Risotto recipe?????

[SuperWoman]

Does anyone have a great Risotto recipe that involves chicken or anything? I love Risotto but I have no idea how to make it. I bought the Aborio rice, but thats about it :laughing: !!! Help me please, I really wanna make it!!!!!

Thanx!!!:D :D

[RedPanda]

This is the recipe I use for all risotto, then I just throw in the extra ingredients.

http://users.tpg.com.au/madrob/Basic%20Risotto%20Recipe.htm

It's the Jamie Oliver recipe (from his first book). I usually slice up a few chicken fillets into bite-sized pieces, fry the chicken with some chopped bacon, and put the meat in at the end (when you stir in the parmesan cheese). I also put in spinach leaves (for a bit of colour and health!)

Oh, and I never use the vermouth or wine - i just put in extra chicken stock.
Good luck!:chef:

[zenifa]

I love risotto! If its made right, its so creamy and delicious, melt in your mouth!!

You've made a great start getting the arborio rice. I usually would use 1 cup of rice per 2 people, and for each cup of rice I would use 4 cups of vegetable or chicken stock. Using a heavy based deep frypan or saucepan on a medium heat - I also use 1 onion chopped and melted with some butter, then 2 cloves of garlic crusshed, add chicken pieces diced (thighs or breast), then I add the rice and one cup of stock. Now the key with risotto is that you need to stir it constantly and wait for the rice to absorb the stock before adding more (ie you add each cup of stock one at a time, when absorbed add another). Sometimes you may need to add more water, if the rice isn't cooked, but again add it slowly so the rice has absorbed it. Towards the end you can add some vegetables like asparagus, mushrooms, pumpkin, sweet potato, some fresh chopped parsley, half a cup of grated parmesan cheese and if you want to be really decadent half a cup of cream. I usually add some freshly cracked pepper and a little sprinkle of parmesan cheese on top and serve with a nice green salad. Yummo :chef:

[SuperWoman]

That recipe sound delicious:chef: !!!! Thank you so much!!!!:hugs: :hugs:

[zenifa]

You are most welcome!! Good luck trying it out, its not very hard, just time consuming as you can't leave it on the stove cooking, needs lots of stirring, but it is SO worth it!!

[SuperWoman]

You girls are killing me here!!! My mouth is watering!!!:laughing: :laughing:

[SuperWoman]

How much liquid Chicken stock should I buy? Im cooking for 2!

[zenifa]

For 2 people I think one litre is enough, if the rice needs more liquid, then add water (so its not too salty, as any more than 1 ltre of stock is going to make it one very salty risotto). Oh yeah, I forgot to mention addin some white wine to it!! I guess its optional, as the alcohol cooks off and it does give it a nice flavour!! I think I might make some myself this week, I'm getting hungry too!!

[SuperWoman]

Thanx so much girls!!! You are the best!! I will make it tomorrow!!!!!! YIPEE!!!:smiliedance: :smiliedance: :smiliedance:

[Chickadee]

I was planning on risotto this week too! I fry up heaps of mushrooms with the onions at the start.

Zenifa - you can buy sodium reduced chicken stock :) DH has high blood pressure so that's all we use. I use all stock for mine and have never found it salty in taste.

I'm not sure if anyone has mentioned it - you need to have the stock simmering while you're making the risotto, so that when you add it bit by bit to the rice it absorbs quickly and doesn't cool down the risotto. If there's a chance you're going to run out of hot stock then make sure the kettle's been boiled when you start :)

Happy cooking!

[Briswegian]

I once saw a fabulous risotto which you covered and baked in the oven...no need to stand and stir for hours. I think it may have been a donny hay book....any one know it?

[razzle]

This is my recipe, easy as too.


Serving size: Serves 6
Cooking time: Less than 60 minutes

INGREDIENTS

500g spicy Italian style sausages (I use a beef and sundried tomato one)
1 litre (4 cups) chicken stock
1 tablespoon olive oil
40g butter
2 large brown onions (400g), chopped coarsely
1 clove garlic, crushed
2 cups (400g) Arborio rice
¾ cup (180ml) dry white wine
1 cup (160g) drained semi-dried tomatoes
¼ cup fresh basil leaves
¼ cup (20g) coarsely grated parmesan cheese

METHOD

Preheat oven to moderate.

Heat flame-proof dish on stove top; add sausages and cook until browned all over and cooked through. Remove from dish; slice thickly.

Meanwhile, add stock to medium saucepan; bring to the boil.

Heat oil and butter in same flameproof dish; cook onion and garlic, stirring, until soft. Add rice; stir to coat in the onion mixture. Add wine, bring to a boil then simmer, uncovered, 1 minute. Add stock, sausages and tomatoes; cover with lid and cook in moderate oven about 25 minutes or until liquid is absorbed and rice is tender. Stir once during cooking.

Stir in the basil and cheese. (This is the bit I always forget!)

TIP: Recipe is best made close to serving.

[Briswegian]

Great, thanks for that...always looking for shortcuts!

[TeenyT]

Have a similar oven baked risotto recipe using Chicken. Found this in the paper years ago so it might be a Donna Hay recipe?

You need - 1 cup Arborio or short grain rice
2 cups chicken stock
1/2 cup white wine
1 cup sliced mushrooms
1/2 green capsicum, diced
3 T chopped fresh basil
1 T chopped fresh oregano
2 cloves garlic, crushed
1/4 cup parmesan cheese
4 chicken breasts, sliced
2 T extra grated parmesan cheese
3 T breadcrumbs

In a baking dish, combine the rice, stock, wine, mushies, capsicum, herbs, garlic and 1/4 cup parmesan. Stir until ingredients well combined. Place chicken on top of mixture and cover with foil. Bake in 160 degree preheated oven for 1 hour.
REmove from oven and sprinkle with breadcrumb/extra parmesan mixture. REturn to oven and bake uncovered for further 20 mins or until golden brown.

[SuperWoman]

Wow, ladies these recipes are great!! Thanx so much...........keep em' coming!!!!:chef: :chef: