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#1 Sat 29 Dec 07 3:48pm

PatrickSpriggs

Member
Occupation 1st Year Apprentice Chef
From Brisbane
Member since Sat 29 Dec 07

Risotto's

Ill admit it was only my first try but yeah gluggy!

im pretty sure i know what i did wrong i think i cooked it over too higher heat which evaporated the liquid too quickly. Anyone got any recipes or tips and i want to try a second go and this time it WILL be delicious. Hopefully big_smile. thumbsup

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#2 Sat 29 Dec 07 4:17pm

Tanya

Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: Risotto's

Hi Patrick -


Here's a link to Jamie's Basic Risotto recipe (good tips included).

http://www.jamieoliver.com/recipes/past … tto_recipe

At the bottom of the list on the right-hand side of the page there are a further 2 Risotto recipes.


Happy cooking!!

yummy

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#3 Sat 29 Dec 07 5:01pm

sabatman

Member
Occupation www.jamiesabat.blogspot.com
From swindon,wiltshire
Member since Wed 31 Oct 07

Re: Risotto's

I not an expert on risottos but I have always heard that risottos should always be on a low heat and they should always be stirred the same way through out the cooking time. The stock added should always be reduced before adding the next ladelful. thumbsup

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#4 Sat 29 Dec 07 5:51pm

Maree

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

Re: Risotto's

Hi Patrick and welcome to thr forums. Some recipes are authentically cooked, others are oven-cooked (cause I'm lazy and having cooked for 16hrs/day, I wanna break):

Oven-baked pumpkin, leek & chicken risotto

Preparation Time
10 minutes
Cooking Time
40 minutes
Ingredients (serves 4)• 1/2 (about 800g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces • 2 tbs olive oil • 1 leek, pale section only, washed, dried, thinly sliced • 2 garlic cloves, crushed • 3 (about 500g) single chicken breast fillets, coarsely chopped • 330g (1 1/2 cups) arborio rice • 1L (4 cups) Gravox Real Chicken Stock • 1/2 cup finely shredded fresh basil • 1 tbs finely grated lemon rind • 70g (1 cup) shredded parmesan • Finely shredded fresh basil, extra, to serve
Method1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake in oven, on the top shelf, for 10 minutes or until tender. 2. Meanwhile, heat half the remaining oil in a flameproof ovenproof dish over medium heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until soft. Add the chicken and cook, stirring, for 5 minutes or until browned slightly. Add the rice and stir to combine. Add the stock and bring to the boil. 3. Cover the dish and place in oven with the pumpkin and bake for a further 30 minutes or until the rice is tender. Remove the risotto and pumpkin from the oven. Add the pumpkin to the risotto with basil, lemon rind and 60g (3/4 cup) of the parmesan, and stir to combine. Divide among serving plates and sprinkle with the remaining parmesan and extra basil. Serve immediately.
SourceAustralian Good Taste - August 2006 , Page 94.


"Cook with love and laughter ..."
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#5 Sat 29 Dec 07 6:12pm

Maree

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

Re: Risotto's

Patrick, this is the last risotto that I'll post tonight (am falling asleep).

It is oven-based, which will have the purists baying for my blood.

But it is darned tasty, which is all I care about. Have other recipes. Just ask.

REC: Baked risotto with asparagus,

I tab olive oil
1 cup finely chopped onion
1 cup uncooked Arborio rice
I/2 cup very finely chopped celery
2-4 fine chopped cloves garlic
8 cups (yes) spinach leaves
2 cups chicken stock (may need extra 1/2 cup)
1/4 teas salt
1/4 teas ground nutmeg
1/2 cup grated Parmesan, divided
1 1/2 cup (1") diag sliced asparagus
500g peeled (tail on) green (raw) prawns, deveined
Finely chopped Italian parsley
///

1) Preheat oven to 400C

2) Heat oil in Dutch oven over medium heat. Saute onion, celery and garlic until tender. Add rice, stir well. Add spinach, stock, salt and nutmeg.Bring to simmer, cook ~ 7mins. Take off heat. Stir in 1/4 cup cheese

3) Cover and bake for 15 mins. Stir in asparagus and prawns).

Sprinkle with 1/4 cup of Parmesan

4)Cover and bake an extra 15 mins or until liquid is almost absorbed.Sprinkle with parsley.

Serves 4 generously.

Think this was from Cooking Light (years ago).

It is yummy. Enjoy!


"Cook with love and laughter ..."
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#6 Sun 30 Dec 07 5:21am

PatrickSpriggs

Member
Occupation 1st Year Apprentice Chef
From Brisbane
Member since Sat 29 Dec 07

Re: Risotto's

thanks maree you have been a great help big_smile. i might use your recipe ideas and throw in some of my own ingredients. im thinking sundried tomato, asparagus and chicken. something simple to start me off with big_smile.

thanks again!

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#7 Sun 30 Dec 07 11:50pm

Dave Barker

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

Re: Risotto's

On our menu at work we do a risotto of the day, to be honest the menu can change from lunch to dinner service. So sometimes the risotto changes twice a day! comming up with new ideas for risotto can be a bit of a challenge...

Today, we served a smoked salmon and dill risotto finished with lemon infused oil... it was beautiful!

some of my other recent inventions have been...

Berlotti bean and Tallegio

Tomato risotto, made with red wine and 3 different types of tomato... finished with basil oil

wild mushroom risotto, made from locally sourced wild shrooms! and finished with truffle oil...

pancetta and pea risotto.

fennel risotto, finished with orange oil.

Any new, exciting fisotto ideas that I can use folks????
All the best

Dave B

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#8 Mon 31 Dec 07 1:28am

ANN

Forum champ
From North Carolina
Member since Thu 15 Jul 04

Re: Risotto's

Hi Dave!  Your risottos sound delicious!  Hope all is well with you.

Ann

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#9 Mon 31 Dec 07 6:21am

PatrickSpriggs

Member
Occupation 1st Year Apprentice Chef
From Brisbane
Member since Sat 29 Dec 07

Re: Risotto's

Not sure if these are new or not, just some combos i thought may work.

gingered chicken with mango(im not sure this will work).

Peking duck risotto with dark toasted sesame oil.

chicken, marmalade, pineapple & coconut milk risotto.

chorizo and red pepper risotto.

chili shrimp and coconut risotto.

king prawn, jerusalem artichoke and wagyu bresaola.

Roasted sweet potato, garlic and rosemary risotto.

Hopefully that helped big_smile.

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#10 Mon 31 Dec 07 8:10am

krizem

Member
From Australia
Member since Sun 18 Nov 07

Re: Risotto's

lightly roasted pinenuts are always nice in rissoto yummy

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