3 Delicious Risotto Ideas 24.06.2016

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Warming, aromatic risotto is the ultimate comfort food. As the summer begins to fade and the nights start drawing in, it’s times to indulge in this easy-to-make one-pot dish and add risotto rice to your grocery list. Here are ideas for three very different risotto recipes. Meat-eaters or vegetarians – there’s something to suit everyone here.

You’ll need a large heavy-based frying pan to cook the dish in.

Mushroom Risotto

2016-06-03 13:25:31

Ingredients

1. Dried porcini mushrooms 15 g
2. Boiling water 300 ml
3. Saffron 1 pinch
4. Olive oil 2 tbsp
5. Onion (finely chopped) 1
6. Garlic clove (crushed) 1
7. Fresh mushrooms (chopped) 200 g
8. Risotto rice 350 g
9. White wine 150 ml
10. Vegetable stock 1.2 litres
11. Fresh parmesan 75 g
12. Fresh parsley 1 handful
13. Butter 1 tbsp
14. Salt
15. Pepper

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Instructions

1. Soak the porcini and saffron in the 300ml boiling water. Drain it, setting aside the liquid for later.
2. Fry the onion and garlic in the hot oil for 3 minutes. Add the fresh mushrooms and drained chopped porcini and fry for 3 more minutes. Add the rice and stir well.
3. Pour in the wine and stir until absorbed. Now gradually add the hot stock, mixed with the porcini soaking liquid- one ladleful at a time. Stir continually. Keep gradually adding the stock until it is all absorbed and the rice is cooked. This should take 20-30 minutes.
4. Remove from the heat. Add the seasoning, butter and parsley and cover and rest for 5 minutes. Then sprinkle with parmesan and serve.

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Pancetta and Pea Risotto

2016-06-03 13:32:03

Ingredients

1. Pancetta or lardons (chopped) 200 g
2. Olive oil 1 tbsp
3. Onion (chopped) 1
4. Garlic (crushed) 2 cloves
5. Risotto rice 300 g
6. Vermouth or dry white wine 200 ml
7. Hot chicken or ham stock 1.4 litres
8. Frozen peas (defrosted and drained) 300 g
9. Lemon 1
10. Mascarpone 4 tbsp
11. Parmesan (freshly grated ) 4 tbsp

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Instructions

1. Fry the pancetta in the oil then remove pancetta from pan and set aside. Add the butter to the pan and then fry the onions and garlic till they are crisp. Add the rice and stir until translucent. Then add the vermouth or white wine and stir until fully absorbed.
2. Add 1/3 of the hot stock and stir continually over a gentle heat until fully absorbed. Keep adding small amounts of the stock, stirring continually until absorbed. After 20 minutes of adding stock add the peas, cooked pancetta and the grated lemon peel. Continue cooking until the rice is soft and the ham and peas are heated through.
3. Remove from the heat and stir in the squeezed lemon juice and the mascarpone. Season with salt and pepper. Rest for a few minutes then serve sprinkled with fresh parmesan.

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Chicken and Asparagus Risotto

2016-06-03 13:34:51

Ingredients

1. Olive oil 2 tbsp
2. Ham or bacon (chopped) 100 g
3. Cooked chicken breast meat 200 g
4. Risotto rice 350 g
5. Fresh asparagus tips 200 g
6. Hot chicken stock 1.2 litres
7. Fresh tarragon 3 tbsp
8. Thick cream or mascarpone 3 tbsp
9. Parmesan (freshly grated) 4 tbsp

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Instructions

1. Fry the onion and ham in the olive oil. Add the chopped chicken and cook for 2 minutes.
2. Add the rice and stir until translucent. Then add the chopped asparagus.
3. Pour in ¼ of the stock and cook over a low heat, stirring continually until the liquid is fully absorbed. Gradually add more liquid, stirring continually and repeat until the liquid is absorbed and the rice is cooked. This may take 20-30 minutes.
4. Remove from the heat and stir in the cream (or mascarpone) and chopped tarragon. Serve sprinkled with grated parmesan.

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