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RISOTTO:

Description:

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. For our recipe, we use Arborio and have added chicken and broccoli, but you can add any light meat or seafood or vegetables. We use entirely stock but some prefer a mix of white wine and stock.

Ingredients:

3 tablespoons olive oil
3 tablespoons butter
2-3 cups arborio rice
2 large yellow onions
1/2 lb oyster mushrooms, chopped
2-3 quarts chicken stock
1 cup grated parmesan
chopped cooked chicken
chopped broccoli

Preparation:

sauté onions in butter and olive oil until translucent (about 10 minutes) in a heavy bottom pan.
add rice, sauté for 5 minutes.
add mushrooms, sauté for 2-3 minutes.
then add liquid: add 1-2 cups of chicken stock and stir; once that's absorbed, add another 1-2 cups (or so) of stock, and stir. (be sure it doesn’t stick to the bottom of the pan or burn.)
continue the process of adding liquid several times until the rice essentially doesn’t absorb any more stock, which is about 30 minutes.
you know the risotto is done when it has a creamy (not mushy) texture
a note about mushiness -- this comes from over-stirring.
Add cooked chicken, broccoli and parmesan just before serving, and stir.
garnish with more grated parmesan

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Big deal. Everybody's got an Italian risotto recipe.

Know what would impress me? A Norwegian risotto recipe.

Get me one of those, and I might sign up.

quote:

Originally posted by Seaquam:
Big deal. Everybody's got an Italian risotto recipe.

Know what would impress me? A Norwegian risotto recipe.

Get me one of those, and I might sign up.

Thanks for your message.

Did you mean Norwegian Risotto with Italian Salmon

I understand what you mean. We are just a small cooking community, sharing their recipes via videos, which is a great new way to cook while you watch the instructions to cook via a video.
Of course we are looking for more recipes, a greater variety of dishes and an international audience.
By the way, we are missing some Canadian recipes....

Who with a sane mind makes risotto without wine?

Chicken and broccoli in risotto? Blech.

Get back to me when it's duck confit and black truffles.

quote:

Originally posted by futronic:
Chicken and broccoli in risotto? Blech.

Get back to me when it's duck confit and black truffles.

Ha! Replace Chicken with duck confit and broccoli with black truffles in the above recipe. Now he has your attention! Appetizing?

Nope. It's still arborio instead of carnaroli.

If that's your last request, I will make one last amendment (on behalf of IPTVRecipes); replace arborio with carnaroli.

Now, do you need me to upload an instructional video for your viewing pleasure?

quote:

Originally posted by ArieS:
Who with a sane mind makes risotto without wine?

We use entirely stock but some prefer a mix of white wine and stock.

quote:

Originally posted by WEc:
If that's your last request, I will make one last amendment (on behalf of IPTVRecipes); replace arborio with carnaroli.

Now, do you need me to upload an instructional video for your viewing pleasure?

Yes please. I've never made risotto before. What is it? How do you stir?

Someone should dumpster dive for the risotto thread from a couple years ago. That was good stuff.

Also, mushiness doesn't come from overstirring. It's from trying to make arborio creamy (which requires overcooking of the rice).

Carnaroli stays al dente while releasing a nice creaminess.