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  1. #1
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    Default Best risotto recipe?

    Hit me with your best risotto recipe. I usually use a packet one and change it up a little but want to make one from scratch.

    I love chicken, bacon, corn and spinach in my risotto but want to add mushrooms this time too.

    So what is your favourite recipe?

    Thanks :-)

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    I make a roast butternut pumpkin sage risotto often add bacon or chicken if I have it on hand.

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    I'm making one tonight with pumpkin, pine nuts spinach and feta. Will also put in some mushrooms I think.
    I didn't know you could get packet risotto???

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    Mushroom and blue cheese is my favourite and I'll add a side of chicken for protein.

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    My favourite of all time is Lemony, zucchini and pea. The lemon gives it a zing, but is balanced by the parm, the zuchhini gives it some "body" for want of a better word and the pea gives it a bit of sweetness. Yum!

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    I love chicken and pumpkin risotto. Would definitely work if you added mushrooms

  7. #7
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    Anyone have recipes 'from scratch' for their favourites?

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    I make this one lots but use pancetta instead of bacon. There are lots of yummy Jaime risotto recipes.
    http://www.jamieoliver.com/recipes/r...cheese-risotto

  9. #9
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    I put a saucepan of stock on the stove to simmer. The stock needs to be hot, so when you add it ladle by ladle, it does not decrease the temperature in the pot. I would use about 1 litre liquid stock.

    Chop an onion and some garlic. Melt some butter or oil I. A medium large saucepan, and add the onion. Sauté until soft. Add 3/4 cup arborio rice. Coat in the oil and let it cook gently for a minute or two.
    Add a cup or splash of wine, or vermouth etc if using. Let it simmer down, then start adding your stock, one ladle at a time, stirring, and waiting until the stock is absorbed by the rice, before adding the next ladle.
    I add most bits at this stage.
    If I was doing a chicken risotto, I add the chicken now. I would add hardy veg and herbs now as well, such as mushrooms or pumpkin.
    Add your veg like zucchini at a stage where the veg will just be cooked when the risotto is ready.

    Keep adding the stock until the rice is al dente. It should be wet on the plate, almost soup like, but not quite.
    If you run out of stock, use boiling water.

    When ready, pull off stove and add Parmesan cheese and a ladle of stock to loosen. Add pepper.

    Some people say it should be ready in 20 minutes, but mine takes more like 30-40 minutes.

    This would feed 2-3 adults


    Some versions I do are asparagus and mushroom; Chicken, pea and vermouth; spring vegetable; chicken, pumpkin and zucchini. Whatever takes your fancy.
    A cafe I used to work in made chilli prawn risotto which was delicious.

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    http://www.perfectitaliano.com.au/cr...tomato-risotto

    am trying this one tonight. could probably throw whatever you want in there.


 

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