Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Sublime_2

I was thinking Paella.

A web search has come up with this, and this.

soupdragon10

Could you cook the risotto rice just with stock and freeze in portions then just thaw and add veg when you need a meal? Haven't tried freezing risotto as my family never leave any to try with!

valk_scot

Rice pudding, paella, sushi, chicken and rice soup, stuffing for vegetables..

You can make risotto with just about anything btw. It's a great way to use up that last slice of ham and spoonful of left over peas. What do you have in the fridge?

stiltwalker

well done valk_scot, that just about covers what I was going to suggest. Also if you have the good fortune to have any saffron in your store cupboards (I got some bargainously in Mr T a while back you only need a few strands and an onion to make risotto Milanese which is the absolute classic one and dead simple. Google should provide plenty of recipes but basicly it is just onion sweated off in butter/olive oiland stock with a few saffron strands in at its simplest although feel free to add a glug of white wine or vermouth if you have any.

I also second the rice pudding idea it makes yummy stove top rice pud, just do the same as you would for standard risotto but add milk instead of stock, much quicker than traditional in the oven variety although you don't get the brown sticky bits!

zedeb

Hi i am new and looking for weightwatchers thread or recipes.If someone can kindly point me in the right direction as this site is vast,lol.Mnay Thanks :-)

Errata

Weightwatchers thread here https://forums.moneysavingexpert.com/discussion/2195201

mto

Is there anything I can use instead of caraway seeds to give a similar flavour ... I have cumin, coriander, fenugreek, mustard, cardoman, cloves, fennel, star anise and pepper. I don't have the faintest idea what caraway tastes like. If it's any help, its going in a pork goulash recipe.

Thanks

And another question ... I've just noticed that my casserole dish has developed a big crack down the side. I'm not sure if the only other dish with lid that I have is oven proof - is there any way to tell? The recipe calls for 1.5hrs at 160C.

missminx007

excellent!!! I think i shall make one batch of rice pudding which will also be an excellent way of using up some home made jam i have had festering in the cupboards for a while and i'll def make up some plain risotto with stock and then i can just get a load out when ive got some bits to use up. Thanks very much!! Now onto my sausage dilemma

zippychick

ive merged the risotto question with quick questions

A couple of threads for you

can you make rice pudding with risotto rice?

main risotto thread

can you freeze risotto ?

Zip

omnom

Hi, I'd like to make some pizza, was just looking through the freezer and found about four unopened bags of those mozzarella cheese balls packed in water. They are dated September 2009! I've got one defrosting on the counter, but any idea if these will still be good for use after sitting for so long?