Risotto isn’t worth the bother

[BarrelOfOtters]

So much stirring for what? There’s easier ways to get cheese into your mouth

The idea of haddock and egg risotto is making me want to vom 😂

pea and prawn risotto is lovely

can take leave other variations

Do the wonderbags really work @Bingbangbongbash ? They look interesting, but was worried it was a con..

I think risotto is a pretty easy dinner. Stirring isn't the hardest task. It's so versatile and yummy - endless variations. Worth every stir imho

Rossini apparently wrote "Di Tante Palpiti" while waiting for a plate of risotto in a restaurant.

I am also baffled by all the "cheese in risotto???" comments. There's parmesan/percorino in most risotto recipes, one of the basic ingredients.

When risotto is shit it's SO shit - bland soupy mess!
But if you have a good well cooked mushroom risotto with cheese - phenomenal! My favourite food in the world!

Yep, this

Some people love to make a big drama out of anything and those cooking a lot of risotto are no exception.

If your risotto is boring you are doing it wrong.

Risotto primavera is a thing of beauty, the stirring is a minor effort if you've gone to the trouble of removing the skin from the broad beans!

@takealettermsjones , butternut squash, mushrooms, goat's cheese and beetroot. The main component of the main course needs to have been prominent in the starter. Them's the rules.

I had a risotto recently at a chain Italian and it was horrid. Making it yourself is completely different, I love a really well made risotto. Yes to cooking the rice in wine before adding the stock.

Who would make risotto without cheese?!

Obviously you oven bake risotto 👌

I've never done the stirring thing, it's really not necessary. I love risotto. DH claims he hates it but if I do chicken and chorizo and call it jambalaya he loves it.

Yes!

My fave is shallots browned in butter in instantpot, then 190g arborio rice, zest of 1 lemon, 900ml stock (could probs be 800ml, but I use the ready made stuff) and high pressure for 6 mins. Release, stir in a knob of butter and wait a minute to thicken, then add king prawns and spinach (and juice of aforementioned lemon if you like a citrus hit), when the spinach has wilted, it's ready.

... and then I like to top it with grated mozzarella because I am a heathen 😔

I'm not a fan of risotto. I was a vegetarian for 20 years and if I had a £ for every time all there was to eat was a bloody risotto, I'd be rich. It's fine. I do make it sometimes, but it's just fancy creamier rice. There are so many lovely starchy (vegetarian, if you must) foods out there, that I generally give it a pass unless there is truly nothing else to eat.

Thank you!!! I'll be making this one asap. Love smoked haddock, but hate spinach, so will probably use peas instead.

Kenji tested it and reckons the best way to get starch and flavour is to soak the rice in wine and stock while you fry the onion etc. Drain and reserve.
Then fry off the rice and bung all the liquid in. This gets you the creamy starch and the flavour from toasting the rice.

Detail here www.seriouseats.com/how-to-make-perfect-risotto-recipe

When it's done properly risotto can be so good.

I make one with white wine, chicken and rosemary, and stir through some red pesto (followed by parmesan) at the end. One of my favourite comfort foods!

I always save the Parmesan rinds for risotto.

@Hillarious how do you do it? I've never thought of doing that, i leave them for the birds usually.

Just put it in the pan, with all the liquid you need, low heat stir a couple of times

Cheese? 🤔

I hate mushroom risotto! 🤢

Just add them to the rice before adding the stock, and then retrieve before serving. A good use of something for flavour that you'd otherwise be throwing away/to the birds! You could still throw the retrieved rinds to the birds after you've used it. Win-win!

thank you!! I'm deffo mmaking risotto at on Friday. Bonus! i just realised friday is tomorow!

8 mins in ninja pressure cooker setting no stirring!