Faking risotto?

wendym

I have a bag of expensive proper risotto rice.

There is no possibility that I can make a risotto the official way, cos my arthritic shoulder couldn't manage the stirring.

Does anyone have experience of faking it? I half remember an oven-cooked method from years ago, but not clearly.

Pink.

Hi wendy,

I haven't tried cooking risotto in the oven but there is an easy looking recipe for it here.

Pink

Paulie'sGirl

Hi Wendy,

I have used the oven method to make rissotto, I followed the one Delia uses, I'd suggest looking on Delia Online for Oven baked rissotto.

It involves putting all the stock in at once and then leaving it in an oven tightly covered.

The texture is nearly the same as done the usual way.

Luv PG

sal

Hi Wendym,

I adore making risotto, unfortunately I don't know the oven method and cannot imagine how it can come close to a creamy gloopy traditional risotto.

I usually prepare all ingredients, open the wine, pour a glass for me, a glass for the risotto, pull up a stool and open a book. No-one dares to disturb me for the next 20 minutes as I stir and add, stir and add.

I recently went to a 'posh' restaurant that prided themselves on their seafood risotto so I ordered only to be presented with a dish of stodge that needed a knife and fork. I only wish I'd been brave enough to complain but everyone else seemed to be happy with it!

Can't wait for Venice in December to get a genuine Italian risotto served by a surly Venetian waiter in a snug bar next to a canal.

Sorry to go off a bit but I get carried away on the subject of risotto. Are you sure you couldn't manage to stir a bit, it shouldn't get dry enough to be hard to stir and you won't have to lift heavy pans from the oven if it's all done on the cooker top? It shouldn't really get any thicker than a rice pudding.

sal

JoeyEmma

http://www.deliaonline.com/recipes/oven-baked-smoked-pancetta-and-leek-risotto,1080,RC.html
http://www.deliaonline.com/recipes/oven-baked-wild-mushroom-risotto,1254,RC.html

anniewoo

I have used Delia's recipe for mushroom risotto and it always turns out well


http://www.deliaonline.com/recipes/oven-baked-wild-mushroom-risotto,1254,RC.html

Gers

anniewoo wrote:

I have used Delia's recipe for mushroom risotto and it always turns out well


http://www.deliaonline.com/recipes/oven-baked-wild-mushroom-risotto,1254,RC.html

I made this often in past years and it's truly delicious. And it can be adapted to use more than just mushrooms.

Bossyboots

I just throw everything into a dutch oven and leave it to cook in the oven on a low heat for a few hours.

jennet1

I'm yet another fan of the Delia recipe allways turns out lovely for me.

I know what you mean about rissotto in restaurants I've always been disappointed and thought my home cooked version was better almost every time I've chosen to have it

phizzimum

This is my favourite risotto recipe, no stirring involved but you do need a pan with a tight fitting lid. I use a deep frying pan but prob would work well in a saucepan.

you need twice as much stock as rice (measure it in a jug)

use boiling water to make your stock or bring your homemade old style stock to boiling point. Then pour over the rice and add a couple of tablespoons of pesto. Bring to boil then cover with lid and reduce to very low heat for 20 minutes. Its worth checking a few times to make sure rice isn't sticking to pan but make sure you get the lid back on quickly. When there's only a little liquid left and the rice is almost cooked (al dente, I suppose) turn off the heat but leave the lid on. While still warm mix in lemon juice, when ready to serve add some chopped spring onions. Can be served hot or cold (great for a picnic/packed lunch)

I've a feeling this was originally a delia recipe so I apologise if it's one of those already posted above.