gorgonzola and leek risotto
- 2 tsp olive oil
- 1 onion, finely diced
- 1 litre vegetable stock
- 300g risotto rice
- 250ml dry white wine
- 4 leeks, chopped into 1cm rounds
- 10g butter
- 10 sprigs of thyme, leaves picked
- 100g Gorgonzola cheese, crumbled
Method for preparing the risotto
Begin by gently warming the olive oil in a large frying pan. Add the finely diced onion and sauté for about five minutes until tender but not browned. Meanwhile, heat the vegetable stock in a separate pot and keep warm.
Once the onion is ready, stir in the risotto rice, ensuring it is well coated with the onion and oil. Pour in the dry white wine and bring the mixture to a medium simmer. As the wine cooks down, gradually add the warm stock, one ladle at a time, stirring consistently to allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked al dente.
In another pan, cook the chopped leeks in a bit of olive oil and butter until soft. Once cooked, mix the leeks into the risotto along with the fresh thyme. Finally, fold in the crumbled Gorgonzola, remove the pan from heat, cover, and let it rest for a few minutes. Adjust the seasoning to taste and serve warm for a comforting dish.
Mastering traditional crème brûlée
No meal is complete without a sweet ending. This classic crème brûlée recipe serves four and combines the rich flavors of vanilla and cream with a satisfying caramelized sugar top.
Ingredients for crème brûlée
- 750ml single cream
- 1 vanilla pod, split with seeds scraped
- 6 egg yolks
- 75g caster sugar
- 75g white sugar, for topping
Method for preparing crème brûlée
Start by preheating your oven to 160°C. In a saucepan, combine the single cream with the scraped vanilla seeds and heat until just boiling. Once it reaches a boil, remove from heat.
In a separate bowl, whisk together the egg yolks and caster sugar until smooth. Gradually pour the hot cream into the egg mixture, stirring continuously to prevent curdling. Return this blend to medium heat and stir until it thickens into a custard.
Strain the custard through a sieve into a bowl and set aside. Place your crème brûlée dishes in a roasting tray and fill them with the custard mixture. Carefully add hot water to the tray to create a bain-marie, which helps the custards cook evenly. Bake for around 30 minutes until the custards are set but still slightly jiggly in the center.
This week’s culinary adventure is inspired by a seaside eatery in Italy known for its ever-changing risotto. Additionally, I will share a classic dessert perfected during my time in London — the delectable crème brûlée.0
