Oct

Risotto ai funghi

I am a TV junkie and today’s recipe is from a local TV station’s website: Tele Zurich. It is a recipe for Risotto ai Funghi. Why I got a printout from their website, I don’t know. I didn’t know they produced a cooking show.
You start off cooking by sweating 1 chopped onion, 1 chopped clove of garlic and 200g risotto rice in butter.

Add 50ml white wine and then keep stirring and add 8dl broth (I used a mix of chicken and beef broth) bit by bit every time the rice has absorbed all the previously added liquids. I used some of the water the dried mushrooms were soaked in for the broth. This intensifies the mushroom flavour.

When the rice is creamy but still has some bite add 80g grated parmigiano cheese, then the soaked mushrooms and season with salt (if any is needed) and pepper.

Fantastico!

12 years ago Short URL Comments

Dinner/Lunch/Savoury

mushrooms/risotto/white wine

Sep

Pumpkin Risotto

Today’s recipe is from bestrecipes.com and is a pumpkin risotto. Again, I adapted it quite a bit and left out the spinach and feta cheese.
I started off by frying garlic (1 clove) and finely chopped ginger in oil. Then I added diced pumpkin, courgettes and button mushrooms.

In a separate pan I fried the onion (1/2 an onion finely chopped) and rice (1 cup for 3 persons) and added white wine (1 cup) and vegetable broth (also 1 cup) bit by bit until after about 30 minutes the risotto rice had the right consistency.

Just before plating up I added parmiggiano cheese to the risotto, mixed in the vegetables and sprinkled roasted pine nuts on top.

A simple and delicious dinner or lunch!

12 years ago Short URL Comments

Dinner/Lunch/Savoury

courgettes/pine nuts/pumpkin/risotto

Mar

Risotto NOT oven baked

Up until now I have always cooked risotto the traditional way, in a big pot on the stove. When I read Donna Hay’s recipe for oven baked risotto in her basic cooking cookbook I was curious to try it but at the same time doubted very much that it could work.
She uses 300g Arborio rice.

She then puts it an oven proof dish and adds 1l and 1.25dl chicken stock…

covers it with tin foil and puts in the oven for 40 minutes at 180 degrees Celsius.

My suspicions were confirmed. After 40 minutes the rice was still hard and had absorbed hardly any of the liquid.
I put it in a pan and finished the risotto the traditional way.