risotto

[wonderingwondering]

I make the Jamie Oliver one, lots of adding stock gradually and stirring. Is this necessary? Can I just bung the whole lot of stock in and leave it? And if so, lid on or off? And will it still be quite gooey and sticky if I don't 'massage the rice' (JO's words, I recall).

You do need to add the stock gradually and stir, I'm afraid.

Definitely do it gradually....

Although DP who makes the best risotto ever, tends to dump it all in, but when I do it, it ends up this weird texture .

I think if you bung it and leave it you get something perfectly nice, but without the lovely texture of risotto. I leave making it for days where 20 mins or so just idly stirring and listening to the radio seems quite pleasant.

I've done both, bothe perfectly edible. Did one recipe where you bunged it in the oven (chef was Australian) and it was fine as well

I found an oven risotto recipe which works very well IMO. It does rather get sneered at by purists (not people who have tasted it, just those that I have mentioned the recipe to) but I think it tastes pretty much the same as my stove-top risotto.

Oh, mixed response (but very rapid, thanks). Maybe propping myself over the cooker tonight won't be so bad, DH can chase the children into their beds. It is the texture I wondered about as the JO recipe with butter and cheese at the end is lovely and gooey.

If you put it in the over do you still use arborio? Or a rice that's firmer so more texture (lore like paella)?

Oh, mixed response (but very rapid, thanks). Maybe propping myself over the cooker tonight won't be so bad, DH can chase the children into their beds. It is the texture I wondered about as the JO recipe with butter and cheese at the end is lovely and gooey.

If you put it in the over do you still use arborio? Or a rice that's firmer so more texture (lore like paella)?

Here's an oven-based one

I love Bill Granger's recipes. I wish he could be my personal chef.

As long as he stayed in the kitchen. A bit too relentlessly cheerful for my liking [miserable, miserable git emoticon]

I have a slow cooker risotto recipe where you bung it all in, walk away for 3 hours and then it's done. Gorgous too!

thank you, might try the oven another tonight, am nervous of it not being as nice so may wait until a day when I've been at work (I look forward to my Friday eve meal!).

Do you soften the onion and seal the rice on the hob before slow cooker-ing?

I'm not too worried about that Tinker, even the cheeriest Aussie would get miserable if they leave the sunny Sydney coast for rainy old UK.

think there is a Delia one which is an all in one recipe. A friend once made it and it was quite nice but I prefer the slow and gradual method myself.

Yes, in a saucepan soften onion and garlic, then seal rice. Add stock, herbs and anything in particular you want to add to it.

Then 3/4 an hour before serving add frozen peas, string beans and cooked prawns.

Serve with parmasan etc

Meant to say bring stock to the boil and then add to slow cooker!

great, thanks, will try the slow cooker one too.

oven-baked mushroom risotto Yum.