Risotto recipes....

[MC Moot]

Anyone have special version you like to do?….I find it be a very heavy dish and hard to accompany with anything other than a nice glass of wine….but this one seems to impress…..I love that it only takes one pan and is really simple as well…..

Smoked Salmon Risotto for 2:

6 tblsp olive oil
1 tblsp butter
I/2 large white onion minced
1 fillet smoked salmon minced (size of a big chicken breast, watch for pin bones!)
2 fat cups Arborio rice
2 cups light vegetable broth mixed with ½ cup of white wine

Bring oil and butter to med/high heat in a deep sauce pan,add rice and minced onion, stir until onion becomes translucent, then add enough of the stock/wine mix to just cover the rice,reduce completley,then do it again with remainder of stock until the rice has absorbed it and is done ,then stir in ½ cup of parmesan (or romano or asiago) and the salmon,dress with fresh ground pepper and a little further dusting of cheese and buon appetito!

P.S: I often substitute smoked salmon with dried portobello mushrooms for my vegetarian kin and for a special kick use Friexnet instead of wine….(y)

[plutomama]

i would love to try this one - i've also made a dried portobello risotto. salmon would be a bonus!

[MC Moot]

i would love to try this one - i've also made a dried portobello risotto. salmon would be a bonus!

It's soooo tasty.....the salmon adds great color as well as that savory smoked goodnesss.....Pacific sockeye dark smoked....we used to call it Indian candy when we were kids....(y) :)

[Calimero jr.]

I mostly do the classic "Milanese", and sometimes risotto with asparagus and lemon :)

[MC Moot]

I mostly do the classic "Milanese", and sometimes risotto with asparagus and lemon :)

Milan is where my Dad picked up the champagne trick as well as a pinch of saffron.......asparagus and lemon,like on the side?.....great idea....(y)

[ms.peachy]

Risotto is time consuming, but it's nice because it's essentially the same recipe, whatever kind you make, you just do the basic bit with the onion-fat-rice-broth and then you can add whatever you like. I used to make risotto fairly often before I had the baby (now I've not got time to stnad there stirring and stirring LOL)

Butternut squash and sage is a nice one, esp for autumn and winter. Also I like making a seafood one - I get mixed seafood cocktail from the fish counter at the supermarket which has mussels, clams, bit of squid, some little scallops, etc and use that. V important to use a full cup of dry white wine in that one, in addition to the broth.

[Calimero jr.]

Milan is where my Dad picked up the champagne trick as well as a pinch of saffron.......asparagus and lemon,like on the side?.....great idea....(y)

For the asparagus one you cook the asparagus aside, use some of their cooking water to add in the risotto, then at about 1/2 cooking time of the risotto you add the asparagus tips with a bit of lemon juice and some grated lemon "skin" (don't know the english word) and voilà.

[ms.peachy]

some grated lemon "skin" (don't know the english word)

You can say:

rind def: a thick and firm outer coat or covering, as of certain fruits, cheeses, and meats: ex - watermelon rind; orange rind; bacon rind.

or:

zest def: the peel, esp. the thin outer peel, of a citrus fruit used for flavoring: ex - lemon zest.

[MC Moot]

For the asparagus one you cook the asparagus aside, use some of their cooking water to add in the risotto, then at about 1/2 cooking time of the risotto you add the asparagus tips with a bit of lemon juice and some grated lemon "skin" (don't know the english word) and voilà.

Sounds really good,I will try it out the next time I do a risotto for sure,really like the idea of using the asparagus infused water to cook down the rice,very nice.....(y) oh and yes,we call it "zest" in North America......

[MC Moot]

Butternut squash and sage is a nice one, esp for autumn and winter. Also I like making a seafood one - I get mixed seafood cocktail from the fish counter at the supermarket which has mussels, clams, bit of squid, some little scallops, etc and use that. V important to use a full cup of dry white wine in that one, in addition to the broth.

I've never had or tried it....squash would seem a bit sweet to me at first thought....could you expand on how you prep the squash and add it to the rice? Like cubed and braised in a pan or pureed? I have no proper fish monger in this town,it's all very tragic,but that "bounty of the sea" risotto sounds nice.....;)

[ms.peachy]

I've never had or tried it....squash would seem a bit sweet to me at first thought....could you expand on how you prep the squash and add it to the rice? Like cubed and braised in a pan or pureed?
I halve the squash and then roast it in the skin (cut side down) to the point where it is almost thoroughly cooked - so it yields when you poke a fork into it, but isn't totally mushy. Can't remember exactly, but off the top of my head I'd say for about 20 minutes at 180c. It's going to need time to cool, so you should cook the squash well before you start the risotto - you can even do it a day or two ahead and just keep it in the fridge.

Once it's cooled then I scoop it out of the skin carefully, trying not to msuh it oor break itup much, and cut it into cubes. Very important not tomake the cubes too small, I'd say no less than 2cm? Because it's going to cook down further once added to the risotto, and you do want the risotto to still have little chunks of squash, and not just be all squash mush mixed with the rice (although, if this does happen, it is no great tragedy - still tastes lovely, you just lose a bit of texture variation and visual interest).

Essentially, you do all the basic recipe stuff with the risotto, and then add the squash and sage(which should be roughly chopped, not too fine) about 2/3 to 3/4 of the way through. Not so close to the end that it doesn't have time to blend in, but not too early either.

I have no proper fish monger in this town,it's all very tragic,but that "bounty of the sea" risotto sounds nice.....;)

It is. I forgot to mention, you can also throw in about 1/4 to 1/2 cup of grated fresh romano or parmesan in with it. Not too much, you don't actually want it to be 'cheesy', you just want the sharp saltiness flavour.

[MC Moot]

^^Bravo!....will attempt....you should be aware that you may be dispelling the notion that fine cuisine and Great Britain are diametrically opposed.....(y)

[ms.peachy]

^^Bravo!....will attempt....you should be aware that you may be dispelling the notion that fine cuisine and Great Britain are diametrically opposed.....(y)
An outdated notion, once well deserved, but no longer true. There is excellent dining to be had in Britain, even outside of London. No, really.

[MC Moot]

An outdated notion, once well deserved, but no longer true. There is excellent dining to be had in Britain, even outside of London. No, really.

It's true of course but some stereotypes are fun to perpetrate....and really until cheese and chutney sandwhiches are removed from the menu,people stop covering everything in brown sauce and cease putting ketchup on french toast....well.....progress will fail to be recognized.....;)

[cosmo105]

ketchup on french toast?! WHAT THE FUCK IS WRONG WITH THESE PEOPLE

[ms.peachy]

It's true of course but some stereotypes are fun to perpetrate....and really until cheese and chutney sandwhiches are removed from the menu,people stop covering everything in brown sauce and cease putting ketchup on french toast....well.....progress will fail to be recognized.....;)
I have never actually seen anyone put ketchup on french toast (or, as it is known here, 'eggy bread'). But in theory, it's not so wrong - considering that people put ketchup on scrambled eggs, that they eat with toast, it really amounts to the same thing.

And there's nowt wrong with a quality cheese and chutney sandwich! I made some mango chutney a couple of weeks ago and made sandwiches with that and some nice aged cheddar. It was well nice :)

But brown sauce - yeah, what the hell is that shit, anyway?

[MC Moot]

I have never actually seen anyone put ketchup on french toast (or, as it is known here, 'eggy bread'). But in theory, it's not so wrong - considering that people put ketchup on scrambled eggs, that they eat with toast, it really amounts to the same thing.

And there's nowt wrong with a quality cheese and chutney sandwich! I made some mango chutney a couple of weeks ago and made sandwiches with that and some nice aged cheddar. It was well nice :)

But brown sauce - yeah, what the hell is that shit, anyway?


I’ve seen the ketchup on French toast in my own nook ,it was really very cute, our guest was genuinely embarrassed after asking for it…..the fact that he persisted to cover the old Texas toast in it, even with cinnamon dusted on it made me admire his fortitude.…stiff upper lip!......but you’re right, my colleague made the same point to me that it is a egg dish…and what makes more sense syrup on egg’s or ketchup?……I wish someone in this town would open a proper take away curry spot, London style,right next to a chipper, bloody brilliant….don’t you have to have a bottle of Branstons or HP in your fridge by law?.....it can rescue a dry piece of beef I suppose, Worcestershire style! :)

[Calimero jr.]

You can say:

rind def: a thick and firm outer coat or covering, as of certain fruits, cheeses, and meats: ex - watermelon rind; orange rind; bacon rind.

or:

zest def: the peel, esp. the thin outer peel, of a citrus fruit used for flavoring: ex - lemon zest.

Sounds really good,I will try it out the next time I do a risotto for sure,really like the idea of using the asparagus infused water to cook down the rice,very nice.....(y) oh and yes,we call it "zest" in North America......

(y) Thanks :)

Haven't tired the seafood one myself, but it's a winner for sure. There's a restaurant here in my town they just do the best risottos I ever eaten, their seafood one is a killer !! :cool:

[na§tee]

I have never actually seen anyone put ketchup on french toast (or, as it is known here, 'eggy bread'). But in theory, it's not so wrong - considering that people put ketchup on scrambled eggs, that they eat with toast, it really amounts to the same thing.
HAH! my flatmate makes good eggy bread, i never had it before i met him. and yes, he has it with ketchup (n) YUCK. GET THAT SHIT OUTTA MY FACE! normally i give him a good beating after said offence.

But brown sauce - yeah, what the hell is that shit, anyway?
it's a LITTLE PIECE OF HEAVEN (http://bbmb.wiki-site.com/index.php/Brown_Sauce), peachy, a little piece of heaven. are you telling me you have adapted to our delightful british ways apart from the brown sauce fixation? i am disappointed. i am going to work on turning you. i am going to leave subtle brown sauce mind tricks in every 6.44423444 of a post.