Fried almond risotto

Fried almond risotto

By
From
Arabesque
Photographer
William Meppem

Adding fried nuts and vermicelli threads to rice dishes is popular throughout the Middle East for the crunch and visual interest they add.

Ingredients

Quantity Ingredient
100g flaked almonds
60ml olive oil, plus 60 ml extra
50g vermicelli nests, crumbled
1 small onion, quartered
400g vialone nano rice
1 litre chicken stock, simmering
2 tablespoons celery leaves, roughly chopped
100g butter, chilled and cut into small cubes
1/4 teaspoon allspice
1/4 teaspoon cinnamon
60g parmesan cheese, grated
salt
pepper

Method

  1. Fry the almonds in 60 ml olive oil until they are golden-brown. Remove them with a slotted spoon and drain them on absorbent paper. Return the oil to the heat and add the crumbled vermicelli. Fry until golden-brown, then tip into a sieve to drain. Dry the vermicelli on kitchen paper.
  2. To prepare the risotto, fry the onion for a few minutes to flavour the oil, then discard it. Add the vermicelli and rice and stir for two minutes to coat each grain of rice with the oil. Next, add enough hot stock to cover the rice by a finger-width. Cook on medium heat, stirring with wooden spoon from time to time, until most of the stock has been absorbed.
  3. Add the same quantity of stock. Again, cook on medium heat, stirring with wooden spoon from time to time, until most of stock has been absorbed.
  4. Add a third amount of stock and when half the liquid has been absorbed, add the almonds, celery leaves, butter and spices, plus 80 ml of stock. Stir well until the butter is incorporated. Add the cheese and stir gently until the stock is absorbed. Cover the pan and take it off the heat for one minute, then check the consistency and adjust seasonings.
  5. Serve immediately as an accompaniment to barbecues, grills or roast meats.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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