Fennel, Roast Pumpkin and Chicken
Duck, Orange and Asparagus
Spinach, Pea and Mushroom
Scallops, Mussels and Fennel
Basil and Lemon
Chicken, Bacon and Pea
Apple & Thyme
Spicey Sausage and Leek
Spinach and Mushroom
Beetroot and Horseradish
Spinach, Gorgonzola and Walnut
The possibilities are endless...great way to use up the contents of your fridge....what do you have to use up?
Imho the key to a great risotto is the stock that you use - I usually start making a fresh stock whilst I'm preparing the other ingredients and then just ladle hot fresh stock from one pan into the other as I need it.
You can alter the taste of the risotto by tailoring the stock to suit - if you are adding veggies to the risotto then add some of trimmings, leaves, etc to the stock pot - add some chopped tomato or tomato puree for a deeper colour and flavour - herbs that will survive the boiling - bay leaves, rosemary, thyme, curry leaves are all good additions.
Last edited by TheBear; August 24th, 2008 at 09:19 AM.
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