Johnny Vodka
The Abominable Scotsman
I like Jamie's one with beans, rosemary and pancetta (or bacon for us commoners!). 
risotto recipes
- Thread starter hektik
- Start date
saw a recipe in one fo the sunday supplements for a beetroot and goats cheese risotto.
grate the cooked beetroot, (either cooked yourself or bought pre-cooked and add it after the third time you add the stock, add the goats cheese in at the end.
sounds delicious, but i haven't tried it yet...
grate the cooked beetroot, (either cooked yourself or bought pre-cooked and add it after the third time you add the stock, add the goats cheese in at the end.
sounds delicious, but i haven't tried it yet...
gaijingirl
Well-Known Member
Echo Base said:
Boursin light works really well in risotto... especially with pumpkin!
i thought that i would resurrect this thread, as i am currently eating a butternut squash with sage and pine nuts risotto which is awesome.
recipe here: http://www.bbc.co.uk/food/recipes/database/roastedbutternutsqua_67878.shtml
recipe here: http://www.bbc.co.uk/food/recipes/database/roastedbutternutsqua_67878.shtml
Donna Ferentes
jubliado
Got, got, got, not got....
)Had to dig out this thread to brag about the kick-ass delicious risotto I made last night (first time round I saw this thread my two standard risottos - spinach, and butternut squash had already been mentioned.)
Risotto with roasted baby tomatoes (with rosemary), wilted rocket, topped with a slice of grilled goats cheese and arranged on a bed of lambs lettuce. Scrum! (And I was so proud of myself
)
Risotto with roasted baby tomatoes (with rosemary), wilted rocket, topped with a slice of grilled goats cheese and arranged on a bed of lambs lettuce. Scrum! (And I was so proud of myself
)Dirty Martini
gets what he cant want
Another big risotto fan here. I like the way that, in Italy, they use arborio rice in winter (thicker, creamier) and carnaroli in summer, which is a bit lighter.
If there's a new Italian restaurant near me, I'll almost always order the mushroom risotto first off as a kind of test. If they can't be arsed to make a good one, I don't tend to go back.
I made a sun-dried tomato and bacon one once, but my favourite non-mushroom one has been pumpkin and rosemary. Fry a couple of sprigs of rosemary in butter for a bit, discard, carry on as normal with the onions, diced pumpkin, rice and stock. Butter at the end tends to get the required creaminess. I think it was a Carluccio recipe, but I can't be sure.
A friend of mine did a stint in a kitchen in Florence last year, said a lot of Italian chefs now don't add the stock bit by bit but all at once, in a huge frying pan, and spend the 15 minutes continuously turning and tossing it.
If there's a new Italian restaurant near me, I'll almost always order the mushroom risotto first off as a kind of test. If they can't be arsed to make a good one, I don't tend to go back.
I made a sun-dried tomato and bacon one once, but my favourite non-mushroom one has been pumpkin and rosemary. Fry a couple of sprigs of rosemary in butter for a bit, discard, carry on as normal with the onions, diced pumpkin, rice and stock. Butter at the end tends to get the required creaminess. I think it was a Carluccio recipe, but I can't be sure.
A friend of mine did a stint in a kitchen in Florence last year, said a lot of Italian chefs now don't add the stock bit by bit but all at once, in a huge frying pan, and spend the 15 minutes continuously turning and tossing it.
ScallyWag II
New Member
Maggot said:
i use a mix of marsala and water to hydrate them, also works well to enhance the flavour
i've only really tried delia's risotto recipes which are very good...roasted and sundried tomato, and oven baked wild mushroom...very little stirring involved in either really so good if you've not got loads of time
nellyphant
visitor from Dimension X
This is a goodie I made from the BBC website....very nice indeedy
Ingredients
4 shallots, sliced
1 garlic clove, crushed
3 stalks of lemon grass
450g/1lb arborio rice
splash of white wine
650ml/22fl oz stock
splash of cream
vegetable oil for frying
salt and freshly ground black pepper
For the tapenade
8 fresh kaffir lime leaves, torn
100g/3½oz green olives, stoned
1 tbsp capers
handful of coriander stalks
1 garlic clove
1 lime, juice and zest only
75ml/3fl oz olive oil
Method
1. Fry the shallots and garlic in a little oil unit soft. Bruise the lemon grass with the back of a knife and add to the pan. Add the rice and stir gently for couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.
2. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until it has all been used and/or the rice is soft. Season well.
3. To make the tapenade, simply put all the ingredients except the oil in a food processor, add seasoning and blend. When it's pretty well broken down, leave the motor running and slowly add the oil. Spoon out into a bowl.
4. Add a swirl of cream to the rice just before serving, then divide between four bowls and top each serving with some tapenade.
Ingredients
4 shallots, sliced
1 garlic clove, crushed
3 stalks of lemon grass
450g/1lb arborio rice
splash of white wine
650ml/22fl oz stock
splash of cream
vegetable oil for frying
salt and freshly ground black pepper
For the tapenade
8 fresh kaffir lime leaves, torn
100g/3½oz green olives, stoned
1 tbsp capers
handful of coriander stalks
1 garlic clove
1 lime, juice and zest only
75ml/3fl oz olive oil
Method
1. Fry the shallots and garlic in a little oil unit soft. Bruise the lemon grass with the back of a knife and add to the pan. Add the rice and stir gently for couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.
2. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until it has all been used and/or the rice is soft. Season well.
3. To make the tapenade, simply put all the ingredients except the oil in a food processor, add seasoning and blend. When it's pretty well broken down, leave the motor running and slowly add the oil. Spoon out into a bowl.
4. Add a swirl of cream to the rice just before serving, then divide between four bowls and top each serving with some tapenade.
top_biller
a big bowl of wrong
Found a packet of risotto rice at the back of the cupboard last night and was about to give it a go but didn't as I didn't think I had the right kind of things to go in it.
Having read this thread I now understand that to qualify as a risotto ingredient something must a) be edible and b) be capable of being chopped and/or stirred.
I'm now looking forward to my mini edam, parsnip and monster munch risotto when I get home.
P.S Only joking of course - I've printed out my top 3 to pin to the fridge.
Having read this thread I now understand that to qualify as a risotto ingredient something must a) be edible and b) be capable of being chopped and/or stirred.
I'm now looking forward to my mini edam, parsnip and monster munch risotto when I get home.
P.S Only joking of course - I've printed out my top 3 to pin to the fridge.
fractionMan
Custom Title
I made a lovely pea, spinach and chorizo risotto the other day.
Lurverly.
To make the easy peasy way.
Put some risotto rice in a pan with some water.
Boil for a while
Add frozen peas and spinach and a bit more water + salt + rosemary.
Boil a little longer
Add cheese + chopped up chorizo
Cook for another minute
Serve.
Lurverly.
To make the easy peasy way.
Put some risotto rice in a pan with some water.
Boil for a while
Add frozen peas and spinach and a bit more water + salt + rosemary.
Boil a little longer
Add cheese + chopped up chorizo
Cook for another minute
Serve.
delia's oven baked risotto carbonara is a wonderfully rich, winter sunday night meal.
Although not strictly risotto (oven-baked? SHOCKHORROR) nor carbonara. But very simple and satisfying.
Although not strictly risotto (oven-baked? SHOCKHORROR) nor carbonara. But very simple and satisfying.
Tricky Mickey
regular as clockwork
i love pumpkin and gorgonzola risotto. roast the pumpkin in smallish chunks in good oil till soft, then stir it into the risotto towards the last few ladles of stock. In the very last ladle of stock, drop a gloopy spoonful of gorgonzola. it dissolves perfectly, and fills the risotto full of its flavour.
then a bit of grated lemon rind served on top to cut thru the fat, big cold glass of prosecco and yer off.
Any tips for happier saffron use in risottos? I think the colour would rock with the pumpkin.
then a bit of grated lemon rind served on top to cut thru the fat, big cold glass of prosecco and yer off.
Any tips for happier saffron use in risottos? I think the colour would rock with the pumpkin.
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