Recipe - Risotto

Stephen_Leak

Strictly speaking, you should evidently use a high-starch rice such as arborio, carnaroli or vialone nano. Meanwhile, back in the real world, basmati or Uncle Ben's should do the business.

The only provisos I've heard are that this is one rice dish you do stir to get the starch off of the rice into the broth, to keep an eye on the liquid level to ensure it stays moist, and not to put Parmesan on it if it contains seafood.

PS. Paella's on the menu here at Chez Leak tonight.

PPS. I presume that you are intending to take the boil-in-the-bag rice out of the bag first!

Penelope_Penguin

Hello! Not sure if your b-i-t-b rice will work - worth having a try, though

As Stephen (may I call you that :beer: ) says, authentic risotto needs arborio rice. When I make mine, I have hot stock, and add this to the rice one ladle at a time, not adding more until it's absorbed.

Delia does one that's cooked in the oven, which might be better for the rice you have - recipe here.

We have other threads on risotto, so I'll merge this one to give you loads of ideas.

Penny. x

Jem8472

Well it turned out very well with just normal boil in the bag rice.
I have never made a risotto before and it was lovelly. I think I will be doing this again!

Sarahsaver

Try risotto rice next time;) you will not regret it!

HOW did you end up with boil in the bag rice :eek: tut tut!

Stephen_Leak

RISOTTO

Serves 2

INGREDIENTS

125g of tomatoes
2 cloves of garlic
½ an onion
1 tablespoon of olive oil
250g of minced beef, chopped chicken, prawns, or frozen mixed vegetables
125ml (125g?) of arboreo rice*
1 tablespoon of dried mixed herbs
1 stock cube, to match the meat or vegetables**
250ml of water
Salt to taste

METHOD

Chop the tomatoes into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the oil into a frying pan on a medium heat. Add the garlic and onion and fry for 1 to 2 minutes. Stir frequently to stop it sticking. Add the mince, chicken, prawns or vegetables. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits.

Add the rice and fry for another 1 to 2 minutes. Add the herbs and tomatoes. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Season with the salt.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked. If it looks like it is getting dry, add some more water and stir.

ADDITIONS & ALTERNATIVES

If you have any chopped tinned tomatoes left over from another recipe that only uses ½ a tin, you can use these instead of fresh ones. Substitute 125ml of white wine for 125ml of the water.

TIPS

This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist.

* It sometimes says "Risotto Rice" on the packet.

** If using prawns, use either a chicken or vegetable stock cube.

Jem8472

Sarahsaver wrote: »

Try risotto rice next time;) you will not regret it!

HOW did you end up with boil in the bag rice :eek: tut tut!

BOGOF

thats how

Sarahsaver

Basic unadulterated rice is a lot cheaper thats what i meant;)

dorry_2

Gordon Ramsey did a rabbit rissoto on his 'f' word on Tuesday. I have never cooked rissoto before but it looked quite hard! but I am easily confused, especially on a blonde day:rolleyes:

Jem8472

dorry wrote: »

Gordon Ramsey did a rabbit rissoto on his 'f' word on Tuesday. I have never cooked rissoto before but it looked quite hard! but I am easily confused, especially on a blonde day:rolleyes:

I found it easy. Depends on your cooking skill.

I just did my boil in the bag rice.

Fried some bacon and mushrooms. Made some chicken stock with half a stock cube and boiling water.

Added the rice to the bacon and some chicken stock. simmered it a bit.
Chucked more stuff in it. tomato puree, mixed herbs, cheese and some butter.

The kept adding chicken stock a bit at a time to get that sort of gloopy texture to it.
A rissitto does not want to be dry. and does not want to be solid.

It was really nice and I am looking forward to doing it again!

Jem8472

Sarahsaver wrote: »

Basic unadulterated rice is a lot cheaper thats what i meant;)

Yes I know, I will have a look when I next go shopping.
The problem I usually find is I buy some rice and never get round to using it all.