risotto recipes?

Question

I have a pack of arborio rice in my cupboard - any good risotto recipes?

Answer 1

Try the following

Tiger Prawn Risotto with Lobster Sauce
6 oz (175 g) cooked peeled tiger prawns, defrosted if frozen
6 oz (175 g) risotto (arborio) rice
1 x 780 g jar lobster bisque or French fish soup
1½ oz (40 g) butter
1 medium onion, peeled and finely chopped
3 fl oz (75 ml) dry sherry
2 oz (50 g) Gruyère, finely grated, plus a little extra to serve
2 tablespoons whipping cream
a few sprigs fresh watercress, to garnish
salt and freshly milled black pepper
Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need an ovenproof baking dish measuring 9 inches (23 cm) square and 2 inches (5 cm) deep, and a large frying pan.

First of all place the baking dish in the oven to pre-heat. Meanwhile, in the frying pan, melt the butter and, over a medium heat, sauté the onion for 7-8 minutes, until soft. Now stir the rice into the buttery juices so it gets a good coating, then pour in the lobster bisque (or soup) and sherry and season. Give it a good stir and bring it up to simmering point, then pour the whole lot into the baking dish and return it to the oven, uncovered, for 35 minutes.

Towards the end of the cooking time, pre-heat the grill to its highest setting. Take the risotto from the oven, taste to check the seasoning, then add the prawns. Next, scatter the cheese over the top and drizzle the cream over. Now place the dish under the grill for 2-3 minutes, until the cheese is brown and bubbling, then serve immediately, garnished with the watercress and the extra cheese sprinkled over.

or Lightly smoked salmon risotto with tender herbs served with lemon butter sauce
For the risotto:
50g/2oz butter
250g/9oz risotto rice (carnoroli or arborio)
2 shallots, finely chopped
1 glass white wine
550ml/18fl oz fish stock
3 tbsp finely chopped dill, parsley and basil
1 tsp finely chopped lemon zest
salt and pepper

For the salmon:
4 lightly smoked salmon fillets
knob butter

For the sauce:
1 finely chopped shallot
3 tbsp white wine
juice of ½ lemon
2.5ml/½ tsp chopped lemon zest
150g/5oz unsalted butter

To serve:
125g/4oz young spinach
handful fresh rocket leaves
olive oil

Method
1. For the risotto: over a low heat, melt the 50g/2oz butter and sweat the shallots for 1-2 minutes. Add the risotto rice and coat in the butter for a further minute.
2. Add the white wine and season with a tsp of salt and some ground black pepper, raise the heat to medium.
3. When the rice has absorbed the wine add ½ the stock and continue to simmer, stir occasionally.
4. As the rice takes up the stock add more - the risotto will take 30-35 minutes, test for softness and adjust the seasoning. Remove from the heat and keep warm.
5. To prepare the salmon: pat dry the salmon fillets, season and dust the presentation side with flour.
6. Put a knob of butter in a frying pan and when it is bubbling put in the salmon fillets presentation side down, over a medium heat.
7. After 2-3 minutes, when coloured, turn and cook a further minute. Turn off the heat and keep warm.
8. To make the sauce: place the shallot, white wine and lemon juice in a small saucepan and simmer until reduced to a syrup. Reduce the heat.
9. Chop the chilled butter into small cubes and add 2 at a time until they are all incorporated by stirring the sauce with a fork or whisk. When the emulsion is complete, add the lemon zest. Keep warm.
10. Blanch the spinach leaves in boiling water until wilted, drain and squeeze out the excess liquid.
11. To assemble the dish, fold the fresh herbs into the risotto together with the lemon zest. Dress the rocket leaves with a drizzle of olive oil and season.
12. Divide the risotto between 4 warmed plates, top the risotto with a few dressed rocket leaves. Place a few wilted leaves of spinach around the risotto, spoon the sauce around and on the fish and serve.

or Risotto Verde
6 fl oz (175 ml) Italian carnaroli rice
2½ oz (60 g) butter
1 small onion, peeled and finely chopped
3 fl oz (75 ml) dry white wine
18 fl oz (500 ml) vegetable stock (made with Marigold Swiss vegetable bouillon powder)
1 dessertspoon fresh sage, chopped
4 oz (110 g) skinned young broad beans (you'll need about 6 oz (175 g) unskinned weight)
4 oz (110 g) asparagus, cut into 1 inch (2.5 cm) pieces
1 bunch spring onions, trimmed and chopped
2 level tablespoons Pecorino Romano cheese, freshly grated
1 bunch snipped fresh chives
salt and freshly milled black pepper

To serve:
4 tablespoons groundnut oil
12 sage leaves
2 oz (50 g) Pecorino Romano cheese, freshly grated
Preheat the oven to gas mark 2, 300°F (150°C).

You will also need a 2 inch (5 cm) deep ovenproof baking dish measuring 9 inch (23 cm) square.
Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden. Meanwhile, place the baking dish in the oven to warm through. Now add the rice to the saucepan, stirring it 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 the cooking), then add the white wine and vegetable stock. Next, add the chopped 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, heat the oil in a small frying pan. Add the whole sage leaves, a few at a time, and cook for 30 seconds to a minute until crispy, then remove with a slotted spoon to a plate lined with kitchen paper. After the 20 minutes are up, remove the risotto from the oven and gently stir in the broad beans, asparagus and spring onions along with the 2 tablespoons of Pecorino cheese, 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, stir in the chives and put a clean tea cloth over it while you invite everyone to sit down. Risottos won't wait, so serve presto pronto on warmed plates and finished with a couple of crispy fried sage leaves and the extra grated Pecorino.

or Mushroom risotto
1 tbsp olive oil
1 medium onion, finely chopped
150g/5½oz wild mushrooms, roughly chopped
2 cloves garlic, finely chopped
1 glass white wine (about 125ml/4fl oz)
200g/7oz risotto rice per person
1 litre/1¾ pints vegetable stock
knob of butter
50g/2oz grated parmesan, plus extra shavings to serve

Method
1. Heat the olive oil in a deep frying pan and sauté the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds.
2. Add the white wine and rice and stir well.
3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.
4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.

or Stuffed risotto cakes
50g1¾oz unsalted butter
½ onion, finely chopped
1 clove garlic, minced
75ml/2½fl oz dry white wine
140g/4¾oz risotto rice, like arborio
450ml/¾ pint hot chicken or vegtable stock
1 tbsp freshly grated parmesan cheese
1 small egg
50g/1¾oz fresh mozzarella, diced into ½ in cubes
4 small basil leaves
100g/3½oz dried white bread, crusts removed, or store-bought bread crumbs
250ml/8¼fl oz groundnut oil
sea salt and freshly ground black pepper

Method
1. Melt the butter in a large heavy saucepan and add the chopped onion and garlic. Cook gently for about 5 minutes until soft but not coloured. Pour in the wine and boil hard to reduce until the liquid has nearly evaporated.
2. Stir in the rice to coat. Add a ladleful of stock and simmer, stirring, until it has been mostly absorbed. Continue cooking and adding the stock, a ladleful at a time, until all the stock has been absorbed, about 20 minutes.
3. The rice should be tender and creamy but still have some bite to it. Taste and season with salt and pepper and stir in the parmesan. Remove from the heat and cool completely.
4. Lightly whisk the egg and mix into the cold risotto. Take a couple of tablespoons of risotto and, with wet hands, spread it in the palm of one hand. Lay a basil leaf and cube of mozzarella on top of the risotto. Take another couple of tablespoons of risotto and place it over the mozzarella and basil to enclose them completely. Shape into a round cake, about 2.5cm/1in thick. Form the remaining risotto into an additional 3 cakes.
5. In a food processor, chop the dried bread into fine crumbs or use store-bought crumbs. Pour the bread crumbs into a shallow bowl and roll the risotto cakes in the bread crumbs until they are evenly covered. Heat the oil in a large heavy saucepan to about 180C/350F, or until a bread crumb dropped into the oil sizzles immediately. Fry the risotto cakes a few at a time about 2 minutes per side, until golden. Drain on kitchen paper, sprinkle with salt.
6. Serve immediately.

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
(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. 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 Asparagus risotto
For the risotto
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
200g/7oz risotto rice (eg carnaroli or arborio)
250ml/9fl oz white wine
500ml/18fl oz hot vegetable stock
4 asparagus spears, blanched, chopped
25g/1oz unsalted butter
75g/2¾oz parmesan, grated
salt and freshly ground black pepper
For the parmesan crisps
150g/5½oz parmesan, grated

Method
1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3. Add the wine and simmer until absorbed by the rice.
4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5. Add the asparagus, butter and parmesan, season, to taste, with salt and freshly ground black pepper and stir well.
6. For the parmesan crisps, place six small handfuls of grated parmesan onto a non-stick baking sheet at wide intervals. Press the piles of parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set.
7. To serve, divide the risotto equally among two serving dishes and top with the parmesan crisps

or Herby risotto
200g/7¼oz risotto rice
1 small handful of basil, chopped
55g/2oz romero red pepper, diced
1 handful baby spinach, shredded
salt and freshly ground black pepper, to taste

Method
1. Cook the rice according to packet instructions.
2. Stir in the basil, the diced pepper and the shredded spinach.
3. Season to taste before serving.

or Chargrilled asparagus risotto with basil pesto
For the risotto
1 tsp olive oil
1 garlic clove, chopped
½ onion, chopped
100g/3½oz basmati rice
50ml/2fl oz white wine
200ml/7fl oz hot vegetable stock
50g/1¾oz grated parmesan, plus extra, for sprinkling
salt and freshly ground black pepper
For the chargrilled asparagus
6 asparagus tips
2 tbsp olive oil
salt and freshly ground black pepper
For the pesto
1 large handful fresh basil
1 garlic clove, chopped
100ml/3½fl oz olive oil
½ lemon, juice only
salt and freshly ground black pepper

Method
1. For the risotto, heat the oil in a frying pan, add the garlic and onion and cook over a gentle heat for 5-6 minutes, or until softened.
2. Add the rice and stir for a minute, or until coated in the oil.
3. Add the white wine and stock to the pan and cook for 10-12 minutes, or until the rice is tender. Stir in the parmesan, season, to taste, with salt and freshly ground black pepper, set aside and keep warm.
4. For the chargrilled asparagus, heat a griddle pan until hot, place the asparagus into the pan, brush with olive oil and season with salt and freshly ground black pepper. Cook the asparagus for 3-4 minutes on each side, or until chargrilled and tender.
5. For the pesto, place all of the ingredients into a mini-food processor and blend until smooth.
6. To serve, divide the risotto between two plates and place the asparagus on top. Drizzle over the pesto and sprinkle over the remaining parmesan.

Answer 2

Champagne Risotto Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Date Night







4 thin slices prosciutto
3 cups reduced-sodium chicken broth
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.

Answer 3

You can put anything in a risotto, so just chose things the kids like. You don't need to use wine at all, just use a vegetable stock and make sure you use Arborio rice, it's the best rice for risotto. Take the link for a basic risotto recipe, skip the wine you don't need it and put any veg or meat in that you and the kids like

Answer 4

Shrimp & Asparagus Risotto
ngredients

8 cup(s) chicken broth
2 Tbsp extra virgin olive oil
2 cup(s) Carnaroli or Arborio rice
1/2 cup(s) dry white wine
1/2 lb(s) fresh asparagus spears, stemmed and cut into 1-inch pieces
18 large shrimp, shelled and deveined
1/2 cup(s) butter
1 1/2 cup(s) Parmesan cheese
Salt and pepper, to taste
1 cup(s) chopped tomatoes
Fresh parsley, chopped
1/2 cup(s) Onions (yellow)

Procedures

In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed.

In a separate, large nonstick pan, heat the olive oil over medium heat.

Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed.

Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added.

Continue to stir the risotto frequently to avoid sticking.

While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color.

When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto.

I made this for my husband last year for his birthday dinner and we really enjoyed it.

Answer 5

I can't vouch for this one as I just today received it (All Recipes daily newsletter), but it received a 4 of 5 stars rating by 12 users, so it can't be all that bad. :) Some of the ratings are funny. The biggest complaint is that it took more chicken stock than called for, and that it took a long time to make. DUH...it's risotto! One lady even wrote that she substituted Minute Rice for the arborio. LMAO

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
1/2 large onion, minced
1 cup Carnaroli or Arborio rice
1/2 cup white wine
8 ounces asparagus, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Answer 6

i just got this recipe in my email from Campbells

Baked Chicken & Cheese Risotto


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 oz.)
3 tbsp. grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breasts, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice


Directions:
MIX soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
BAKE at 400°F. for 35 min. Stir.
BAKE for 10 min. or until hot and rice is done. Let stand 5 min. Serves 4.

Answer 7

Do a simple risotto recipe with wild mushrooms and parmesan cheese. My fav.

Make up the risotto as usual and then add the musroom and parmesan at the end.

Answer 8

Risotto Recipe courtesy of Marion Cunningham, Learning to Cook with Marion Cunningham, Random House, 1999





Risotto is a traditional Italian comfort food made most often with a variety of short-grain rice called Arborio, which absorbs a lot of liquid and becomes quite plump and creamy. We usually prepare rice by adding the liquid to the rice all at once and leaving it to cook, covered and unattended. With risotto, you add the hot liquid to the rice gradually, stirring constantly. All this stirring may seem like a lot of work, but the warm, creamy risotto that results is well worth the effort.


1 medium-size yellow onion
4 tablespoons butter (1/2 stick)
5 cups or more chicken broth, canned or homemade
2 cups Arborio rice (available in many supermarkets or specialty food stores)
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese

Preparing the Rice
Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.

Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.

Adding the Liquid to the Rice

Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.

As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.

When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.

Determining When the Risotto Is Cooked

Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.

If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water.

When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.

Serving the Risotto

Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.

Add the grated Parmesan cheese and stir well.

Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.


Risotto with Tomatoes and Basil

Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves into small pieces to make about 1 cup. Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper. Stir for 3 or 4 minutes, until they seem soft. Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto. Stir to mix well; taste for salt and add some if needed. Serve immediately and pass some grated Parmesan cheese.

Risotto with Spinach and Garlic

Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper. Rinse 1/2 bunch of spinach leaves, and shake off the excess water. Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces. Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready. Add the garlic to the oil and stir for a minute. Turn the heat to low, and add the spinach. Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula. The spinach will wilt down almost immediately. Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto. Serve immediately, and pass some grated Parmesan cheese.

Answer 9

I get my risotto recipes from epicurious.com. I like the shrimp and asparagus one.

Answer 10

Here's a bunch here for you,
http://www.thatsmyhome.com/venettos/pasta/risotto-recipes.htm

Answer 11

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