Rissoto, has any one got a good recipe?

Question

Hello, I am a very good cook but I have never made a rissoto as my husband says he doesn't like it but I can't remember him having it! So I thought I would like to make it for a change, has anyone got a very good recipe? We are in Italy and have all the best ingredients. Thank you

Answer 1

I always make either asparagus or courgetter risotto but i have also made tomato, mushroom and mediteranean veg risotto in the past.

i simply fry my veg, starting with spring onions then garlic and then whatever else. fry the rice, i use carnaroli, in a little butter with the veggies and slowly add stock. i always have the stock ready in a jug beside the hob. get the stock to simmer gently and so it just covers the rice in places. once it is almost gone add more stock and stir. i never stir unless i just added stock! it normally takes me 30-45 mins to add all the stock and get the rice perfect but its well worth it!

Answer 2

I've got a great idea it's not rissoto but it's somrthing he may like even more. If he's into sweets go and get some pure chocolate Italy makes the best icecream out of it it is so good. Then take an ordinary recipe for a cake and instead of addindg the coca that it tells you add 2 cups of this pure chocolate also give it 5 extra minutes in the oven it is the best ever.

Answer 3

Risotto con asparagi (risotto with asparagus)

Adapted from Carluccio’s Complete Italian Food, Quadrille Publishing



900g fresh asparagus

4 tablespoons olive oil

85g unsalted butter

1 small onion finely chopped

350g risotto rice

About 1 litre vegetable stock

55g parmesan cheese, grated

Salt and pepper



Trim the asparagus and cut off about 4cm of the tip, and cut the remainder into 1cm lengths. Cook the stems in about 750ml water for 5 minutes, add the tips and cook for a few minutes more. Remove the asparagus and add the cooking water to the stock and make up to 1.75 litres. Slowly cook the onion in the butter and olive oil until soft, but not browned, add the rice and stir to coat with oil, and then the asparagus stems, reserving the tips. Add the boiling stock a ladleful at a time, stirring until it has been adsorbed before adding another. Continue until the rice is cooked (each grain is tender on the outside and firm, but not crunchy in the centre), and the risotto has a creamy, soft consistency. Stir in the asparagus tips, add the parmesan and season as necessary (parmesan is salty). Cover and rest for a few minutes before serving. (Serves 6)

Answer 4

Ingredients:
one large spanish or vidalia onion
two portobello mushrooms
1/2 cup dried shitake mushrooms, soaked for 1/2 hour in mixture of hot water and wine
chicken or vegetable stock(or Knorr cubes)
2 or 3 cloves garlic
olive oil
butter
2 cups risotto, rinsed
1/4 cup mixed fresh basil, tarragon and thyme or 1 tsp. dried basil, 1/2 tsp. tarragon and 1/2 tsp. thyme
1/4 cup parmesan cheese
white cooking wine
salt and pepper to taste


Directions:
Chop onions. Sautee in a heavy, preferably non-stick pan with olive oil (a couple of tablespoons will do). Sautee about ten minutes and then add a pat of butter and sautee for another five minutes, until transluscent. Chop off the heads of the portobellos and dice. Slice and dice the stems. Add to pan and continue to sautee. Chop shitake mushrooms and add to pan. Then add risotto and a little more olive oil, and sautee for about 30 seconds, stirring constantly. Have your stock ready and ladle a bit into the pan; whenever the pan gets dry, just add another 1/4 cup. You must stir often or the risotto will stick. Never let the pan get dry. Continue this process, adding increments of stock, and about 1/2 cup wine as well, for about 25 minutes. Then add fresh herbs and cook for another couple minutes. At the very end add the parmesan cheese and the salt and pepper to taste, and voila! Risotto.

Answer 5

RISOTTO PARMIGIANO

5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated

In a small saucepan, bring stock to a boil and reduce heat to a simmer.
In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown. Add minced garlic, rice and stir. Turn heat to medium high and stir in 1/2 cup broth

Bring the stock to a simmer in a saucepan.

Stir in the rice.

Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously.

As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time.

It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot.

It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender.

When rice is done, stir in the butter and cheese, then serve warm. Sprinkle with chopped parsley for a garnish, if desired.

The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.

Answer 6

Hello,

Cashew nut risotto

125g cashew nuts
I green and 1 red pepper cut into cubes.
I large Spanish onion cubed
125g garden peas (not tinned!!)
200g broccoli florettes
1 cup of lower salt vegetable stock.
1 cup of boiled water.(to add if reqired)
4 cloves of garlic finely chopped.
200g arborio rice
1tsp paprika
2 tsp oregano
1tsp basil
1/4 tsp cinnamon
One dessert spoonful of extra virgin oil

Lightly fry the onions and peppers with all of the herbs and spices!! add the cashew nuts, broccoli and peas and cook on a medium heat. Add the vegetable stock and rice , simmer on a low heat for 40 minutes , stirring intermittently and adding the boiled water if necessary. cook until all of the liquid has been absorbed an the rice is soft but not mushy!
Serve with some grated curls of vegetarian cheese!!!

Answer 7

bacon and bean risotto for 4
1/4 cup olive oil
2strips bacon
6 sage leaves chopped
3 cups chicken or veg stock
2 cups aborio rice
14oz canned canellino beans
freshly ground black peppar
parmesan, to serve (optianal)

Place most olive oil, most bacon and sage in saucepan and fry until bacon is almost cooked

Meanwhile bring stock to boil in another saucepan.
Add rice to saucepan with bacon and stir a few minutes, untilcoated in oil. pour boiling stock into pan with rice, return to boil, cover,then reduce heat a simmer for 20min

Meanwhile add remaining oil, bacon, and sage to a pan and fry for a couple minutes. Add beans and simmer over low heat until rice is ready.

Uncover rice and stir. If stock not fully absorbed cover and cook for a few more minutes

Answer 8

arborio is horribly over-rated- try carnelloni(?)| if you can get it.Chopped onions added to the oil, then garlic (otherwise it scorches bitter), then the rice. Sweat till coated and add ladlefuls of HOT stock each till just absorbed.Chantrelles or porcini nearly last before adding grated Parmigiano (or the poor roman substitute!)

Answer 9

There are no good recipes for risotto. It's horrible.