Does anyone have a delicious risotto recipe??!


Question: I had one at a cafe the other day, sweet potato and asparagas & it was so delicious. When I ever make risotto and follow the recipe, it never tastes so nice as others I have eaten out.
What is there secret??
It can have meat or just vegetables, a long as it is tasty.


Answers: I had one at a cafe the other day, sweet potato and asparagas & it was so delicious. When I ever make risotto and follow the recipe, it never tastes so nice as others I have eaten out.
What is there secret??
It can have meat or just vegetables, a long as it is tasty.

Here's one i tried the other day. It turned out awesome but you have to follow the directions totally. No rice substitutions, etc. It got rave reviews and wasn't hard at all!:

6-8 cups chicken broth
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

No, sorry.

broth is key. if you boil the rice in plain water for the whole cooking time, it will come out pretty bland. cook it the last half in broth!

i prefer porcini mushrooms, add to the rice near the end with some white wine. i also season with a little bit of white pepper. top with a little butter and parmesan.





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