Rissoto

[jambuttie]

Can you give me any recipes please?

The one's I have found have cream in it and we are on a health kick

the cream is really just for finishing
you can serve them perfectly well without, just make up the quantity of missed out cream with stock, and add a touch more butter or oil (you really should be using at least some butter if you want a risotto, otherwise you are making a pilaf which is a different animal altogether).
You may also find you need some extra fresh herbs to add at the finish if you omit the cream

or you could keep in the cream and serve smaller portions

Delia has a nice Oven Baked wild Mushroom one in the Winter Collection book. No cream, but porcini mushrooms which cost about the same as gold bullion. Will dig recipe out if you'd like it.

Is it this one?

It's really yummy! - I just use whatever mushrooms they have at the market and we don't use the Madeira either!

so really, it's nothing like Delia's!!

The dINNER LADY HAS a lovely lemon chicken and pea rissotto.

500g arborio rice
2litres of chicken stock
450g of chicken
lemon zest and juice
onion
peas

coat chicken pieces with lemon juice and zest
bake chicken in 200degree oven (took about 15-20 mins)
put some oil in the pan you are using and add some onion, garlic and the rice
add the stock in small amounts, waiting till each amount is absorbed
When all the stock is used add the cooked chicken and the peas and heat for another bit, till peas are done
Sprinkle with parsley

Yummy
DS 18months loved it

It seemed quite creamy to me without adding any cream

Thank you lucy!

had just found the book and was looking despondently at the amount of typing involved.

That's not exactly the same one as in the winter collection, but pretty damned similar. And given jambuttie's health kick, much more appropriate.

Jambuttie, are you going to change your name to Mungbeanwrap soon?

mushroom ones are yum. Use some fresh ones but i reckon investing in some dried porcini is worth it. I dont think they cost toooo much at the supermarket and they are the star of the show in this dish. When you reconstitute them, you can use some of the liquid that comes off and add it to your stock.

Also I think the madeira / masala is quite a nice touch to add some sweetness but white wine/vermouth is fine also.

We do one along the lines of the Dinner Lady one, but with salmon instead of chicken (wrapped in foil, done in the oven about gas 5 or 6 for 20 - 30 mins), put frozen peas into the risotto towards the end, flake salmon in when done. We all love it.

hmm that sounds delicous - me and DS love salmon so I think I might do that this week.

I'm a bit addicted to the Dinner Lady book - MN always makes me think twice about processed stuff so I've been doing lots of cooking and freezing-easy with just me and a little one to feed

once again thanks very much

this health kick is really hard

we are going to have mushroom rissotto fish and hollandaise sauce - i am really dreading eating it but will update you

I think The Dinner Lady book is fab too ipod. I'm also currently loving the River Cottage Family Cookbook (though maybe it's not for those on a health kick, given Hugh FW's enthusiasm for red meat and double cream) Great for cooking with kids though-- written with them in mind.

I love risotto - Dh and I have it quite a bit. i think the good thing about it is, once you have the hang of it, youcan experiment with different ones. We are veggie so no chicken ones here but basically I fry an onion and some garlic in opil, then add the rice until coated, then a glass of white wine, then some mushrooms, then do the stock thing - outing in a bit of hot stock at a time until all the rice is cooked and put lots of parmesan cheese in at the end too.
It's nice with leek and green pepper too - or any beg that you have around.

dinner was fab

was pleasantly surprised witht he fish was really dreading it. it was nice with the mushroom rissoto, poached egg and a bit of hollandaise sauce