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Foody Monday :o)
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By (user no longer on site)
over a year ago
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"As we seem to be talking about food today I just wanted to ask any of you have any nice rissoto recipies ?? I make it a lot   "
This my fav from jamie oliver...
I got all his books and this one tried and tested.
grilled mushroom risotto
serves 4-6
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil. |
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By *ugby 123Couple
over a year ago
Forum Mod O o O oo |
"Sorry, but risotto is pants !
lol Rugby no its not its delicious and I was asking if anyone had any nice resipies not what they thought of it lol  "
I know, I am so sorry, I just couldn't help myself.  |
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By (user no longer on site)
over a year ago
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"As we seem to be talking about food today I just wanted to ask any of you have any nice rissoto recipies ?? I make it a lot "
I have recipes for :
1. Tomato and basil.
2. Italian sausage.
3. Roated beetroot.
4. Red wine.
5. Fennel.
6. Seafood.
7. Golden carrot.
8. Leek & pancetta.
9. Orange.
10. Pear & parmesan.
If you like the sound of any, just say & I will post here for you
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By (user no longer on site) OP
over a year ago
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"As we seem to be talking about food today I just wanted to ask any of you have any nice rissoto recipies ?? I make it a lot
I have recipes for :
1. Tomato and basil.
2. Italian sausage.
3. Roated beetroot.
4. Red wine.
5. Fennel.
6. Seafood.
7. Golden carrot.
8. Leek & pancetta.
9. Orange.
10. Pear & parmesan.
If you like the sound of any, just say & I will post here for you
"
Wow they sound fab
1,2,3,5,8,10 please  |
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By (user no longer on site)
over a year ago
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Tomato & basil serves 4 -6
2+1/2 pints chicken stock Vegetable if prefer)
3 tablespoons unsalted butter
1 tablespoon olive oil
2-3 shallots or 1 onion, finely chopped
14oz preffered risotto rice
4fl oz dry white wine
14oz can seived canned tomatoes
salt & ground black pepper
large bunch chopped basil
20z grated parmesan.......
heat stock to simmering
In large saucepan melt 2 tablespoons of butterwith the oil, add shallots/onion and cook till tender ( about 3 mins )
Add rice and stir for 2 mins and rice coated with butte/oil. Add wine and stir until liquid absorbed. Add tomatoes and cook for another minute.
Add hot stock 4oz at a time, stir and stir until liquid absorbed.
After about 10 mins add salt & pepper to taste. If need more liquid use hot water.
When rice is done remove from heat add rest of butter, basil and parmesan, serve with parmesan shaving s.
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By (user no longer on site)
over a year ago
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Italian sausage seres 4 - 6
2+1/2 pints of chicken stock
2 tablespoons unsalted butter
1 tablespoon olive oil
1 finely chooped onion
8oz sliced mushrooms
8oz italian sausage with casing removed
14 oz preffered rice
4fl oz dry white wine
salt and fresh ground black pepper
2oz parmesan
Heat stock to simmering
In large pan melt butter & oil over medium heat. Add onion and cook till tender.
Add sausage and stir until all lumps broken up, when sausage lightly browned add mushrooms and cook until wilted ( around 2mins).
Add rice, coat in butter and cook for 2 mins, add wine and stir until liquid absorbed....rets as for previous recipe |
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By (user no longer on site)
over a year ago
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Beetroot for 4 -6
4 trimmed beetroot
rest of ingridients as per previous recipes ( as will be majority of instructions for cooking lol )
Preheat oven to 230/450/gas mark 8
Put beetroot on foil sheet and bake 45 - 60mins - until tender when pierced with a knife.rest of instructions as per previous - add beetroot once wine absorbed. |
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By (user no longer on site)
over a year ago
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Red wine serves 4 - 6
As per but with 2 teaspoons tomato puree and 8fl oz of preffered red wine.
When rice has cooked 2 mins add puree to 4 ozstock and stir in, when that absorbed add wine, rest of recipe as before.  |
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By (user no longer on site)
over a year ago
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Butternut squash and sage risotto is yummy. Recipe's a bit vague as I made it up, but it's quite straight-forward. Just make up a decent vegetable stock (ask if you're not sure), soften some onions or shallots in butter and some olive oil, add the diced squash and cook for a few mins. Add the rice, seasoning and the finely chopped sage and then gradually add the stock, stirring all the time. Finish off with some extra butter and lots of grated parmesan. Oo and you can add toasted pinenuts at the end as well if you fancy it. Hope you enjoy! xx |
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By (user no longer on site)
over a year ago
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Fennel serves 4 - 6
as per, and aslo 3 - 4 finely chooped spring onions and 1 large fennel bulb.
trim off the leaves, trim stalks and chop bulb in quarters lenghtwise then again into thins trips, save feather leaves for plate decoration.
cook spring onions in the butter/oil mixfor about 3 mins. then add the fennel - cook lightly for about 10mins then cook risotto as per previous recipes phew lol |
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By (user no longer on site)
over a year ago
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"I'm in need of some 'nice meals for one'
My housemate and i rarely share food as he is a boring git"
reduce quantaties for 1 person, lol how about a stew or something, one pot wonder and delicious....or coq au vin if got 3 days before want to eat it? |
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By (user no longer on site)
over a year ago
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Leek and pancetta serves 4 - 6
2 leeks, trimmed, cut in half lenghtwise and rinsed,
2oz pancetta,
rest of recipe and instructions as for others - just add leeks and pancetta to butter/oil |
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By (user no longer on site) OP
over a year ago
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"Butternut squash and sage risotto is yummy. Recipe's a bit vague as I made it up, but it's quite straight-forward. Just make up a decent vegetable stock (ask if you're not sure), soften some onions or shallots in butter and some olive oil, add the diced squash and cook for a few mins. Add the rice, seasoning and the finely chopped sage and then gradually add the stock, stirring all the time. Finish off with some extra butter and lots of grated parmesan. Oo and you can add toasted pinenuts at the end as well if you fancy it. Hope you enjoy! xx"
I love it with butternut squash in it didnt think about putting sage in though sounds yummy thnx |
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By (user no longer on site)
over a year ago
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Pear and parmesan again 4- 6 servings
basic recipe plus 6fl oz dry white wine and 2 pears peeled chopped and cored.
Add wine after onion sweated down then after wine absorbed add pears hope you like some of them! |
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By (user no longer on site) OP
over a year ago
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"I'm in need of some 'nice meals for one'
My housemate and i rarely share food as he is a boring git"
rissoto and pasta dishes are great for one. I use those different flavour philidelphia cream cheeses with pasta,( fave is the chillie one) add things like peppers, spring onions,leeks finley sliced, courgettes ,diced bacon, chicken,frankfurters chopped up etc etc anything you like really Its easy to make and cheap and tasty also add a bit of single cream too |
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By (user no longer on site)
over a year ago
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"I'm in need of some 'nice meals for one'
My housemate and i rarely share food as he is a boring git
reduce quantaties for 1 person"
Yeah i usually just do that, really looking for ingredients that can be chopped/diced for one, without the wastage as i dont have particularly much storage space!
"
rissoto and pasta dishes are great for one. I use those different flavour philidelphia cream cheeses with pasta,( fave is the chillie one) add things like peppers, spring onions,leeks finley sliced, courgettes ,diced bacon, chicken,frankfurters chopped up etc etc anything you like really Its easy to make and cheap and tasty also add a bit of single cream too "
I do enjoy pasta, as described, it can be enjoyed with many things! |
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By (user no longer on site)
over a year ago
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I make one with mushrooms:
Large field mushrooms
A mixture of dried mushrooms, like porcini, morel, chanterelle etc. (soaking liquid will go into the pan)
Chopped Garlic
Chopped Onion
Anchovies (leave out if for veggie version)
Chicken stock (or veg stock for veggie version)
A good glug of Balsamic Vinegar
Chopped parsley
Lots of grated Parmasan cheese
Dash of cream for extra creaminess if desired
Salt and freshly ground pepper to taste
My ex-hubby misses this dish the most! |
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By (user no longer on site)
over a year ago
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"I make one with mushrooms:
Large field mushrooms
A mixture of dried mushrooms, like porcini, morel, chanterelle etc. (soaking liquid will go into the pan)
Chopped Garlic
Chopped Onion
Anchovies (leave out if for veggie version)
Chicken stock (or veg stock for veggie version)
A good glug of Balsamic Vinegar
Chopped parsley
Lots of grated Parmasan cheese
Dash of cream for extra creaminess if desired
Salt and freshly ground pepper to taste
My ex-hubby misses this dish the most! "
I add white wine and allow it to evaporate before beginning to add the stock and I use butter instead of cream.
The only other difference is that your risotto doesn't seem to feature any rice |
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By (user no longer on site)
over a year ago
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"I make one with mushrooms:
Large field mushrooms
A mixture of dried mushrooms, like porcini, morel, chanterelle etc. (soaking liquid will go into the pan)
Chopped Garlic
Chopped Onion
Anchovies (leave out if for veggie version)
Chicken stock (or veg stock for veggie version)
A good glug of Balsamic Vinegar
Chopped parsley
Lots of grated Parmasan cheese
Dash of cream for extra creaminess if desired
Salt and freshly ground pepper to taste
My ex-hubby misses this dish the most!
I add white wine and allow it to evaporate before beginning to add the stock and I use butter instead of cream.
The only other difference is that your risotto doesn't seem to feature any rice "
Tut...thems the best sorts |
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By (user no longer on site)
over a year ago
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Tomato soup
Take one can of Heinz tomato soup
Holding the can opener in ya right hand proceed to open the can carefully
Pour the contents into the correct size pan
Pre heat the gas ring to 200c
place pan on gas ring and stir contents of said pan slowly
Bring to simmer and then carefully pour inta a bowl
Serve with bread to taste
Serves one xx  |
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By (user no longer on site)
over a year ago
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The OP is asking for recipe, and is a competent risotto maker. Hence I assumed she would know to have rice to hand, and when to add it etc...
Don't want to appear to teach a grandmother how to suck eggs. |
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By (user no longer on site)
over a year ago
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"Tomato soup
Take one can of Heinz tomato soup
Holding the can opener in ya right hand proceed to open the can carefully
Pour the contents into the correct size pan
Pre heat the gas ring to 200c
place pan on gas ring and stir contents of said pan slowly
Bring to simmer and then carefully pour inta a bowl
Serve with bread to taste
Serves one xx "
Oh ive got that recipe too |
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By (user no longer on site)
over a year ago
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"The OP is asking for recipe, and is a competent risotto maker. Hence I assumed she would know to have rice to hand, and when to add it etc...
Don't want to appear to teach a grandmother how to suck eggs. "
I've only ever used arborio but the i/net talks about "Arborio is the commonest type, carnaroli is considered to produce the best risotto, and vialone nano has a short, stubby grain."
Does anyone use either of the others?
Is it worth the effort?
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By *ollie_JCouple
over a year ago
London |
Nice meals for one..
Spaghetti sort of Carbonara
Boil water
Saute pancetta no oil for 5 mins
Cut up small onion
Add Salt to boiled water
Add spaghetti 6 minutes!
Whilst spaghetti on.. Add onion to pancetta
Two mins. Add garlic and fresh peas and red chili
Mix one fresh egg yolk to grated parmesan and mild add grated black pepper in a big bowl
Add a splash of white wine to pancetta peas garlic chili mix
Drain spaghetti add to peas etc
Add all to bowl with parmesan
Mix well.. Eggs will not scramble but coat the pasta
Eat with a glass of pinot
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By (user no longer on site)
over a year ago
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"The OP is asking for recipe, and is a competent risotto maker. Hence I assumed she would know to have rice to hand, and when to add it etc...
Don't want to appear to teach a grandmother how to suck eggs.
I've only ever used arborio but the i/net talks about "Arborio is the commonest type, carnaroli is considered to produce the best risotto, and vialone nano has a short, stubby grain."
Does anyone use either of the others?
Is it worth the effort?
"
I use Carnaroli and think its the best for risotto, does make a difference |
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By *obletonMan
over a year ago
A Home Among The Woodland Creatures |
yeah - make it with with red pesto and diced chorizo and serve it with a chicken breast that you've seared to blackness on the outside by putting it straight onto a red hot hob, then finished under the grill.
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By (user no longer on site)
over a year ago
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"
Does anyone use either of the others?
Is it worth the effort?
I use Carnaroli and think its the best for risotto, does make a difference "
Thanks. I'll give that a go. There's an Italian deli nearby. |
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By (user no longer on site) OP
over a year ago
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"Nice meals for one..
Spaghetti sort of Carbonara
Boil water
Saute pancetta no oil for 5 mins
Cut up small onion
Add Salt to boiled water
Add spaghetti 6 minutes!
Whilst spaghetti on.. Add onion to pancetta
Two mins. Add garlic and fresh peas and red chili
Mix one fresh egg yolk to grated parmesan and mild add grated black pepper in a big bowl
Add a splash of white wine to pancetta peas garlic chili mix
Drain spaghetti add to peas etc
Add all to bowl with parmesan
Mix well.. Eggs will not scramble but coat the pasta
Eat with a glass of pinot
"
Yum thats sounds deliciouse |
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By (user no longer on site) OP
over a year ago
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"The OP is asking for recipe, and is a competent risotto maker. Hence I assumed she would know to have rice to hand, and when to add it etc...
Don't want to appear to teach a grandmother how to suck eggs. "
Yeah I know hpow to make the base risotto just want suggestions for other things to add to it that I havent before |
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By (user no longer on site)
over a year ago
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"
I've only ever used arborio but the i/net talks about "Arborio is the commonest type, carnaroli is considered to produce the best risotto, and vialone nano has a short, stubby grain."
Does anyone use either of the others?
Is it worth the effort?
"
.
Can't tell the difference to be honest. |
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By (user no longer on site)
over a year ago
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"Yeah I know hpow to make the base risotto just want suggestions for other things to add to it that I havent before "
.
Chorizo, broccoli and porcini are a nice combination too IMHO. Not straightly Italian, however, it tastes good! |
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By (user no longer on site) OP
over a year ago
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"Ooo, and one I had in a local Italian restaurant: cream, white wine, fish stock, petit pois and langoustine etc., very delicate yet tasty. "
oooo yummy I love risotto like that with seafood in it |
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By (user no longer on site)
over a year ago
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"
Chorizo, broccoli and porcini are a nice combination too IMHO. Not straightly Italian, however, it tastes good!
neither is pasta"
.
That reminds me of a joke:
What if a Chinese and an Italian decide to have a child?
They'll have a kid that eats spaghetti with chopsticks! |
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