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Jul 19, 2011 06:20 AM

Favorite risotto recipes

Now, I am SURE that this would have been covered on the Home Cooking board before, but I did a couple of searches and couldn't find anything.

To start, I thought I'd share my current favourite - Butternut squash and apple risotto. It's just a gorgeous combination - made even better if you add a little cinnamon and nutmeg.

Now I'm not certain of the original source, but here is the paraphrased recipe:

225 g butternut squash
1 cooking apple, peeled, cored and chopped
25 g / 2 tbsp unsalted butter
1 litre vegetable stock
1 1/2 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
275 g risotto rice
175 ml / 3/4 cup fruity white wine (or dry sherry)
1 cup freshly grated parmesan cheese
salt and ground black pepper

Cut squash into small pieces, place in pan with chopped apple, add 1/2 cup water, bring to the boil, then simmer 15-20 mins until squash is very tender, then mash roughly and remove from pan.
Heat stock, leave to simmer until needed.
Heat oil and remaining butter, fry garlic and onion until onion is soft.
Add the rice and cook, stirring constantly, over medium heat for 2 mins, until the rice is coated in oil and the grains are slightly translucent.
Add wine, stir. When all the liquid has been absorbed, begin to add the stock a ladleful at a time, making sure each addition has been absorbed before adding the next.
When roughly two ladlefuls of stock are left, add the squash and apple mixture together with another addition of stock.
Continue to cook, stirring well and adding the rest of the stock until the risotto is very creamy.
Stir in the parmesan, season to taste and serve immediately.

Note: If your stock is salted, you might want to taste it before adding the parmesan.

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  1. My ingredient list differs from yours in that I start with a soffritto. My soffritto is a combination of diced onion, diced celery, diced green (or red) bell pepper, finely grated carrot, and minced garlic cloves. The soffritto is sauteed in a combination of olive oil and butter. I use one of these 3 alcoholic potables depending on a whim...Madeira, dry vermouth or marsala. The liquid is a store-bought chicken stock of my wife's choosing. Usually there is some leftover chicken in the fridge which get hand torn. Arborio rice is the easiest to find in the stores around here. Just before serving more butter and grated Parmagiano Reggiano are added to produce the creaminess that my wife demands.

    Friday after Thanksgiving Day when I have a couple of turkey carcasses, I make unseasoned turkey stock to be used in subsequent risotto. It is unseasoned because I add seasoning when it is used in a recipe. I usually end up with about 5 quarts of stock.

    1 Reply
    1. re: ChiliDude

      Thanks ChiliDude, I will give it a try next time.

    2. Man, I love making risotto. A favourite of mine is black garlic and wild mushroom risotto. Black garlic is fermented and mellow - perfect with mushrooms and fresh thyme (of course with the usual shallots, white wine, etc.). Others include Riesling, leek and bacon and risotto with red wine and mushroom "jam".

      2 Replies
      1. re: chefathome

        Have to check out that black garlic - thanks for the recommendation.

        1. re: ursy_ten

          It is delicious! Hope you find some to try - am sure you will like it. :-)

      2. I've made Joe H's recipe:

        It's very, very rich. Better as a side dish with a light main.

        I've also made a wild black trumpet mushroom that was terrific.

        9 Replies
        1. re: cedarflat

          Oh yes, I saw that infamous recipe! I will definitely try it sometime... only the gorgonzola scares me off. I'll have to find a suitable substitute first.

          1. re: ursy_ten

            I was interested to see what favourites the HC CHs come up with, as I just learned to cook risotto about a year ago. Now I make it a lot (and even wing it with miscellaneous fridge finds!). One of my favourite ways to make it is with gorgonzola per Joe H's recipe. I notice he recommends dolcelatte which is so mild and non-pungent. It's top dog in our house for pasta and risotto. I like to add a big bunch of arugula at the end as a counterpoint. Dang, now I'm hungry.

            1. re: grayelf

              Gorgonzola dolce is totally a different gorgozola, for sure.

              1. re: grayelf

                Thanks for the input, grayelf - mild and non-pungent sounds like it could work for us.
                Guess my next step is to see if I can find it in Australia!

                1. re: ursy_ten

                  Yay Google! Australia On A Plate wholesalers in NSW look like they bring in the Mauri dolcelatte. Hope you can find it wherever in Australia you are.

                  1. re: grayelf

                    Medium-diced pancetta, Arborio rice, saffron, and peas. Loaded w/ Reggiano. A regular at our house.

                    1. re: chefdaddyo

                      Thank you - I've been curious about saffron for awhile, here's an excuse to buy some

                    2. re: grayelf

                      Yay google indeed! Thanks so much, it was very kind of you to google for me :)

                      1. re: ursy_ten

                        No problem, I was interested in the answer. I know how frustrating it can be not to be able to get certain products, living as I do in the wilds of NW Coast Canada :-).

                        And I second the idea of pancetta and peas in risotto. Pancetta also plays well with the dolcelatte and arugula BTW.