Gorgonzola Kohlrabi with Saffron Risotto

Today I do not try at all to attract attention by new own creations and set on a recooked recipe. The own garden spits out reliably large vegetable quantities, today kohlrabi and carrot appear again. I choose a recipe from Mestolo that met with only middling enthusiasm from the self-confessed kohlrabi hater. It sounds good to me, so I’ll save myself typing up the recipe. The only discrepancy arises with the cooking time. After the 10 minutes in the oven, I over-grill the kohlrabi for another 5 minutes over medium heat.

Just one kohlrabi for everyone? Nah, that’s never enough. So I think about what else would go with it and come up with saffron risotto. Schuhbeck had something with a strange combination of spices… oh yes, here:

• 150 g risotto rice (I take in the absence of supplies scandalously simply rice pudding)
• 500 ml vegetable broth - comes with me from the freezer, leftovers from the last soup vegetables blanching
• 200 ml white wine - at Schuhbeck only 3 tablespoons. That is definitely too little for me for risotto
• 1 onion - I use the white of a spring onion, they are due for the kohlrabi filling anyway.
• 1 slice of ginger
• 1 clove of garlic
• a few strands of saffron
• 1 good pinch of vanilla (Schuhbeck cooks a quarter of a pod with it)
• 1 good pinch of cayenne pepper

The rice goes into the sautéed onions and is sautéed until translucent. Then gradually add the broth and wine, the spices were already in the broth and now come with in the rice. I ignore the continuous stirring command and push only now and then the rice through the pan. Nevertheless (therefore?) He succeeds well, lump disasters as in some forums when using rice pudding announce, remain absent. Spicy, the rice! I simply add a few pine nuts in the absence of the prescribed 50 g chopped nut mixture. The ginger and garlic come back out before serving. A nice addition to the kohlrabi!

peeled turnip cabbage stuffed with carrot dices and gorgonzola, risotto as a side dish, fancy restaurant