Anyone ever make a risotto?

murphyec · April 2009

Got any tips for me? I am going to try my first one this weekend.

Nikki1007 · April 2009

I have watched them make it on food network, but I have never tried it. Good luck, it looks complicated.

t.bird · April 2009

throw in some pesto & cheese- OMG YUM!

and watch it- it sucks when it's over done or not done enough. i'm no pro- but i followed some food network instructions (bobby flay's i think) and it came out well!!

LTF525 · April 2009

Its not as hard as it seems it would be. The key though is that you must serve it as soon as its done. If you let it sit out before its served, it will get sticky.

pmarie33 · April 2009

I never even heard of it until Hell's Kitchen. I want to make it too.

murphyec · April 2009

LOL, HK is where DH saw it and wanted to make it too! Well wanted me to make it. This is the recipe he found

Nikki1007 · April 2009

Looks yummy. Let us know how it comes out.

KLRoy · April 2009

DH and I were inspired by Hell's Kitchen to make risotto as well - he made our first one last year and we haven't stopped. The Olive Garden actually has a couple of recipes on their website that aren't bad. We usually wing it though, adding different spices, veggies and meats depending on our mood/what's in the fridge.

hjk5000 · April 2009

I tried this one and it was pretty easy, DH loved it.

https://www.foodnetwork.com/recipes/eating-well/mock-risotto-recipe/index.html

ToshaGirl · April 2009

I think the best tip is to stir, stir, stir.

The more you do, the better it tends to turn out.

Mainer-in-Texas · April 2009

MH made some last night, it was yummy. Ditto Cathy - constant stirring makes a difference.

easjer05 · April 2009

This is my friend Cathy's recipe and directions and I did it this way and it was divine.

Mushroom Risotto:

Some of this isn't 'traditional' risotto. for example, it calls for medium grain. I used jasmati long grain. etc. And, uhm, it's not terribly high-fat but it's not exactly lean cuisine either. The worst thing in there is the butter and cheese (and you can get reduced calorie...I didn't). But, oh, so good.

Risotto Ingredients:

2 tbsp olive oil

1 medium onion

2 cups long grain Jasmati rice

1/2 cup wine

8 cups fat-free, reduced sodium chicken stock

1 tbsp butter

1 cup parmesan cheese

Directions:

Heat up olive oil in large sauce pan. Finely dice onions in mini-processor. Sautee onions until soft and translucent but not brown.
In a kettle, heat up chicken stock. Do not boil! Reserve 2 cups.
Add rice to skillet and stir in broad strokes so it doesn't stick. Stir about 3 minutes or until rice has white dot in middle.
Add 1/2 cup of wine and stir until absorbed. Start adding chicken stock, 1 cup at a time, and continue stirring until all the stock is absorbed. Do not add another cup until all previous liquid is gone.
After 6 cups of broth, start adding stock 1/2 cup at a time. Taste after stock is absorbed. Rice should be firm - not crunchy! - but not mushy. Remove from heat when rice is not quite the texture you want it to be.
Fold in butter. Gently fold in cheese a bit at a time.

Mushroom Ingredients:

1 tbsp olive oil
1 pkg 'wild mushroom' mix
1 pkg button mushrooms, pre-sliced to save time
2 shallots
garlic
wine

Directions:

Heat oil in skillet. Process shallots and mushrooms in food processor until coarsely chopped. Add garlic to mixture.
Add mushroom mixture to skillet. Heat through. Add a splash of wine. Sautee until mushrooms are aromatic.
Fold sauteed mushrooms into risotto.

MarcyIam · April 2009

I made a sqush one one time - very runny. Just have to watch it, be prepared to spend time with it and do a lot of adding of liquid and stirring. And serve it up - yum!

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