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Post by isabella on Feb 2, 2011 5:24:28 GMT
If I am cooking risotto just for me this is how I make it  Asparagus Stock or cube Small onion or couple of shallots Parmesan Creme fraiche Arborio rice Put about 11/2 pints of stock ( I sometimes use Knorr chicken stock cube  ) into a saucepan and on a low light to keep just simmering. Chop a small onion or couple of shallots finely and cook gently in about an ounce of butter until they are transparent. Add 3 good tablespoons of Arborio rice(I use Sainsburys organic) and coat well in the butter Add some of the stock and cook on a medium/lowish heat.When the stock has gone add some more .Repeat this until the rice is just cooked- usually takes 20 - 25 mins. While the rice is cooking I wash and cut up the asparagus into short lengths and cook in boiling water until just tender- drain well . When the rice is ready add the asparagus,a tablespoon of parmesan cheese and a good tablespoon of creme fraiche! It usually tastes yummy |
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Post by Rosefriend on Feb 2, 2011 6:11:07 GMT
I have to say that I have never cooked risotto but after seeing this recipe I am going to give it a try.
First of all - does it have to be Arborio rice Isabella as I have never seen it here...??
Also - can I add anything I like - mushrooms etc??
Last but not least - do I have to stir it all the time??
RF
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Post by JennyWrenn on Feb 2, 2011 6:29:50 GMT
I have cooked this type of rice a lot and it doesnt like being stirred a lot - the idea is to leave it and the rice absorbs the stock but Pam can confirm this I should think long grain rice should be OK but not basmati and of course you can add anything yu like Thank you Pam I shall make it hopefully as soon as I go to the shops again and get the asparagus - one of my fav veggies |
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Post by isabella on Feb 2, 2011 11:28:31 GMT
Rosefriend - a short grain rice is probably better for risotto but have a go with long grain and see how it turns out. Carnaroli is another risotto rice. I stir mine occasionally. You can add anything you like I also like Roasted Butternut squash Mushrooms - saute them separately before adding to the rice Pea and Ham(or bacon) Chicken etc.etc. |
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Post by Auricula on Feb 2, 2011 11:33:13 GMT
Sounds lovely |
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Post by Rosefriend on Feb 2, 2011 13:52:29 GMT
Sounds marvellous.....
RF
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Post by Missredhead on Feb 2, 2011 14:44:38 GMT
When it is cooked is it like a sloppy texture as I had risotto in a restaurant once and it was all sloppy and swimming in stock.
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Post by Tig on Feb 2, 2011 16:33:31 GMT
Then they hadn't done it right Missy and you should have sent it back!!!
Pam how much asparagus do you use? Is it fresh, or have you used tinned?
If it is fresh do you chop it up or use it whole?
x Tig
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Post by isabella on Feb 2, 2011 16:33:52 GMT
It shouldn't be sloppy - just creamy - like rice pudding |
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Post by Missredhead on Feb 2, 2011 17:12:46 GMT
Nooo...this was sloppy...I didnt know what it was supposed to look like so I didnt send it back, didnt eat it all either...no way was it the texture of rice pud!
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Post by isabella on Feb 2, 2011 18:28:57 GMT
Then they hadn't done it right Missy and you should have sent it back!!! Pam how much asparagus do you use? Is it fresh, or have you used tinned? If it is fresh do you chop it up or use it whole? x Tig I use half a bunch for me i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/embarassed.gif - am I greedy? Always as fresh as possible - always so much better when home grown of course I chop it up Never tried tinned  |
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Post by Missredhead on Feb 2, 2011 18:57:57 GMT
Tinned asparagus doesnt taste anything like fresh..well I dont think so anyway
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Post by JennyWrenn on Feb 2, 2011 19:01:09 GMT
I have never seen tinned asparagus - it must be very soggy  |
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Post by Missredhead on Feb 2, 2011 19:03:26 GMT
depends on which brand you buy I guess.
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Post by Tig on Feb 3, 2011 15:00:00 GMT
Thanks Pam, I prefer fresh but I have bought tinned or in glass jars from time to time. I don't think you are greedy, only half a bunch then  They are soft Jenny, or at least the ones I bought were. But the taste is still there and if you are making soup or casserole with them you get the flavour. x Tig |
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Post by Rosefriend on Feb 12, 2011 7:30:01 GMT
I managed to get some Arborio rice yesterday - now I have just got to solve the 2nd problem - OH wants to try it as well but it doesn't like cheese....well not like that...what do I do.
Can I make a risotto without cheese??
RF
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Post by isabella on Feb 12, 2011 12:09:39 GMT
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Post by Rosefriend on Feb 13, 2011 19:21:12 GMT
Sounds like a lovely risotto could be in the making....
RF
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Post by Chuckles on Feb 14, 2011 7:48:16 GMT
We have risotto on a fairly regular basis. Wild mushroom, assorted fish, erm can't think of the others We sprinkle grated parmesan on the top, OH has more on than me ;D |
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Post by Ron on Feb 14, 2011 9:53:32 GMT
Slightly off subject (sorry, Isabella!) but the soggy tinned asparagus reminded me of a kitchen disaster.  If you are ever in Sainsburys, have a look what it says on a tin of 'Basics' new potatoes. These are never great quality, but I occasionally like to fry them. I didn't notice that it says 'Do not boil, fry or microwave'. They must be full of water. The pan literally exploded sending hot fat and pieces of potato everywhere! Very dangerous, and a heck of a cleaning up job afterwards. |
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Post by Rosefriend on Feb 18, 2011 13:06:34 GMT
I know that one Rony - never actually did it as I realised when I opened a tin what the problem was - try drying them on kitchen paper for an hour first...worked for me!!
Well, I have just had my first risotto this lunchtime - a mushroom risotto!!
...butter, chopped onions, garlic, veg stock, mushrooms fried gently first and added at the last minute....chicken breast to go with it.
OH looked at it and then at me, tried a forkful and was full of praise....I have to say that it tasted fantastic - thanks Isabella.
RF
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Post by isabella on Feb 18, 2011 15:35:28 GMT
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) into a saucepan and on a low light to keep just simmering.
