rissotto

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe

A basic risotto recipe

1.1 litres organic stock

onion

garlic

celery

Parmesan cheese

olive oil

unsalted butter

400 g risotto rice

wine glasses of dry white vermouth (dry Martini

This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.

Risotto bianco (white risotto)

butter

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Fennel & lemon risotto

fennel bulb

tbsp butter

risotto rice

white wine

vegetable stock

lemon

cooked, peeled prawns per portion

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.

When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Creamy beetroot risotto

fresh beetroot

onion, finely chopped

garlic clove, finely chopped

milliliters white wine

(or vegetarian alternative)

tbsp soured cream

dill

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour

Grilled mushroom risotto

75 ml vermouth or white wine

sea salt

black pepper

wild mushrooms (try shiitake, girolle, chestnut

tarragon

lemon juice of

extra virgin olive oil

organic chicken or vegetable stock hot

porcini mushrooms

Risotto fans will go absolutely nuts for this unusual, smoky haddock recipe with a fresh vodka twist

Yellow bean, vodka and smoked haddock risotto

basic risotto recipe

vodka

milk

bay leaves

yellow beans

yellow celery leaves,

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

tbsp white miso paste

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

dry white wine

brown sugar

salmon fillets

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

Second time making this tonight and and was delicious. Used Crimini mushrooms instead of shiitake. Easy to make but labour intensive as all risottos are. Impressive enough for guests.

I made this recipe tonight. My husband loved it! I substituted gluten free tamari for the soy sauce. Used Lundberg Arborio rice. It takes a little longer to cook. I marinated the salmon as directed , but opted to put it in the oven instead of pan frying. It was skin on and I didn’t want to risk it sticking to a pan, as I don’t have non stick. I used parchment paper with oil and baked it at 350. Came out fine. I served it with some baby bok Choy that I cut at the base to separate, washed and sautéed with oil, garlic, a splash of leftover chicken broth, a splash of tamari and a squirt of sriracha. I really enjoyed the shiitake risotto. Would make again. Thanks for the idea!

It was ok. Salmon was not very flavorful so we made an additional soy based sauce for it. The rice was ok but this is was not a “flavor bomb” as described in the post.

Pangrattato risotto is a really nice and simple risotto recipe with bold flavours; It served up to 8 people so it's a great dish to make when everyone pops over.

Spicy pangrattato risotto

bird’s-eye chillies

garlic,

anchovy

½ a large ciabatta loaf, stale

x basic risotto recipe

around 700 milliliters organic vegetable or chicken stock

Jamie's mint, lemon and asparagus risotto recipe is full of simple, delicious and delicious flavours and it isn't that tricky to make!

Top 9 rissotto recipes from across the web

The most viewed rissotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

A basic risotto recipe

Risotto bianco (white risotto)

Fennel & lemon risotto

Creamy beetroot risotto

Grilled mushroom risotto

Yellow bean, vodka and smoked haddo...

Japanese Style Risotto with Seared ...

Spicy pangrattato risotto

Asparagus, mint & lemon risotto

Top 9 rissotto recipes from across the web

The most viewed rissotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

A basic risotto recipe

Risotto bianco (white risotto)

Fennel & lemon risotto

Creamy beetroot risotto

Grilled mushroom risotto

Yellow bean, vodka and smoked haddo...

Japanese Style Risotto with Seared ...

Spicy pangrattato risotto

Asparagus, mint & lemon risotto

The most viewed rissotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine