What do you cook for a Marvel Zombie (comic geek) on Father's Day? Why, Incredible Hulk Risotto, of course!
The green--representing the Hulk's gamma-irradiated body--is pea risotto and the purple--representing the classic, improbably stretchy trousers--is beetroot risotto.
You might think that this is an improbable or even revolting combination, but it really does work. The pea risotto is vibrant and fresh which plays really well against the dark, rich earthiness of the beetroot. I also really liked the underground/overground aspect of the dish.
Dave loved it, although he was faintly disappointed that I didn't mould it into a Hulk shape on the plate. I was secretly relieved that he didn't Hulk-out, although re-building the house would get me out of a few night's washing-up. Lucas adored the risotto, too, and while he didn't Hulk-out either, he did bang his spoon around and demand "mo gree, peeeeeese," which I take as a sign that he liked the pea risotto best.
Incidentally, we saw The Incredible Hulk at the cinema on Saturday morning and liked it a lot more than we expected to. It didn't reach the dizzying heights of brilliance that Iron Man did, but it was very good indeed. Far better than the Ang Lee film and it's nicely set things up for a sequel.
So, go on... whip this up for the hungry geek in your life. After all, as Bruce Banner said in the new film, "Don't make me hungry... you won't like me when I'm hungry." I wouldn't chance it, would you?
Pea puree
200g frozen peas, defrosted
10g unsalted butter
salt and pepper
Puree the peas in a liquidiser for five minutes to thoroughly pulverise the tougher outer skin. If you use a food processor then you'll have to rub the puree through a sieve to remove the large bits of skin. This is very tedious, so use a liquidiser if you have one! Put the puree in a small pan over low heat, add the butter, and stir until the butter has dissolved into the puree. Don't overheat it. At this stage it should be barely warm. Season to taste--it will take a lot of salt and pepper to get it right. You should end up with a bright green puree that tastes incredibly fresh and a little naughty, too. Scrape into a small bowl and press a sheet of clingfilm over the surface to prevent the top of the puree from oxidising and dulling in colour. This can be chilled for up to two days if you fancy doing it in advance.
Beetroot puree
3 small beetroot, ready-cooked and packaged in juice not vinegar
10g unsalted butter
seasoning
Puree the beetroot in a food processor or liquidiser and pass through a fine sieve if not completely smooth. Heat gently with the butter and adjust seasoning to taste. Reserve in a bowl and cover surface of puree with clingfilm.
Basic risotto recipe
1 small onion, finely chopped
225g risotto rice of your choice
approximately 1L chicken stock
2 teaspoons olive oil
30g freshly grated parmesan cheese
salt and pepper
Put the stock in a medium saucepan and bring to a simmer. Split the oil between a frying pan and large saucepan, both set over a gentle heat. Fry the onion in the saucepan until translucent, turn the heat to medium and add the rice. Stir wildly until the rice is clear on the outside of each grain with a white centre. Add a ladle-full of stock and stir in until the liquid is absorbed.
Continue adding stock to the risotto, letting each addition be absorbed before adding the next. Start checking the rice for doneness after the 12 minute mark. Once the rice is to you liking, divide in two add the cheese and purees to each and beat vigorously. Check seasoning and leave the risotto to sit for a minute or so before serving. Add extra butter anc cheese if you're feeling decadent!!
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Comments
this is very creative!! i would love love to have a taste of this good looking Incredible Hulk Risotto!!
btw, thanks for those warm words about my choux entry to HHDD :-)
1. Posted by dhanggit on June 17, 2008
Angela, thank you for your beautiful comment in my post cake Saint Honoré. Your risotto is so wonderful and original. Delicious. Best and whises
2. Posted by tartasacher on June 17, 2008
Great colours! It's amazing how vibrant natural colours can be - I think I'd eat his trousers first....
3. Posted by the caked crusader on June 17, 2008
This is genious - lovely vibrant colours!
4. Posted by beth on June 17, 2008
Wow that looks amazing, the colour contrast is fantastic. Great sounding flavours, never had beetroot risotto but sounds yummy.
5. Posted by Katie on June 18, 2008