Recipe - Risotto

Kippsy · 1 September 2005 at 2:49PM

MMMMMmmmmmm I luuuuuurve risotto! I like to use risotto rice purely because I like the thick fat rice it is when fully cooked. Also I totally agree you should be able to stand a fork up in it!

Lemon risotto is also lovely, plenty of parmesan, lemon bit of lemon rind I think. For die hard sticky risotto fans try adding a beaten egg yolk right at the end of cooking to really make it all stick together, I don't always add it but it does make it extra sort of sticky!

Oh and you can also make a really yummy risotto rice pudding! Bit of nutmeg plenty of milk (even good with soya milk! Bless me) and then some brown sugar to serve... YUM! Obviously if you want to add cream and butter you are very welcome to! Might have to make that next week when OH is working in the evenings, he can't stand rice pudding

Allexie · 1 September 2005 at 3:43PM

Bendybops19 wrote:

Allexie - risotto isnt supposed to be runny at all, its a thick dish. So yeah, it should be able to stand up on its own! Your supposed to keep it cooking until most of the wine and stock has disappeared, so its just the flavour.

But, i am sure runny risotto is still as tasty

Well I like mine runny so there!!!

I just had to go and look for a 'runny' recipe........

Pumpkin Risotto - Serves 6
3 c pumpkin flesh, peeled and cubed
4 shallots, chopped
5 c chicken-like or veggie stock
2 c arborio rice (Japanese rice also works)
.5 tsp powdered saffron (optional)
1 c dry white wine (sub. water or stock)
1 Tbs fresh sage
salt & freshly ground black pepper

Wrap cubed pumpkin in foil and bake at 350o for 30 min. While it is baking,
saute shallots in a little white wine, water or stock. In a seperate pan,
bring the stock to a boil, then reduce heat to simmer. Puree pumpkin and set
aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring
frequently. Add wine and saffron and cook, stirring constantly until all the
lquid has been absorbed. Add the pumpkin and 1 c stock stirring constantly.
After that is absorbed, add the stock 1/2 cup at a time stirring constantly
until absorbed until the rice is cooked (about 15-20 min). If you run out of
stock add hot water. The risotto should be thick and creamy in consistensy
and just a little runny. When done remove from heat, add the sage, salt and
pepper to taste. If you want to add 1/4 c grated parmesan it would add 1
gram fat/ serving.

Serve with white wine and crusty Italian bread.

(Ooooh where's Caterina when you need her?

)

bargainqueen_2 · 2 September 2005 at 2:23AM

Lol, I seem to do this all wrong (or my Dad does

), I use normal rice and I make sure all the liquid is gone, so it's almost dry and flaky and really lovely. My OH loves the bits at the bottom best that have got a bit brown by sticking to the pan- but I don't care I still think it's the best risotto in the world lol :rotfl:

Curry_Queen · 2 September 2005 at 9:04AM

Allexie wrote:

Well I like mine runny so there!!!

I just had to go and look for a 'runny' recipe........

I guess it's all down to interpretation and personal taste then

If I followed that recipe for the pumpkin risotto then it would still come out just as gloopy as any other risotto I make

I think what you're doing is stopping the cooking short before the last of the stock has fully been absorbed, which is absolutely fine if that's the way you like it

Curry_Queen · 2 September 2005 at 9:13AM

bargainqueen wrote:

Lol, I seem to do this all wrong (or my Dad does ), I use normal rice and I make sure all the liquid is gone, so it's almost dry and flaky and really lovely. My OH loves the bits at the bottom best that have got a bit brown by sticking to the pan- but I don't care I still think it's the best risotto in the world lol :rotfl:

Nooooo, you're not doing it wrong you're just making a different type of risotto!

The recipes and method as described above in the pumpkin risotto, and the ones many others of us have referred to, is the classic risotto dish which comes from Northern Italy (it's as popular there as pasta is to the southerners!)

Many people refer to dishes made with meat/vegetables and rice all cooked together as risotto, and in my younger days I also made one on similar lines to yours by frying off mince and veggies and adding normal long grain rice with enough stock for it to all be absorbed while it simmered for 20 mins or so.

Just different methods that's all, and a much different end result!

competitionscafe · 2 September 2005 at 12:34PM

From the BBC page, which also has tips and recipes:
http://www.bbc.co.uk/food/recipes/mostof_risotto.shtml

"Rice varieties

The three most popular grains of risotto rice you'll find are:

* Arborio. The most popular grain, it is large and rounded and has a wonderful creamy texture.
* Carnaroli. Fork's favourite grain - this long, elegant grain that tends to hold its shape well even when completely cooked. It's a good choice if you find your risotto always turns a little mushy.
* Vialone nano. Now available in this country, this is said to have the creamiest, smoothest texture of all. "

More recipes from Valvona and Crolla:
http://www.valvonacrolla.co.uk/html/recipesbasicrisotto.html

elvis_bloggs · 2 September 2005 at 12:43PM

Pal wrote:

IMHO risotto should always be fairly gloopy and you should be able to stand a fork up in it.

A bit like my home-made chicken and veg soup.

newmoneysaver_2 · 2 September 2005 at 12:50PM

I just wanted to say thankyou to everyone for their input. My mouth is watering with all the lovely recipes (Oh, and it is lunch time!) I can’t wait to try them (as soon as my nice, shiny, new kitchen is installed - gonna be kitchen free for another 3-4 weeks :wall: )

squeaky · 2 September 2005 at 12:56PM

Heh! Been there very recently myself. Every now and then I get the urge just to wander round and stroke all my new kitchen bits.

moozie_2 · 14 January 2007 at 4:34PM

I was wondering if any of you wise Old Stylers can help!

I've been taking stock of my heaving cupboards this weekend to try and give them some relief and came across two unopened bags of Arborio rice and a half bag of another similar rice.

I've tried to make risotos before and somehow never get them right. They tend to come out completely tasteless and either very dry or the rice is like mash.

Any recipes that you know work would be greatly received but even more importantly, any tips that may help would be very appreciated too.

Thank you

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Recipe - Risotto

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