What goes well with risotto?
i want to cook risotto but i don't know what to have with it.
Answers:
actually u can add whatever u like.
fresh mushrooms, asparagus.
minced meat.chicken, susuages, pinenuts.
seafood.prawns, fish.
be creative!! :) let me know how u go!
chicken or roasted vegetables
vegitables,
I like risotto plain and simple with a large knob of butter stirred in at the end and some shavings of parmesan on top.
It is very versatile though, and is delicious with thin slices of chorizo stirred in, or italian porcini mushrooms.
anything! thats the beauty of risotto. make sure you use decent risotto and butter. one of my faves is asparagus and lemon. another is mushrooms but you can put anything in it that you have to hand. it is great for leftovers too. and dont forget to sprinkle some parmesan on top!
this is the one i use:
ou could use vegetable stock instead of chicken stock. The flavour will be much the same, but your risotto will lack the soul, not to mention the silky texture, that can only be achieved with a fine, gelatinous chicken stock.
Ingredients
50g/1¾oz butter
1 small onion, finely chopped
200g/7oz arborio rice
125ml/4½fl oz white wine or white vermouth
1 litre/1¾ pints hot chicken stock
400g/14oz asparagus, chopped
salt and freshly ground black pepper
2 lemons, zest and juice
3 tbsp grated parmesan
Method
Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it ¿nely. If your onion is larger than a golf ball, you will only need half of it. Let it soften in the butter, stirring from time to time so that it does not colour but instead becomes translucent and silky.
Stir in the rice, folding the grains over brie¿y in the butter with a wooden spoon. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared, chopping the asparagus into short lengths as it does so.
Add a hefty ladleful of hot stock, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often, grating and squeezing the lemons as you go.
Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but has a little bite left in it. Stir in the cheese and eat immediately.
Mushrooms go really well with risotto, especially if you get the right mixture of them. And of course, some white wine.
In it or with it?
In it, chicken and mushrooms.
With, crusty fresh bread.
Happy munching!
Rose wine - lighter than red, livelier than white in the same way as risotto is lighter than beef steak, but heavier than plaice fillet! ;-)
garlic chicken is one of my favs with rissotto my hubbies is prawns
Risotto can be a main meal on it's own. Serve it with a fresh green salad and Italian bread.
stella artois
1. mushrooms steamed, buttered, sauteed, or cooked in the risotto.
2. Italian spinach
3. steamed asparagus with hollandaise
4. steamed broccoli florets with butter or cheese sauce.
5. sauteed broccoli florets, zucchini, red bell peppers, and squash.
GREEN RISOTTO
Prep Time: 5 minutes
Cook Time: 22 minutes
Yield: 4 servings
2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
Seasoned chicken and veg!
nice chicken curry
This is a dish in its own right. If you really want to serve something with it - then make a side salad
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Answers:
actually u can add whatever u like.
fresh mushrooms, asparagus.
minced meat.chicken, susuages, pinenuts.
seafood.prawns, fish.
be creative!! :) let me know how u go!
chicken or roasted vegetables
vegitables,
I like risotto plain and simple with a large knob of butter stirred in at the end and some shavings of parmesan on top.
It is very versatile though, and is delicious with thin slices of chorizo stirred in, or italian porcini mushrooms.
anything! thats the beauty of risotto. make sure you use decent risotto and butter. one of my faves is asparagus and lemon. another is mushrooms but you can put anything in it that you have to hand. it is great for leftovers too. and dont forget to sprinkle some parmesan on top!
this is the one i use:
ou could use vegetable stock instead of chicken stock. The flavour will be much the same, but your risotto will lack the soul, not to mention the silky texture, that can only be achieved with a fine, gelatinous chicken stock.
Ingredients
50g/1¾oz butter
1 small onion, finely chopped
200g/7oz arborio rice
125ml/4½fl oz white wine or white vermouth
1 litre/1¾ pints hot chicken stock
400g/14oz asparagus, chopped
salt and freshly ground black pepper
2 lemons, zest and juice
3 tbsp grated parmesan
Method
Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it ¿nely. If your onion is larger than a golf ball, you will only need half of it. Let it soften in the butter, stirring from time to time so that it does not colour but instead becomes translucent and silky.
Stir in the rice, folding the grains over brie¿y in the butter with a wooden spoon. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared, chopping the asparagus into short lengths as it does so.
Add a hefty ladleful of hot stock, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing. Stir the rice often, grating and squeezing the lemons as you go.
Season with salt, pepper, the lemon zest and juice and continue cooking till the rice is creamy but has a little bite left in it. Stir in the cheese and eat immediately.
Mushrooms go really well with risotto, especially if you get the right mixture of them. And of course, some white wine.
In it or with it?
In it, chicken and mushrooms.
With, crusty fresh bread.
Happy munching!
Rose wine - lighter than red, livelier than white in the same way as risotto is lighter than beef steak, but heavier than plaice fillet! ;-)
garlic chicken is one of my favs with rissotto my hubbies is prawns
Risotto can be a main meal on it's own. Serve it with a fresh green salad and Italian bread.
stella artois
1. mushrooms steamed, buttered, sauteed, or cooked in the risotto.
2. Italian spinach
3. steamed asparagus with hollandaise
4. steamed broccoli florets with butter or cheese sauce.
5. sauteed broccoli florets, zucchini, red bell peppers, and squash.
GREEN RISOTTO
Prep Time: 5 minutes
Cook Time: 22 minutes
Yield: 4 servings
2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Bring water and stock to a boil, then reduce heat to low to keep warm.
In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.
Seasoned chicken and veg!
nice chicken curry
This is a dish in its own right. If you really want to serve something with it - then make a side salad
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