reheating rissoto?

Skint_Catt

Do you have a receipe for risotto please or is it just through everything in with rice type thing? Does it have to be risotto rice?

belfastgirl23

Skint_Catt wrote: »

Do you have a receipe for risotto please or is it just through everything in with rice type thing? Does it have to be risotto rice?

Jamie oliver suggests frying a finely chopped onion with some finely chopped celery very slowly to form a base, then add the rice, cook for another minute or so, then add a glass of white wine, cook it down, then start adding in stock ladle by ladle (follow directions on the risotto rice packet for how much). According to him you just keep stirring it to bash it around and release all the starch. At the end you should add some butter and parmesan and put the lid on for two minutes and it will turn out perfect. On this base you can add nearly anything else you want

The recipe is really easy - apparently risotto is the italian woman's lazy dinner because it's so simple

PS to the best of my knowledge you do have to use risotto rice but someone else might know better

without-a-paddle

i make mine in a multi cooker, but can be made in a large pan/ wok
I use leek as a base, garlic, cook these for a few minutes, then add mushrooms, cook until mushrooms start to brown, then add a little more oil, add aborio rice and mix to cover every grain in oil, let it heat for a minute, then add stock a little at a time ( i use vegetable stock) as soon as liquid is absobed add more and continue until rice is fully swollen and looks creamy. I add rosemary, basil and chives to mine, also a little white wine if i have some and ginger beer ( sounds weird but tastes great ) last thing before serving i add cream if i have some, or cream cheese (like triangle things, dunno whether you can name brands here ) then enjoy!
As a side note, add any wine, ginger beer at stock adding stage.