Risotto help....1st time...what am I in for?

I'bve only made risotto a few times. My 5-quart Le Creuset worked like a charm. However, the best pot depends on how much you're making - size would be more important than the brand or material, as long as you're using a good pot.

Make sure you're using an appropriate rice ... not all rice lends itself to a good risotto.

scb

The Le Creuset should be fine - I like the heaviness iver the all-clad for such a dish. Traditionally, Arborio rice is used.

Do The Rice Thing Transcript

Recipes : Wild Mushroom and Asparagus Risotto : Food Network

shel

What do you have at home to work with?

Here is a risotto that I have made often and loved:

Asparagus and Sun Dried Tomato Risotto

4 cups chicken or veg stock
1 tbsp of olive oil
3 tbsp of butter
1 small onion, finely chopped
6 sun dried tomatoes, thinly sliced
1 3/8 cup of arborio rice
2/3 cup of dry white wine
8 oz fresh asparagus spears, cooked
3/4 cup fresh grated Parmesan cheese--or Romano or Asiago (Romano is my favourite!)
Salt and pepper

Bring stock to a boil in a sauce pan then reduce heat and keep simmering gently.
Heat oil with 2 tbsp of butter in deep pan over medium heat until butter has melted--I prefer to use a large deep skillet. Stir in the onion and tomatoes and cook, stirring occasionally, until the onion is soft and starting to turn golden.
Reduce heat, add rice, and mix to coat with oil and butter mixture. Cook, stirring constantly, for 2-3 minutes or until the grains are translucent.
Add wine and cook until reduced.
Gradually add hot stock a ladleful at a time. Stir constantly and only add more liquid once the rice has absorbed the liquid added previously. Increase heat to medium so that the liquid bubbles. Cook for 20 minutes until liquid is absorbed and rice is creamy. Season with salt and pepper.
Cut asparagus itno 1" pieces. Fold into risotto. Remove from heat and add final tbsp of butter. Mix well and then stir in cheese. Garnish with whole spears of asparagus and a little lemon zest. Enjoy!

From start to finish it will take you a good while (approx 35-40 minutes) to make risotto so be patient. Make sure you have a ladle and a wooden spoon--the ladle for the hot stock--and the wooden spoon for stirring your risotto.

The key is to use the correct rice and keep tasting it periodically to make sure the rice is done. AND use a flavourful stock. I usually make stock off of rotisserie chickens and use that for my risotto stock--SO, SO tasty.

Making risotto is rewarding and lots of fun! Enjoy yourself!!!!

I just made a saffron risotto with shrimp last night for dinner.....give yourself ample time to make it, low heat and lots of stock to absorb.....

All these recipes for risotto tell you to salt and pepper at the end and for a good reason.

Important: If you use a canned broth or stock try to find a low sodium version. Very low.

Yeah, some of the packaged broths and stocks come "ready to eat." With evaporation and stuff it can get real salty. Been there, done that. :D

Try this Thai Crab Risotto

orientalcookbook.co.uk/thai.php?recipe=69

Interesting... why salt at the end? I've not heard that before.

I use Jamie Oliver's risotto recipe and it is the best I've ever had.

- arborio rice (1 handful per person)
- 1 onion finely diced
- 1 celery stick finely diced
- 4-5 dried porcini mushrooms
- hot chicken stock as needed
- dry vermouth (1 shot per person)
- grated parmesan (lots)
- butter
- salt/pepper

1. In a pot bring the stock up to a simmer.
2. Rehydrate the dried porcinis in a cup of the hot broth for 20 minutes. To this you could also add some saffron if you like.
3. in your crueset (make sure your cooking vessel has a wide surface area) sweat the onion and celery until soft and transluscent in 3 tbsp of good olive oil.
4. Add the arborio rice and sautee until rice has absorbed all the oil.
5. add the vermouth and sautee until absorbed.
6. Add one cup of stock at a time until it is absorbed. Do NOT stir continually but do not leave unattended. It needs constant stirring so that it will not stick but don't over do it. I leave it for a minute and then stir again.
7. Add the porcini stock except for the last little bit that has dirt in it. Chop up the rehydrated porcinis and add those too.
8. keep adding stock until the rice has softened. this usually takes me at least 20 minutes of adding stock, and stirring. Season with salt/pepper.
9. While it's still al dente remove from the heat, add 1/3 stick of butter, 2 handfuls of parmesan, and one cup of stock. Stir, cover, and let it sit until you are ready to eat (15 minutes).

In the meantime you can grill or sautee a few mushrooms or asparagus, toss them with oil, thyme, salt, pepper, fresh parsley, and a splash of lemon juice. Serve on top of the risotto.

That sounds like a good recipe for risotto and I think I will try it too!

By the way Jamie Oliver and Raymond Blanc recommend salt in as you put the rice in, as RB says "It becomes part of it and not just on the outside"

Looks good!

Murph. I learned from a Swiss chef years ago before the stuff was even popular.(risotto) He made it the same as any of the above mentioned procedures only he used real stock and a shot of heavy cream or 1/2 and 1/2. His end result always had a better color then anyone elses.

So was it the Jamie Oliver recipe you used? I find that vermouth makes a big big big difference. I've also started adding a parmesan rind to my stock for added depth. Check out this risotto recipe by Jamie, I soooo want to make this but I'm not sure what to serve it with. Pan seared duck maybe?
Jamie Oliver - Recipes - apple and walnut risotto with gorgonzola

that JO recipe looks good!! not sure what protein i would serve it with though. maybe pork though. I always associate apples with pork for some reason.

Hey Murph! try stuffing a pork loin, or pocket pork chops with left over risotto; it is pretty tasty. add diced sauteed apples and raisins.