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What kind of risotto should I make?

PotatoPuff Jul 4, 2014 06:58 AM

I'm serving:

-Rosemary mushroom chicken with a balsamic reduction
-Roasted zucchini
-Some kind of foccacia (maybe)
-Maybe roasted tomatoes.

What kind of risotto should I make? I was thinking mushroom but the chicken already has mushrooms. I don't want to do delicate greens, I'll be keeping it warm for a bit while serving for company. Butternut squash might be too wintery. The risotto also needs to be vegan. I'm not sure what type of foccacia I would serve, maybe onion? Any ideas for what type of risotto would match?

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  1. m
    magiesmom RE: PotatoPuff Jul 4, 2014 07:06 AM

    If you need to keep it warm, I would not make risotto at all as IMO it is so much more wonderful served immediately.
    If I did make it I would probably go with peas as they are seasonal, or aduki or other small beans so the vegan would have some protein.

    1. mcsheridan RE: PotatoPuff Jul 4, 2014 07:10 AM

      No reason you can't make mushroom risotto, as the vegan(s) won't be eating the chicken. Why should they miss out on mushrooms? I think caramelized onion focaccia would work very well, or if you don't want to cook the onions, use Vidalia - lots of them. :)

      1 Reply
      1. re: mcsheridan
        babette feasts RE: mcsheridan Jul 4, 2014 01:38 PM

        I agree on the mushroom risotto, maybe add some peas or asparagus for the vegan.

        Not sure you need risotto AND focaccia, though onion focaccia and roasted tomatoes would be tasty - maybe as a snack with a glass of wine while you finish the risotto?

      2. PHREDDY RE: PotatoPuff Jul 4, 2014 07:16 AM

        Maggiesmom is correct...risotto should be served immediately, because the rice keeps absorbing the liquid and eventually you might end up with a big glob.....what you can do , is cook it half way, and finish it for the last 15 minutes, appears the other items you are making can be finished and then warmed in that 15 minutes.
        Try using a vegetable broth instead of just plain water, and although I tried it only once, I added tofu at the end with some broccoli and diced red peppers, during the cooking process, sort of an Italian coloration. Also you might want to finish it off just at serving with some heavy cream, Italian parsley and some good quality shaved parmesan.

        Serve it in a separate small bowl as a first course. It should be hot with a smooth sauce.

        5 Replies
        1. re: PHREDDY
          magiesmom RE: PHREDDY Jul 4, 2014 07:26 AM

          Neither cheese nor cream are vegan.

          1. re: magiesmom
            PHREDDY RE: magiesmom Jul 4, 2014 07:44 AM

            I know that, thus my suggestion to serve individual plates and can be "garnished" to one's taste.

            1. re: PHREDDY
              jjjrfoodie RE: PHREDDY Jul 4, 2014 08:00 AM

              I can see the cheese added after teh risotto is finished, but unlike oatmeal, I've never been able to add warm cream or milk to risotto after cooking and once served on a plate and get good results sicne it has already begun to cool. YMMV of course.

              I like to do a roasted garlic, mushroom and spinach risotto that always gets rave reviews. You could even leave the mushrooms out if you feel it is redundant.

              I use chix stock but subbing in veggie broth is not a problem.

              Risotto to me is not a good "cook and hold" dish. Just too much of a chance of coagulation, and I like my risotto loose, but as mentioned, it absorbs lquid and goes dense quickly.

              Might want to look into orzo pasta using the same ingredients where adding cream or broth to keep loose is less of an issue, like mac and cheese.

              It's one of those many challenges of cooking for many a vs. only cooking for a few eating at the same time.

              Good luck.

              1. re: PHREDDY
                magiesmom RE: PHREDDY Jul 4, 2014 09:14 AM

                I didn't understand that is what you meant.

                1. re: magiesmom
                  PHREDDY RE: magiesmom Jul 5, 2014 04:17 PM

                  MM..Two considerations, first I think PP is kosher, and thus might not want to serve any dairy with this meal. Secondly, if they are adhering to they could embellish the dish as suggested at another time.
                  I hope that I have explained it. My suggested risotto and preparation was to assist with a dish for a Vegan, other than using butternut squash.

          2. s
            schrutefarms RE: PotatoPuff Jul 4, 2014 08:26 AM

            My favorite is lemon and pea risotto. Just make it plain, halfway through add your peas (if using fresh you might want to par-boil them), then at the end, when you add a final teaspoon of butter, add two tablespoons lemon juice, along with lemon zest. I also add a good amount of parmesean, not sure if it would taste the same being added later.

            EDIT--I just realized you can't use butter, either. Hmm…maybe risotto isn't the best thing to be vegan.

            1 Reply
            1. re: schrutefarms
              magiesmom RE: schrutefarms Jul 4, 2014 09:21 AM


            2. b
              brooktroutchaser RE: PotatoPuff Jul 4, 2014 11:42 AM

              Rice pilaf?

              1. p
                PotatoPuff RE: PotatoPuff Jul 4, 2014 01:21 PM

                I've had success in the past with holding risotto on a warming tray, which is what I plan on doing this time.

                Loving the spinach idea! Peas sound good too, but I'm worried about overcooking them on the warming tray.

                2 Replies
                1. re: PotatoPuff
                  magiesmom RE: PotatoPuff Jul 4, 2014 06:32 PM

                  And what for protein?
                  If you use fresh peas and don't pat cook they should be ok.

                  1. re: PotatoPuff
                    Ttrockwood RE: PotatoPuff Jul 4, 2014 08:51 PM

                    As a lactose intolerant vegetarian who often eats side dishes as a meal it would be really great to add in some chickpeas (or even edamame instead of the peas) so it feels like an entree.
                    Or you could just do a quick sautee of marinated cubed tempeh if you want to be a total rock star in their eyes.

                  2. c
                    C70 RE: PotatoPuff Jul 4, 2014 02:11 PM

                    Asparagus, white wine, and saffron in the veg. broth.

                    1. sueconner RE: PotatoPuff Jul 6, 2014 04:11 PM

                      My husband adds white truffle oil to his risotto and it gives it a great flavor. Frozen single serve peas are good in risotto, too.

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