Does anybody have any good risotto recipes?

Answer 1

Oh my gosh, I have soo many recipes!!! Risotto is my favorite food, above ALL! I guess you could say I have an obsession with risotto! My three favorites are lemon asparagus risotto, red wine risotto, and CHAMPAGNE risotto. They sound and taste difficult, but I promise you they are not. The only problems with risotto is that they can be a little high maintenance and time consuming when you have to continuously rehydrate the dish. Absolutely worth it, though!

Lemon Asparagus Risotto:

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups arborio rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes. Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

Red Wine Risotto:

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 cups Arborio rice
1/2 cup red wine
3 1/2 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

And last, but not least... CHAMPAGNE Risotto!!!:

4 thin slices prosciutto (bacon is an acceptable substitution)
3 cups chicken broth (You can use low sodium, if you like)
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer. In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

***I hope you attempt all of these dishes! You can always substitute ingredients in a risotto. I think that's what makes cooking them so appealing. I recently saw a risotto recipe that had butternut squash in it! The cool thing about risotto that I really love is they're even better the NEXT day!!! And if you happened to make too big a pot of it even for leftovers, there are great risotto ball recipes floating around the internet! Good luck in your endeavors, and I sincerely hope you enjoy the risotto! Bon apetit!

Answer 2

Three Cheese Risotto Jamie Oliver
Serves 6

1 litre hot chicken stock
• 1 tablespoon olive oil
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 400g risotto rice
• 2 glasses of dry white wine
• sea salt and freshly ground black pepper
• 100g Appenzeller or Gruyere cheese, roughly chopped
• 100g taleggio cheese, roughly chopped
• 75g butter
• 50g freshly grated Parmesan cheese

Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!

Answer 3

RISOTTO ALLA PRIMAVERA

Velvety risotto shows off the flavors and textures of young spring produce.

6 1/2 cups (about) vegetable broth
3 tablespoons unsalted butter, divided
1 tablespoon extra-virgin olive oil
1 8-ounce onion, chopped
1 medium leek (white part only), sliced crosswise into thin rings
2 stalks green garlic, chopped, or 1 garlic clove, minced
2 cups arborio rice or carnaroli rice
1/2 cup dry white wine
1 cup 1-inch pieces thin asparagus
1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)
1/4 cup chopped fresh Italian parsley
3/4 cup freshly grated Parmesan cheese, plus additional for serving

Bring broth to simmer in medium saucepan. Cover; keep warm over low heat. Melt 1 tablespoon butter with oil in heavy large saucepan over medium-low heat. Add onion, leek, and garlic. Sauté until wilted and almost tender, about 6 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until almost all liquid is absorbed, stirring often, about 1 minute. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Stir in asparagus, peas (if using fresh), and parsley. Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. Add peas (if using frozen). Cook until rice is tender but still firm to bite and mixture is creamy, about 2 minutes longer. Remove from heat. Add 3/4 cup cheese and 2 tablespoons butter. Stir until cheese and butter melt. Season with salt and pepper. Serve, passing additional cheese alongside.

Market tip
Farmers' markets often sell green garlic in the spring. It looks similar to a green onion, with a white root end and a long green stalk. Sometimes the root end has a small bulb that is tinged with pink.

Makes 6 servings.

Answer 4

yes. if you use about 4 cups of rissoto, make up 4 cups of chicken stock and stir in one at a time until it is all asborbed and put in half cooked chicken and mushrooms , put in a dash of olive oil and a little bit of white wine.cook for about 20 mins until rice is soft and meat is cooked. top with gratted parmassen cheese and parsly, very filling and yum!

Answer 5

Try the following

Mushroom risotto
For the risotto
1 tbsp olive oil
½ onion, diced
¼ red Romero pepper
250g/8¾ mushroom risotto rice
chicken or vegetable stock, (according to risotto rice instructions)
4 tbsp double cream
50g/1¾oz Manchego cheese, grated
To serve
2 tbsp olive oil
1 tbsp oregano
1 tbsp dill

Method
1. In a large saucepan heat the olive oil.
2. Sweat the onion and the red pepper until soft.
3. Add the risotto rice until translucent.
4. Add the chicken or vegetable stock according to the packet instructions.
5. Finish the risotto with the cheese and double cream.
6. Garnish with the herbs and drizzle with the olive oil. or Oven-baked Smoked Pancetta and Leek Risotto
4 oz (110 g) sliced smoked pancetta
12 oz (350 g) leeks, trimmed, halved, rinsed and sliced (trimmed weight should be about 8 oz/225 g)
2½ oz (60 g) butter
1 small onion, peeled and finely chopped
6 fl oz (175 ml) Italian carnaroli rice
3 fl oz (75 ml) dry white wine
18 fl oz (510 ml) vegetable stock (made with Marigold Swiss vegetable bouillon powder)
1 level dessertspoon fresh sage, chopped
½ level teaspoon salt
2 level tablespoons Pecorino Romano cheese, freshly grated
freshly milled black pepper

To serve:
2 oz (50 g) Pecorino Romano cheese, freshly grated

Pre-heat the oven to gas mark 2, 300°F (150°C).
Begin by reserving 5 slices of pancetta, then cut the rest into thin strips. Melt the butter in a medium saucepan, add the strips of pancetta to the pan along with the onion and let them cook over a gentle heat for 5-7 minutes, until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through.

Now add the leeks and the rice to the saucepan, stirring them around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during cooking), then add the white wine and vegetable stock. Next add the sage, half a teaspoon of salt and some freshly milled black pepper and bring it up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven (without covering) to cook for exactly 20 minutes – a timer is useful here.

Meanwhile, pre-heat the grill to its highest setting for 10 minutes or so, then place the 5 reserved slices of pancetta on a piece of foil and grill them 3 in (7.5 cm) from the heat for about 5 minutes: it's important to get them really crisp. When they're cool enough to handle, crumble into tiny pieces and leave to one side. After the 20 minutes are up, slide the risotto dish out along the oven shelf and gently stir in the 2 tablespoons of grated Pecorino, turning the rice grains over. Now put the timer on again and cook the risotto for a further 15 minutes, then remove the dish from the oven and put a clean tea towel over it while you invite everyone to sit down. Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the crispy pancetta and the extra grated Pecorino.

Or Seafood risotto
450g/1lb prawns, shell on
36 small mussels
100g/4oz monkfish fillet, thinly sliced
50g/2oz squid, cleaned and thinly sliced

For the Stock:
25ml/1fl oz olive oil
1 garlic clove, chopped
1 medium carrot, chopped
1 celery stick, chopped
1 small onion, chopped
1 small leek, chopped
¼ red chilli, chopped
1 tomato, chopped
1/8 tsp saffron
900ml/1½pt fish stock
cooking liquor from the mussels

For the Risotto:
50g/2oz unsalted butter
2 shallots, chopped
1 garlic clove, chopped
350g/12oz risotto rice e.g. Arborio
120ml/4fl oz dry white wine
25g/1oz parmesan
1 tbsp olive oil

Method
1. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Open by placing in a pan with a splash of water, covering tightly then setting over a high heat until they have opened. Strain through a colander to remove any grit. Save the liquor for the stock. Remove the meats from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed.
2. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible.
3. To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and sweat until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 by doing this.
4. Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.
5. When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) While the risotto is cooking, brush the rest of the seafood with olive oil and grill for 3-4 minutes. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish

or Cold chicken and pepper risotto (risotto freddo di pollo)
350g/12oz Italian easy cook long grain rice
2 medium breasts of chicken
2 whole yellow peppers
1 whole red pepper
2 lemons
8 tbsp Italian extra virgin olive oil
flatleaf parsley, chopped
lettuce leave
handful walnuts
salt and freshly ground pepper to taste

Method
1. Boil the rice and allow to cool.
2. Grill the chicken on each side until cooked and allow to cool. Slice into ½cm/¼in strips.
3. Roast the peppers in the oven for approximately 20 minutes. Once cooled, peel the skin, take out the seeds and slice them into strips of approximately ½cm/¼in each.
4. In a large bowl mix the chicken and peppers together. Add the walnuts and salt and pepper to taste. Squeeze the two whole lemons and extra virgin and stir well. Lastly add the rice and allow to rest for 5 minutes before serving.
5. Place a large lettuce leaf on a plate and add the risotto mixture in the middle, decorate with some parsley. Serve immediately.

Or Spicy Caribbean risotto with citrus chicken
For the risotto
½ red onion, finely chopped
1 tbsp olive oil
110g/4oz risotto rice
25g/1oz butter
1 carrot, peeled and grated
½ tsp coriander seeds
¼ tsp ground cardamom
½ tsp dried turmeric
½ tsp chilli flakes
100ml/4fl oz white wine
1 vegetable stock cube, crumbled
1 garlic clove, crushed and finely chopped
salt and freshly ground black pepper
For the chicken
1 skinless chicken breast, flattened with a rolling pin
zest of 1 lime
zest of 1 orange
lime wedges, to garnish

Method
1. For the risotto, heat the oil in a deep frying pan. Fry the onion with the rice and the butter until coated.
2. Grind the coriander seeds in a pestle and mortar and add the other dry spices and chilli flakes. Add to the rice.
3. Add the wine and stir well to deglaze the pan.
4. Add the stock cube and garlic and stir well.
5. Begin adding the hot water gradually, a ladleful at a time until the rice is cooked through.
6. Meanwhile, heat a griddle pan for the chicken.
7. Toss the chicken breast in the lime and orange zest. Place on the griddle and grill for three minutes on each side or until cooked through. Remove from the heat and leave to stand for two minutes.
8. Slice the breast and serve on top of the risotto with the lime wedge to garnish