Risotto...

[penguin]

I've got some aborrio rice just sitting around, and I need a good recipe to use it. Last time I tried making it it took an hour and a half and came out too salty. It was a burn to my ego because I'm an excellent cook normally. I think my ego has healed enough to try again

Help is much appreciated

[Guest BERNESES]

I love risotto!!!!! But it does take a long time to cook and you have to be super attentive.

Here's a few (they're not mine, but I've used them):

Chicken Risotto (I like this one better with shrimp):

Ingredients:

2 tablespoons olive oil

1 cup red onions chopped

pinch of sea salt

pinch of fresh ground black pepper

4 cups sliced mushrooms

2 cups cooked diced chicken breast

3 garlic cloves

1 cup Arborio rice

4 cups gluten-free chicken broth stock (homemade is best)

2 roasted red peppers, skins removed, and chopped

¼ cup green onions

2 teaspoon fresh thyme

¼ cup fresh grated Parmesan cheese

Directions:

Use a bit of oil to sauté onions, then add salt and pepper. Add mushrooms, chicken and garlic and sauté for several minutes. Add rice and a bit more oil , then add ½ cup of stock and mix until rice absorbs it. Continue cooking until no more stock left.

Seafood Rrisotto Cakes (to die for!)

Ingredients:

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2/3 cup chopped red onion

1 garlic clove, pressed

1 cup Arborio rice

1/3 cup dry white wine

4 cups chicken stock

1/2 cup grated carrot

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Sea salt and black pepper to taste

1 large egg, beaten

1 cup gluten free flour

1/2 teaspoon paprika

2 cups of seafood of your choice

Directions:

1) In a medium saucepan melt two tablespoons butter and add olive oil. Saute the onion and garlic over medium low heat until onion is translucent. Add rice and toss to coat. Stir fry for one minute until fragrant and add white wine. Let it evaporate and then add one cup of chicken stock. Simmer, stirring occasionally until all liquid has been absorbed. Keep on adding stock by 1/4 cupfuls, stirring occasionally. When rice is cooked, approximately 20 minutes add the seafood, grated carrot, one tablespoon butter, Parmesan cheese and parsley and stir vigorously.

2) Take off the heat and spread onto a cookie sheet to speed up the cooling process. Cover with plastic and place in the refrigerator for a few hours.

3) Take rice out of refrigerator. Transfer to a bowl and add beaten egg. Mix well and set aside. Put gluten free flour into a small bowl. Season with salt, black pepper and paprika. Form rice mixture into 2-inch diameter patties, about 1/2 inch thick. Dip in gluten free flour and fry in hot vegetable oil until golden brown on each side. Transfer to a cookie sheet lined with paper towels. Serve immediately.

Here's a link to some more recipes too:

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[jerseyangel]

I make risotto often--my family loves it. I don't follow a recipe, just kind of throw it together. I put some olive oil in a flat-bottom skillet, and lightly saute a chopped onion in it. When it's translucent, I add the rice and stir it around to absorb the flavors. Add 1/2 cup of white wine and stir until absorbed. Add simmering chicken broth by the ladleful (one at a time) as each is absorbed. Keep stiring, and adding broth for about 20 minutes. When the rice is done to your taste, remove from heat, add salt (if needed) and pepper and a handful of good locatelli romano cheese. (I can't do the cheese part anymore ) Done!

[penguin]

Thanks guys! Those look awesome! I have to try those sometime!

I did, however, find a well-rated recipe on allrecipes.com that matches my lazy mood today ....

Basic Microwave Risotto

INGREDIENTS:

3 tablespoons butter

1 clove garlic, minced

1 onion, chopped

1 1/2 cups vegetable broth

1 cup uncooked Arborio rice

3/4 cup white wine

1/4 cup grated Parmesan cheese

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DIRECTIONS:

In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

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