Risotto

[Bubblebu]

Hi

I am not a very experienced cook so forgive the ignorance of this question but is it possible to make Risotto using long grain rice?

Ive heard risotto is quite tricky to get right - is that correct?

Does anyone have any good risotto recipes I could have a look at?

thank you in advance

I've never tried,but I don't think so..Different starch amounts.

I think risotto rice releases more starch during the stirring and adding stock phase.

I mean you would end up with something tasty enough but not the normal texture or consistency of risotto.

thank you something.

which is the best rice for risotto? have you ever made it? if you have do you have any tips ?

Risotto is easy to cook...

Delia Smith has an oven baked risotto which doesn't require all the stirring.

Arborio is good for risotto. You can use any rice but the consistency changes. Personally I don't like it which is a shame as dh loves cooking it!

what is the trick to getting it to the creamy consistency?

thanks for your replies

continuing on the topic of rice - what are good recipes for long grain rice?

I have been shielding; receiving weekly gmt care packages and now have a cupboard full of long grain rice which needs using up!!

www.deliaonline.com/recipes/international/european/italian/oven-baked-wild-mushroom-risotto

thank you Past that is v helpful I am grateful x

The creamy consistency is from the stirring in of the stock. ...

The creamy consistency comes from the starch which is why it needs stirring and the right rice to begin with (arborio or carnaroli). It's not tricky, just needs your attention for 20-30 mins. Baked risottos are easier and tasty but a different consistency.

If you have a glut of longer grain rice you could look at kedgeree or biryani recipes, or cook and cool then reheat in Chinese fried rice recipes.

I only ever cook the oven version. I can't find it on line to post a link, but its very easy. If I remember tomorrow, I'll write it out on here.

Tons of Parmesan stirred in at the end is the key to a good risotto.

Yes loads of parmesan and a big lump of butter....

thankyou for all the posts - I am learning something I did not know! I will give it a go

I learned from the Jamie Oliver recipe and just found this online

https://www.jamieoliver.com/features/what-is-risotto-how-do-i-make-it

It's lovely and chilled to make, have a wee glass of wine while stirring and just enjoy the amazingness

I make a salmon risotto and add a few spoons of mascarpone at the end which makes it extra creamy! But to be honest, I don't constantly stir it either!

I make a really easy risotto. Stir fairly often but not by any means constantly. Philadelphia at the end and it's great. I will try and look out the recipe but off the top of my head it's risotto rice (arborio) butternut squash, red onion, veg stock, garlic and herb philly and basil. And usually some or all of the following: chicken, courgette, broad beans, peas. I also use garlic infused olive oil if I have it in to give an extra kick.

Fry rice, squash and onions in big pan for a minute or two. Add stock boil for 15 mins ish then add any other veg. Another 10 so mins then check if the rice is cooked. Add philly and basil. Parmesan on top of we are feeling decadent. If adding chicken I fry it first in another pan a little past browned then add with the additional veg.

thankyou xine15 that sounds delicious

Jamie Oliver did a brilliant spring risotto on his Keep Cooking and Carry On over lockdown. It uses frozen veg. I've made it twice now and it's gorgeous. Google it OP.

Long grain rice would make a sludgefest :)

This is lush and very easy but does need proper risotto rice. www.deliaonline.com/recipes/books/delias-complete-how-to-cook/oven-baked-risotto-carbonara

It's basically stodge on a plate though.

If you've only got long grain rice try one of these. recipes.sainsburys.co.uk/search?tab=recipes&tag_slugs[]=rice. I was looking for a prawn, mushroom and spinach receipe from years ago but can't find it, although there are plenty of others (I think mine was basically fry mushrooms, cook rice in stock, stir in prawns, spinach and mushrooms, add some parmesan and job done).

Hmm, link lost the vital bit of filtering to rice. Maybe add that when you get on to the site!

This recipe is a tasty way of cooking long grain rice ( and you don't have to have the chipotle paste)

www.google.com/amp/s/www.bbcgoodfood.com/recipes/mexican-tomato-rice%3famp

I don't think you'd be able to make it with long grain rice, risotto rice is easy to get hold of and not expensive.
This is how I do it, might not be authentic but it's lovely!...... Fry whatever meat and/or veg with garlic and oregano then add the rice to the pan and stir it till it becomes translucent then add small amounts of stock and stir till it's all soaked up then repeat till the rice is cooked, add a knob of butter and some Parmesan, as you're stirring it the creamy texture is released from the rice. It's not hard to make I just think people think it's a faff to have to keep stirring. Good luck