Recipe - Risotto

billieboy_2

boredjellybean wrote: »

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

Yep, here, courtesy of Delia .

Larumbelle

Like a lot of people here, I don't do measurements when I make risotto! I tend to vary what I put in according to what I have around, but this is the 'ideal' risotto I base my substitutions around, and quantities as best I can judge. I warn you, it ain't especially healthy! I use the same technique as M.E, but other than that I don't think it's too authentic, but it works for me!

Steam some peas and small bits of broccoli. drain, but keep the water in case you run out of stock.

Fry some proscuitto until crispy (substitute with streaky bacon or anything bacony). Remove the bacon but not the oil. Use the oil to fry about 3 chopped cloves garlic and 3 chopped shallots, softening but not really colouring them. Add the rice and stir until they have absorbed all the fat. Add a glass or so of wine and stir until absorbed. If you're using mushrooms, add them now. Begin adding chicken stock one ladel at a time and stir like mad, waiting until its absorbed before adding the next one. If you run out of stock, start using the veg cooking water. When the risotto is cooked, add the chicken, peas, brocolli, and some chopped up spring onions.Stir them in, then add a knob of butter, put the lid on and leave to rest for five minutes. Server sprinkled with parmesan.

If I'm cooking in advance I add stock until it's about half done, then put it in the fridge until I'm ready. It goes like a hard block you can cut as much or as little as you like off. This is how they do it in restaurants too. When you are ready to cook just start where you left off, but remember that rice must be thoroughly hot and cooked through before you eat it otherwise it can give you food poisoning.

billieboy_2

silvercharming wrote: »

If I'm cooking in advance I add stock until it's about half done, then put it in the fridge until I'm ready. It goes like a hard block you can cut as much or as little as you like off. This is how they do it in restaurants too. When you are ready to cook just start where you left off, but remember that rice must be thoroughly hot and cooked through before you eat it otherwise it can give you food poisoning.

I never knew that:o .

Penelope_Penguin

Hi there! I'll add this to the existing risotto thread where you'll find more delicious recipes

Penny. x

LoopyLinz

Hi All

Having been having a rumage in the cupboard as I am fed up eating the same things over and over again. Have decided to attempt to make Chicken and Asparagus Risotto. Now Im not exactly a candidate for master chef but I do try! :rotfl:

Anyway, have been looking on the internet for some recipes but cant find any that actually tell me what I need to do with the asparagus, they all use peas and DH doesnt like them.

Do you think I cook it first separately? Also how exactly do I cook it? Got to own up and say I bought it and then had to ask my mum what it was! :rotfl:

Or can anyone give any other ideas as to what I could put in it? DH also doesnt like mushrooms so they are out too...............men :rolleyes:

Thank you
Linz xoxox

Rikki

Cook it separately and add at the end with a knob of butter, the parmesan and black pepper. Stir and serve.

Just steam (or lightly boil) the asparagus for 5/6 minutes till tender. Its better crunchy than too soft.


Risotto Recipes

bigmommamuppet

I normally cook mine with the rice.

I fry a small onion in the pan then add the rice, stir in a glass of white wine then let it absorb. I then continue to add stock bit by bit. Whilst the rice is cooking I cut the asparagus into chunks, I add the bottom parts after 15 minutes and then the tips 4 mins from the end along with the pre-cooked chicken. I then finish it off with some lemon juice & parmesan.

If I'm using raw chicken I fry it with the onion then contiune with recipe.

jackie_w

Hello,

Can anyone give me a delicious recipe for chicken risotto please?

Ive taken 2 large chicken breasts out of the freezer, and had a look in my store cupboard and decided to use the risotto rice that I have.

Im trying to clear out my storecupboard and my freezer. At the moment, my mind comes to a complete blank when it comes to food. Im worried about money and my head is a mess, so, I hope you all dont mind if I come on here every now and again looking for some recipes if thats okay.

Jackie xx

frivolous_fay

Here's the one we use, we pretty much know it off by heart now.

Soften a large chopped onion and some garlic in butter + oil
Dice the chicken and cook until not raw-looking
Stir in 225g arborio and coat with oil
Throw in a glass of wine / vermouth if you have some
Make up 1 litre of chicken stock and gradually add it (my O/H adds it in 3 batches, this works ok but is less satisfying than adding it slowly)
Stir enough to stop it burning (we use a non-stick pan)
Stop adding stock when the rice tastes how you'd like it
Add as much pepper as you like. I don't usually add salt because the stock is enough
Stir in fresh grated nutmeg, parmesan to taste, and as much spinach as you can fit in the pan.
Stir until wilted, then serve. Parsley may be added if you have some that's not dead, we never do
Supposedly serves 4... but the two of us tend to have a big bowlful and then a small amount of leftovers.

Works fine without spinach too.

jackie_w

Thank you,

Have spinach in the fridge which needs using up so will definetly try this one out.

Jackie xx