forum: Food & Drink

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#1 Wed 28 Mar 07 5:51pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

ISO: Risotto finished in the oven

Purists will throw their hasnds up in horror and never take me seriously again, but I had a recipe for prawn(shrimp) and asparagus risotto, started on the stove with the "Holy trinity" of onion, garlic and celery.It came from a US magazine (not sure if I should mention the name, so I won't).

The Holy trinity was sauted, stock and Arborio rice added and then covered with foil and put in the oven. Prawns/shrimp and fresh asparagus were added- re-covered with foil and served with flat-leaf parsley to finish off.

Anyone have a similar (non-stir hot stock in every "x" minute recipe) that is sure to impress?

Many thanks,
Maree.


"Cook with love and laughter ..."
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#2 Wed 28 Mar 07 6:33pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: ISO: Risotto finished in the oven

Not so mch a rissoto, more a savoury rice pudding!

BTW - what is the ISO: that you precede your questions with?

Last edited by GeoffP (Wed 28 Mar 07 6:33pm)

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#3 Wed 28 Mar 07 7:13pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: ISO: Risotto finished in the oven

Geoff, a font (hey, not meant to take the mickey) of knowledge.

You say toma-toes (they say tomart-oes etc). That was actually a great recipe. Wish I could have it back.

"ISO" means "in search of".

Best wishes,
Maree.


"Cook with love and laughter ..."
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#4 Wed 28 Mar 07 7:35pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: ISO: Risotto finished in the oven

Ah - I see!

What puzzled me is that ISO is the standard abbreviation for the "International Standards Organisation"!

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#5 Wed 28 Mar 07 8:15pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: ISO: Risotto finished in the oven

No problem, Geoff. That's what happens when one is part of a "totally" based US (or other) food forum.

So, with the lunchbox "muffin" sized frittata, what do you suggest re cooking, since in Oz, we are in Autumn?

Btw, the oven finished risotto was great- not a pilaf etc- tasted like the laborious ladled stock (traditional) version.

When I get my computer back, will post the recipe (if it is still there)!

Thanks, friend, for your time!


"Cook with love and laughter ..."
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#6 Thu 29 Mar 07 1:42am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: ISO: Risotto finished in the oven

try www.taste.com.au and search for the chicken oven risotto

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#7 Thu 29 Mar 07 2:29am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: ISO: Risotto finished in the oven

Thanks,again, White Rabbit!


"Cook with love and laughter ..."
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#8 Thu 29 Mar 07 10:50am

Dave Barker

Forum champ
Occupation Chef
From At the stove...
Member since Tue 29 Jun 04

Re: ISO: Risotto finished in the oven

There is a way of cooking risotto in southern Italy (risotto terrone) that involves putting all of the ingredients in a pan then covering it reducing the heat and cooking it on the hob for 25 mins.

It is a much easier way to cook risotto and doesn't involve the constant attention that northen risottos need.

It doesn't include butter and parmasan so it hasnt got the creaminess that northen Italian risottos have, appart from that the end result is similar.

Use 300g of arborio rice and 750ml (one and a quarter pints) of good quality veg stock for it to work!!!

Place all of your vegetables, onion, garlic etc in a pan with your rice olive oil and stock. Cover with the stock and bring it to the boil.

Reduce the heat to a very low heat, the contents shouln't even be simmering! then cover and leave it to cook for 25 mins.

every once in a while check that the rice isn't sticking to the pan. Give it a quick stir and add more stock if its looking a bit dry...

After 25 mins the risotto will be ready to serve.. remember to leave the rice a little al dente.

Check the seasoning, then serve sprinkled with shaved pecorino and some good olive oil.

I know that this recipie is not an oven baked risotto! but its the closest that I have ever seen...

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#9 Thu 29 Mar 07 11:29am

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: ISO: Risotto finished in the oven

Thanks, Dave, my original recipe used olive oil rather than butter and no cheese. Am not a fan of cheese with shrimp/prawns.

Thanks for posting


"Cook with love and laughter ..."
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#10 Thu 29 Mar 07 11:34am

beckybloo

Member
Occupation student
From Italy
Member since Sat 24 Mar 07

Re: ISO: Risotto finished in the oven

Hi maree
I've written the chocolate bread recipe in a topic!!!
kisses
bck

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