Best Simple Risotto Recipes

SIMPLE SQUASH RISOTTO

Steps:

• Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
• While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
• Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
• Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

SIMPLE MUSHROOM RISOTTO

Steps:

• Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
• Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.

SIMPLE RISOTTO

Steps:

• In a large saucepan heat oil over medium heat. Add onion and cook until tender. Stir in garlic and cook until aroma is released. Add rice and cook for 1 minute. Add wine and stir until all the liquid is absorbed. Stirring continuously add in 1/2 cup stock at a time. Do not add next 1/2 cup until the previous one has been absorbed. Season with salt and pepper. Serve with freshly grated Parmesan cheese and pepper.

SIMPLE AND DELICIOUS CHORIZO AND MUSHROOM RISOTTO

Steps:

• In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice...move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!

SIMPLE RICE COOKER RISOTTO

Steps:

• Place butter in rice cooker and turn on. When melted, add onion and saute 3-4 min until soft. Add rice and saute 2-3 min until coated with butter and rice has turned milky-white. Add remaining ingredients except cheese. Cover and cook until rice cooker turns off. Stir in cheese before serving.

SIMPLE BUTTERNUT SQUASH RISOTTO

Steps:

• Heat oven to 375. Cut the neck off the squash, then split both the neck and body in half. Remove the seeds and stringy pulp. Spread with a bit of olive oil and sprinkle with salt. Place cut side down into a baking dish and bake 45 minutes or until the flesh can be pierced by a fork.
• Allow to cool, then scoop out the flesh. You can mash the flesh for a heartier (but still creamy) texture, or puree it in a food processor.
• Place the chicken stock in a saucepan and warm.
• Heat a 3-4 quart saucepan over medium heat and add the remaining oil. Add the onion and cook until soft. Add rice and stir. Add warmed stock one ladle full at a time, stirring continuously after each addition until all liquid is absorbed. Continue adding stock until you have used it all and the rice is soft. Add the squash and stir until heated through.
• Remove from heat, season with salt and pepper. Top with chopped fresh parsley or Parmesan cheese, if desired.

SIMPLE BUT AMAZING! SAFFRON RISOTTO

Steps:

• Pour stock into a medium pan and place over a low, constant heat. Put saffron threads in a small bowl, add hot water and set aside.
• Heat butter and oil in a large pan until butter is foaming. Add onion and stir with a wooden spoon for 2-3 minutes or until onion is soft. Add rice and stir for 1minute, then stir in saffron and liquid.
• Add 1/3 cup hot stock, stir for 1-2 minutes, until rice has absorbed most of the stock continue adding 1/3 cup at a time, stirring frequently until rice is tender and creamy.
• Serve imediatly with cheese.

SIMPLE RISOTTO

Steps:

• Combine 6 first ingredients in a casserole. Bring to boil stirring often. Cover. Let simmer for about 20 minutes, until rice is tender.
• Add cheese and stir until melted.