View Full Version : Yummy Rissotto Recipes
Does anyone have any yummy Rissotto recipes??:chef:
DF loves anything cooked with rice and i thought Rissotto might be nice... i went out and brought some Aborio rice (s/p) but i am a bit clueless as to how to cook it.
Risotto is really simple, but quite time consuming and high maintenance..
The ingredients are SO versatile, here is one recipe i have used although i always substitute mushrooms for maybe sundried tomatos and olives etc...
2 cups stock - chicken, veg or beef - it doesn’t matter.
chicken or prawns
spring onion ( if you want )
salt and pepper
cheese - any ( I used tasty cheese but you can use parmesan ).
The basic method of cooking risotto is you put all wet ingredients in a pot, and leave on a low heat to keep warm, use a wok or large deep pan and put the rice in and you gradually add a cup of liquid at a time, wait for the rice to absorb it whilst stirring and continue this method till all liquid is gone.. towards end of liquid you add cooking meat, garlic, onion, cheese, mushroom etc and then heat through and let cheese melt and voila!!
Hope this helps :D
I find risotto really easy and not at all high maintenance - it takes about half an hour to cook but what doesn't :confused:
Here is a link to a fantastic recipe :thumbsup: it always gets rave reviews at my place!!
THe best tip from my Italian Nonna....
melt olive oil & butter together first, fry off your onion and garlic in that, then stir through your aborio rice - getting the rice covered in the butter/oil mix for a minute or so and ALWAYS use hot stock. Patience is the key and divine rissotto is the reward.
It's really quite therapeutic!
Ok, Risotto is my thing! I love it!
TIPS FOR SUCCESS- for whatever kind of risotto you are making
1. Cook the rice in a bit of butter and oil (oil to stop the butter burning, butter gives it the creamy texture at the end) and cook for two mins
2. The stock MUST be simmering away, covered, as you then add it gradually to the rice
3. It must be added gradually- I use a soup ladel - and each small amount must be fully absorbed before you add the next.
4. My fav kinds of risotto- Chicken and asparagus (fresh asparagus, not tinned mush. Oh, and a great way to use up the rest of last night's bbq chook) Baked pumpkin, Caujan Prawn... mmmmm
5. Stir, stir, stir! Don't leave it for a second!
6. Don't use boring tasteless cheese- go the parmeasan. And don't make it too cheesy and 'heavy'. Just a little in it at the end and some more as a garnish.
7. I use chopped spring onion instead of normal- for colour and texture. Bit milder too if you're like me and not overdoing the onion/garlic thing while breastfeeding. Add it with the oil/butter at the begining.
:thumbsup: :thumbsup: :thumbsup:
Powered by vBulletin® Version 4.1.9 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.