Golden Wattle Risotto
Golden Wattleseed has a hard shell that needs to be cracked through roasting or grinding before it softens. In this recipe, a quick roast results in a darker colour and stronger flavour, making it ideal for pairing with richer meats and vegetables. A lighter or no roast (and coarse grinding) yields a milder flavour and lighter colour, better suited to white meats and fish.
Serves: 4 entree / 2 main
Ingredients:
- 50g Golden Wattleseed – Whole
- 1 dsp Extra Virgin Olive Oil
- 1 dsp butter
- 1 small onion (chopped)
- 1-2 medium garlic cloves (chopped)
- 1/2 cup (100g) brown rice
- 1 cup red wine
- 500 ml good quality beef or chicken or vegetable stock
- Salt & pepper to taste
Method:
- Preheat your convection oven to approximately 220°C.
- Spread the seeds on a flat baking tray and roast for 10-12 minutes until they slightly darken and begin to crack, pop, and lightly smoke. Immediately transfer the seeds into a small pot of cold water, ensuring they are covered by 3-4cm. Simmer gently for 10 minutes, then allow to cool completely with the pot covered. Drain the seeds.
- Gently simmer the onion and garlic in oil and butter in a wide pan for 8-10 minutes, stirring often until they turn a light golden brown.
- Stir in the rice, coating the grains well, then add the wine and drained Wattleseed. Simmer over medium heat until the liquid reduces to a syrupy consistency, being careful not to let it burn. Gradually add the stock, about 100ml at a time, stirring regularly to allow the rice to absorb the liquid. Continue cooking until the rice is tender and has a nutty texture.
- Season to taste. You can add extra wine or stock if needed.
Tips:
Some great variations include adding chopped Warrigal spinach, fresh herbs like Rosemary, Parsley, Thyme/Wild Thyme, and Pepperleaf. You can also enhance the dish with sautéed field mushrooms, truffle oil, caramelised bacon or pancetta, or feta cheese.