Recipe - Risotto

Bendybops19

16011996 - its quite thick, kind of gooey i guess! But has a huge amount of flavour to it. Very filling, so you dont need to make loads, although i always make some for lunch the next day!

bargainqueen_2

MMHHHHHHH Risotto- here's BQ dad's super special Risotto Recipe:
Ingredients: 1-2 cans of tuna in oil or brine
1 can crabmeat (optional)
enough rice to feed the family
1 onion
1 clove garlic
1 can sweetcorn
handful frozen peas
handful frozen prawns (optional)
1 fish stockcube (or real stock)
water

How to make:

If oil tuna, open can and pour 1 cans worth into a big fryingpan, if using brine tuna use 1 tbl vegetable oil.
Heat up, then add finely chopped onion and garlic. Fry for a minute until soft
Add rice and stir until coated with oil and onion. Add generous amount of salt and pepper and stir in tuna and crabmeat if using.
Make up enough fishstock to cover the mixture with about 1 inch stock higher than rice.
Bring to the boil, then turn down and add drained sweetcorn. Pop the lid on the pan and simmer slowly for about 15 minutes.
Add frozen peas and prawns if using, put lid back on and let heat through another 5 minutes. DON'T STIR THROUGHOUT!
Hey presto- yummy scrummy famous daddy's risotto

tiredwithtwins

;ooooooh....yummy!
this is going onto next weeks' weekly menu....probably wednesday!!

incidentally, can you use any rice, or does it definatley have to be risotto rice (arborio..?)

r.mac_2

Sarahsaver wrote:

I would always do it on the hob. If you like comfort food its great you only need a few ingredients to make a risotto. I posted an onion and rosemary one a while back, chestnut is also lovely, as is prawn and pea with mint. (last one is a Jamie Oliver)
Freezing it is fine if you manage to save any!

I have made sarahsavers onion and rosemary risotto and it is excellent - I highly recommend it.

bargainqueen_2

tiredwithtwins wrote:

;ooooooh....yummy!
this is going onto next weeks' weekly menu....probably wednesday!!

incidentally, can you use any rice, or does it definatley have to be risotto rice
(arborio..?)

To be honest I never knew there was a special Risotto rice
I always use normal rice, but bizarrely my recipe works best with Lidl's parboiled american rice (I think that's what i's called).

Bendybops19

I have always used proper risotto rice, i didnt realise that u could use other rice?
Does it work as well? That'll be great if i can use normal rice!! Save me money!

Allexie

If it's just for me then I use any old rice that's around...(even pudding!) If I'm making an effort and doing it properly then it has to be either arborio or carnaroli rice as I do think it makes a difference.. The risotto seems to be just soooo much creamier with the proper stuff.


BTW...how 'soupy' do you make your risotto? I'm always arguing with people about this! I'm a 'so runny it has to be in a soup dish' advocate...but I've noticed lots of people (and some restaurants), make it so it stands up on its own :eek:

Bendybops19

Allexie - risotto isnt supposed to be runny at all, its a thick dish. So yeah, it should be able to stand up on its own! Your supposed to keep it cooking until most of the wine and stock has disappeared, so its just the flavour.

But, i am sure runny risotto is still as tasty

Pal

I love Jamie Oliver's Prawn and Pea risotto. Take a look here:

http://www.jamieoliver.com/recipes/cats/risotto.php

IMHO risotto should always be fairly gloopy and you should be able to stand a fork up in it.

Curry_Queen

Risotto is also one of my all-time favourite comfort foods mmmmm

I like a mushroom one using a variety of mushrooms - porcini, !!!!ake, chestnut etc - and I always add white wine, HM stock, fresh parmesan and a dollop of butter (not great for the waistline so I don't eat it often! )

I agree with others that it should be "gloopy" but not too runny that it spreads out on the plate, and can be eaten with a fork, not a spoon LOL!