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?
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12-05-2014 10:34 #1
Best risotto recipe?
12-05-2014 10:48 #2
I make a roast butternut pumpkin sage risotto often add bacon or chicken if I have it on hand.
12-05-2014 10:58 #3Senior Member
- Join Date
- Mar 2009
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???
12-05-2014 11:12 #4
Mushroom and blue cheese is my favourite and I'll add a side of chicken for protein.
12-05-2014 11:38 #5Senior Member
- Join Date
- May 2006
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!
12-05-2014 11:56 #6
I love chicken and pumpkin risotto. Would definitely work if you added mushrooms
12-05-2014 12:05 #7
Anyone have recipes 'from scratch' for their favourites?
12-05-2014 12:27 #8Senior Member
- Join Date
- Dec 2005
12-05-2014 12:49 #9
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.
12-05-2014 12:52 #10-
- Join Date
- Jan 2011
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