Risotto Recipe
Discussion
Half onion - chop.
Celery - chop.
Fry in olive oil/butter combo until soft (sofrito).
Toast your high quality risotto rice, I prefer Carnaroli.
Add a splash of Vermouth, Noilly Prat is a good choice, let evaporate.
Add a spoonful of stock with a decent amount of Saffron. Evaporate.
Add gradually more stock whilst stirring, repeat etc. Season as you go along.
When the rice is cooked, take it off the heat, add a decent amount of high quality Parmesan and a knob of butter and beat it into the rice.
Done, perfect saffron risotto, very simple, but very nice
The key is in the quality of ingredients as always
Celery - chop.
Fry in olive oil/butter combo until soft (sofrito).
Toast your high quality risotto rice, I prefer Carnaroli.
Add a splash of Vermouth, Noilly Prat is a good choice, let evaporate.
Add a spoonful of stock with a decent amount of Saffron. Evaporate.
Add gradually more stock whilst stirring, repeat etc. Season as you go along.
When the rice is cooked, take it off the heat, add a decent amount of high quality Parmesan and a knob of butter and beat it into the rice.
Done, perfect saffron risotto, very simple, but very nice
The key is in the quality of ingredients as always 
I make a nice one using a tin of lobser bisque and you just chuck it in the oven. I add prawns and grill some gruyere cheese over it. Very easy and nice.
http://www.deliaonline.com/recipes/lobster-risotto...
http://www.deliaonline.com/recipes/lobster-risotto...
I made a lovely one today
It was supposed to be a pancetta and broad bean, but I am allergic to recipes, so I played around
I had chorizo, peppers and parmesan to use.
Forgive the massive amounts, I was cooking for about 8
Roughly it was about 5 pints of homemade veg stock
200gr chorizo
700gr arborio
1 red pepper
1 onion
3 cloves garlic
chopped parsley and basil
parmesan shavings for garnish
Do not need salt and pepper if the stock is spot on.
Fry onions, add garlic, add peppers fry for a few minutes
Add rice
add stock slowly
at the last minute I added the cooked chorizo and some chopped fresh herbs
Think that was it, it was yummy, just a little too rich. Better rich than bland.
It was supposed to be a pancetta and broad bean, but I am allergic to recipes, so I played around
I had chorizo, peppers and parmesan to use.
Forgive the massive amounts, I was cooking for about 8
Roughly it was about 5 pints of homemade veg stock
200gr chorizo
700gr arborio
1 red pepper
1 onion
3 cloves garlic
chopped parsley and basil
parmesan shavings for garnish
Do not need salt and pepper if the stock is spot on.
Fry onions, add garlic, add peppers fry for a few minutes
Add rice
add stock slowly
at the last minute I added the cooked chorizo and some chopped fresh herbs
Think that was it, it was yummy, just a little too rich. Better rich than bland.
Almost certainly missed this one, but if you take navier_stokes recipe and replace the Saffron with a couple of cloves of garlic, you have a good 'base' risotto that you can flavour with almost anything! Seafood is great, even that frozen mixed seafood works well. Add it towards the end, as it doesn't take long. Or peas (again, frozen works) with mint.
grumbledoak said:
, you have a good 'base' risotto that you can flavour with almost anything! Seafood is great, even that frozen mixed seafood works well. .
My Wife did exactly that yesterday for a quick dinner. Finely chopped onions and celery, slightly soupy rice cooked in stock with a splash of sherry with a handful of frozen seafood mix, finished off with a knob of butter and grated parmesan.Fior a 20 minute meal, deeelish!
And here the three star version
Make sofrito and start risotto as above
At the same time in second pot melt some fontina chesse in a bit of milk, butter and (if you like add some chopped shallots)- simmer until soften and homogenous and season with salt, pepper, macis and truffle shavings to taste and whizz in blender until foamy
when risotto is done, mix in some fresh rocket, top with sauce, 1 fresh poached egg per person and top with freshly grounded pepper and truffle shavings...
Heaven
Make sofrito and start risotto as above
At the same time in second pot melt some fontina chesse in a bit of milk, butter and (if you like add some chopped shallots)- simmer until soften and homogenous and season with salt, pepper, macis and truffle shavings to taste and whizz in blender until foamy
when risotto is done, mix in some fresh rocket, top with sauce, 1 fresh poached egg per person and top with freshly grounded pepper and truffle shavings...
Heaven
Hello..
we cook a risotto at least once a month and love to experiment with all sorts of ingredients. Our recent triumph was to follow Willie Harcourt-Cooze's Porcini & Chocolate Risotto. I appreciate mushrooms aren't everyone's cup of tea, so just leave them out. Instead, try chicken or a meaty fish like Monkfish, chickpeas or green peas.
If you can get your hands on the Venezualan Black (chocolate), then you must try this recipe. The chocolate is so bitter that it becomes savoury and adds a most unusual and delicious finish to the dish. Give it a go....http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5986191.ece
GG
Edited for wife's spelling...
we cook a risotto at least once a month and love to experiment with all sorts of ingredients. Our recent triumph was to follow Willie Harcourt-Cooze's Porcini & Chocolate Risotto. I appreciate mushrooms aren't everyone's cup of tea, so just leave them out. Instead, try chicken or a meaty fish like Monkfish, chickpeas or green peas.
If you can get your hands on the Venezualan Black (chocolate), then you must try this recipe. The chocolate is so bitter that it becomes savoury and adds a most unusual and delicious finish to the dish. Give it a go....http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5986191.ece
GG
Edited for wife's spelling...
Edited by GavGav on Wednesday 1st April 11:26
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff