Risotto

[digmom1014]

I was just at a restaurant and the waiter suggested the risotto since I couldn't have the pasta, etc. I didn't get it but, it started me thinking. Do any of you make it? Recipes? What brands do you use?

[Tim-n-VA]

I have used the Lundberg brand boxed risottos, specifically the creamy parmesan and Italin herb varieties. They are relatively simple to make but I can't offer a comparison to made from scratch.

Ironically, I have a container of risotta that was put in my grocery bag by mistake that I haven't tried yet but would be interested in a recipe. I do know that Rachel Ray says that it isn't as difficult as a lot of people think, just needs appropriate attention/stirring.

[jerseyangel]

I've been making risotto for years--it's one of our favorites.

The only change I've made to make it gluten-free is to use Pacific Chicken Broth. I saute an onion in some olive oil until tender, add a splash of white wine, and cook on medium until the wine is all absorbed. I then add the chicken broth a ladle at a time, allowing the broth to absorb each time, stirring often. The stirring of the rice makes it more creamy.

When it's finished, I add a handful of grated pecorino romano cheese and give it a final stir. The cheese is optional, if you can't use dairy.

I also like to add chopped spinach once in a while--you can really add anything you like, once you get the hang of it.

[Rondar2001]

That receipe sounds great!

I tried making a boxed version when my daughter first went gluten free. My family politely told me to never try making risotto again.

I may try it from scratch and not tell them what it is though.

[lizard00]

Risotto from scratch is the way to go. It's a commitment, though! But worth it if you're willing to stick out the 30-45 minutes of stirring. Every time I make it, I ask myself WHY DID I START THIS??? then when I eat it, I remember and it's all worth it.

I usually do mushrooms in mine and like Patti, put some GOOD cheese in at the end. The possibilities are endless. Enjoy

[Juliet]

I don't make a true "risotto" too often, but I do use arborio rice quite a bit for it's high starch content. I have a baked risotto recipe I like to make, and I also make a faux pesto risotto with stir-fried veggies and lemon juice. I cook the arborio rice with a little gluten free vegetable base in the rice cooker, stir fry lots of veggies with some lemon juice and spices, then once both are cooked, I mix the veggies and rice together along with some basil pesto. It's delicious, and the pesto and lemon/veggie juice gets almost creamy once it combines with the starchy rice. The baked risotto starts out more like a traditional risotto, but then I add all the broth at once after sauteing the rice, veggies, and meat together, bring to a boil, then put all of it, covered, into the oven to bake for 30 minutes, stirring halfway through. Not quite as creamy as traditional risotto, but still tasty.

[JennyC]

I love risotto. I always end up making it the main course. Here's a recipe from epicurious that I made the other night:

Lemony Risotto with Asparagus and Shrimp

3 cups reduced-sodium chicken broth

2 cups water

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1 small onion, finely chopped

4 tablespoons unsalted butter, divided

1 1/4 cups Arborio rice

1/4 cup dry white wine

3/4 pound medium shrimp, peeled and deveined

1 tablespoon grated lemon zest

1/4 cup grated parmesan

2 tablespoons chopped flat-leaf parsley

PreparationBring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

[lizard00]

That sounds super good! I might make use that as a dinner base tonight. I was trying to figure out what I was doing.

I love risotto. I always end up making it the main course. Here's a recipe from epicurious that I made the other night:

Lemony Risotto with Asparagus and Shrimp

3 cups reduced-sodium chicken broth

2 cups water

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1 small onion, finely chopped

4 tablespoons unsalted butter, divided

1 1/4 cups Arborio rice

1/4 cup dry white wine

3/4 pound medium shrimp, peeled and deveined

1 tablespoon grated lemon zest

1/4 cup grated parmesan

2 tablespoons chopped flat-leaf parsley

PreparationBring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)

Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

[digmom1014]

Where have I been?! I have missed out on the risotto revolution, it seems!

Thanks for all of your wonderful ideas!

[JennyC]

That sounds super good! I might make use that as a dinner base tonight. I was trying to figure out what I was doing.

Oh, it was good! I'm adding it to my regular dinner rotation. Once you get the rice in the pan, risotto is not too time consuming. Last time I made it, I was doing dishes while I was adding the broth. The key to great risotto is to add the warm broth slowly and do not over stir because the starch from the rice needs to be released slowly to get the best texture. I only stir the rice after each broth addition.

[Wonka]

Here is a master recipe for making risotto. Once you have mastered it, you can play with it, adding any ingredients that appeal to your tastes.

MASTER RECIPE FOR BASIC RISOTTO

*2 tbsp. minced shallots or 1/4 c. minced onions

*olive oil & butter

*2 1/2

[tarnalberry]

My husband isn't a fan, so I don't make it often, but definitely.

Risotto is just a variety of rice, like sushi or long grain. (Incidentally, in a pinch, you can use sushi rice for risotto; not quite the same, and I wouldn't use the sub in reverse, but it's got enough starch that it will cream a bit.)

My thanksgiving mushroom 'stuffing' is risotto based.

And I am just a fan of mushroom risotto.

Tasty. Not "quick cooking", and needs tending, but fairly easy.

[NicoleAJ]

I make risotto at least a few times a month. Every time I roast I chicken I end up making a large stock out of the carcass, so I use most of the stock to make chicken soup, but then I always reserve about 5 cups or so for risotto. It actually doesn't take much time at all, but the key to a good risotto is the order in which you add the ingredients--you don't want anything to get soggy.

The best risotto I've made is a mushroom, crab, and pea risotto. I get dehydrated wild mushrooms--s$#&akes, black, oyster, etc and let them soak in warm water for 20 minutes. I then strain that water and put it into the stock to help flavor the risotto even more. I cook mushrooms in the risotto pan until done and then reserve them. After the process of ladling the broth and stirring the risotto, I wait until I'm one or two ladles full away from being finished with the risotto. This is the point at which I add one pound of crab meat, the reserved mushrooms, fresh peas, and 1/4 cup of dry white wine. I add the freshly grated cheese at the very end. The whole dish takes on the flavor of the crab, mushrooms, and wine and is totally fantastic. It may take a bit of time to do, but then you can do other things while the rice is absorbing the broth. Also, risotto makes great leftovers if you just add a tad of water into it before you put it in the microwave.

[Juliebove]

I have used a packaged kind. It was very good.

[FMcGee]

This sounds like a fun dish to experiment with! Can it be done without cheese? I don't tolerate cheese well. Thanks!

[JennyC]

This sounds like a fun dish to experiment with! Can it be done without cheese? I don't tolerate cheese well. Thanks!

Sure! The little amount of cheese that is added at the end is only used to increase the creaminess. Risotto is plenty creamy before the cheese!

[FMcGee]

Sure! The little amount of cheese that is added at the end is only used to increase the creaminess. Risotto is plenty creamy before the cheese!

Excellent! Thank you! I may try this tonight!

[Wonka]

This sounds like a fun dish to experiment with! Can it be done without cheese? I don't tolerate cheese well. Thanks!

The flavour won't be as vibrant, the cheese adds alot to the flavour, but I'm sure it would still be tasty without it. Maybe add an ingredient that has a flavour that you really like, then you get good flavour with the nice texture that risotto has. Does that make any sense?

[jerseyangel]

It's very tasty without the cheese--I was off dairy for quite a while and made risotto many times without it.

[shirleyujest]

My way of making is similar to others... only step I add is toast the arborio rice first in a dry pan. I made the traditional flavors first, adding mushrooms first, frozen peas toward the end and a bit of parm cheese. I don't usu. like that kind of cheese but a bit is okay, keep thinking I'll try it w/ricotta since I like that better.

The idea of adding chopped spinach is a good one... you can vary it any way. Only reason I don't make it too often is it's very carb-y. Best eaten w/a salad or something. It is easy though, just requires that .5 hour attention of adding the broth a little at a time.

[tarnalberry]

I never do mine with dairy (being dairy free and all), and it can be just fine. It depends on what flavor you go for - you can make *SO MANY* different flavors out of risotto. (I also never add peas - can't stand them mixed in most things. The aesthetics disturb my taste buds. ) I'd look up different recipes, and modify as you like, because it *really* depends on what flavor your going for - subtle, savory, earthy, etc... (You could even do a sweet risotto for dessert; similar to rice pudding.)

[luvs2eat]

LOVE, LOVE, LOVE risotto!! Creamy, sticky rice and cheese... what's not to LOVE? I make it all the time. Love shrimp and asparagus. I've also done peas and proscuitto.

The packaged kinds are all sodium and sort of chemical-y tasting to me. Real risotto is EASY. Try it!! You'll be hooked!!

[gracey1037]

I was just at a restaurant and the waiter suggested the risotto since I couldn't have the pasta, etc. I didn't get it but, it started me thinking. Do any of you make it? Recipes? What brands do you use?

i am new at replying, so if wrong, forgive me

my recipe has been used every fri during winter and fall and spring in our house.

2 tbs olive oil

2 tbs butter , melt both in pan and add

1 med shallot finely diced, cook until translucent(fresh garlic, very finely minced if you like)

add 3/4 c or 1 cup of arborigo rice and saute lightly (they become translucent also.don't be surprised if the pop .)

add 1/2 cup white dry wine and simmer until wine is absorbed.

Add chicken broth (heated ) one or two ladels at a time until each addition has been absorbed. I use anywhere from 4 to 5 cups of broth. you must stir frequently, but I am not a slave to it.i feel the secret to creamy risotto is that you do not add the next broth until the current one is absorbed

in the meantime i parboil asparagus , cut onthe diag into 1" pieces, I cut up bottled roasted red peppers ( amt to your taste), and peel 1 # of raw shrimp . all of this will be added later.

when you get about 2 ladels from being finished i add the shrimp and let it simmer until they turn red(do not over cook)About 3 to 5 minutes) at that point i add the red peppers and apsaragus and let it heat for a minute or two

lastly, add 1/4 cup pf parm cheese and 4 tbs 1/2 and 1/2 or heavy cream . take off heat and stir until combined. the last 2 additions makes it creamy and rich

this recipe should be cooked by your heart not your head! add anything you like. chicken, all veggie (zuccini, mushrooms, yellow summer squash, red peppers, scallions geen beans, cherry tomaotoes, you get the idea, go for it. risotto in our family means comfort and love. i wish you the same.

ps properly cooked risotto will be in a creamy comsistency, never soupy, just kinda of wobbly.