Super easy risotto recipe?

Doodledog, you are very welcome! Sorry about the finger though...

Blondiescot I've just made risotto using your method, and apart from grating my finger with the parmesan it all went well . Thanks for the recipe.

Thanks Sago . I have read the recipe and I'd like to give it a try. The only thing that stops me is the method seems to involve a lot of standing and stirring. As I can't stand for long without getting a sore back I wonder if should persist. I appreciate your patience, and I hope you can assure me the standing stirring is not very long.

Caleo

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.

No this will not give the flavour and texture of an authentic risotto.
There are many recipes this is a good basic one;

www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiImpzXsob8AhUGJMAKHSzNDQ4QFnoECAoQAQ&url=https%3A%2F%2Fwww.thespruceeats.com%2Feasy-traditional-risotto-482853&usg=AOvVaw1slJ6SDBrZELInz-NC6L5O

Dinahmo, that was me I'm afraid. I will try to be more adventurous and I like the sound of your risotto recipe esp the feta cheese and rocket variation.

Simple "risi et bisi" given to us years ago by an Italian friend. it's a Venetian dish, often made with fresh peas.

Soften a finely chopped onion. When soft add the rice and stir. Then tip in the contents of a small tin of peas. Stir. Add all the stock in one hit and stir occasionally. Season. When ready, turn off the heat stir in a large knob of butter and grated parmesan. Lid on and leave for 1 minute.Serve and add more parmesan if you like.

It must be proper risotto rice as others have mentioned. The poster above who mentioned braising the veg separately and using basmati rice - that is not a risotto.

A variation - roasted butternut squash added after the rice. Before the end add rocket and feta and stir. Just to wilt the rocket and melt the feta.

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.

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.

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 just make my own, with simmered veg.

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

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

I substitute veg as available

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

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

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

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.

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 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.

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.

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!

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.

Is risotto basically rice simmered in the vegetables and stock?

Beetroot and goats' cheese risotto sounds good, too.

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

Also nice with beetroot blondie!

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