Risotto Recipes?

Anyone have any good ones to share?

Re: Risotto Recipes?

ask Ophelia for her butternut squash risotto

Re: Risotto Recipes?

made this for MIL birthday with roast chicken & asparagus. everyone was

wild mushroom risotto

oh ina, she's my idol.

PS: did not use morels and fresh porcinis because of and how hard they are to find. picked up shitakes @ whole foods and a container of dried porcinis. i think i supplemented with some criminis too for proportions.

Message edited 11/10/2010 5:04:40 AM.

Re: Risotto Recipes?

i'm going to try this one friday night:

Champagne Risotto

Re: Risotto Recipes?

I make my own and it's super easy, just takes a while.

I make mushroom risotto. Here's my recipe:

Bring about 4 cups of chicken stock to a slow boil. Put about 3-4 threads of saffron in the chicken broth pot. You will use this to pour into the rice about 1/2 a cup at a time.

First, chop one large or two medium shallots and put them in a large pot and brown with extra virgin olive oil (evoo) for a few minutes until soft.

Once the shallots are soft, add 1 1/2 cups of arborio rice.

Let the rice heat up a touch, stirring often, then add about 2 tablespoons of evoo. You can use butter instead at this point, but my DH is lactose intolerant so I make mine without any milk / butter and it comes out great. The point is to basically coat the kernels of arborio rice with a small layer of fat so they will be receptive to the moisture you're going to put into it after.

After the rice is well coated with the fat (evoo or butter), add about a quarter (1/4 to 1/2 is fine) cup of white wine to the rice pot. It should steam up very quickly and boil off. It just gives the dish a touch more flavor.

Once the white wine has pretty much soaked all in, start adding your hot chicken stock about 1/2 a cup at a time. Continue to stir often (you don't have to stir constantly). Each time you see the bottom of the pot when you scrape your wooden spoon against it, (it kinda looks creamy on the bottom, and a little thick), add another 1/2 cup of stock. The entire process should take about 25-30 minutes.

While you are cooking the rick with the stock, cook one small to medium package of sliced mushrooms in a pan until they give off their juices. You should have a good amount of liquid at the bottom of the mushroom pan (maybe almost 1/4 cup, but it doesn't matter exactly how much).

After you are done putting all the chicken stock in the rice, add the sauteed mushrooms and their liquid to the rice pot. Continue to stir.

Taste the rice and make sure it's softened appropriately. You shouldn't need any extra salt because the chicken stock is already so salty. If the rice is too tough, you can add some chicken broth and let that soak in for a few minutes to soften it. After it's cooked for about 30 minutes, it should be a good consistency. It's also kinda yellow colored from the saffron.

This makes a lot -- the 1 1/4 cups of rice yields about 4 cups of rice, enough for 4 people.

Let me know if you have any questions! I made this recipe up which is why it's so rough to write out, but my husband loves it and it comes out great.

Re: Risotto Recipes?

I made this one last night actually and it was very good! I ate some of the leftovers today and it reheated very well too!

Tomato and Sausage Risotto


Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

1.In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2.In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3.Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4.Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5.Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

http://smittenkitchen.com/2006/11/alexs-restaurant/

Re: Risotto Recipes?

I make it with lobster. So good!

Re: Risotto Recipes?

Re: Risotto Recipes?

These all sound delicious thank you