Risottos … which are your favourites?

[WWordsworth]

My 2 standard risottos are prawn and pea as mentioned earlier, or broad beans with smoked bacon.

But I'm getting lots of fresh ideas now

[Badger's Mate]

Ours are seasonal. Always made in the IP. Currently it’s the Raymond Blanc pea one, using blanched pea pods to make a stock for the rice. You could use pea shoots instead. Peas are cooked in some of the stock with butter and liquidised, adding them to the rice when the cheese goes in at the end. You could do a similar thing with broad beans, using pinched-out tops for stock.

Another one I do is colly, the original recipe was pukka, iirc. Generally in Spring or Autumn.

Thirdly another autumnal one, squash & sage.

Occasionally risotto Milanese, the seasonality of this is determined by finding Osso buco for sale anywhere.

[Stokey Sue]

You just reminded me I saw someone enter “Pucker” as a comment on Twitter, took me ages to work out they meant “pukka”

I have of course had risotto for dinner. I didn’t have any leeks so it was spring onion and and bacon with lovely broad beans from the market steamed in the pods before popping them out, they weren’t quite small enough to eat the pods, but you could certainly make a stock with young bean pods like you can with the peas. I finished it with pecorino Romano. Yum.

[Badger's Mate]

I use pecorino rather than the other Italian hard cheeses because it’s possible to find ones made with pasteurised milk. Mrs B should avoid raw milk products. When stirred into near boiling rice it’s safe enough, but grated over anything, not necessarily so.

Yes, pods could of course be used with with broad beans. My pods can be a bit tough or covered in blackfly, so I never have. I’m trying to grow tic beans this year; might give them a go in risotto later in the season.

[Badger's Mate]

Prawn & asparagus is a lovely combo and surely makes a nice risotto. However, it’s a staple of our seasonal pasta dishes during the asparagus season.

[Suffs]

I have local asparagus in the fridge and prawns in the freezer … that may well happen tomorrow …
But I also have leeks to use up ,… decisions …

[WolfGirl]

My go to risotto tends to be from an old Waitrose recipe card, crab and asparagus. I like to use the young thin sprigs of asparagus and a pot of white crab meat rather than the whole crab. This item has shot up in price this year so it’s not a regular on the menu sadly.

I can also make a passable mushroom risotto but all this talk of prawn ones is giving me a craving. I have some prawns in the freezer so maybe this week, I fancy it with a touch of saffron.

[Stokey Sue]

I use pecorino rather than the other Italian hard cheeses because it’s possible to find ones made with pasteurised milk. Mrs B should avoid raw milk products. When stirred into near boiling rice it’s safe enough, but grated over anything, not necessarily so.

Yes, pods could of course be used with with broad beans. My pods can be a bit tough or covered in blackfly, so I never have. I’m trying to grow tic beans this year; might give them a go in risotto later in the season.

I tend to have either pecorino Romano or Parmigiana, not both, on the go. think the pecorino is possibly nicer in risotto and carbonara as it’s creamier when it melts, but not much in it. I also like other forms of pecorino but it has to be Romano for this, the hard matured one.

I was lucky with the broad beans, fresh unblemished pods and sweet small beans just popped out after three minutes microwave steaming - some of them popped into my mouth

[KeenCook]

* OH just reminded me his pea risotto was with lemon and basil

[Pampy]

I can also make a passable mushroom risotto but all this talk of prawn ones is giving me a craving. I have some prawns in the freezer so maybe this week, I fancy it with a touch of saffron.

My prawn and asparagus risotto has saffron in it - it's lovely.

[Ameew]

This thread is making me hungry . I much prefer risotto with any kind of seafood or vegetarian to a meat risotto . Mushroom risotto is probably the one I have the most , but I think the beauty with risotto is it’s slightly different every time you make it

[Norfolkman]

All this talk of risottos meant it was impossible to do anything else for Sunday lunch.

Prawn and pea and it was delish.

[Suffs]

Discussion on the What we’re eating today thread led me to search for a Leek & Blue cheese risotto recipe and I found this for a baked version … I thought it’d be useful to post it here
https://www.deliciousmagazine.co.uk/rec ... and-leeks/

I’ll be making one any day now …?

[Gruney]

This is the leek and blue cheese recipe I use - also from Delicious Magazine.

https://www.deliciousmagazine.co.uk/rec ... e-risotto/

Something funny's happened - when I saved the recipe, it was specifically described as "St Agur......"- but now I open it and it just refers to gorgonzola dolce. I had great success with the little tubs of St Agur.

[Badger's Mate]

That looks worth a punt, given that there will probably be some leftover blue cheese in the fridge and leeks on the plot to use up.

It so happens that last night I made a risotto Milanese, to go with Osso buco.

[Stokey Sue]

I didn’t have a recipe so I just used my standard risotto method in my IP mini to make a simple risotto. The actual recipe is not very different but I didn’t use onion, I tend not to with leeks.

1 good sized leek, very top discarded, shredded and softened in a little butter on sauté
1/3 cup risotto rice stirred in.p
Added a splash of white wine or vermouth
Salt, pepper scant 2/3 cup stock or water.
Cook 6 minutes under pressure then quick pressure release
Stir in crumbled blue cheese, allow to melt

The first time I used Gorgonzola picante, the second St Agur, from a wedge not a tub
I thought the St Agur worked better - the recipe says 100g Gorgonzola dolce to 300g twice, think that would be a bit underpowered

[Smitch]

I’ve been making it a while, originally on the hob but now in my IP. My recipe is pretty similar to Sue’s, although I just use stock, no wine as we don’t really drink it.

I tend to use Stilton as a lot of Italian cheese isn’t veggie. I agree with Sue it needs something with a strong flavour.

[ZeroCook]

Hi all
Anyone used sushi or Asian (round) rice for risotto? I have a big bag and may have a go.

And any opinions on pumpkin risotto? Any fave recipes? I'm using some Marina di Chioggia pumpkin I grew last summer which has stored well, and I also have a couple of jars of squash/pumpkin flowers I dried when I had a superabundance. At which stage of cooking to add either/both the pumpkin (raw?part cooked?) or dried flowers? Any other additions, seasonings suggestions? And which cheese would you go for? TIA

[Suffs]

I base my usual squash/pumpkin risotto on this one

https://www.bbc.co.uk/food/recipes/roas ... squa_67878

A very successful addition was to stir in some cubes of Taleggio at the end of cooking.

[Lokelani]

I suspect sushi rice would be very stodgy but have never tried.

Pumpkin tends to need a lot of other flavour so I'd add lots of garlic, sage would probably be my herb of choice and I think an aged gruyere might be nice as well as parmesan. Probably taking flavour inspiration from the butternut squash soup I made ages ago. The sweet nuttiness of gruyere worked really well.