Anonymous
10/22/2024 08:31
Subject: Favorite Rissoto recipe?
Anonymous wrote:Anonymous wrote:Do you have an Instant Pot,, if yes: https://www.eatingwell.com/recipe/268868/instant-pot-butternut-squash-risotto/
Op here. I do have one, I didn’t know you could make it in an IP.
The texture hasn’t come out well when I have tried in the instant pot. PP, do you have any tips to manage that?
I have had luck with (Ina’s?) baked risotto. That worked well.
Anonymous
10/22/2024 00:02
Subject: Favorite Rissoto recipe?
This one is my absolute favorite. I started making it years ago. It spoiled me from ordering risotto in restaurants because it was never as good as this.
If I remember correctly, I would add some Marsala wine in place of the first spoonful of stock. And near the end I would toss in some cooked chicken to make it a more substantial meal. So good.
https://www.williams-sonoma.com/m/recipe/porcini-caramelized-onion-and-sage-risotto.html
If I remember correctly, I would add some Marsala wine in place of the first spoonful of stock. And near the end I would toss in some cooked chicken to make it a more substantial meal. So good.
https://www.williams-sonoma.com/m/recipe/porcini-caramelized-onion-and-sage-risotto.html
Anonymous
10/21/2024 23:45
Subject: Favorite Rissoto recipe?
This is my favorite, first tried it in northern Italy:
https://divinacucina.com/2016/12/non-stir-risotti-amici-miei-gabriele-ferron/
https://divinacucina.com/2016/12/non-stir-risotti-amici-miei-gabriele-ferron/
Anonymous
10/21/2024 20:06
Subject: Favorite Rissoto recipe?
Anonymous wrote:Do you have an Instant Pot,, if yes: https://www.eatingwell.com/recipe/268868/instant-pot-butternut-squash-risotto/
Op here. I do have one, I didn’t know you could make it in an IP.
Anonymous
10/21/2024 19:26
Subject: Favorite Rissoto recipe?
Do you have an Instant Pot,, if yes: https://www.eatingwell.com/recipe/268868/instant-pot-butternut-squash-risotto/
Anonymous
10/21/2024 19:24
Subject: Favorite Rissoto recipe?
Anonymous wrote:This is my basic risotto:
3 tbsp butter; 2 tbsp and 1 tbsp
One small onion, finely diced
3 cloves of garlic, finely diced
1 cup risotto rice
3 cup stock (I typically use chicken, but you can use veggies or even water)
1/2 cup dry white wine
Salt
Parmesan cheese
1. On medium-high heat, melt 2 tbsp butter and add onion, stir until translucent.
2. Add garlic, stir until colored pale gold.
3. Add rice, store until outer part of the grains turn translucent, and all grains are coated in fat.
4. Add wine, deglaze pot, stir until most of the wine is absorbed by the rice.
5. Add 1/2 to 2/3 cup of the stock, turn down heat to medium. Add salt to taste. Stir continuously taking care to scrape bottom of pot so rice does not stick.
6. Once stock has been mostly absorbed, add more stock, stir continuously until liquid as been absorbed.
7. Repeat, adding small amounts of stock until all 3 cups on stock have been added.
8. Remove from heat, add remaining butter, stir to incorporate.
9. Grate Parmesan to taste, stir into risotto until melted and incorporated.
10. Serve immediately, grate additional Parmesan on top.
This is very much a base recipe. When I make short ribs, I like to use red wine rather than white, and use some of the braising liquid and beef stock, plus rosemary. Another favorite in our house is to dice chicken, brown chicken before adding onions, then with the last application of stock add in peas. One of the things I love about risotto is once you master that basic recipe, you can go wild and make your own variations.
Sometimes on a weeknight I will cheat and skip the onion and garlic, and use onion powder and garlic powder instead. And if I'm feeling really lazy, I'll use frozen peas rather than fresh. But it does make for a filling, healthy one-pot weeknight dinner.
And, bonus, you can spell it correctly.
Anonymous
10/21/2024 19:16
Subject: Favorite Rissoto recipe?
Thank you, pp! Such a good idea to have a base recipe.
Anonymous
10/21/2024 18:43
Subject: Favorite Rissoto recipe?
This is my basic risotto:
3 tbsp butter; 2 tbsp and 1 tbsp
One small onion, finely diced
3 cloves of garlic, finely diced
1 cup risotto rice
3 cup stock (I typically use chicken, but you can use veggies or even water)
1/2 cup dry white wine
Salt
Parmesan cheese
1. On medium-high heat, melt 2 tbsp butter and add onion, stir until translucent.
2. Add garlic, stir until colored pale gold.
3. Add rice, store until outer part of the grains turn translucent, and all grains are coated in fat.
4. Add wine, deglaze pot, stir until most of the wine is absorbed by the rice.
5. Add 1/2 to 2/3 cup of the stock, turn down heat to medium. Add salt to taste. Stir continuously taking care to scrape bottom of pot so rice does not stick.
6. Once stock has been mostly absorbed, add more stock, stir continuously until liquid as been absorbed.
7. Repeat, adding small amounts of stock until all 3 cups on stock have been added.
8. Remove from heat, add remaining butter, stir to incorporate.
9. Grate Parmesan to taste, stir into risotto until melted and incorporated.
10. Serve immediately, grate additional Parmesan on top.
This is very much a base recipe. When I make short ribs, I like to use red wine rather than white, and use some of the braising liquid and beef stock, plus rosemary. Another favorite in our house is to dice chicken, brown chicken before adding onions, then with the last application of stock add in peas. One of the things I love about risotto is once you master that basic recipe, you can go wild and make your own variations.
Sometimes on a weeknight I will cheat and skip the onion and garlic, and use onion powder and garlic powder instead. And if I'm feeling really lazy, I'll use frozen peas rather than fresh. But it does make for a filling, healthy one-pot weeknight dinner.
3 tbsp butter; 2 tbsp and 1 tbsp
One small onion, finely diced
3 cloves of garlic, finely diced
1 cup risotto rice
3 cup stock (I typically use chicken, but you can use veggies or even water)
1/2 cup dry white wine
Salt
Parmesan cheese
1. On medium-high heat, melt 2 tbsp butter and add onion, stir until translucent.
2. Add garlic, stir until colored pale gold.
3. Add rice, store until outer part of the grains turn translucent, and all grains are coated in fat.
4. Add wine, deglaze pot, stir until most of the wine is absorbed by the rice.
5. Add 1/2 to 2/3 cup of the stock, turn down heat to medium. Add salt to taste. Stir continuously taking care to scrape bottom of pot so rice does not stick.
6. Once stock has been mostly absorbed, add more stock, stir continuously until liquid as been absorbed.
7. Repeat, adding small amounts of stock until all 3 cups on stock have been added.
8. Remove from heat, add remaining butter, stir to incorporate.
9. Grate Parmesan to taste, stir into risotto until melted and incorporated.
10. Serve immediately, grate additional Parmesan on top.
This is very much a base recipe. When I make short ribs, I like to use red wine rather than white, and use some of the braising liquid and beef stock, plus rosemary. Another favorite in our house is to dice chicken, brown chicken before adding onions, then with the last application of stock add in peas. One of the things I love about risotto is once you master that basic recipe, you can go wild and make your own variations.
Sometimes on a weeknight I will cheat and skip the onion and garlic, and use onion powder and garlic powder instead. And if I'm feeling really lazy, I'll use frozen peas rather than fresh. But it does make for a filling, healthy one-pot weeknight dinner.
Anonymous
10/21/2024 18:23
Subject: Favorite Rissoto recipe?
Hello! I haven’t made rissoto in years and I want to try it again. Can you please recommend a recipe?