Whats types of risotto!?

Question

in food tech at school, we have this assignment on cafe. and we have to make our own risotto. is there any tasty risotto and cheap + easy to make? recipe thx!

Answer 1

There are a large variety of dried, wild mushrooms now. All you need to do is rehydrate them in hot water. They make a wonderful wild mushroom risotto.

Butternut squash also makes a nice risotto, but it's not in season. If you can find it frozen, it would be cheaper to use, and work as well. I found this easy recipe, using..guess what? Frozen butternut squash...

***Butternut Squash Risotto***

1 quart chicken stock

1 cup water

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, grated or chopped

2 cups Arborio rice

1 cup dry white wine

1 (10-ounce) box cooked frozen butternut squash

Nutmeg, grated, to taste

2 tablespoons butter

7 or 8 leaves fresh sage, slivered

1 cup grated Parmigiano Reggiano

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

***Gorgonzola and Porcini Mushroom Risotto***

4 cups low-sodium chicken stock

1 1/2 ounces dried porcini mushrooms

3 tablespoons butter

1 medium onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup (3 ounces) Gorgonzola, crumbled

1/4 cup chopped fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.