Risotto

 Risotto

OnePot.Hearty.Comforting

Risotto has as many definitions as there are recipes but I like this simple one: an Italian dish made with rice and often vegetables or meat

Reality TV programs can make the home cook frightened of trying a risotto  which has been labelled the ‘death dish’  and even restaurants can get it wrong but the important thing is to remember is that you are making a meal for your family and your family might like risotto a little on the dry side or without parmesan  or quite soupy.

So grab a risotto recipe, put your stock on the boil and go for it.  With experience: you might adjust your recipe, you might prepare your meat separately and plate with the risotto and garnishes at the end or you might find your own combinations of meat and vegetables.

Rice is a versatile staple for the gluten free diet so add risotto to your list of favourite gluten free meals.

Step by step to Risotto

  1. In a saucepan bring the required quantity of stock to the boil, then reduce the heat so the stock is kept at a gentle simmer.
  2. In a wide heavy based pan, heat butter or oil, a combination of both, or as per recipe.
  3. Add chopped onion and garlic (as well as other ingredients as per recipe) and cook over low heat until soft, stirring occasionally.
  4. Add the rice and stir to coat with fat. Sauté for 1 – 2 minutes over a moderate heat, stirring.
  5. Add ½ cup simmering stock (and wine if used in recipe) and stir well. Simmer, stirring until the rice has absorbed almost all of the liquid.
  6. Continue to add simmering stock, ½ cup at a time. Cook and stir until almost absorbed .
  7. Continue adding the stock until the rice is tender but still firm and the risotto is creamy but not runny.
  8. The risotto with take 20 – 30 minutes to cook in total.
  9. For a creamy result, stir in ½ – 1 tablespoon butter at the end.

 

 Risi e Bisi – Rice and Peas

1 onion chopped finely

1 stick celery chopped finely

60 g butter

2/3 cup Arborio rice

½ cup white wine

3 cups simmering chicken stock

Stir through toward the end

500 g frozen peas

30 g butter extra

2 tablespoons grated parmesan cheese

Salt and pepper

 

Risotto Milanese

60 g butter

1 onion chopped finely

½ cup dry white wine

375 g Arborio rice

3 cups simmering chicken stock infused with ¼ teaspoon saffron

 

Stir through toward the end

30 g butter

2 tablespoons grated parmesan cheese

Salt and pepper


Leek and Chorizo Risotto

 

1 tablespoon olive oil

1 chorizo halved lengthways and sliced on an angle

1 large leek thinly sliced (remove outer layer and bottom and top of leek)

2 cloves garlic crushed

6 cups simmering chicken stock

2 cups Arborio rice

 

1/3 cup finely grated parmesan cheese

 

Heat oil in heavy base pan and cook chorizo until cooked and browned.  Remove from pan and drain on paper towel. Chorizo is to be returned as a garnish at serving.

 

Prepare risotto as normal.

 

Chicken and Prosciutto Risotto

1 tablespoon olive oil

6 slices prosciutto

 

60 g unsalted butter

400 g chicken, chopped in small pieces

½ onion chopped finely

1 ½ cups Arborio rice

6 cups simmering stock

1/3 cup dry white wine

 

1/3 cup finely grated parmesan

Parsley chopped to serve

 

Heat oil in heavy base pan and cook prosciutto until crisp.  Remove from pan and drain on paper towel. Roughly chop  prosciutto to garnish at serving.

 

Prepare risotto as normal.