Really good Risotto recipe ?

[teamsaint]

Anybody got one?
Veggie or fish would be good.

I know it's not a tough dish to do, but to do really well.....



thanks
TS

[MrGongGong]

OK
So the usual one goes something like this

Long red onions (kind of half way between an onion and a shallot) finely chopped (or leeks depending on the state of the onion supply)
sauteed in a little olive oil till soft
Arborio rice (about 70 grams per person) added and gently mixed
Chicken stock (from the freezer which usually is from a carcass with a lemon inside)
In a very heavy cast iron pan on a low heat
a few dried mushrooms
stir occasionally but gently
add crushed peppercorns
parmesan rind if you have any left over (we tend to keep the end bits for this or soup)
add stock as necessary

when almost done
stir in chopped fresh wild garlic
some grated parmesan (not the hideous powder nonsense !)

at the same time, the things to add at will

chop a squash into small 1cm cubes (butternut or potimarron )
fry in a little olive oil until brown on all sides

take a pair of Smokies and debone shredding the flesh into flakes

wild mushrooms in garlic

lardons of home cured belly pork bacon fried till very crisp

grated parmesan or shaved with the potato peeler

...........

Serve on a huge plate , with a little grated lemon zest on each
allow folk to add whatever bits they like

drink wine .............. fall asleep in front of the fire


usually works ......... if veggies are coming miss out the chicken stock and use Merigold vegetable bullion instead

[Frances_iom]

depends on the number you are cooking for and how upmarket you want to take a basic peasant dish.
Mushrooms work well - work out how much rice you want - very variable - my own measure is the lid of the jar I keep the rissotto rice in (use the round Italian rice arborio), if you have dried porchine set a small number to soak in boiling water for a bit pre cooking - this makes the best taste but also add some fresh , if you have some fresh cook these seperately in a little butter - fresh wild mushrooms are poshest but a mix of oyster + brown button mush chopped are fine for every day, for one a couple of shallots chopped v fine and cooked in butter till soft, add the rice + heat until all grains covered, add a small glass of dry white wine and let it bubble away then add the soaked porchini + the liquor, have some veggie stock (eg half a cube in boiling water if you don't make your own) in a small pan kept warm - add stock slowly to keep rice moist but not swimming in it (turn off any phones as you can't leave the pan for next 15 mins) add till the rice is at your al dente or just slightly softer - add the mushrooms + a little more stock gently stir top with a little finely chopped parsley - the rice should be moist + oozing liquor.
A cheap fish one is to follow shallots, rice, wine but use fish stock cube - chop a small amount of salmon fillet into small pieces - about 5 - 7mins after you start, add the fish to the hot rice and be gentle after this - the fish should cook but not break up by time rice is done - parsley as before.
I find shell fish also works but need cook this seperately + my own pref is for a paella - add saffron in boiling water, + chopped red pepper to onions/shallots + a bit garlic as base

[teamsaint]

Thanks Gongers, will deffo try that, sounds delicious.

Will do with smoked fish , I think.

One or two little probs with the fire to fall asleep in front of ATM, but they will soon be cured !!

(I think you will find that virgin cold pressed Rape seed oil is the thing these days though...)

Edit...thanks also F-iom...very detailed...I'll try one of them this weekend.

[gurnemanz]

depends on the number you are cooking for and how upmarket you want to take a basic peasant dish.
Mushrooms work well - work out how much rice you want - very variable - my own measure is the lid of the jar I keep the rissotto rice in (use the round Italian rice arborio), if you have dried porchine set a small number to soak in boiling water for a bit pre cooking - this makes the best taste but also add some fresh , if you have some fresh cook these seperately in a little butter - fresh wild mushrooms are poshest but a mix of oyster + brown button mush chopped are fine for every day, for one a couple of shallots chopped v fine and cooked in butter till soft, add the rice + heat until all grains covered, add a small glass of dry white wine and let it bubble away then add the soaked porchini + the liquor, have some veggie stock (eg half a cube in boiling water if you don't make your own) in a small pan kept warm - add stock slowly to keep rice moist but not swimming in it (turn off any phones as you can't leave the pan for next 15 mins) add till the rice is at your al dente or just slightly softer - add the mushrooms + a little more stock gently stir top with a little finely chopped parsley - the rice should be moist + oozing liquor.
A cheap fish one is to follow shallots, rice, wine but use fish stock cube - chop a small amount of salmon fillet into small pieces - about 5 - 7mins after you start, add the fish to the hot rice and be gentle after this - the fish should cook but not break up by time rice is done - parsley as before.
I find shell fish also works but need cook this seperately + my own pref is for a paella - add saffron in boiling water, + chopped red pepper to onions/shallots + a bit garlic as base

I enjoyed this. Key general point from your description in my experience is "add stock slowly to keep rice moist but not swimming in it ...+ oozing liquor".

[Pabmusic]

Here's one we've used for many years. It goes down well here in the Philippines, where people see it as a take on valenciana (paella) - but it is Italian:

• 2 pints stock (anything you prefer)
• 3 oz butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2-3 cloves of garlic, finely chopped
• 2-3 stalks of celery, finely chopped (the chopped leaves make a good garnish)
• 14oz rice suitable for risotto (arborio is the classic)
• 2 medium glasses of dry white wine
• salt and pepper
• 4oz parmesan (or other hard cheese)

Heat the stock. In a separate pan with a heavy base, heat the olive oil and a little butter, add the onions, garlic and celery, and fry very slowly over a low heat for about 15 minutes. Avoid colouring the ingredients. When the vegetables have softened, add the rice, stir and turn up the heat. Keep stirring the rice – it will soon become slightly translucent. Add the wine, stirring continuously.

When the wine has been absorbed, begin adding the stock gradually, ladle by ladle, with the salt. Reduce the heat and simmer so the stock is absorbed before you add the next ladleful. This will take about 15 minutes. When the stock is exhausted, taste the rice to see how it is doing – it should be soft with a sight bite. Add the remainder of the seasoning. (Make good any deficiency in the amount of stock with hot water.)

Remove from the heat and add the remaining butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. Eat immediately.

Other ingredients can be added. Meat should be at least part-cooked. Fish and seafood can be added raw. Any such ingredients, and any vegetables, should be added before you add the rice, so that they become very lightly fried, though some seafood is better if added later - in which case still add some early to provide flavour, but add the bulk later.

[Flosshilde]

I enjoyed this. Key general point from your description in my experience is "add stock slowly to keep rice moist but not swimming in it ...+ oozing liquor".

I always find it difficult to get the right liquidy consistency - it should be almost liquidy enough to need to use a spoon to eat it - and retain enough bite in the rice.

[Anna]

I always find it difficult to get the right liquidy consistency - it should be almost liquidy enough to need to use a spoon to eat it - and retain enough bite in the rice.

Different types of risotto rice absorb different amounts of stock so it's almost impossible to give precise measurements. Arborio absorbs less than carnaroli or vialone nano (they are most expensive ones but produce the creamiest risotto) Key is just adding a ladle at a time and waiting until it's absorbed and stirring, stirring and have patience. Towards the end you are adding in spoonfuls, rather than ladles. Cannot fault Frances' method. Key is also cooking shallots, celery, etc., first and then making sure every grain of rice is covered with butter (I always use unsalted butter, not oil) If using dried porcini drain after soaking, then pour soaking liquid through a coffee filter (there is always grit in dried porcini) and add liquid to hot stock.

[amateur51]

The only thing I'd add is the importance of the final stage which I think the italians call mantecare. When the rice is at the al dente stage that you want, turn off the heat, take the pan off the ring and add several good dollops of butter to the contents, put the lid on the pan and leave for a minute or two. Then remove the lid and add cheese and any chopped herbs that you're using and stir the melting butter into the rice. This somehow creates a wonderful glossiness to the finished risotto - and more butter is never a bad thing

[Nick Armstrong]

mantecare

It's yer akshul Eye-talian!!

[amateur51]

It's yer akshul Eye-talian!!

I'm impressed! Wossit mean then?

[vinteuil]

I'm impressed! Wossit mean then?

... the dictionary says that mantecare means "to beat into a paste", but I'm sure it really means here "to butter".

cf Spanish mantequilla, manteca - "butter"

"Deriva dallo spagnolo "manteca" che significa burro.

Per estensione, mantecare significa impastare insieme varie sostanze in modo che il composto assuma l'aspetto di una manteca (es. manteca di burro e acciughe). Si può mantecare anche col formaggio, poiché il formaggio contiene burro/burrino."

[amateur51]

... the dictionary says that mantecare means "to beat into a paste", but I'm sure it really means here "to butter".

cf Spanish mantequilla, manteca - "butter"

"Deriva dallo spagnolo "manteca" che significa burro.

Per estensione, mantecare significa impastare insieme varie sostanze in modo che il composto assuma l'aspetto di una manteca (es. manteca di burro e acciughe). Si può mantecare anche col formaggio, poiché il formaggio contiene burro/burrino."

Cheers vints

I'm feeling quite hungry now

[cloughie]

Did this last weekend - really tasty. I added a few petit pois into the mix.

http://www.bbc.co.uk/food/recipes/chicken_liver_and_bacon_86738