Risotto isn’t worth the bother

[BarrelOfOtters]

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

I don’t find it worth the effort and I don’t make it any more. I made it for exh once and he was wondering why he just had a bowl of rice for tea.

I don’t find it worth the effort and I don’t make it any more. I made it for exh once and he was wondering why he just had a bowl of rice for tea.

What did you put in it other than onions and rice?

It's just so not about the cheese though. And it's definitely worth the bother

I like jambalaya but to me that has a drier texture. Risotto is too wet, and if it's flowing like lava then it's definitely too wet for me to enjoy. But I don't like any form of potato so I think it's a texture thing for me.

Swap?????? Are you mad!? A good risotto should normally have both cheese and garlic.

🤣 But I like seafood risotto and seafood/fish with cheese is an abomination!

Risotto is dreadful.

Here’s the Orzo risotto we love in our house.
www.shelovesbiscotti.com/orzo-risotto/

Pressure cooker! So easy!

Ooh I love risotto. I just add the water all at once though and don’t do lots of stirring. I make a good chorizo and pea risotto which is always topped with tonnes of Parmesan.

A well made risotto is delicious! And a joy to cook - glass of wine for the dish and a glass of wine for me. I can then have some peace in the kitchen as I need to stay there to stir. Drinking wine, daydreaming or listening to an audio book... I might make one tomorrow.

I have only two words for you, @BarrelOfOtters : Aga Risotto.

I make it with orzo, super tasty and so much easier.

That's exactly how I make my prawn risotto

They are so good. I bought one on the recommendation of a colleague who’s a real foodie. Works way better than any slow cooker I’ve ever had (no idea why, probably user error with the slow cookers, but everything tasted bland).

I’ve made lots of stews, porridge (overnight so it’s ready in the morning when I’m feeling very lazy / organised), rice pudding, risotto, and it’s unbelievable for curries & bolognaise.

It does take longer than slow cookers - I think of it more like very low temperature oven cooking, but with less money (and fear if you are paranoid about leaving the oven on when you’re out, like I am).

I think you need a decent pan, though. I always use a cast iron one, (JL not Le cruset, though) which retains the heat really well. I doubt a flimsy aluminium one would work as well.

I hate to be that person, but you're not making it right

All these comments about orzo are making me feel unwell as I keep reading it as ouzo

Absolutely!

I love making a basic Parmesan risotto which I then turn into Arancini. Yum!

This. I love making it, I find it's really calming whilst sipping a nice glass of wine. I actually think it's the only meal I really enjoy cooking.

I absolutely love risotto, I find it calming to stir like a nonna!

I only really make roast butternut squash and sage risotto, but I can rarely find fresh sage which is disappointing.

I gently fry my onions and garlic in butter and a little olive oil, then when soft and translucent toast the rice. Then add white wine (I keep a box of white and red in the cupboard purely for cooking) and stir. Then add chicken stock till thick and creamy. Add the sage when it's about half way done.

When it's ready I stir through near as dammit to a whole wedge of parmesan and an egg yolk or two. I put a rind in it if I have one also.

It's so decadent - but I originally thought it was going to be a cheap dinner until I started adding the parmesan!

We normally have a salad bowl as well as risotto though and will often have sausages or some some sort of meat or fish with the risotto. I make a lot of asparagus risotto when it's in season and freeze some

If you're making risotto with oats you have gone badly wrong.

The sage risotto sounds good. I have sage in my garden

You are supposed to put Parmesan in at end 🙄