Virgin Risotto Cooker....

[mummato1]

I ladle warm stock bit by bit as well... as I just think it tastes so much better.

One of the cooking show last week, had a baked risotto which was just all put in an oven proof container and in the oven.. no constant stiring or adding stock. I havent tried it, but if you check out the taste website, and do a search for baked risotto you might find something on there.

[AliBaby]

LOL! I spent about 20min earlier today looking up chicken and mushroom rissotto recipes. I am a rissotto virgin too but ove it so much! I am going to give it a go on the weekend.

[Rouge]

Yeah baked risotto is yummy too, not as creamy but risotto doesn't have to be creamy everytime.

[LimeSlice]

Like the others have said, make sure your stock is warm before you add it.

So glad someone finally mentioned this on MasterChef the other night - dont stir your risotto - agitate it by shaking the pan Much nicer result.

Add a knob of butter at the very end before serving

Risotto is easy as! Good Luck!

[Michelle71]

The oven baked one is VERY easy for when you don't have time to stir or stand near the stove.

In an ovenproof dish that can go on the stove heat a tbs oil and heat. Add 2 cups of aborio rice and stir until coated. Add 4 cups (I add a little more) stock and bring to the boil. Cover and bake in 180 degree oven for 20 minutes. You can stir at 15 minutes and add vegetables if you like of cook some into it - really, anything you like. When cooked you can add butter or parmesan if you like (or cream depending on the dish).

As with all risottos, you can add different ingredients to make the dish whatever you like. Onion can be lightly cooked in the oil before adding the rice (as can mushies) or you can add cooked chicken etc at the end. Limited only by your imagination and tastebuds

[Lisa]

I do the warm stock by the ladle full way as I do find it to be the best way.
I have also done it in the slow cooker. It comes out fine, not very creamy but still nice.