Risotto

[Blossie]

I'm looking to cook a risotto for a dinner party for friends.

Does anyone have a favourite risotto recipe I could pinch?!

[treacle84]

Hi Blossie, I made this the other night for the first time so I'm not sure if mine is different but I put in 2 cloves of garlic, mangetout, baby corn and some parsley. Oh and a bit of double cream and white wine.

I think I'm all clever now but I bet this is the basic recipie isn't it!!

[Alibobs]

Delia's oven baked mushroom risotto is good, the fact it is cooked in the oven makes it easy. I'm sure it's on her website (Delia on line)

[Snappy]

If you can get on to Delia's website (its very slow) look for either the Pancetta and leek risotto or the on made with lobster bisque and king prawns. The leek one is a big fav in my family but the lobster bisque one is more impressive for a dinner party

[JamesEverton]

Here's a basic recipe from the jamie oliver site:

http://www.jamieoliver.com/recipes/2003/01/01/basic_riso tto.php

You can add other stuff according to your own tastes. Frozen peas are good - you just lob them in near to the end because they'll defrost and cook in the rice.

[hannahjo]

this is my absolute favourite risotto recipe, its gorgeous!

http://www.jamieoliver.com/recipes/2003/12/04/pumpkin_risotto_.php

[Blossie]

Thank you for all your replies.

I think I might go for the oven baked recipe, as it will be easier to chat to friends while it is cooking!

Thanks

Blossie

[lia*]

aspargus risotto

1 1/2 lbs asparagus
5 cups chicken broth
1 cup water
1 tablespoon butter
1 large onion
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated parmesan cheese
1/4 cup whipping cream
1 sprig fresh rosemary (to garnish)

Trim rough ends from asparagus; discard.
Cut off asparagus tips and reserve.
Cut stalks into 3/4 inch-long pieces.
Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
Puree mixture until smooth.
Set aside.
Melt butter in heavy large saucepan over medium heat.
Add onion and saute until tender, about 8 minutes.
Add rice and stir 1 minute.
Add wine and cook until absorbed, stirring often, about 2 minutes.
Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
Add reserved asparagus puree and stir until absorbed, about 3 minutes.
Stir in 1/2 cup Parmesan and cream.
Season to taste with salt and pepper.
Transfer risotto to bowl.
Garnish with rosemary sprigs, if desired.
Serve, passing remaining Parmesan separately

[lia*]

i have made the asparagus risotto using water instead of chicken broth. chicken broth gives it more flavor.