3594 Perfect risotto!!

Thanks Jackie.

This is the most entertaining post of the day! I was smiling at the thought of you ladling away and returning to read the posts.

And then I realised, I'd done almost exactly the same thing, except I made coffee, came back and read your post while it brewed! Thanks for making me laugh (at myself). :D

I've just read this after doing my Italian homework and collecting the kids from their music evening. It's made me feel really hungry and thirsty. So off for a nibble and a brew.:D

Ciao Frankie & Poppy

Being a good stirrer I find my risottos are always perfect ;)

Come on people ... can I have some recipes please ; ) I keep clicking on this thread thinking .... risotto .... yeh!

One I'd love to have a go at is Risotto alla Champagna. There used to be a certain restaurant in 'Brera', Milano that had it on the menu. It was truly delicious.

Risotto recipe for SueP

Ingredients.

12 bottles of Champagne
12 grains of rice.

Method.

Open 1 bottle of Champagne
Throw 1 grain of rice on floor. Drink Champagne

Repeat as above until all 12 grains are on the floor. :D

[QUOTE=Anastasia]Risotto recipe for SueP

Ingredients.

12 bottles of Champagne
12 grains of rice.

Method.

Open 1 bottle of Champagne
Throw 1 grain of rice on floor. Drink Champagne

Repeat as above until all 12 grains are on the floor. :D[/QUOTE]

Hic, ... I'm up to 3 bottles ... erm ... how many grains of rice am I supposed to have on the floor at this stage of the recipe ... hic, :confused:

[QUOTE=Susan P]Hic, ... I'm up to 3 bottles ... erm ... how many grains of rice am I supposed to have on the floor at this stage of the recipe ... hic, :confused:[/QUOTE]
17 grains. :D :D

Hi Susan

I'm sure purists will faint at my own recipe but basically I follow the same recipe and add whatever I fancy at the end!

I start by softening a finely chopped oinion in olive oil, then add however much rice I think I can eat and cook for a minute until it is all coated, then add a glass of white wine and reduce, then add stock little by little until required consistency is achieved. Fo a really quick supper I keep a waitrose bag of frozen pea and bean mix in the freezer and throw a handful in at the end - a bit of parmesan and black pepper and it's done!!

Told you it wasn't a classic recipe but it is yummy!!

Hi Jackie

Thanks for the recipe ... sounds a bit more nutricious than the one posted by Anastasia, I'm still recovering from the hang-over ; )

I'll definately be giving it a go. Roughly how much stock should I make up do you think?

Thanks, Jackie!

I'll try it your way next time... hopefully it'll get more tasty than the way I keep cooking it... :)

S

I usually make up about 1 stock cube's worth!! About 3/4 litre i think and I use a good vegetable stock cube but can't remember the name! They are on the shelf above the frozen chips at Waitrose!!!

Jackie

LOL! No Waitrose near us so will just have to opt for the next best... :D

Cheers, Jackie!

I find that 1 cup of risotto rice is ideal for two. I usually cook it in butter/olive oil combo.

My two favorites are: small italian sausages (they come vacuum packed in the shop, sort of like little salamis) or prawns. For the prawns, Waitrose sell frozen bags of prawns with the shell on. Defrost and boil the prawns in their shell for a couple of minutes with a bay leaf and some black pepercorns. Take out the prawns when they have nearly cooked; shell, and put the shells back on to boil. Continue boiling for 10 minutes or so. This is now your stock for the risotto. Chop the prawns and add towards end of cooking time. Colour the prawn risotto with a little tomato paste.

Buon' appetito :)

WT... that sound very yummy... love anything with prawns!! :)

It had been a while since I had so, but all this chat about 'RISOTTO' and thanks for the insiration by the way,had me making one this evening! Risotto coi funghi secchi ( porcini) which I am glad to say, went down well with all concerned!

I got some fresh locally grown asparagus from the corner shop yesterday, so its asparagus risotto tonight. Something to look forward to, at least :)

I love aparagus risotto perhaps with a few fresh peas thrown in. I think I could quite happliy live on risotto - real comfort food !!

Jackie

You know sometimes, when you cook tooooooo much even to feed the five thousand and there is always tons of risotto left, but you don't want to throw it away because you know it always tastes better the next day and what a waste.. etc?

Well, heres something nice you can do with left over risotto. If you leave it overnight, it will almost 'set' - take a handful of the risotto and mould it into shape, then put a piece of mozzarella in the middle and press it all together - a bit like a "scotch egg" with the mozzarella in the middle and a thick layer of risotto rice on the outside. Then, after dipping it into beaten egg, roll it in fresh breadcrumbs - making sure it is well covered. Don't make them too big - more large meatball size than "scotch egg" size.

Deep fry in clean fresh medium hot oil - obvoiusly, you are not cooking the rice, but want to melt the cheese inside and to turn the breadcrumbs golden brown and crispy. Keep your eye on it all the time. 6 or 7 minutes will usually do it.

Drain well and place on absorbent paper. Eat hot if you want the mozzarella runny, but they are equally as tasty cold. Enjoy. :)

I love risotto too, but there is a dish with rice that is real yummy, they are rice balls, and I believe its a reciepe from sicilia, but I dont think its got a breadcrumb outside, but the above reciepe looks great , will try that one!!

Arancini di riso or croquette (i ignore why the french name) is the name of the recipe Anastasia suggested and Frantiani remember
BTW, it's a southern recipe, you can find, at its best, in Naples, Rome or Palermo "friggitorie".

Thanks Notaio, I didn't know what they were called. :)

Arancini di riso, thats the name I remember seeing on the menu, well these are absolutlely delicious, I had them for a starter, yummy yummy!!! thank you Notaio.