Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:

Archived

This topic is now archived and is closed to further replies.

ebrbetty

Risotto Recipes Please

Recommended Posts

hi guys, I've never had risotto, but would like to try it [its rice,right?] would you please share some recipes with me as well as your favorite brand

thanks!

Share this post


Link to post
Share on other sites

I have a couple risotto recipes on my "as promised, a few recipes" post. the really straightforward way is to heat a bit of olive oil (a tablespoon or two), and then sautee the rice - dry - in the oil for a few minutes. then add enough broth (water's ok, but broth is preferred) to cover and simmer, stirring frequently. as it runs out of liquid, and is kept to a simmer, keep adding liquid - a half cup to a cup at a time - and stirring it in. after about 45 minutes, check the consistency; it should be done. it is *vital* to stir OFTEN. what makes risotto risotto is the fact that it's a starchy rice that, when stirred, is slightly damaged and releases the internal starch, giving a thick 'sauce'. in fact, if you use a hearty vegetable broth, it can *almost* taste cheesy - a plus for those of us who are dairy free.

Share this post


Link to post
Share on other sites

I really like this one. Plus, it's vegan too.

2tbsp olive oil

1 cup red onions chopped

sea salt

fresh ground black pepper

4 cups sliced mushrooms

3 garlic cloves

1 cup arborio rice

4 cups veggie stock

2 roasted red peppers, skins removed, and chopped

1/4 cup green onions

2 tsp fresh thyme

Use a bit of oil to saute onions, add salt and pepper

add mushrooms, garlic and saute

add rice and a bit of oil

add 1/2 cup of stock and mix until rice absorbs it. Continue until no more stock left. (about 20 minutes)

remove from heat, add rest of ingredients and serve.

It's critical to have a really good stock. Homemade is the best. :)

Share this post


Link to post
Share on other sites

thanks, I was reading a great site about risotto last night, you both seem to be cooking it the way I read, the only difference is the time..the site also said about 20 minutes.

are you both using a homemade broth? I was thinking of using 365 organic chicken broth.

heres the link if you want to read it..its a fun read

http://www.arborfood.com/dining-in/gourmet...s/risotto.shtml

Share this post


Link to post
Share on other sites

I only use store bought when I'm being lazy.

I find even the veggie stock in stores is overly salty. Plus I can dictate the taste by choosing what veggies I want in the stock.

But that's just me. I make my own pasta and pizza dough if that helps you to see what kind of cooker I am. (when I have the time.)

:P

Share this post


Link to post
Share on other sites

×
×
  • Create New...