Recipes

[Zhills]

If you make risotto, what do you put in it?

What do you serve with it?  TIA

[kzjohnson]

@Zhills, I make risotto often because it's easy and it's pretty much the entire meal for us with a salad.

I make a mushroom risotto, asparagus/shrimp/feta risotto, a mixed grilled vegetable risotto, crab risotto, bay scallop risotto...

I always make the risotto separate from what I'm putting in so that the other ingredients don't get overdone. 

I cook the risotto, sometime finish it off with a can of cream of onion, celery, or mushroom if I'm looking for an extra creamy texture, than add the rest.  The other ingredients are sauteing or grilling while I'm stirring the risotto.  That way everything is hot when I mix the two.

[Zhills]

Schwans has risotto now and I purchased it.  I have heard people talk about how good it is but never with details. 

Thanks for this info.  I would like to experiment with it and find a favorite.  I had no idea it was so versatile.

[novamc1]

Here's a recipe I posted last year.  I stole the recipe after my DIL served it and everyone loved it.  She got the recipe from Southern Living magazine.  My first try was a little gluey (because risotto can be tricky like that), but I did it better the second time around.

OVEN CHICKEN RISOTTO--6 servings

2 tablespoons butter

2-1/2 cups chicken broth

1 cup uncooked arborio rice (short-grain rice)

1/2  of a small onion, diced

1/2 teaspoon salt

2 cups chopped deli-roasted chicken (or your own cooked chicken)

1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup cherry or grape tomatoes, halved

1/4 cup shredded fresh basil

______________________________________________

Preheat oven to 400 degrees.

Place butter in 13x9-inch baking dish, bake 5 minutes or until melted.

Stir in broth and next three ingredients

Bake covered at 400 degrees for 35 minutes.  Remove from oven.

Fluff rice with fork.

Stir in chicken, mozzarella and tomatoes.  Sprinkle with basil.

Serve immediately.

[novamc1]

A recent issue of Cook's Country published an extensive article about the right way to do risotto dishes.

What their kitchen testers suggest  is quoted below.  (I noticed the photos showed them using a LeCreuset enameled cast iron Dutch oven, which they emphasize makes a difference here)

_______

 In the traditional approach to risotto, near-constant stirring for 25 minutes accomplishes two things---maximizes the release of starch from the rice, for a creamier sauce, and ensures that the whole pot cooks evenly.   Here's how we achieved the same goals, with just a few minutes of stirring:

1.  Add lots of liquid.  Once it starts bubbling, a full 5 cups of liquid added at the start of cooking agitates the rice grains much like stirring, accelerating the release of creamy starch.

2.  Put a lid on it.  A lid coupled with the heavy-bottomed Dutch oven and low heat, helps to distribute the heat as evenly as stirring, so every grain is as tender as the next.

3.  Stir, then rest.  A brief stir followed by a five-minute rest provides additional insurance that the rice will be perfectly al dente, from the top of the pot to the bottom.

[tkins]

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@Zhills wrote:

Schwans has risotto now and I purchased it.  I have heard people talk about how good it is but never with details. 

Thanks for this info.  I would like to experiment with it and find a favorite.  I had no idea it was so versatile.

---

Hi Zhills,

We have been Schwans customers/fans since the 1990's and we really like Schwans risotto.  It has a nice flavor, not too garlicky, over seasoned or salty and a nice creamy texture.    We also like the fact that you can make as much or as little as you want, they are kind of like little bricks and the bag is resealable.  We add Schwans Broccoli Florets or other vegetables and have add chopped ham, chicken and Schwans Italian Style Meatballs broken or chopped up.  It is really versatile and if you need to stretch it out you can add some extra cooked rice or orzo pasta, with a bit of butter &/or milk.  Remember if you don't like it you can give it back to your driver for credit or something else.  I hope this information helps.

tkins 

[Zhills]

Thanks for your info.  I can't wait to try it!  Think I'll serve it with shrimp first and experiment later.

[DiAnne]

MIRACULOUS MICROWAVE RISOTTO

1-1/2 T olive oil
1 shallot, finely chopped
1 cup Arborio rice
1/3 cup dry white wine
3 cups chicken broth
1/2 cup crumbled blue cheese
2 T minced parsley
Salt and freshly ground pepper

Heat oil in a large skillet over medium heat.  Add shallot and saute until tender but not browned.  Add the rice and stir to evenly coat with oil.  Cook stirring until rice is golden.  Stir in wine and simmer until absorbed.  Add the chicken broth and stir to loosen any rice from bottom of pan.  Pour into a 3 qt microwaveable container and cover.

Microwave at 80% power for 10 minutes.  Stir the risotto and microwave another 10 minutes at 80% power.  Leave the lid on for a couple of minutes (don't worry if your risotto looks slightly liquid - rice will absorb the remaining chicken stock as it rests). Stir in the blue cheese and parsley.  Season to taste with salt and pepper.  

Very versatile.  Sometimes I add sauteed mushrooms in place of the blue cheese - have also added dried cranberries.  Just use your imagination.  

[Tantallum]

Love risotto.  I start with onion, then toast the rice, then add white win and then start the stock additions using chicken stock with a little saffron in it.  At the end I put several kinds of cheese (parm of course, but like adding gruyere or fontina as well).  sometimes I will also sautee some crimini mushroom caps separate and stir those in at the end.  I like to cook the mushrooms separate because I find if you start the pot with them at the same time as the onion they start to get rubbery after all the simmering and stirring.  

oh yeah and butter at the end of the stock additions (before the cheese and mushroom stir in).  Some of the most helpful risotto-making advice came from an Anne Burrel episode where she described that the best way to make risotto creamy is to really vigorously stir the butter at the end, because the fat in the butter emulsifies with the starch from the rice and that is what creates the ideal risotto texture. 

mmmmm, I think I might have to make this for dinner tonight 

[jackthebear]

mmm

I used to make it alot, but we cut out the pasta and rice, and it is good  but you really can't make a small pot for one person (me)

fav was shrimp with aspargus

mushrooms