Risotto isn’t worth the bother

[BarrelOfOtters]

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

Another baker here. Risotto made in the oven is a lot less work and turns out very nearly the same as one done the "proper" way. It's one of my go to evening meals when I can't be bothered putting much effort into cooking in fact. Might do it tonight in fact.

Risotto is me time. Open wine, chop onions, sip wine, crush garlic, sip wine, get stock on, sip wine, fry some veggies, sip wine, sauté some prawns, sip wine, put rice in pan, add wine then sip some more, add stock, stir, sip, stock, stir, sip, stock, stir, taste, definitely needs a bit longer, stock, stir, sip, cheese, sip, serve, sip - great night.

Chicken. Chorizo and chilli risotto is amazing- especially when finished off with crème fraiche

I mean, it's worth it if you actually like risotto, which personally I do.

It shouldn't be anything like 'savoury porridge' unless you're making it wrong.

it's a pity it went pear shaped because i was hoping for some recommendations of variations on risotto.

I like it plain just with a hint of saffron. But also with chopped spinach and peas. Mushroom risotto is great if you add garlic. I hate butternut squash so I'll never contemplate that. Am interested in the primavera mentioned upthread so will look that one up.

I use white vermouth (2 glasses) rather than wine, usually, but I'm not fussy. Will try adding parmesan rinds too. As well as grated parmesan or peccorino (better than parmesan, imo)

I quite often make seafood risotto (no cheese), which is lovely. Though I know MN isn't keen on things like mussels. I love anything seafood. You don't need to stir constantly and it takes about 45 mins, but most of that just left to bubble away happily. I DO have a fantastic pan though, really big and wide, high sided, bog standard pan bought in Italy one year. It was so cheap, from a warehouse, but is the best pan ever.

I like to add mustard seeds, they add a nice texture. I will admit that I first tried this after a lot of wine, but it does taste good.

Not a fan at all , it’s just a big bowl of same and I prefer different tastes and textures when I eat dinner

<digs out instant pot immediately>

Well that all went a bit weird.

I think there are different degrees of texture allowed for risotto….from a gentle wave to stick your fork upright in it….

it had him chicken stock, dry vermouth, dried mushroom stock and fresh mushrooms. And a Fulton of cheese and butter …mantecare.

see here pretty much www.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto?CMP=share_btn_link

it’s still a lot of stirring. It was tasty.

DH doesn’t like meals that are all one texture or mostly so. Not keen on paella or jambalaya either. He’d rather just have the seafood etc…

also I don’t know MN was anti mussels. I love mussels.

Fuckton not Fulton.

BBC good food’s over baked risotto is super easy and delicious. With copious amounts of Parmesan.

Right. I really want risotto now 😂
For some unknown reason it dropped out of my regular cycle of meals some time ago.
I love the orzo suggestion too @MissyB1
If anyone wanted to throw me links for their go to favourite versions I wouldn't say no 😂😂

I think there are different degrees of texture allowed for risotto….from a gentle wave to stick your fork upright in it….

I was always taught that a good risotto should flow like lava. I can't imagine it would be pleasant to eat one that would hold up a fork.

We're having risotto tonight (dh cooking) and it will contain a selection of mushrooms and peas. Served with chicken wrapped in bacon that has been cooked separately in the oven. Chicken is sliced and served with the risotto.

Not a fan at all , it’s just a big bowl of same and I prefer different tastes and textures when I eat dinner

But a good risotto doesn't have to be like that. You can top it with crispy fried sage leaves or crispy fried bacon, or serve it as the carb element of a meal or serve it with a salad. It also depends on what you put in the risotto.

I love some of the ideas on here, and am going to try it in the slow cooker, although I'm not convinced that it will taste as good by not frying off the onions first.

I like risotto but add my wine and stock in large amounts and just stir from time to time when it's time to add more. I agree that restaurant risotto is usually disappointing.

DH doesn’t like meals that are all one texture or mostly so. Not keen on paella or jambalaya either.

Well now he's just being silly

DH doesn’t like meals that are all one texture or mostly so. Not keen on paella or jambalaya either.

But they don't have to be all one texture. Use your imagination, and serve it with a crispy salad.

Well I like them and there would be a salad or something maybe even more imaginative. He doesn’t like them, even with an imaginative salad….and would choose something more textural.

Instant Pot risotto was surprisingly good and no faff, can really recommend.

Here you go! I add in whatever protein I have if I don’t have bacon

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

I always add a generous amount of Parmesan shavings. Bet most people do!

Love eating and making risotto (have just bought some scallops for a seafood one this weekend) but am yet to make one that doesn't need nearly twice as much liquid as the recipe says 😕

Bet most people do!

Just as lettuce only exists to put mayonnaise on, so risotto exists to put parmesan in...