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Your favourite Risotto dish

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By *histle do nicely OP   Man
over a year ago

Glasgow South

What's your favourite Risotto dish and any tips?

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By *alypsoWoman
over a year ago

Hinckley


"What's your favourite Risotto dish and any tips?"

Risotto?! You can add anything to the this basic dish.

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By *histle do nicely OP   Man
over a year ago

Glasgow South

In a restaurant recently it was served with asparagus and pine nuts..I liked it..I was wondering if there was something that might not have tried..

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By (user no longer on site)
over a year ago

Seafood risotto, put in class, mussels, langoustines, some salmon etc

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By (user no longer on site)
over a year ago

Swingers chat?

Or is it's kink we didn't know about?

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By *histle do nicely OP   Man
over a year ago

Glasgow South


"Seafood risotto, put in class, mussels, langoustines, some salmon etc"
wow! Never thought of that

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By (user no longer on site)
over a year ago

Mushroom and asparagus.

Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy.

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By *histle do nicely OP   Man
over a year ago

Glasgow South


"Mushroom and asparagus.

Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy."
thanks for that..I was cheating putting everything in at once....I'll do it that way

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By *harAndBryCouple
over a year ago

Peterborough / Stamford

Yesterday's roast chicken, shredded, chorizo, sweetcorn and plenty or smoked paprika.

(Bry)

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By *uzie69xTV/TS
over a year ago

Maidstone


"What's your favourite Risotto dish and any tips?"

Risotto allo champagne... Cooked for me by a tall dark Italian...

Finely chopped shallots softened in butter. Add risotto rice cooked slowly with a ladle of champagne until absorbed. Repeat until a creamy porridge texture.

Served warm with lightly grated parmesan and garnish with shavings of black truffles...

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By (user no longer on site)
over a year ago


"Yesterday's roast chicken, shredded, chorizo, sweetcorn and plenty or smoked paprika.

(Bry)"

I live a good risotto and normally do a chicken and bacon but this sounds awesome, I’m going to give it a try next time.

Also, as has been said above , get proper rice for it and only add a little stock at a time. It makes the world of difference.

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By *izzmonkeysCouple
over a year ago

Liverpool

Prefer paella

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By *ornyhappyCouple
over a year ago

perth

Simple one. Pea, asparagus and mint

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By (user no longer on site)
over a year ago

Look up haddock and leek (what a middle class thread lol) x

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By (user no longer on site)
over a year ago


"Mushroom and asparagus.

Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy. thanks for that..I was cheating putting everything in at once....I'll do it that way"

It won't go as creamy if you do that. It needs treating gently to get it to break down fully. Let me know how you get on

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By *ower Couple - NorfolkCouple
over a year ago

Watton

Given the section this is in, we thought there was a kink we hadn’t heard of, so read with interest

But no, OP meant risotto risotto ??

Still an interesting thread though!

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By *histle do nicely OP   Man
over a year ago

Glasgow South


"Given the section this is in, we thought there was a kink we hadn’t heard of, so read with interest

But no, OP meant risotto risotto ??

Still an interesting thread though!"

There are so many people on Fab forums that I find it easy to discuss topics..

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By (user no longer on site)
over a year ago


"Given the section this is in, we thought there was a kink we hadn’t heard of, so read with interest

But no, OP meant risotto risotto ??

Still an interesting thread though!

There are so many people on Fab forums that I find it easy to discuss topics.."

Most people in the forums are really lovely, so I can totally understand what you mean about that.

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By (user no longer on site)
over a year ago

I like a simple chicken and bacon. Mixed veg and cheese and rice

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