Risotto

[Concepta]

Can anyone tell me how you make risotto (do I even have it spelt correct). I have never made it before but it always seems to appear on your meal planners. We love rice but I don't have a clue how it is made. Many thanks in anticipation. (then I can add it to this weeks list of meals)

You have to use the right rice, arborio I think it is. And you have to stir it all the time it's cooking, and have lots of stock to add in bit by bit. I make mushroom risotto and it is really nice.

arborio rice .. and there is usually a recipe on the side of the box

it does involve pretty much constant stirring but it is delish and v v easy

i usually make one with chicken stock , wine and water to make up the liquid and use shredded chicken left over from a roast

or you can just use peas and parmesan , or have it plain with butter

Is a risotto just like sticky rice?

The rice I buy has a recipe on the side but basically

Chop half-one onion depending on how many you are planning to feed.

Saute onion and garlic in olive oil until translucent.

Add arborio or carnoli rice, again amount dependent upon serving size.

Coat rice in oil until like pearls.

Add a glass of white wine.

As the rice absorbs the wine then start to add hot stock, small amounts at a time. Stir as continously as possible.

Continue until the rice is al dente and the risotto is creamy. Add as much Parmesan as you like.

I usually have either cherry tomato risotto, when I roast the tomatoes seperatly and then add in near the end or I do pea and asparagus and then I steam them and add near the end. I only make veggie versions as I'm veggie so not sure how you do it re adding chicken/fish.

I make mushroom risotto by sautéing onion in a large, non stick frying pan (butter or olive oil). Then I grate 1-2 carrots and throw them in. I then throw in 1 handful of risotto rice per person or whatever - let it toast for a while. Add 2 tea spoons of marigold veg stock, stir. Add bpiling water till rice is covered. I throw in some dried porcini mushrooms. Put a lid on and simmer for about 20 mins I think, occasioanlly checking the water level to make sure its not going dry.

Sprinkle with grated paramasan

eat

Oh. I don't stir. An italian once told me not to over stir.

i go for standing over it stirring in the stock a ladleful at a time (although not constantly) good excuse for a glass of wine i thought the stirring was supposed to help with the creaminess, releasing some of the starch?

mostly mushrooms (fresh and/or dried) or verde here (usu. asparagus and peas) and always use chicken stock, cheese stirred in just as you take it of the heat, crisp green salad. yum.

if you do mushroom risotto FGS use chestnut mushrooms and not white normal ones - otherwise it's just really grey and not appetising. I use this BBC recipe - v similar to LaDiDaDi's but with quantities if you're not sure.

Yes, I use chestnut ones with a handful of dried porcini, they make it really rich and dark brown. Nigella says to add a glass of marsala and some parsley right at the end as well. I'm really hungry now! I'll try the asparagus and pea one as dh and the girls are veggie.

Thanks everyone - just popped in to see if there was any response, but will come back tomorrow and print off the recipes. I will have to get some Arborio Rice or Carnoli Rice first and then give it a go. Is it necessary to add a glass of wine. We don't drink and never have wine in the house. Does it taste ok without it? Looking forward to trying it - and hope the rest of the family will like it. It will be nice to have something different to add to the menu. Thanks again

Yes, it's fine without wine - although you could buy those tiny bottles for £3.50 and just use on of them. It's only a glassful and there is no alcohol content by the time you've finished cooking. It's an extra flavour to the stock, so if you don't use wine use a bit more of whatever you use for stock (cube/powder).

really does need wine i reckon, or marsala, that'll keep in the cupboard for months and it makes just about any sauce better imho.