I am looking for some new risotto flavours and have checked out the taste website for ideas but thought that BBers would help out too! I don't actually need recipes just flavour ideas!
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I am looking for some new risotto flavours and have checked out the taste website for ideas but thought that BBers would help out too! I don't actually need recipes just flavour ideas!
My fave is creamy mushroom with a splash of truffle oil so rich and delicious.
8 cups chicken stock
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish
Directions
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken stock. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm stock and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of stock before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
Chicken and mshroom is my favourite!! WIth asparagus spears served on top!
Confit Duck, Asparagus and White Truffle ;)
Scallop and Chorizo
Chicken, Roast Pumpkin and Baby Spinach
Bacon,Pea, Mushroom and Brie (or Marscapone)
And I tend to add truffle oil to all my risottos.
roast pumpkin, feta & pinenuts, with either chives or crispy fried sage leaves (ETA - I usually add a bit of raspberry infused EVO oil to this one, it's pretty good. But probably not as good as truffle oil LOL)
chicken, leek & mushroom
lemon, prawns & asparagus
mmm, risotto...
easy: chicken & mushroom
Yummy : chicken & asparagus
I love risotto, so easy in the rice cooker!
Ooooh I just have to DROOOOOOOOOOOOLLL all over this thread. Risotto would have to be one of my favourite meals and all these combos are makin' me hungry!
I luurve chicken, leek & mushroom.
Roast pumpkin in any risotto is yummo.
Such a PITA that DP hates risotto. Oh well, means I get it all to myself when I make it BAHAHAHAHA!
Does pumpkin go mooshy in risotto? As in blended through it?
Does anyone freeze risotto?
And finally, where do you buy truffle oil from? What sort of taste does it have- earthy? We don't have fancy shops near here so can't imagine where I would find it?
Pumpkin and sweet corn (with wholegrain mustard and chives, no cheese)
Zucchini, leek and pea (serve with a pile of rocket)
Lemon, asparagus and pistachio (serve with a dribble of carmelised balsamic)
Broccoli and stilton
But I can never ever go past a good mushroom risotto. Gotta be my fave.
My mum freezes risotto. Especially the broccoli one.
When I use roast pumpkin I add it when serving otherwise yes, it would go pretty mushy.:
I have made pumpkin risotto with pumpkin puree and roast pumpkin, the roast pumpkin you stir through at the end the puree you add with the stock and it creates a creamy pumpkin risotto, really yummy topped with chicken kiev, passata and parmesan (or eggplant fritters passata and parmesan).
Truffle is like a parmesan mushroom flavour its the only way I can describe it.
Roast pumpkin, spinach and goats cheese. (Merediths dairy marinated- YUM!) i roast the pumpkin, add half in the middle and half at the end, that way some stays chunky and some dissolves.
Beetroot and goats cheese. mmmmmmmmm
Chicken, bacon and mushroom.
Have never tried truffle oil. some of yours sounds so fancy!