Recipe - Risotto

champys

good luck! and do let us know the final result....

Pink.

Hi windowshopper,

These older threads might help you to decide:

Anyone have a pressure cooker?

Is it worth buying a pressure cooker?

slow cooker v pressure cooker

Comparing Running Costs of Remoska/Pressure Cooker/Slow Cooker

I'll split the pressure cooker posts off from this thread later and add them to one of the above threads to keep this thread on topic.

Pink

windowshopper100

Thanks champys (I just noticed 'Northern France' you lucky thing!)

Thanks Pink - I was concerned we were going off piste a bit. I'll have a good read up in the meantime.
:T
WS100

Money~Bunny_3

Update :j

I made the *delicious* butternut risotto from here: http://www.bbc.co.uk/food/recipes/database/roastedbutternutsqua_67878.shtml

I used two squashes (weighed 2kg whole with skin), but it serves *far* more than the 4 suggested- it would have fed eight pretty well :rotfl:!!!

It was slightly sweet, and completely delicious - very gobble-able.

Thanks for all the ideas! I was so nervous but thanks to lots of planning and your lovely suggestions it went so well...

p.s.

Here is the recipe for the bean soup. It's super-tasty.

3 carrots, diced
2 sticks of celery, sliced fine
onion, diced
1 red chilli, chopped
1 clove garlic
1 tbsp olive oil

2 floury potatoes (e.g. desire, maris piper), peeled and chopped
1 litre stock

200g each of
butterbeans
borlotti beans
cannelleni beans
kidney beans
flagelot beans

1tbsp sundried tomato paste
1 tsp mild paprika
rosemary leaves
sage
parsley to finish

Fry the carrots, garlic, chilli, onion and celery in the oil for five mins
Add the sock and potatoes, and simmer for 15 mins until the potato is soft.
Blend the soup (I'd leave it slightly chunky, not a puree)
add everything except the parsley
Cook for ten mins, and serve.

This is very filling, and I'd recommend it for lunch.mmmm...

windowshopper100

Glad it was such a success. Careful though or they'll be inviting themselves over regularly if they're going to be fed so well.

Well done.:T
WS100

craig777

rockie4 wrote: »

I always use arborio rice but don't bother doing the standing there stirring bit - life's too short!!!
I put the stock in approx a third at a time, wait until it's simmering gently and part-cover the pan leave for a few minutes then add a bit more - don't let it go dry though!

There's a very good reason why a risotto should be constantly stirred whilst cooking - if there wasn't, I'm sure generations upon generations of Italians wouldn't of wasted their time doing it that way in the first place.

One tip I can give, is not to use too many different 'main' ingredients in a risotto - the simple things in life are always the best as they say. When I do a risotto, I usually just use pancetta and peas. You wouldn't find an Italian throwing in half-a-dozen different things into a risotto.

competitionscafe

Heston Blumenthal is doing a prog on risotto tonight (BBC2; 8:30pm) Of course his "perfect" risotto is unlikely to be something which is practical to make at home (going by his other recipes!) but could be interesting to watch?

Cookery
Heston Blumenthal: In Search of Perfection


Tuesday 11 December
8:30pm - 9:00pm
BBC2 Scotland
7/8 - Risotto

Culinary alchemist Heston Blumenthal recreates favourite dishes. To make a perfect risotto, he visits two Italian chefs: one uses gold leaf and saffron, the other instant coffee and anchovies. Visiting Italian rice producers, he learns the importance of ageing the rice in barrels. The simplicity of the dish is almost Heston's undoing as he struggles to come up with a twist, before realising that his risotto should be flavoured with rice.

VIDEO Plus+: 9614
Subtitled, Widescreen, Audio-described

windowshopper100

Coffee and anchovy....

At least I've got an idea of what to use for dunking if I run out of rich tea biscuits.

WS100

windowshopper100

champys wrote: »

good luck! and do let us know the final result....

Hi Champys

Following a top tip from nopot2pin, I off to collect my bargain SC from Argos tomorrow (£8.49 - half price). It's got to be worth a punt at that price hasn't it.

Thanks for the input.:T
WS100

Jem8472

I want to do something slightly different for tea tonight and was thinking of doing a risotto.

I only have uncle bens boil in the bag rice not risotto rice, will this make much difference?

Has anyone got any good tips on doing a risotto?