anyone know a recipes for rissoto?

Answer 1

Those who like to measure and weigh, read a different answer. This answer is written the way I cook - with instinct and a feel for the food. It doesn't always work for me - but with risotto, it works great!

The secret of great risotto is to take plenty of time. It is a sensuous, slow, pleasurable experience; and needs most of your attention.

Pour yourself a glass of wine; or beer; or cup of tea. The essential prop to enjoy the slow process of risotto creation.

Choose your oil. Butter is delicious; olive oil is healtheir and vegan - and the good stuff also tastes fantastic. Put a generous amount in a large pan, heat gently, then add chopped onion. Sweat the onion over a low heat (use a lid if you want - but do remember to stir) - you want it to go tender and a little transparent, not crispy. Tip: adding a little salt helps stop the onions burning.

While you're doing this, make sure you have your chosen stock ready and hot. Any stock will do - pick one that will go well with your other ingredients. This will be the main source of "depth" in the flavour of your risotto, so don't go for something too thin.

Now add your risotto rice (a couple of large handfuls per person will make plenty), and stir it through so that it is thoroughly coated in the oil. Add a splash of wine if you wish.

The next stage is slow; the more you sip your wine and enjoy the cooking, resisting the temptation to rush, the richer and creamier your risotto will be.

Add a splash of stock. Just a splash. Stir it through the rice; make sure there's enough to stop the rice sticking to the base of the pan - but no more. Let the rice soak up the stock, giving it plenty of lazy slow stirs. Add another splash, stir it through. Always just enough to keep the rice moist and flowing as you stir, not enough for the rice to be boiling in stock. Depending on the rice and your patience, this can take 20-30 minutes.

During the stock stiring, be ready to add your other ingredients. Mushrooms are popular; and they don't have to be the expensive exotic kind. I suggest about one handful per person. Mushrooms cook quickly, so add them no more than about 10 minutes to go before you finish cooking. Other ingredients may need to go in earlier/later, or be pre-cooked.

When the rice is suitably tender and cooked through, the main cooking stage is done. So now you're ready to make sure your risotto is creamy and seasoned to perfection. Parmesan cheese is traditional; but not usually vegetarian, and I find other cheeses also work very well. You can also get a creamy taste with good olive oil. Check for seasoning; depending on your stock, you may need salt, pepper, and a few herbs (choose something to complement the other ingredients you added).

Risotto holds it's heat well, so you don't have to rush serving. But don't allow it to stand, as it will congeal - so keep stirring. Serve with a grating of cheese and some fresh herbs.

Relax, admire your achievement, enjoy the meal.

Answer 2

Mushroom Rissoto

Ingredients

2 tb olive oil
1 onion; chopped
1 c arborio or calrose rice
100 g shiitake mushrooms; chopped
2 1/2 c vegetable or chicken stock
1/2 c grated parmesan cheese

Instructions

1 . Heat oil in a saucepan. Saute onion until tender.
2. Add rice to pan. Cook, stirring, until thoroughly coated with oil.
3. Add mushrooms and 1/4 of the stock and 1/4 of the cheese. Cover with a tight fitting lid and cook until all stock is absorbed.
4. Add another 1/4 of the stock and cheese and continue until all stock and cheese has been added (about 25 to 30 minutes).
5. Remove from heat. Allow to stand for about 2 to 3 minutes before serving.

Answer 3

Mushroom Risotto Recipe

Preparation time: 40 minutes

Not for the dietetic, this mushroom risotto is one of our family's favorites. The recipe calls for Aborio rice. Pronounced "ar-boh-ree-oh," this Italian-grown rice is high in starch, with grains that are shorter and fatter than any other rice. The high starch content of aborio rice yields a creamy texture when cooked, so it is traditionally used for risotto. If you can, get a hold of some chanterelles, those wonderfully aromatic trumpet shaped golden wild mushrooms; they are delicious in this risotto.


4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned*, trimmed, and cut into half inch to inch pieces
2/3 cup cognac
3/4 cup heavy cream
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced OR 6 Tbsp of yellow onion, finely chopped
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, do NOT rinse them! Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

1. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

2. Bring stock to a simmer in a saucepan.

3. In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Serves 4-6.

Answer 4

LEMON RISOTTO

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel



Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; 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 creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Makes 6 first-course or 4 main-course servings.

Answer 5

RED WINE RISOTTO WITH PEAS

3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Answer 6

i don't have a recipe per se, but buy arborio rice...
chop up onion or shallot, cook it, maybe add mushroom or whatever else you fancy, add the rice, then broth, stirring constantly until it reaches the right consistancy.
a lovely meal with a salad and bread.
sorry, i don't use recipes, i just add and add until it tastes right.

Answer 7

i dont use a recipe as such..

melt butter, saute onion,(and or pumpkin/mushrooms/peas etc)
add caranoli rice,and cover with the melted butter(not fry!)
slowly add wine(white) and good quality stock, i use marigold stock.
stir/stir/stir,,,takes about twenty ish mins to cook, just add more water or stock as needed... never add salt, as its in the stock..

its lovely and easy too, i promise.
x

Answer 8

go to kraftfoods.com or myfreerecipes.com