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Risotto recipes

Risotto is an Italian dish made of rice and vegetables cooked together in stock. Small pieces of different kinds of fish or meat may be added to change it into a main dish or for variety. Butter and /or Parmesan cheese may be stirred in at the end of the cooking time.

1. Basic vegetarian risotto

Ingredients:
15ml (1 tablespoon) olive oil
1 onion, chopped
1 small green pepper, chopped
5ml (1 teaspoon) crushed garlic
200g (7oz) raw rice
500ml (2 cups) hot vegetable stock
salt and black pepper to taste
1 bay leaf
100ml (1/4 cup) Parmesan cheese

Method:
Heat the oil and lightly fry the onion, garlic and green pepper.
Add the rice, stock, seasonings and bay leaf.
Simmer for 20 minutes or until rice is cooked.
Stir in the Parmesan cheese, cover and stand for a few minutes.
This ensures a rich creamy taste.
Remove the bay leaf and serve.

With brown rice:
Use 100ml (1/4 cup) extra stock and cook an extra 5 minutes.
Cover and allow the last liquid to be absorbed.
Then proceed by adding the Parmesan cheese.

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With risotto rice:
Add the raw rice to the fried onion mixture and stir for a few minutes.
Pour 1 glass of white wine into the pan, and stir until absorbed.
Add stock in small quantities and stir each until it has been absorbed.
Add the seasonings and test the rice.
If not quite cooked, add small quantities of hot water until soft
Stir in the Parmesan cheese, cover and stand for a few minutes.

2. Mushroom and bacon risotto

Fry 4 chopped rashers of bacon with the onion mixture.
Add 200g (7oz) of sliced mushrooms 5 minutes before the end of the cooking time.

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3. Shrimp risotto

Substitute chicken stock for the vegetable stock.
Add prepared shrimps 5 minutes before the end of the cooking time.

4. Chicken and asparagus risotto

Slice grilled chicken and asparus spears into 1 cm pieces.
Stir into the cooked rice and allow to heat through.

5. Sausage and pea risotto

Remove skins from the sausage and crumble the meat into the frying onion mixture.
Add uncooked peas to the cooked rice and allow to heat through.

6. Sweet potato and corn risotto

Cook and mash the sweet potato. Drain a can of whole kernel corn.
Add to the cooked rice and stir through. Allow to heat.

7. Barley 'risotto'

Use barley instead of rice and follow the basic recipe.

8. Risotto salad

Ingredients:
1 cup raw rice
1 tin apricots
1 teaspoon curry powder
1 teaspoon garlic flakes
salt to taste
2 tablespoons raisins
2 teaspoons oil
1 onion, chopped
1 green pepper, chopped
1 tomato, chopped
a few gherkins
mayonnaise
Orleywhip or cream

Method:
Drain apricots, reserving the juice.
Add water to the juice to measure 2 cups fluid.
Lightly fry the garlic with half of the onion and green pepper.
Add the rice, fluid, tomato, raisins and seasonings.
Simmer until all the fluid is absorbed. Allow to cool.
Chop the apricots and gherkins.
Add to the rice together with the rest of the onion and green pepper.
Beat the Orleywhip/cream until thick and mix with the mayonnaise.
Pour over the rice mixture and mix well. Refridgerate.

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Posted in: Recipes by on March 31, 2011 @ 9:56 pm

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