Favorite risotto recipes
- ursy_ten Jul 19, 2011 06:20 AM
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.
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.
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".
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.
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.