rissoto rice

dooj

I bought some rissoto rice from aldi but im not really sure how to cook it and what to cook it with? I have a slow cooker if that helps, also i would not normally eat creamy sauces so anything un creamy and low fat would be preferable.

trafalgar_2

Here are 42 recipes using risotto rice ,hth

dooj

I did do a search but it gave no results... i think it was my spelling...

Sarahsaver

per cup (8oz) risotto rice use 1l water or chicken stock, plus 1 small glass of vermouth or white wine. Simple is best so just a couple of 'flavours' like onion and rosemary, chestnut and parmesan, chicken and bacon, pea and prawn and so on. You have to add the fluid a ladleful at a time and stir until its gone before adding the next ladleful. Fry the rice in butter or olive oil til transluscent then add the alcohol, then start with the water or stock. It is a labour of love but it is well worth it. Delia :rolleyes: does an oven baked one, tried it and its not a patch on a properly cooked risotto IMHO. Depends if you want a peck on the cheek or a snog, culinarily speaking!

trafalgar_2

dooj wrote:

I did do a search but it gave no results... i think it was my spelling...

don't worry there will be lots more from the good folk of OS:D

Bossyboots

I couldn't decide what to do for dinner tonight but after seeing this thread, I have made up my mind.

Sarahsaver

let us know how it turns out;)

monkmorency

Hi! The trick with risotto rice is to keep stirring it the whole time it's cooking. It will make your arms ache but it will taste good :drool:

ChocClare

This is an Antonio Carluccio recipe from The Taste of Health for Risotto Verde (Green Risotto). It sounds dodgy, but it is so yummy my husband ASKS for it, and it is not full of butter or cream...
This is for 2 people as a main course or 4 as a starter:

1lb broccoli or calabrese
3pts chicken stock
1 tblsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
10oz Risotto rice
Pepper and salt
Parmesan cheese, to serve (or grated cheddar is nearly as good)

Chop the broccoli, including the tender part of the stalks, and cook it in the (boiling)chicken stock for about three mins. Remove the broccoli from the stock and leave the stock to bubble over a low heat. Put olive oil, onion and garlic into a heavy pan and sweat for about 4 mins or until they are translucent. Add the rice and stir to coat with the oil. Add the broccoli and continue to stir until all the ingredients are thoroughly mixed. Now add the hot stock, ladle by ladle, as required, and keep stirring for about 20 mins or until the rice is al dente, shiny and creamy. Check the seasoning. Spoon the risotto onto plates and sprinkle with grated parmesan or cheddar.

The broccoli sort of dissolves and just gives a nice flavour. We tend to put half a ton of cheese on it, which quite possibly negates the health factor, but it is scrummola!

Bossyboots

monkmorency wrote:

Hi! The trick with risotto rice is to keep stirring it the whole time it's cooking. It will make your arms ache but it will taste good :drool:

I always burn mine doing this, even if I have the time to.

I now start mine off in a pan and transfer all the ingredients and water to a Dutch overn and put it in a moderately low oven for a couple of hours. It comes out just as good (better in my case as it doesn't stick) and I can get on with other things while it is cooking.

I don't know if its because I didn't plan it beforehand but tonight's was probably the best risotto I have made to date. I could just eat it again now if only there was some left.

Gingham_Ribbon

Mmmm made me hungry. Thanks for the thread. I'd been so busy today I forgot to eat! Off to make something now. SO gutted I forgot to buy garlic today...

One of those days!