Leek & Smoked Haddock Risotto

mangobreeder said:
Jamie Oliver disagrees with you :)
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Does he?

His basic risotto recipe states 15 minutes of 'cooking' time once the stock has started to be added, so let's be generous and say that can stretch to 20 minutes.

So I'm obviously missing something, as the only Jamie Oliver risotto recipe I can find that he thinks takes longer than 20 minutes to cook once the stock has been added is his grilled mushroom risotto.

I don't see where the doubling of time comes from, especially given his recipes mainly revolve around 400g of rice. Sure, he talks about using 2 pints of stock, but that's a moveable feast as far as I'm concerned - stock cubes always need more liquid, fresh stock needs less.

Where did you find this recipe that takes 40 minutes? In one of his books?
 
glitch said:
Does he?

His basic risotto recipe states 15 minutes of 'cooking' time once the stock has started to be added, so let's be generous and say that can stretch to 20 minutes.

So I'm obviously missing something, as the only Jamie Oliver risotto recipe I can find that he thinks takes longer than 20 minutes to cook once the stock has been added is his grilled mushroom risotto.

I don't see where the doubling of time comes from, especially given his recipes mainly revolve around 400g of rice. Sure, he talks about using 2 pints of stock, but that's a moveable feast as far as I'm concerned - stock cubes always need more liquid, fresh stock needs less.

Where did you find this recipe that takes 40 minutes? In one of his books?
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book, ill post a screeny tonight.

i agree 400g of risotto rice is an obscene amount of rice enough for about 5 people. i usually use 75g per person
 
mangobreeder said:
book, ill post a screeny tonight.
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Oh, thanks for doing that - I'm really intrigued about this 40-minute recipe!

mangobreeder said:
i agree 400g of risotto rice is an obscene amount of rice enough for about 5 people. i usually use 75g per person
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How are you getting on with the Carnaroli? I find the quality of Waitrose's Cooks Ingredients stuff really varies - sometimes it's great and sometimes it's really, really poor. I've gone back to having the bog-standard Arborio in the cupboard in case of emergencies.

Have you tried the Vialone Nano? Works really well with seafood
 
glitch said:
Oh, thanks for doing that - I'm really intrigued about this 40-minute recipe!

How are you getting on with the Carnaroli? I find the quality of Waitrose's Cooks Ingredients stuff really varies - sometimes it's great and sometimes it's really, really poor. I've gone back to having the bog-standard Arborio in the cupboard in case of emergencies.

Have you tried the Vialone Nano? Works really well with seafood
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I can't say i've every had an issue with the waitrose stuff, and i shop there every week. :)

Tesco Risotto Rice I cant stand, i'm sure they just put american long grain in there once. :)

Vialone Nano yeah i've used it, but I find its not as creamy as the Carnaroil, but still very nice.
 
glitch said:
Does he?

His basic risotto recipe states 15 minutes of 'cooking' time once the stock has started to be added, so let's be generous and say that can stretch to 20 minutes.

So I'm obviously missing something, as the only Jamie Oliver risotto recipe I can find that he thinks takes longer than 20 minutes to cook once the stock has been added is his grilled mushroom risotto.

I don't see where the doubling of time comes from, especially given his recipes mainly revolve around 400g of rice. Sure, he talks about using 2 pints of stock, but that's a moveable feast as far as I'm concerned - stock cubes always need more liquid, fresh stock needs less.

Where did you find this recipe that takes 40 minutes? In one of his books?
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as requested

4uuf4z.jpg
 
Yes, but that's not a recipe. It's a little editorial piece about how risotto takes a long time to cook, how restaurants manage to pre-cook it and how you can do this at home too.

Flick over the page and you'll see his basic risotto recipe which he says takes around 15 minutes to cook once the alcohol is in. Flick through the other recipes and I'm pretty sure you'll find they're all based around the basic recipe, with the mushroom one taking the longest.

But we'll agree to disagree. You're repeating what Jamie Oliver has told you and I'm going on experience. That's not to say you don't have equal or greater experience, but I feel a risotto recipe revolves around the time taken once the first liquid is added and that's never 40 minutes.
 
glitch said:
Yes, but that's not a recipe. It's a little editorial piece about how risotto takes a long time to cook, how restaurants manage to pre-cook it and how you can do this at home too.

Flick over the page and you'll see his basic risotto recipe which he says takes around 15 minutes to cook once the alcohol is in. Flick through the other recipes and I'm pretty sure you'll find they're all based around the basic recipe, with the mushroom one taking the longest.

But we'll agree to disagree. You're repeating what Jamie Oliver has told you and I'm going on experience. That's not to say you don't have equal or greater experience, but I feel a risotto recipe revolves around the time taken once the first liquid is added and that's never 40 minutes.
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if you actually read that first part properly it states

"This should take about 15-20 mins and give you that is still beginning to soften but still a little al dente

Stage 4
Tip the PART COOKED rice..........."

so its 15 mins until it is part cooked, then you used this to make the other recipes.

lets agree to disagree :)

I'm not simply repeating what Jamie Oliver has said, i happen to agree wit him that a good risotto takes a good 40 mins simply to cook, never mind prep :)
 
Cheers for the recipe.

First time I've cooked with / actually ate leaks.

I thought why not?
You can't really taste the leaks so it's fine. It's the same with onions :p
'Big' pieces in a stir fry or something I don't eat it.

Slightly overcooked the haddock.

IMG_8546.jpg
 
WillyNelson said:
Sounds lovely. Care to provide a quick 'how to'.

To my shame, risotto is one of the few things I've never cooked :o:(
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Justin said:
The base of my risottos is always the same, per 75g of Carnoroli rice - 1 crushed clove of garlic, half a shallot, a 2" piece of finely grated celery, a fresh stock if I have time, if not, Marigold Swiss bouillon powder with water and some white wine or vermouth before adding stock to the rice. I always add a knob of butter and grated Parmigiano Reggiano at the end and leave for 3 minutes exactly with a lid on.
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This, but the stock is half tinned tomatoes and half bouillon stock.

The cooking method is:

  • Sweat the shallot, garlic and celery in olive oil, season at this stage.
  • Add the rice and toast until grains start turning clear. (helps with the absorption)
  • Add the wine or vermouth until absorbed.
  • Then add stock one ladle at a time until the rice is ready (oozy consistency). Add the mascarpone just before the rice is ready, about 5 minutes before. Also check to see if further seasoning is needed.
  • Once ready stir in the fresh basil (finely chopped) sliced cherry tomatoes and Parmesan and leave with lid on with the heat off for 3 minutes. I don't add the knob of butter if using the mascarpone as it is rich enough.
  • Serve with a drizzle of extra virgin olive oil, a small shaving of Parmigiano Reggiano and a couple of small basil leaves in the middle to garnish.

It's important to keep stirring to get the right consistency.
 
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