Risotto (1 Viewer)

[Wobbler]

I've got about a litre of chicken stocck to use up tonight. I'm getting a bit sick of soups so I was thinking of doing a risotto. Does anybody have some seasonal suggestions of stuff I could throw in?

Also, if anyone can think of another way to use up my stock, let me know (It's homemade and I don't want to waste it).

Cheers big ears.

 

[Mormon Nailer]

Is pumpkin still in season?

Have you considered putting the stock in an ice cube bag an keeping it in the freezer?

 

[Wobbler]

Is pumpkin still in season?

Have you considered putting the stock in an ice cube bag an keeping it in the freezer?

Not sure about pumpkin. Might have a look.

I froze the stock after I made it. I defrosted a litre of it last Sunday with the intention of using it this week. I'm going to Galway tomorrow so if I don't use it tonight, I can forget about it. I don't think it's good to refreeze.

 

[Squiggle]

Walnut and Sage risotto is quite nice. Don't have the recipe to hand but I'm sure you could find one online.

 

[nEiLo]

i love rice but i really hate risotto. It reminds me of vomit.

 

[theoootini]

spinach risotto is yum

spinach risotto

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
200g Spinach
150ml water
1 glass dry white wine
400ml vegetable stock
150g butter
1 onion
325g Aborio rice
125g ricotta cheese
25g Parmesan
Sea salt and black pepper
50g pine nuts
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Instructions
1. Boil the spinach for 2 minutes. Drain keeping the liquid, refresh in cold water and chop spinach finely. Mix the cooking water with the stock and white wine and keep warm.

2. Melt half the butter in a large, heavy pan, fry onions for five minutes until soft and transparent. Add rice and pine nuts and stir very well. Add some liquid, stirring until the rice has absorbed the liquid, add more stock, continue adding stock until it has reached the consistency desired, the rice should be al dente (which means to bite), about twenty minutes.

3. Stir in the spinach, butter, seasoning, ricotta, Parmesan and serve.

 

[Mormon Nailer]

Why not a feed of Bolongaire Potatoes.

Or an Orzo Risotto instead of the rice

Or a nice sloppy bowl of Udon noodles

 

[minka]

spinach risotto is yum

good thing to slosh into spinach risotto: a couple of teaspoons of pernod at the end. not sure why it works, but it does.

 

[ernesto]

wobbler,
butternut squash risotto all the way to the bank. trust me!

 

[ratmonkey]

Does anybody have some seasonal suggestions of stuff I could throw in?

http://eattheseasons.co.uk/

 

[Mormon Nailer]

http://eattheseasons.co.uk/

Celeriac risotto
Ohhh yeah

 

[Squiggle]

Jerusalem artichoke soup would definitely be the way I would go... provided I could get my hands on the artichokes that is. YUM!

 

[carbide]

good thing to slosh into spinach risotto: a couple of teaspoons of pernod at the end. not sure why it works, but it does.

this sounds kind of amazing and like spooky kitchen alchemy. i really want to ask if pernod is part of your average well-stocked pantry, but i have an irrational prejudice against it thanks to an incident when i was 15...

wobbler,
butternut squash risotto all the way to the bank. trust me!

yes! even more amazing with either feta or goats' cheese added at the end. every other risotto is a bit anticlimactic after butternut squash. ain't seasonal, mind.

 

[minka]

this sounds kind of amazing and like spooky kitchen alchemy. i really want to ask if pernod is part of your average well-stocked pantry, but i have an irrational prejudice against it thanks to an incident when i was 15...

heh, the pernod we have in the kitchen (used exclusively in risotto) was brought to a cocktail party in our flat years ago and is in an elderly club lemon bottle. veeery classy.

that said, it works so well in risotto i might be tempted to actually buy a bottle once we run out (circa 2009, i suspect).

 

[Wobbler]

I made a simple enough risotto and then threw in a bit of steamed spinach at the end. It tasted absolutly gorgeous. Cooking it was so rewarding. I think the fact that I used proper stock made a big fifference.

Thanks everyone.

 

[Mormon Nailer]

Anticlimax or what eh.

 

[Wobbler]

Sorry

 

[Mormon Nailer]

No truffles or gold leaf?
Something with caviare and fois gras tonight to redeem yourself.

 

[Wobbler]

No truffles or gold leaf?
Something with caviare and fois gras tonight to redeem yourself.

I'm in for a frugal week this week. I'm thinking makeral tonight. With truffle obviously.

 

[Mormon Nailer]

I'm in for a frugal week this week. I'm thinking makeral tonight. With truffle obviously.

Bay leaf is the job with mackerel.
I'd love a nice feed of mackerel - I'm mad jelous now.