Recipe - Risotto

melli_2

Hello

I am wanting to make an mushroom risotto tonight but have realised that I only have about 120-140grams of risotto rice at home. Does anyone know roughly how much stock I will have to use?
I've been looking for recipes online but one said to use 900ml but the last recipe I followed said to use 1litre for 320g of rice!!

TIA

naturally_2

Hiya

I make risotto quite a lot - and I'm sorry I have no idea how much liquid I use!! Do you do it the method of pouring a little in at a time? If so you can do what I do and just make up a jug of stock (say a litre one) and use that, then just use the kettle to top up the jug and add more stock cubes to it as you find necessary until its all absorbed.

Risotto is a very forgiving dish, I find its pretty hard to mess it up!

If the rice you have isn't enough for the amount of people you're serving them you can bulk it out with lentils and/or any other veg you have. I find lots of chopped onions work nicely.

Also don't be afraid to make your stock quite strong, and add any herbs, balsamic or other posh vinegar, soy sauce etc to it.

have fun!

melli_2

naturally wrote: »

Hiya

I make risotto quite a lot - and I'm sorry I have no idea how much liquid I use!! Do you do it the method of pouring a little in at a time? If so you can do what I do and just make up a jug of stock (say a litre one) and use that, then just use the kettle to top up the jug and add more stock cubes to it as you find necessary until its all absorbed.

Risotto is a very forgiving dish, I find its pretty hard to mess it up!

If the rice you have isn't enough for the amount of people you're serving them you can bulk it out with lentils and/or any other veg you have. I find lots of chopped onions work nicely.

Also don't be afraid to make your stock quite strong, and add any herbs, balsamic or other posh vinegar, soy sauce etc to it.

have fun!

It's just me having it tonight...will be bulking it out with dried wild mushrooms and normal mushrooms along with some salad.
I've only made risotto once before and it was good but no perfect so I'm just a bit worried about messing it up
Shall do a little stock at a time

ShelBell

Its normally around 2parts stock to 1part rice, but that will depend on if you're soaking the dry mushrooms first or not as they will absorb stock too.

boredjellybean

sorry I am not really sure as I tend to guess & top up if I run out half way through - hope someone can give you some more precise measurements soon

bjb

melli_2

ShelBell wrote: »

Its normally around 2parts stock to 1part rice, but that will depend on if you're soaking the dry mushrooms first or not as they will absorb stock too.

Last time (and my first time!) I soaked the mushrooms and then used that water as the stock.
I think I have rough figures in my head now so try and then top up if need be

M.E.

I was taught how to make risotto by an Italian lady.
Gently fry chopped onions in oil/butter until golden not burnt. Add the rice. Stir.
Cook. Stir until the rice absorbs the oil and keep stirring until the rice becomes almost translucent.
Make sure the stock is hot. NEVER ADD A COLD LIQUID TO COOKING RICE.
Stir all the time on medium heat and add a ladleful of stock. Keep stirring until all the stock is absorbed.
Add another ladleful of hot stock and stir continuously until that stock is absorbed.
REPEAT.
Add another ladleful of hot stock and stir continuously until that stock is absorbed.
Add another ladleful of hot stock and stir continuously until that stock is absorbed.
Add another ladleful of hot stock and stir continuously until that stock is absorbed.
Add vegetables/mushrooms (preferably partially cooked and still warm) when the rice has absorbed a fair amount of stock.
You may need more HOT stock/ HOT water. If you run out of stock use HOT water. STIR STIR STIR
When the rice is cooked ( test it) and you have added the vegetables and everything seems cooked...
TURN OFF THE HEAT. Add a knob of butter or olive oil onto the top of the rice.
Put on a tight fitting lid. Leave for about 10 minutes before serving.
I can guarantee creamy flavoursome risotto!!!!

pavlovs_dog

M.E. thats the way i learn too, and its always yummy :j

horseinhatman

If you have dried wild mushrooms soak them in just boiled water for 30 mins and use the mushroom liquid as stock

boredjellybean

M.E. that sounds yummy - I never think to leave it to rest as such at the end (am having risotto later will try it!)

anyone got a recipe for baked risotto?

bjb