risotto recipe?

Answer 1

Risotto is one of those staples in every chef's routine.

Risotto itself is fairly easy to make, however developing the flavours is a bit more challenging.

I'll be giving you my recipe for wild mushroom risotto, I've found it works very well.

However, a couple rules of risotto. They must be followed.

1) Risotto requires 3 times the liquid to cook. So, if you have a cup of Risotto, you need 3 cups of liquid to cook it.

2) Risotto needs to be cooked in stages. This is explained below.

3) You need to have the appropriate rice. You can find that out for yourself (call it a bit of homework as I'm giving you the important answers). Plus I can't recall the name at this time. Brain freeze.

4) Risotto is a commitment to stand at the stove. You need to keep stirring all the time, don't stop stirring. You don't need to be fast, you need to be consistant.

Anyways, this recipe will assume you have one cup of rice.


Ingredients:
- cheese, your favourite type, used to taste
- some mushrooms, depending how many you want in the risotto, and you should have several types. I personally prefer morels, oyster and chantrel mushrooms in this recipe. Put as many or as few as you like.
- 2 cups of wine
- 1 cup chicken stock
- Olive oil (no real measurement, explained below).
- 2 teaspoon of thyme (can reduce, I like thyme).

Directions:

1) Pour the rice into the pot.

2) Add a bit of olive oil. Stir. Continue to add until each and every grain of rice is coated in oil.

3) Turn the heat on Med high or high, depending on the output of your stove. Let the pot warm up, but not so that it burns the rice.
Add the mushrooms.

4) Add ONE THIRD of the liquid.

5) Stir until the liquid has been absorbed, but so the rice isn't dry.

6) Add another third of the liquid. Stir.

7) When absorbed, but not dry, add the last third.

8) Stir until absorbed.

9) Once absorbed, take off the heat, and add the cheese to taste. Make sure you don't add too much.

10) Season the risotto, this means salt and pepper. Make sure you taste it as you mix so that you get the right level of seasoning.

11) Serve hot. Re-heating kills risotto (well, I think so at least).

Answer 2

Shrimp and Leek Risotto: DIVINE!

Answer 3

check out Delia Smith's web site,she does a great baked risotto, easy and less fuss than a traditional one, try the carbonara one.

Answer 4

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Almost Risotto Recipe

Ingredients:
1 can (13 3/4 oz.) chicken broth
1 envelope Good Seasons Gourmet Parmesan Italian Salad Dressing Mix
1 cup orzo pasta -- uncooked
1 jar (4 1/2 oz.) sliced mushrooms -- drained


Directions:

Bring broth and salad dressing mix to boil in medium saucepan on medium high heat.

Add orzo. Reduce heat to low; cover. Simmer 10 minutes or until orzo is tender.

Stir in mushrooms. Serve with grated parmesan cheese, if desired.

This recipe for Almost Risotto serves/makes 6


Asparagus And Leek Risotto With Prosciutto Recipe

Ingredients:
1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cup arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley


Directions:

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain. Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.

Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

This recipe for Asparagus And Leek Risotto With Prosciutto serves/makes 4

Answer 5

Try this website, they have a ton of recipes!!

http://www.recipezaar.com/r/q=risotto

Good Luck!

Answer 6

1 cup salt.
1 cup potatoes.
2 spoons Oil.

Mix them & put them in to tha oven.........


Ready to eat

Answer 7

www.allrecipes.com
www.foodnetwork.com