How do you make Risotto and which is a nice one to make?!
How do you make Risotto and which is a nice one to make?
I dont want anything to heavy, so which is a nice risooto and what to serve with it?
No pasted recipes please
Answers:
when i make chicken risotto use cooked chicken. 1st dice onions, slice mushrooms have risotto rice and put in a pan to saute off with a drop of oil saute slowly transfer 2 an oven dish.use 1 cup rice 2 2cups liquid IE water and white wine.add chicken when 1/2 cooked stir in fresh cream(just a little) then finish cooking.it`s ready when liquid has gone.u can serve with anything u like but i prefer the risotto with Parmesan cheese sprinkled over it. bon appetite.try it.
Patience is required.....put some finely sliced onions in a pan with olive oil, or indeed any oil, cook on slow heat until soft, add Risotto rice (I usually add far too much) make sure all rice is coated in the oil...add stock (I just use a chicken stock cube) a little at a time stirring constantly...keep adding stock and stiring for about 20 mins until rice is creamy...I also stir in a little white wine, garlic puree and parmasan shavings. you can also add parsley....then add what you want...mushrooms, or seafood, and serve on a hot plate or bowl and drizzle some good olive oil on the rice as you serve it...delicious.
Mushroom risotto is a nice one. About 100g of mushrooms, half a small to medium sized onion and half a cup of rice, each per portion. Slice the mushroom and onion and fry in about 2 teaspoons of butter. Heat the kettle and add about a cup of boiling water. Stir in the rice. Continue stirring until the rice absorbs all the water which should take about 15 minutes on a low heat: the mixture should just simmer. Test a grain of rice by removing it and squeezing it: it should feel slightly firm. If too firm just add a bit more water and simmer. If too soft: sorry, you'll know better next time.
Serve it on a pre-heated plate with a glass of dry white wine and a crusty roll. Mmmm.
Some good suggestions, but no one said use Risotto rice or Arborio.
This is more glutinous than long grain rice.
First make a chicken or vegetable stock - you can use stock cubes and you can add a glass of white wine. Keep this simmering. Now sweat off finely chopped onions and garlic in olive oil- don't let them brown. Add the rice and stir until the rice is transparent, now add a little of the warm stock. It should sizzle and you must keep stirring. You can now add chopped fungi, shredded cooked chicken or seafood. Keep adding the stock. The whole process takes at least 20 minutes. After about 10 minutes add grated Parmesan or Peccorino cheese. Keep stirring. You have to keep adding stock til the rice is cooked but still a bit crunchy on the inside. Depends on the rice, but 1 measure rice to 2 1/2 measures stock should be right. Before serving stir in another good portion of grated cheese and a knob of butter. Fluff up with a fork and serve with a mixed salad.
It should still be light and fluffy and not look like an over-cooked rice pudding.
Shrimps Risotto
ingredients
5 cups canned low-salt chicken broth
3/4 cup dry white wine
6 tablespoons (3/4 stick) butter
2 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice* or medium-grain white rice
2 tablespoons plus 2 teaspoons chopped fresh parsley
*Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.
Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.
You can use only oil, without butter.
You can serve this risotto alone, because it's really good!