Any good risotto recepies?

Question

I am bored of having ham and red onion in my risotto and need any easy fix for after work? Any suggestions as i love risotto!

Answer 1

Ingredients :
500g chicken breast
1 shallot
1 pinch saffron
150ml creme fraiche
250g peas
1 tablespoon chopped onion
500ml chicken stock
90g butter
40g parmesan cheese
Salt & pepper

Recipe :
Cook peas in boiling salt water for 15 minutes.
Cut chicken into strips.
Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
Add 50ml stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
Add peas.

Make risotto:
In a large pan, saute onions in butter, add rice and brown for a minute.
Add 150ml stock, stir well, then add rest.
Once rice is cooked, add rest of butter, then cheese.
Serve with chicken and peas.

Answer 2

why dont you do a mushroom risotto really tasty
below is the recipe for one:

1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/¼ pint dry white wine
1.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve

Method
1. Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.

Answer 3

Chicken Risotto.

Ingredients

2 boneless/skinless Chicken Breasts cut into strips.
3 Shallots peeled and finely sliced.
1 stick Celery finely diced.
2 Courgettes cut into ¼ lengthwise and thinly sliced.
3 cloves Garlic peeled and finely sliced.
8oz/225g Mushrooms finely sliced.
1 small Red Pepper deseeded and finely diced.
8oz/225g Risotto Rice.
1 tspn Turmeric.
1 ½ Pints/675ml Chicken Stock.
2 tbspn Olive Oil.

Heat the oil in a large pan or wok then add the shallots, celery and garlic and cook gently for 2-3 minutes. Then add the rice and turmeric and cook for a further 2-3 minutes stirring all the time. Then add about one third of the stock and cook gently for 10 minutes to allow the rice to absorb the liquid. Then you need to add another third of the stock the red peppers, mushrooms and courgettes and allow to cook for a further 10 minutes slowly so the rice can absorb all the flavours and liquid. Finally add the remainder of the stock and the chicken mixing well and allow to cook for a further 10 minutes or until the liquid has been absorbed. Serve straight away with some garlic bread. This can be cooled and taken to work for a nice lunch or dinnertime scran remembering to reheat thoroughly until piping hot.

Answer 4

Ingredients
15g/½oz dried porcini mushrooms
1 litre/1¾ pints hot chicken or vegetable stock
50g/2oz butter, plus an extra knob of chilled butter
1 onion, very finely chopped
300g/10oz superfine carnaroli risotto rice
100ml/3½fl oz dry white wine
2 tbsp olive oil
1 garlic clove, chopped
200g/7oz fresh mushrooms, sliced if large
3 tbsp freshly grated parmesan cheese
25g/1oz parsley, chopped
sea salt and freshly ground black pepper

Method
1. Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes.
2. Put the stock in a pan and keep it at simmering point. Melt the butter in a large pan, add the onion and cook gently for 3-4 minutes, until softened. Add the rice and stir for a minute or so to coat it in the butter.
3. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
4. Drain the porcini and squeeze out any excess liquid.
5. Add the porcini to the rice and then start to add the hot stock a ladleful at a time, stirring well between each addition until the liquid has been absorbed.
6. Meanwhile, heat t olive oil in a large frying pan over a medium heat. Add the garlic and cook for a minute or so until translucent but not coloured. Add the mushrooms and cook for 2-3 minutes until they give up their juices.
7. Pour in the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
8. When the rice is tender and all the stock has been added, remove from the heat and leave to rest for 30 seconds. Stir in the mushrooms, a knob of butter, parmesan and parsley, then season to taste and serve immediately.

Answer 5

You could use ready cooked chicken which you chop up and add at the last minute. Or you could slip in a few prawns/other seafood. Even tuna in risotto tastes great. Some different types of mushroom or lots of different veggies are also good.

Answer 6

Risotto with Asparagus, Peas and Basil
Risotto con Asparagi, Piselli e Basilico

One of my all-time favourite risottos – so light, fresh and vibrantly green. It reminds me of early summer, when asparagus and peas grow in abundance. Try to use vegetables when they are in season, so that you can enjoy them at their finest and sweetest.

Serves 4

900ml good quality vegetable stock
50g unsalted butter
1 tbsp olive oil
8 shallots, finely chopped
275g risotto rice, such as vialone nano, carnaroli or arborio
½ glass white wine, about 75ml
350g asparagus, cut into 4cm lengths
150g fresh or frozen shelled peas
finely grated zest of 1 unwaxed lemon
100g Parmesan cheese, freshly grated
a large handful of fresh basil, leaves torn
sea salt and freshly ground black pepper

To serve (optional)
fresh basil leaves
freshly grated Parmesan cheese

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in a sauté pan or heavy-based casserole over a medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned.
Add the rice and stir, using a wooden spoon, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the asparagus, peas and lemon zest and mix well. Continue to add the stock at intervals and cook as before, for a further 8-10 minutes, until the liquid has been absorbed and the rice is tender but still firm (al dente). Reserve the last ladle of stock.
Add the reserved stock, Parmesan, basil, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into warmed bowls and top with basil and grated Parmesan, if using. Serve immediately.

Answer 7

pumpkin risotto is lovely. So is Risotto, Smoked haddock with a poached egg on top yum, know what I want for my dinner now. bye!

Answer 8

spring onions, bacon, mushroom, leek and a bit of chopped spinach. Use chicken stock. And stir some parmesan through at the end...yummy.

Answer 9

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Answer 10

Check on Allrecipes.com
They have a variety of recipes which have been used and rated by the users. I find all my recipes on there. You search by ingredients or recipe, it's a great resource.