Risotto tips

Gilly

Gilly

Gilly

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I don't want it too soggy, it always just looks like much on telly.

I think last time I went with 3 whole eggs, where I've just found a recipe that has 2 eggs and 2 yolks. Sound about right?
 
Eggs?

It's meant to be very loose. But just cook it longer if you don't want it so creamy.
It's another unhealthy dish, finish with a huge knob of butter and plenty of Parmesan.
Have the stock simmering in another pan and just ladle it in one ladle at a time and plenty of stirring.
 
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Wtf eggs? Maybe add a yolk if you want it richer, or poached egg on top but I've never heard of eggs in a risotto before :confused:

Anyway, check out this thread, there's loads of advice :)
 
OK, ta :)

(BTW I was mixing the risotto dish up with the carbonara dish I was reading whilst typing about the risotto dish :o I won't be putting eggs in my risotto)

Happily, poached egg will go brilliantly with what I had in mind! :D
 
What have you got in mind?

You can't beat chorizo and squid risotto. I like to keep it basic though.
Rice, shallots, chicken stock, butter, Parmesan, chilli flakes, squid and chorizo.
 
I use egg in mine, though it's only one yolk added at the end for some extra richness. Once you have the basic quantities of rice to stock down and the method of cooking you can really go for whatever you fancy in it.
Buffalo mozzarella, pea and runner bean risotto

risotto.jpg
 
The trick with risotto is to gradually add the liquid, just a cupful or two at a time, let it be absorbed, and then top up. If you throw it all in at once, either you get the amount wrong, or the rest of the risotto becomes very soggy due to being immersed in liquid for longer.
 
My ingredients:

Fresh chicken
Bacon lardons
Rice
Peas
Sage
Rosemary
Chicken stock
Wine
Butter
Olive oil
Onion (half a large one)
Garlic
Cheese

Didn't bother with a poached egg in the end. There was already too much food.
 
I always enjoy Butternut Squash and Chorizo risotto :)

(ingredients in gilly style)

red onion
butter
garlic
tomato puree
vegetable stock
chunks of chorizo
roasted cubes of butternut squash
parmesan
tiny handful of peas

:)
 
I've never heard of egg in the risotto before :p

As far as I'm concerned the basic white risotto is a base of onion, celery and garlic. Sweat these, add your rice and from there you can expand to whatever 'feature' ingredients you wish. A favourite of mine is mackerel/haddock and rocket, with a touch of lemon. And a poached egg on top :)

I cook risotto normally about once a week, it's one of my staples as it is so cheap and easy. So my tips would be...

- Buy a bottle of dry white martini and keep it in the kitchen. That way you don't have to open a bottle of white every time.
- Have your stock on a low heat in another pan. Adding cold stock is not good, and will only slow you down.
- Add the stock a ladleful at a time (or just enough to cover the rice)
- Don't cook it too fast. It can be simmering, but not boiling. Risotto doesn't have to take an hour to cook btw, I've made some of my best in 25mins.
- Don't always add your 'feature' ingredients at the beginning. Eg. for the haddock and rocket, they will be stirred in right at the end (or put on top)
- Don't go overboard with the parmesan. It's tempting but a small handful at the end is more than enough to add a bit of richness and creaminess.
- Once your rice is cooked and you've mixed in your cheese and 'feature' ingredients, turn off the heat, cover, and let it sit for 5mins. This is absolutely essential. You wouldn't believe the difference it makes.
- Don't add your cheese until you're ready to turn it off the heat.
- After it's sat for 5mins you can always stir through a drop more stock to loosen it up to your desired consistency.

Also, risotto should be relatively 'liquidy'. If it stands up in a pile on the plate then it's too dry!
 
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