to just pour all the bloody stock into the risotto at once??????

[meladeso]

Gaaaah!

(I may have been drinking the wine that's in the risotto)

you need to buy an instant pot. Amazing gloopy risotto in five minutes with no stirring.

We have it every week. It even impressed my mum who is an amazing cook and was very prepared to sneer and be critical.

I love making risotto and am quite happy to stand and stir it, I find it very relaxing.

Unfortunately no other bugged in the house likes risotto.

No other bugger. Damn autocorrect.

Daily do you have a recipe for the instant pot?

It's like the spag Bol thread all over again...

Its one of the things the British do well...steal another country's cuisine and improve it

I'm not keen on risotto though. Although I've probably never had a proper one.

I have had a proper spag Bol though.

It tasted mostly of disappointment.

clash was that the slag bold thread? 😂

*bol sorry I got overexcited

I can't quite explain why, but I think this is my favourite MN thread of all time

Yes, the slag Bol thread (don't know why autocorrect keeps capitalising Bol)!

Some people were getting very strident about the fact that we were eating inauthentic spag Bol.

That slutty slutty tomato sauce

I thought risotto was one of those dishes that we all have a way of doing. I am pretty sure this is the same in Italy. My SE Asian family make a baked corn beef hash recipe almost like a shepards pie. To most people this is not corn beef hash but in our family it is. Our noodles, soups and curries are made with the base spices we always use with the stuff we have to hand. They are not authentic according to recipe books. Same with European stuff, who really cooks to a recipe? I have just been banging in garlic and onions where it makes stuff taste nice for years and kidding myself I am an okay cook. It is a minefield. Thank good I rarely entertain.

User, I think your new name should be PloiziaDiRisotto.

A few of us uncullinary heathens house shared with an Italian woman from Rome who couldn't believe we used spaghetti when we should use linguini, or that we added celery to the Ragu, etc etc etc

She was so hilarious and "correct" about the ingredients and appellation of dishes, and of wine combinations.
Nice as she was (with her scales for "strictly 250g only" of pasta) we were all glad when she went on holidays, and let us drop standards and eat tagliatelle with a tomato based sauce, and quaff Orvieto with whatever we liked.

Baked rice and balti dishes are the best.

I stir my risotto and find it quite relaxing. Anyway please make curried smoked haddock and pea risotto/ kedgeree rip-off.. Poached egg on top, tomatoes on the side. Fucking gorgeous though I say it myself

I surely can't be the only one that makes it in the microwave? Everything in 15-20 mins cooking with cling film over add Parmesan and whatever at the end. Only thing I add 5 mins from the end would be something like peas. I gave up making it properly years ago and this method tastes EXACTLY THE SAME.

People get very passionate about it. When I was younger a Spanish man actually slapped me in the face because I told him I had eaten a paella with chorizo and seafood. Apparently that was incorrect. I think it was supposed to.come across as a.jokey slap but I was understanbly furious!

Moustache I presume you knew this man? Or was he just walking past and saw you and the chorizo etc?

You can also make risotto in a rice cooker. Dead easy

I'm going to make User explode with apoplexy.

Here, nobody makes their own pasta. Because homemade pasta is, generally, speaking, a bit shit.

(ginormous extended Italian family love watching JamieNigellaNigel etc etc and their utter bollock spouting about what real Italians do and don't do with food. "where do they get this utter bollocks from?" they chorus.)

You can't beat sticking a chilled tray of risotto from M&S in the microwave for real authenticity.

my fave Instant pot risotto recipe
www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/

I put it on manual for 5 minutes, then stir the butter and parmesan in. Delicious.