Do you know a basic easy recipe for mushroom risotto, can i use ordinary rice, never used risotto rice before?!
when i go out to dinner somtimes i have this lovely creamy mushroom risotto
do you know how to make one myself
tanks for your answers
can i freeze it also
xxx viciWww@FoodAQ@Com
do you know how to make one myself
tanks for your answers
can i freeze it also
xxx viciWww@FoodAQ@Com
Answers:
you can get quick risotto rice in supermarkets!.it takes a bout 10mins to cook instead of sturing for 25 minsWww@FoodAQ@Com
Arborio rice is what's used traditionally in Risotto!. You can substitute with short grain rice but the unique plumpness of arborio or other superfino varieties lend themselves well to risotto!.
The trick is to first gently saute the rice in butter and then add the liquid 1/2 cup at a time until the proper consistency is achieved!. The 1st addition can be 1 cup!.
Sometimes I saute shallot in the butter before adding the rice!.
For a mushroom risotto, I would saute the mushrooms in a separate pan and add them to the finished rice!.
A critical point to make here!. When the risotto is done, YOU MUST EAT IMMEDIATELY!. It will thicken and become pasty if you wait to serve!.Www@FoodAQ@Com
The trick is to first gently saute the rice in butter and then add the liquid 1/2 cup at a time until the proper consistency is achieved!. The 1st addition can be 1 cup!.
Sometimes I saute shallot in the butter before adding the rice!.
For a mushroom risotto, I would saute the mushrooms in a separate pan and add them to the finished rice!.
A critical point to make here!. When the risotto is done, YOU MUST EAT IMMEDIATELY!. It will thicken and become pasty if you wait to serve!.Www@FoodAQ@Com
Use aborio rice or if prefereed normal is fine also!.
My receipe sorry i have no measurements so i'll give you estimates
A handful of rice per person
Mushrooms any kind a good cup full chopped up
Two shallots or half a large white onion chopped up
Mixed herbs half a teaspoon
1 clove of garlic
2 vegetable stock cubes
Cook the onion and garlic in olive oil and add the rice to soak up the remaining oil, add your vegetable stock over the rice and add the mushrooms and herbs!. When the stock is absorbed taste the rice and if it isnt cooked add more boiled water until it is cooked!. Dish up and sprinkle with parmesan cheese!. I like to add asparagus and baby corn to my risotto and yes its not the traditional way to make it but i've never had any complaints!. Its freezable i do it all the time for my children!.Www@FoodAQ@Com
My receipe sorry i have no measurements so i'll give you estimates
A handful of rice per person
Mushrooms any kind a good cup full chopped up
Two shallots or half a large white onion chopped up
Mixed herbs half a teaspoon
1 clove of garlic
2 vegetable stock cubes
Cook the onion and garlic in olive oil and add the rice to soak up the remaining oil, add your vegetable stock over the rice and add the mushrooms and herbs!. When the stock is absorbed taste the rice and if it isnt cooked add more boiled water until it is cooked!. Dish up and sprinkle with parmesan cheese!. I like to add asparagus and baby corn to my risotto and yes its not the traditional way to make it but i've never had any complaints!. Its freezable i do it all the time for my children!.Www@FoodAQ@Com
Ingredients
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/? pint dry white wine
1!.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1!. Soak the mushrooms in hot water for 10 minutes, then drain well!. Heat the oil in a large, heavy based saucepan and add the onion and garlic!. Fry over a gentle heat for 2-3 minutes, until softened!. Add the mushrooms and fry for a further 2-3 minutes, until browned!.
2!. Stir in the rice and coat in the oil!. Pour in the wine and simmer, stirring, until the liquid has
been absorbed!. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed!. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender!.
3!. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper!. Serve with freshly grated Parmesan cheeseWww@FoodAQ@Com
1 tbsp dried porcini mushrooms
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
225g/8oz chestnut mushrooms, sliced
350g/12oz arborio rice
150ml/? pint dry white wine
1!.2 litres/2 pints hot vegetable stock
2 tbsp chopped fresh parsley
25g/1oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Method
1!. Soak the mushrooms in hot water for 10 minutes, then drain well!. Heat the oil in a large, heavy based saucepan and add the onion and garlic!. Fry over a gentle heat for 2-3 minutes, until softened!. Add the mushrooms and fry for a further 2-3 minutes, until browned!.
2!. Stir in the rice and coat in the oil!. Pour in the wine and simmer, stirring, until the liquid has
been absorbed!. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed!. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender!.
3!. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper!. Serve with freshly grated Parmesan cheeseWww@FoodAQ@Com
Many years ago I came across a recipe for risotto on the back of a packet of soup!. Now this is not the genuine article but a pretty good store cupboard alternative!. Take any soup powder!. You can use easy cook rice or basmati, But arborio is better!. Place rice as much as required for people eating in Frying pan or skillet!. A wok works very well also!. Add onion ( If required ) you can also add dried or fresh, even tinned of frozen vegetables!. Pour on the soup mix dry!. Salt!. pepper any herbs or other seasoning you require!. Cover with water and bring to a low heat!. Keeping plenty of water to the side add as you require!. You as of choice can add sauces or puree's!. As it comes to the boil keep stirring as this makes it more of a creamy texture!. Taste and when you are satisfied serve!. I would not recommend freezing but find it will disappear when placed in front of a group of people!. Good luck enjoy!.Www@FoodAQ@Com
I like a combination of crimini, button, and sometimes oyster mushrooms!.!.!.saute them in a little olive oil and butter, seasoning them with thyme, and adding salt and pepper to taste in the last few minutes of cooking!. Set aside!. Get some risotto rice and cook according to package directions (it's easy but a little time consuming), using white wine and chicken stock for the liquid!. Just as soon as the risotto is done, stir in the mushrooms and parmesan cheese and enjoy! It makes a great meal on its own with a side salad and some crusty bread!.!.!.oh, and a bottle of Pinot Grigio! Good luck!
Oh, it is best enjoyed right away!.!.!.it won't freeze right!.Www@FoodAQ@Com
Oh, it is best enjoyed right away!.!.!.it won't freeze right!.Www@FoodAQ@Com
You should be able to use any rice!. I have a recipe for risotto using basmati rice, so I don't see why not!. I think risotto rice absorbs more moisture and gains a fluffier texture though, so it depends what you like!.Www@FoodAQ@Com
you can use regular rice, but I strongly caution against it!. Use Aborio rice, fatter grain!.
http://www!.channel4!.com/food/recipes/che!.!.!.Www@FoodAQ@Com
http://www!.channel4!.com/food/recipes/che!.!.!.Www@FoodAQ@Com
I would google "mushroom risotto recipe!." You will need to use risotto rice!. If you use regular rice, the texture will be all weird!. And it doesn't freeze well --- it's something about the starch in the rice!.Www@FoodAQ@Com