Super easy risotto recipe?

Not Spaghetti's recipe no doubt gives an authentic risotto. I guessed my simple way is easier as it allows the cook to improvise.

We make something we call risotto but it isn't a purist's risotto. It's very easy, though.

Basically it's arborio (or basmati if we haven't any arborio) rice cooked in barely twice its volume of stock with vegetables and cut up left over chicken (or turkey) or ham, or chopped up bacon, or seafood.

Sweat chopped onions in olive oil, add the rice when softened and coat well with oil, add stock, meat, and chopped up veg (we mostly use celery, mushrooms, courgette, sometimes tomato, but really anything you fancy can go in) and don't forget some garlic..

Bring to the boil, turn down until just simmering, cover the pan and simmer for about 10 minutes. If you feel you must stir it at any time do it with a metal fork so that you don't break up the rice. If you have your liquid to rice ratio right it shouldn't stick to the pan. I use three quarters of a mug of rice to about one and a half mugsful of liquid for the two of us.

I'm a chuck it in and total accuracy isn't vital sort of cook I'm afraid. Though I am perfectly capable of following a recipe...

You can all shoot me now

Blondiescot

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

The conventional "difficult" method yields wonderful Italian risotto. I lack patience, have too many GGC round - baked is a nice substitute.

Daughter makes Foodi, quite good as baked version, less effort.

Doodledog

Blondiescot

Risotto made conventionally is a bit labour intensive, but oven-baked risotto is very good too. Now I've got my Ninja Foodi, I make it in mine in a fraction of the time - I was sceptical the first time I tried it, but it's just as good as the conventionally made ones. And risotto has to be made with proper risotto rice - arborio or carnaroli, preferably. You just don't get the same texture with long grain. I love mushroom, butternut squash and blue cheese (also works well with goat's cheese and a little sage), bacon and leek - in fact, the possibilities are endless!

Would you mind sharing your method for making it in the foodi please?

Here you go, this is for a basic mushroom risotto, but obviously you can adapt it to different ingredients as well:
300g risotto rice (arborio or carnaroli)
400g mushrooms, diced
1 onion, finely chopped
Couple of cloves of garlic crushed (or cheat and use lazy garlic)
750ml hot stock
Parmesan cheese
Method: Saute the onions and garlic until soft, then add the mushrooms, rice and stock. Pressure cook for 7 mins, quick release pressure then add parmesan cheese to taste.

Brilliant, thanks. I do like risotto, but haven't made it in the Foodi before - I'll try it this way next time. I've found that pasta (eg macaroni for macaroni cheese) cooks well in a pressure cooker too - no guesswork involved.

If mine is a "traditional" risotto it's still very easy to be honest. And very easy to use other "flavours" too...

Butternut squash and sage,
Tomato and basil,
Peas and mint/asparagus/cavolo nero or spinach,
Fennel and pine nuts,
Walnut and goat's cheese/fetta,
Blue cheese and broccoli,
Saffron...
These are just some vegetarian ideas.

It just involves a bit of time and stirring. Nothing remotely complex.

I tend to just see what I have in the fridge.

What I would say though it's best to let the rice sing so I never put more than 3 things "in" it. I really don't think it works if you have a vegetable medley going on!

Ooh, walnut and goat's cheese - never tried that, but sounds good! Must give it a go...

Also nice with beetroot blondie!

Yes, I've had that at a restaurant - delicious!

Beetroot and goats' cheese risotto sounds good, too.

Is risotto basically rice simmered in the vegetables and stock?

Caleo

Is risotto basically rice simmered in the vegetables and stock?

Not precisely.

The onions, garlic, mushrooms are translucent before the small amounts of liquid are carefully added, then absorbed, more added, absorbed and on -- for the entire simmering period. I add blanched bits of other veg when all is done.

Non-vegans may (?) add cheese or cooked lamb at that point.

Sort of yes and no Caleo.

It’s quite an art to get the heat right so the rice cooks as it absorbs the hot stock. Too hot and the stock boils away and the rice stays hard, too cool and the rice doesn’t absorb the stock and it takes forever! As you add every ladle of stock, you should keep stirring until the rice/stock doesn’t fill the empty line the spoon leaves in the pan. You should also use a deep pan, as a shallow one has too much metal exposed to the heat, which results in the stock evaporating before the rice cooks.
Once mastered - it’s easy peasy!

I don't think it's an art Georgesgran,
I think it's quite easy.
Stur abd add liquid slowly over low/mediolum heat.
That's it.

I once tried the Delia recipe which involves either condensed or evaporated milk. I never know which of these is which and inevitably got it wrong, producing a disgusting sort of mushroom rice pudding 🤮🤮🤮
I like making risotto (the traditional way)as long as the radio is on in the background, I find it quite soothing and therapeutic.

Hmm, not sure I like the sound of either evaporated or condensed milk in a risotto, Maw, but yes, like you, I do find the traditional way of making it quite therapeutic. I do, however, also love being able to make it quickly in the Ninja as well, if I don't have time for conventional methods.

I sometimes put condensed milk in a rice pudding instead of sugar, but a risotto? I'd need a very definite recommendation to be convinced enough to try that.

I was beginning to think I’d imagined it, but no.

What stock are you all using? I think I'm OK with the rest, but I never bother to make my own stock.

I use Knorr vegetable stock pots (diluted), or Vecon. Mr D is vegetarian, so i have to be careful about things like that.

Super easy, you asked, and I enjoy it - microwave primavera risotto

www.bbcgoodfood.com/recipes/microwave-risotto-primavera

I substitute veg as available

GagaJo

What stock are you all using? I think I'm OK with the rest, but I never bother to make my own stock.

I just make my own, with simmered veg.

Caleo

Is risotto basically rice simmered in the vegetables and stock?

The rice is not simmered it’s a slow process, the arborio rice needs to slowly absorb the stock.
I add cream and Parmesan to finish.
The flavours should be delicate.

GagaJo

What stock are you all using? I think I'm OK with the rest, but I never bother to make my own stock.

I sometimes use the soaking water from dried mushrooms if I’m using them in a mushroom risotto.

Sago wrote:

"The rice is not simmered it’s a slow process, the arborio rice needs to slowly absorb the stock."

I forget your original recipe, Sago.

If the arborio rice is not simmered, would it be safer, less likely to dry, if , after the initial light frying of onions, mushrooms etc, the risotto is cooked in a small amount of stock plus the veg in a lidded casserole dish such as Pyrex? I imagine about 150 degrees for two hours.