[ontheloop54]

I've just recently started making risotto, thanks to a recipe from Olive magazine, and I'm definitely a convert!

Butternut Squash and Thyme Risotto

Gently stir fry an onion in oil until softened but not browned, add chopped squash, thyme and risotto rice and stir to coat the rice in oil. Add chicken or vegetable stock a little at a time, allowing it all to absorb before adding more. Top with parmesan. Ta-dah! One delicious risotto. You can add other veg/ingredients of course, I like it with sugarsnap peas.

Anyone got any other favourite risotto recipes?

[Justabloke]

my fave is "Alle Milanese"

flavoured with safron and parmesan cheese... thick and creamy...

but pretty much any kind of risotto is great!

[halfacrown]

Do you have a recipe for chicken/mushroom risotto? although the above two sound lovely as well.

[malaikah]

I really like to make pepper risotto, with mushrooms garlic onions and chopped hazlenuts.. yummmmmmmm

[littlefro]

I'm not a fan of cooked wet rice. So rissoto is definitely out. I prefer nicely dry white rice or rice n peas to sit on the side of a plate of curry, or meat with sauce dish, whatever. Obviously I favour the absorption method for cooking rice.

A big up for Indian Lamb Biryani. Possibly one of the best, possibly over any other rice and meat dish. And it comes with curried veg on the side for the one price. Just Fab and it's what I order at any Indian restaurant to get the measure of the place.

[Scots_Dragon]

Quote:

Originally Posted by halfacrown

Do you have a recipe for chicken/mushroom risotto? although the above two sound lovely as well.

Usually I make it with -

Arborio Rice
Chicken Stock (though I have used ham stock as well)
garlic/parsley/basil
porcini & white close cup mushrooms
freshly grated parmasan
and a dash of cream.

Lightly sautee the rice in olive oil, then pour in a little of the stock. Add in the mushrooms and slowly keep adding the stock when the previous amount has been absorbed; try not to stir the rice too much as it will break apart. Add the other ingredients and then serve when the rice feels tender to the bite.

[whoever,hey]

Quote:

Originally Posted by halfacrown

Do you have a recipe for chicken/mushroom risotto? although the above two sound lovely as well.

This is generally the only rissoto i make. Start with a bit of olive oil, add the rice (i just use basmati, tastes nicer), have a stock ready with herbs and worster sauce in ready), add this to keep it moist. Add the chicken after the first couple of top ups. Now add the wild mushroom. Then add any other veg you like to it, and DO NOT let the rice dry out. Always keep the stock ready to pour in more BUT NEVER add too much in.

[jessca]

Asparagus risotto

Melt a knob of butter, or splash olive oil in a saucepan
Add chopped red onion, cook until soft
Add one cup arborio rice, cook for two/three minutes
Add one cup white wine, simmer until wine is almost entirely absorbed
(Have 3/4 pint of vegetable stock standing by...)
Add enough stock to just cover the rice etc, stir well, and keep returning to stir every minute or so. Once the stock has been absorbed, add enough to just cover again, stir etc.
Whilst you're adding stock, stirring, etc, steam the asparagus over the rice (you will need to keep taking it off and on to keep up the stirring, but hey ho...)
Once all the stock has been absorbed, mix in some cheese (purists will shudder, but I love a strongish cheddar) with the rice.

Add asparagus.
Enjoy the best meal of your life.

Should take no more than 20-25 minutes, and you can fiddle about with the basic recipe (add meat, fish, veg etc just before you start adding the stock) to vary it

[halfacrown]

Thanks for the recipes, my mouth is watering just reading them I'll maybe try them over the weekend.

[Tweacle Tart II]

This is a healthier one I've adapted from the 'Cook Yourself Thin' book.

Fry a little white onion and garlic in touch of olive oil, add risotto rice then white wine. Add vegetable stock gradually. Add chopped spring onion and some mixed seafood (mussels, prawns, squid) then a little half fat creme fraiche, chopped chives, squeeze of lemon and seasoning.

Stir all the time.

It is really, really tasty even without butter or cheese.

If anyone wants exact measurements, just let me know

[kimindex]

I like rice one pot dishes. I make a Mexican (vegetarian) sausage and bean red rice one (the red is tomatoes) with mushrooms and green peppers which is pretty good!

[indianwells]

I'm not a fan of Risotto, a bit too rich and creamy for me!

[PamelaL]

Quote:

Originally Posted by indianwells

I'm not a fan of Risotto, a bit too rich and creamy for me!

I make a lovely prawn and basil risotto which isn't rich or creamy at all. The beauty of risotto my friend is the adaptability.

[kimindex]

I have had porcini mushroom risottos in Italy which have been way too rich, so I know what indianwells means. But they don't have to be, as you say.

[uncle monty]

Wow, a food and drink section, I've been away far too long

Not a recipe here, I tend to make risotto up as I'm going along according to how I'm feeling, but I do find that a quick squeeze of lemon juice at the end will cut through the richness and creaminess if a bit of freshness is needed.

[indianwells]

Quote:

Originally Posted by PamelaL

I make a lovely prawn and basil risotto which isn't rich or creamy at all. The beauty of risotto my friend is the adaptability.

Go on then, what's the recipe? I'll give it one more go and it had better be good!!!

[PamelaL]

Quote:

Originally Posted by indianwells

Go on then, what's the recipe? I'll give it one more go and it had better be good!!!

It's from the Cook Yourself Thin website:

http://www.channel4.com/food/recipes...ecipe_p_1.html

It's really nice.

[TH14]

I've never had a good risotto, each one I've tried is like rice pudding with tomatoes etc in. Although, I am open to keep trying it as I'm sure people out there can make a delicious risotto. I much prefer gnocci

[whoever,hey]

Quote:

Originally Posted by TH14

I've never had a good risotto, each one I've tried is like rice pudding with tomatoes etc in. Although, I am open to keep trying it as I'm sure people out there can make a delicious risotto. I much prefer gnocci

Oooo, they dont sound nice. A good rissoto should be creamy, but not like rice pudding.

[Scots_Dragon]

Quote:

Originally Posted by TH14

I've never had a good risotto, each one I've tried is like rice pudding with tomatoes etc in. Although, I am open to keep trying it as I'm sure people out there can make a delicious risotto. I much prefer gnocci

Gnocci, those are the dumplings aren't they? Never fancied those, just as I never liked dumpling in general. Always felt it was like chewing a glob of fat.

As for 'creamed rice' risotto, should never happen if done properly. Should be moist, but not runny like rice pudding. Sounds like they added too much liquid or over cooked it, if you ask me.

[Sirio63]

whoever,hey, please don't be offendend but the correct name is gnocchi (pronunced hard, not soft).

And as per risotto, if anyone wants it less creamy, it's really simple. Use less stock, and don't use cream or Parmesan and butter at the end. Personally, I use the parboiled one (in Italy there are some very good brands, which you won't understand the difference with standard Arborio), and just cook it with a limited amount of water and not stock. I don't use onions and oil at the beginning, so it's lighter and it really comes out almost "dry", not too creamy.

[whoever,hey]

Quote:

Originally Posted by Scots_Dragon

Gnocci, those are the dumplings aren't they? Never fancied those, just as I never liked dumpling in general. Always felt it was like chewing a glob of fat..

Dont you mean scots_dragon?