My wife and I recently had risotto when out for dinner. I would like to try to make at home. Any recipe ideas?

Question

My wife and I recently had risotto when out for dinner. I would like to try to make at home. Any recipe ideas?

Answer 1

Easy Risotto

Ingredients

    * 1/3  cup chopped onion

    * 1  tablespoon butter or margarine

    * 2/3  cup uncooked arborio or long grain rice

    * 2  cups water

    * 1  teaspoon instant chicken bouillon granules

    *   Dash black pepper

    * 1  cup frozen peas (optional)

    * 1/4  cup grated Parmesan or Romano cheese

Directions

1. In a medium saucepan cook onion in hot butter until tender; add rice. Cook and stir for 2 minutes more. Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift cover).

2. Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in Parmesan cheese.

Answer 2

This is very "springlike" and would be wonderful with lamb, as well as seafood such as seared scallops.  

Lemon Mint Risotto

- 5 to 6 Cups chicken stock

- 1/3 cup chopped fresh mint leaves

- Grated zest of 1 lemon

- 4 Tbs (2 oz) unsalted butter

- 1 Tbs extra-virgin olive oil

- 2 shallots, minced

- Salt to taste

- 1 1/2 cups Arborio rice

- 3 Tbs lemon juice

- 1/2 cup (2 oz) Parmigiano-Reggiano cheese

In a large saucepan, heat the stock to simmering while you prepare the risotto.

In a large heavy-bottomed saucepan, combine 2 Tbs of the butter, the oil, shallots, and salt over moderate heat. Cook, stirring, until the shallots are soft and translucent, about 3 minutes.  Add the rice, and stir well, 1 to 2 minutes.

When the rice becomes shiny and partly translucent, add a ladleful of the stock. Cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes.

Add another ladleful of stock, and stir until all of the broth is absorbed. Continue adding ladlefuls of stock, stirring frequently, until the rice is almost tender but firm to the bite, about 17 minutes total. The risotto should have a creamy consistency.

Remove the saucepan from the heat and stir in the remaining 2 Tbs butter, the lemon zest, mint, lemon juice and the Parmesan. Add salt to taste.  Cover and let stand off the heat for 2 minutes prior to serving.

Answer 3

you can try allrecipes.com. They have all kinds of recipes and people rate them, so you know if its worth making or not.

Answer 4

Here are a bunch of straightforward options, including some with illustrations:

http://italianfood.about.com/od/riceriso...

The trick for success is to rinse the rice four to five times in cold water, draining each time, so the grains don't get too sticky...

Happy eating!

Answer 5

When use purchase Aborio rice there is usually a basic recipe on the package. You can add anything you like to your risotto. Basically it has chicken stock or broth and parm. cheese. I add baby bella mushrooms, garlic, and broccoli to the basic above.

The trick to risotto is, the liquid that is added has to be hot, and it must be added one ladle at a time until it is absorbed, stirring constantly. It's a recipe you can't walk a way from while it cooks. That's why a lot of people don't make it at home.  If you can devote the time and effort, you won't be sorry.

Foodtv.com also has great recipes for this.

Good luck!

Answer 6

Here is 42 recipes for Risotto, in order by rating.

Answer 7

Use Arborio or risotto rice. Make a chicken or vegetable stock and keep it hot (you can use stock cubes). Sweat off finely chopped onion and garlic, then add the rice. When the rice is transparent start adding the hot stock a little at a time. It should 'twitter' when you add it to the pan. Keep stirring. You can add mushrooms, chicken liver or any other quick cooking or pre cooked meat. The best way is to reckon 2 X the quantity of stock for the quantity of rice, but you will almost certainly need a little more. Add some grated Parmesan cheese once you have added about half the stock. Test the rice, if it is still a bit crunchy add a little more stock. When all the stock has been absorbed, turn down the heat and stir in some more Parmesan. You can add a little dry white wine to the stock.