Hello all can anyone give me any good risotto recipes please, i need some good ideas!! Cheers?

Answer 1

Heat 2 T of olive oil or butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.)

Add about 3-4 T of chopped shallots or onions to the oil and sauté for 2-3 minutes over medium heat.

Add your Arborio rice. For this example, we'll use 1 cup. This is enough to feed four to six as either a first course (the Italian tradition), or as a main course.

Stir the rice well with the onions and oil, because the purpose is to thoroughly "coat" the rice. This helps regulate absorption of the liquid.

Add 1/4 cup of dry flavorful white wine. Your choice. We've even used "Meade" which is quite a flavorful addition.

Add your vegetables, except for the peas.

When the wine is about 3/4's absorbed, reduce the heat to the lowest setting if you are cooking in an iron skillet, (low medium if in anything else), and ladle in enough stock to cover the smoothed out risotto.

When the added liquid level drops about 1/3, re-cover the risotto with more stock.

Continue this process for about 20 minutes.

When the stock absorption rate slows down considerably, add the cooked peas.

The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add the Romano and 2 T of butter.

At this point, stir the risotto profusely to blend in the cheese and butter and remove your finished risotto from the heat.

Let it stand for 3 or 4 minutes and then serve in pasta bowls, garnished with some freshly chopped Italian parsley.

An oaky Italian chardonnay goes well with this dish.

Answer 2

I am assuming you know how to make a basic risotto and are looking for some ideas to jazz it up... The risotto recipes listed above a good basic recipes - here is something different..

Curried Seafood risotto.

To your basic risotto recipe exchange one cup of your liquid for one cup coconut milk. Add one tablespoon of curry powder (garam masala if you have it) to the rest of your broth. Have on hand 1/2 lb of raw bay scallops and 1/2 pound of raw shrimp cleaned and shelled. Omit the Parmesan cheese.

Make the risotto according to recipe, using all of the broth first. Add the seafood and stir well, then use the coconut milk to finish the dish - cooking until the shrimp are pink and the coconut milk is absorbed - the dish will still be very creamy. Garnish with chopped cilantro.

Answer 3

Magnificent 1st prize RISOTTO
This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)
5 cups chicken stock
1 pinch saffron threads (could do without, butadds colour and flavour)
5 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
salt and black pepper
5-6 servings

1. Bring stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3. Melt 4 tablespoons of butter in a large sauce pan until foaming.
4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5. Cook only until softened, not brown.
6. Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
7. Stir over low heat until liquid has beed absorbed.
8. Keep adding stock, letting the rice absorb the liquid before adding more.
9. STIR CONSTANTLY Test frequently just for the hell of it!
10. After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
11. Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
12. Season to taste.
13. Transfer to serving plates and serve hot.
14. Sprinkle remaining parmesan cheese.
15. ENJOY!

Answer 4

this is the best : http://babelfish.yahoo.com/translate_url?doit=done&tt=url&intl=1&fr=bf-home&trurl=http%3A%2F%2Fwww.italianrecipes.ws%2Flombardia%2Fricette%2Flombardia_005_risotto_alla_milanese.shtml&lp=it_en&btnTrUrl=Translate
was in italian, translated by Yahoo!