• Christopher Roberts

Ep 9 F&F Review - Tri-Colour Risotto Recipe

In the ninth episode of the Film and Food Podcast I was joined by special guest Nick Charlie Key from The Fantastic History of Food Podcast for a film and food review of the 1996 film Big Night!

This was one of my absolute favourite episodes so if you haven't checked it out yet click on the "Podcast" tab!

This recipe a show-stopper inspired by the beautiful tri-colour risotto served during the titular 'big night' in the film! In the film Primo makes seafood risotto, we have substituted that with mushroom risotto out of personal taste. This one will wow any dinner guests!

Tri-Colour Risotto Recipe:

Recipe Commitment: High

This an absolutely delicious decadent dish that takes some time in the kitchen but is so worth the effort!

Plus the presentation is Instagram worthy!


- 1 cup arborio rice

- 100ml white wine

- 3 small shallots

- 60gm butter

- 60gm parmesan

- 2 garlic cloves

- 1 litre vegetable stock

Basil Pesto:

- 1 bunch of basil

- a good handful of pine nuts

- 40gm parmesan

- olive oil

- salt

2 garlic cloves

Tomato Sauce:

150gm cherry or solanto tomatoes

1 cup veggie stock

100ml canned crushed tomatoes

2 cloves garlic

Two handfuls of fresh basil


Mushroom Base:

- 30gm porcini mushrooms

- 2 cloves garlic

- 40gm butter

- salt and pepper


1. Pour the 1 litre of veggie stock into a medium saucepan over medium heat. When the stock is simmering reduce the heat till low and put a lid on, you will use this stock later.

2. Mushroom base - Finely dice the garlic. Melt butter in a medium frypan over medium heat, when bubbling add garlic and porcini mushrooms and cook for 2-3 minutes until the butter is starting to soak into the mushrooms. Season generously with salt and pepper and cook for one more minute. Add a ladleful of the simmering stock and remove from the heat. Leave mushroom mixture aside for later.

3. Tomato sauce - Chop the tomatoes in half. Add the crushed tomatoes, chopped tomatoes, stock and peeled garlic cloves into a food processor. Blitz until well combined. Pour sauce into a saucepan and simmer over low heat for 10 minutes. Leave aside for later.

4. Basil pesto - Pick & wash basil. Add to clean food processor with salt and peeled garlic cloves. Blitz until pulpy. Add parmesan, pine nuts and a good glue of olive oil and blitz until. combine paste forms. Add more oil if need be. Leave aside for later.

5. Risotto base - Peel and finely dice the shallots. Add to a large saucepan on medium heat with half the butter and cook for 2 minutes. Add the rice and stir until the rice is coated with the juices. Add the wine and stir until completely evaporated. Add two ladlefuls of stock and stir continuously until well incorporated. Add another ladleful of stock and stir until well incorporated. Repeat this process until all the stock is incorporated. Taste the rice to check the flavours, it shouldn't be too 'liquidy' and the rice should be tender.

6. Making the three risottos - Split your risotto base into three equal servings in

seperate saucepans or dishes. Add the pesto to one serving, the tomato sauce to another serving and the mushroom base to another serving. Give each colour risotto 2 minutes back in the saucepan on medium heat to mix through and warm up. Take the risottos of the heat and add 20gm of butter and 20gm of grated parmesan in each risotto and stir until mixed through. You now have your three risottos warm and ready to serve!

7. Presentation - To wow your dinner guests, use your best tray or serving platter for presentation. You can be creative as you like, I served my risottos in three lines next to each other almost like a striped national flag! The different colours will impress anyone! Make sure each guest as a generous helping of each colour risotto or let them choose their preference and enjoy!

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