Idiot Proof Risotto Recipes!

[CurryLover55]

I love risotto but rarely make it because it always seems to be so fiddly eg with the ladelling of the stock etc. Does anyone have a foolproof easy recipe?

BBC website has a fab bacon and leek one that goes in oven, though I have done on hob

You just have to keep an eye on the liquids. I’ve made it in the pressure cooker though (not amazing but ok).

What are you planning on putting in it?

Look for baked risotto recipes. You have to do the initial softening in a pan, but then you bung everything in a dish and it goes in the oven.

250g of arborio rice and 1 litre of veg stock in a pan. I add onion, mushrooms and peas normally. If using meat you'd probably need to fry it off first but I just use veg and bung it in altogether. Stir once, simmer for 25 minutes. Tastes exactly the same as when I used to faff around and do it properly.

I just follow the recipe printed on the bag and add a few extra ingredients - mushrooms, peas, chicken, salmon, whatever.

If you've got an instant pot- do it in that! I was skeptical but it's great. 1 cup rice, 2 cups liquid, 7 mins high pressure- done.
I still sauté onion/celery/ whatever then either add other stuff at the end or start depending on what it is (eg squash at the start, peas at the end)

When I make risotto I just have to commit to being stood over the hob. I pour a glass of wine and put something good on to watch.

My recipe:-
Gently soften diced onion, add diced chorizo, diced peppers in a big pot.
Add minced garlic.
Mix up around 800ml of stock and pour 100ml of white wine. Grate some parmesan.
Add the risotto to the dry pan and stir it round for 2 seconds. Then pour in around 150ml of the stock. Stir every few seconds until most of the liquid is absorbed. Repeat. Add the 100ml of wine (instead of stock) on the 3rd go. Then back to stock. Repeat. Repeat.
Just before I add the last bit of stock, I tip in a bag of Aldi cooked and peeled frozen king prawns and a ramekin full of frozen peas. Keep stirring. Add the last of the stock if it needs. Grate in some black pepper. Taste. Add half of the grated parmesan. Stir.

Once ready, dish up, parmesan on top.

No idea if it's the right way to do it but it works for us!

I use this recipe as a good base.

I switch it up with different combinations of veg, meat etc. Our favourite is chorizo and butternut squash. I fry a pack of the pre chopped chorizo first so it releases its oil, then do the onion. Also, chop a butternut squash, season/herbs (fresh sage works) and bake for 40 mins. Mash half and add to the risotto when it's cooked, and chuck the rest of the cubes on top. Yum.

I was going to say the same as a pp
Buy an instant pot- game changer

Definitely instant pot it's so much easier!

Agree with @BigSandyBalls2015

www.bbcgoodfood.com/recipes/oven-baked-risotto

It’s life changing recipe, you would never cook risotto differently and it could be adapted for whatever you have in the house.

Instant pot or multicooker. Absolutely a game changer for risotto.

Would it work in a slow cooker as I have one of those?

Honestly, the BBC recipe posted above is so easy. Just chop everything, soften the onion on the hob, add your meat/veg and the stock. Its a one pot meal and very easy. 18 mins in the oven and you're done.

I prefer baked risotto over stove top, not just because it's easier to make. I use a heavy bottomed casserole like Le Cruset so it's just one pot for the initial stove top frying and the oven baking.

My secret recipe tip is to add chicken liver into the frying bit. I find that nobody wants to eat the chicken livers because of the texture so when I'm serving up I just put them aside, but the flavour that they give is out of this world.

I think a slow cooker wouldn't be a good texture at the end, it would be too soft and wet. I've never tried it though.

No. It needs a pressure cooker
Ditch the slow cooker
The IP is worth it not just for risotto. You can make curries in 20 mins that taste like they have been cooking for hours, you get such a depth of flavour
4 minute beef is incredible (it takes an hour but pink and tender)
Clotted cream and yogurt are fab
Anything you can do in the slow cooker can be done in the IP (wish I was on commission)

I agree too with the above
Pre instant pot I tried baked risotto which was a success. My stove top was successful but couldn't be left to manage itself

I agree with @Saisong above Bill Granger's oven baked chicken risotto is a belter! www.sweettucker.com.au/2016/10/11/bills-oven-baked-chicken-asparagus-risotto/

Agree with all the oven baked suggestions. I've had quite a lot of success with these over the years. When I had a slow cooker that worked well too.

I’m hungry now just reading this thread.

Wonder if I have risotto rice in my cupboard……Nope. Sigh

@CurryLover55

Would it work in a slow cooker as I have one of those?

I have made one in my slow cooker, stayed hard for ages and i thought it wasn't going to work but the last 20 mins or so it suddenly softened and was delicious.

Using a jug to pour the stock in is a lot easier than faffing with a ladle

I just put it out of whatever it’s in!

I use the BBC good food guide bacon and pea risotto recipe. You add all the liquid in one go.