I don’t know about you, but the meals I’ve been making keep getting richer and more fiddly. Lots of parts, lots of chopping and lots of steps. This Frodo Risotto recipe is exactly the kind of food I’m craving this year.
(Pairs beautifully with Pan-Fried Chicken Thighs.)
We made a hobbit dinner the other night.
James and I love Frodo. Bilbo too. We are Hobbits at heart.
Secure in our snuggly Shire home, we welcome any old man with fireworks to entertain the children.
The barefoot, mildly wild children.
And they all eat Frodo Risotto.
We served Frodo Risotto with local Shire greens.
And some roast game (chicken).
Adapted from a Donna Hay recipe, this risotto bakes in the oven while you catch up with cousin Frieda Baggins about what’s causing the rabbit shortage.
1/2 butternut squash, peeled and diced about 1/2″ (Probably about 2 cups diced squash)
3 cups arborio rice
7 cups chicken stock
3/4 cup white wine (For cooking, I like any inexpensive Sauvignon Blanc)
2 teaspoons kosher salt
3 tablespoons butter, chopped
1 small onion, minced
2 tablespoons butter
1 cup shredded Parmesan cheese
Additional Salt and Pepper to taste
1/2 cup light olive oil for frying the sage
10 sage leaves, washed and dried
Preheat the oven to 350°.
Cate Blanchette, Lady Galadriel of Lothlorien, will try to scarysexy you into giving her your ring but don’t you let her.
To avoid all risk, you probably should skin her and chop half of her into tiny bits.
You can mince Samwise Gamgee into tiny bits while you’re at it too.
Mix the first seven ingredients in a 9″ x 12″ baking dish.
Combine, being careful not to slosh.
Cover baking dish with aluminum foil and put in oven on top of a baking tray (to guard against sloshing) for 1 hour.
30 minutes into the baking time, take off the foil and stir it. You will be disappointed by the lack of progress. But hold tight, little hobbit, your dinner is right on plan. Return the foil to the top of the baking dish, being careful not to burn your hands. Put the risotto back in the oven for roughly 30 more minutes.
This is when I would fry up the sage.
Heat the oil in a small frying pan over medium-high heat, frizzle the sage in there until crispy, only a minute or two. Remove and drain on paper towels
After 30 more minutes, remove the baking dish from the oven.
Stir two tablespoons of butter and Parmesan cheese through the risotto.
Stir through 7 leaves worth of crumbled fried sage.
Garnish with the remaining 3 leaves.
And watch out for fireworks.