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Old 04-28-2008, 08:44 PM   #1
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Risotto: Post your favorite ways to cook it!

I've just recently realized how versatile risotto can be. I know there are traditional ways of preparing it and, coming from an Italian background, I've tried them all. But I've been experimenting with some interesting combinations, and wonder what everyone else has done. Here's my current favorite:

Vegan Risotto

Use vegetable stock that you make yourself :-)

Start by frying the rice in olive oil for a few minutes as normal. I don't use onions or garlic in this recipe.

Start adding the stock. When you think it's about 1/2 cooked, throw in chipotle peppers (to taste. I tend to use 1 big pepper per cup of uncooked rice), and when you judge it to be about 3/4 cooked, toss in some white truffle oil, also to taste. (and be careful: the truffle oil can easily overpower things, so go light). If the stock wasn't salty, add salt and pepper towards the end.

Once it's just about cooked (say you have another 5 minutes to go), toss in some roughly chopped portobello mushrooms and complete the cooking process.

It's so good :-)

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Old 04-28-2008, 08:54 PM   #2
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I'm pretty basic. Hot chicken broth and some parmesan at the end. Maybe add some sauteed mushrooms. I need to see what the rest of you folks do.
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Old 04-28-2008, 09:36 PM   #3
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My favorite risotto recipe includes sauteeing onions and garlic at the beginning, adding 1/2 cup dry white wine and simmering till absorbed, then the broth, then 1-2 cups steamed veggies (could be asparagus, peas, green beans, bell peppers, etc.), then Parmesan, then top with seared scallops or sauteed shrimp.
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Old 04-28-2008, 09:39 PM   #4
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Milanese (wine broth saffron cheese) shrimp and scallop, mushroom, spinach and cheese, and a brown rice one (yes you can find brown arborio rice) with beef broth and mushrooms.
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Old 04-28-2008, 10:42 PM   #5
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Sauteed diced onions, red bell peppers, fresh mushrooms in butter then fry the risotto a bit with some minced garlic, salt and pepper, add chicken broth and freshly grated parmesan cheese at the end. Sometimes I add a touch of heavy cream to make it creamier.
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Old 04-29-2008, 04:49 AM   #6
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My favourite until yesterday was pea and parmesan risotto but yesterday I saw on tv (on an advert believe it or not), a variation that included prawns. The chef used the shells from the prawns to make the stock but otherwise it was standard, onion, garlic, rice, white wine, peas and parmesan. Prawn flesh went in raw. It looked yummy and knowing how the pea and parmesan tasted, I can only imagine that the prawn version would taste even better!
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Old 04-29-2008, 11:24 AM   #7
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Farro instead of rice with leeks and porcinis and pecorino cheese.
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Old 04-29-2008, 11:26 AM   #8
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I love mine with artichoke hearts.

I make mine in my rice cooker now. It does not require any stirring or continuously adding liquid. It is simple and produces some of the creamiest most delicious risotto I have ever had.
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Old 04-29-2008, 11:33 AM   #9
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One of my favorite ways uses red wine and radicchio (the radicchio has been blanched a bit first). It's great with leg of lamb.

I guess just having a more pronounced lemon flavor is a favorite - topped with grilled scallops and asparagus.
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Old 04-29-2008, 12:24 PM   #10
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Quote:
Originally Posted by GB View Post
I love mine with artichoke hearts.

I make mine in my rice cooker now. It does not require any stirring or continuously adding liquid. It is simple and produces some of the creamiest most delicious risotto I have ever had.
Wouldn't that just be rice then? I believe it's the technique that make risotto what it is.
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