Risotto, it’s not as hard as you may think. With just a little bit of patience, you can whip up these recipes with no stress at all.
Pumpkin risotto with burnt butter and sage
Often served with pasta, burnt butter and crisp sage also complement this risotto beautifully.
Canned tomato risotto: the stockpile recipe you need to make tonight
Use up those canned tomatoes sitting in your pantry in this comforting and delicious risotto recipe.
Nonna Maria's lemon and rosemary risotto
Tradition is well preserved at the Foradori vineyard in northern Italy, where Shannon Harley finds the perfect pairing in lemon risotto and teroldego wines.
Broccolini and parmesan risotto
This meat-free risotto won't fail to impress vegetarians and meat-eaters alike.
Risotto with cavolo nero and crispy pancetta
If anyone knows how to do comfort food well, it's the Italians. Serve up a warm bowl of this tonight for an instant crowd-pleaser.
Baked citrus risotto with chorizo crumb
This risotto is unlike anything you've had before. Give it a try tonight!
Barley risotto with prawns and pea pesto
Pearl barley is a great alternative to rice and goes perfectly here with the prawns and peas.
Stinging nettle risotto
Don't let the stinging nettle scare you off, just follow the recipe for how to handle the nettles and you'll be rewarded with a risotto like no other.Recipe by chef Alberto Fava, from Melbourne's Tipo 00.
Quick risoni “risotto” with prawns and zucchini flowers
“This pretty dish is sure to win hearts,” says Silvia Colloca. Besides being pretty, it's also as tasty and gratifying as a risotto, with only a fraction of the hard work.
Spring green risotto
Get the rice on then prep the veg, leaning over to stir the risotto as needed, getting dinner ready in no time at all!This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.
Thai chicken risotto
You've never had risotto like this before. With it's spicy kick it's sure to be a winner.
Mushroom quinoa risotto with hazelnut gremolata
Try our light and easy, gluten-free risotto. Loaded with protein-rich hazelnuts and mushrooms for flavour.
Sweet potato brown rice risotto
Jill Dupleix creates this cheat's risotto made over with brown rice and roasted sweet potato, topped with roasted root vegetables and tangy slivers of preserved lemon.
Sunflower seed risotto
You may yoyo from one diet fad to the next but Matt Preston takes them all head-on in a healthy kick for the ages.
Cauliflower risotto with sage and hazelnuts
This recipe sneaks in extra veg to give everyday comfort food a boost.
Matt Moran's quick broad bean, crab and mint risotto
Using seasonal produce, Matt Moran takes us on a trip through Italy with this quick and easy seafood risotto.
Beetroot risotto with Gorgonzola
Beetroot lends an earthy flavour to this silky comfort dish.
Silvia Colloca's healthy leek and zucchini risotto
Making risotto is known to cause fear at the mere mention of it. Silvia Colloca helps turn you into an expert.
Risotto with beef shin and salsa-verde
Nothing says comfort food more than this collection of Italian flavors in one recipe.
Squid ink risotto
This dark hued seafood risotto is a feast for the taste buds and the eyes.
Truffle, parsnip and sausage risotto
A rustic and luxurious risotto combining the robust flavour of Italian sausage, the texture of parsip and the decadence of truffle oil.
Thai chicken risotto
You've never had risotto like this before. With it's spicy kick it's sure to be a winner.
Risotto alla milanese
With the right rice, hot stock and a fail-safe basic recipe, it's easy to master creamy, al dente risotto. Then all that's needed is a little creativity as you dream up your own flavour combinations.
Quinoa risotto with prawns, oregano and tomatoes
Quinoa stars in this healthy twist on traditional Italian risotto.
Mussel and cherry tomato risotto
Make dinner a cinch with this oven-baked mussel and cherry tomato risotto.
Crispy snapper with salsa verde risotto
Crispy snapper and risotto is perfect for weeknight dinners.
Red wine and parmesan risotto
This no-stir risotto recipe is full of tricks to make the most satisfyingly simple mid-week meal.
Oven-baked risotto with pesto and goat's curd
Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.
Farmers' market risotto with zucchini and zucchini flowers
Go for vibrant springtime flavours with this elegant zucchini flower risotto.
Roast beetroot and goat's cheese risotto with thyme dressing
The sweet aromatic flavour of thyme works wonderfully in this earthy roast beetroot risotto.
FAQs
Use Salted Water Instead of Broth in Risotto
It's an ingenious tip on many levels. First and foremost, you don't have to run to the store to buy stock, which saves you time and money. Also, the flavor of store-bought broths or stocks varies widely and can sometimes overpower the other ingredients in your risotto.
What is Gordon Ramsay's recipe for risotto? ›
ingredients
- 1 large shallot, chopped finely.
- 4 tablespoons olive oil.
- 8 ounces baby portabella mushrooms, sliced.
- 10 ounces arborio rice.
- 1⁄2 cup dry white wine.
- 4 cups low sodium chicken broth.
- 8 ounces plum tomatoes, skinned, seeded and finely chopped.
- 1 tablespoon fresh basil, chopped.
Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It's said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan's Duomo cathedral and added it to the risotto being served at dinner.
Is risotto a junk food? ›
Risotto can be a healthy dish when prepared with nutritious ingredients like vegetables, lean proteins, and whole grains such as brown rice. However, excessive use of butter, cream, or high-fat cheeses in the preparation can impact its overall healthiness.
What is the key to a good risotto? ›
Gradual absorption and constant agitation are the keys to cooking risotto, encouraging the starches to release from the rice and transforming into the dish's trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge.
What does vinegar do in risotto? ›
If you are able to get white wine vinegar then you can add a tablespoon of this to the rice and let it boil away before adding any stock and this will often give some of the flavour of wine, whilst reducing the alcohol content.
How do restaurants cook risotto so fast? ›
We par cook it. We make the recipe without finishing it with cream or butter or cheese. We pour the hot risotto onto a sheet tray to cool quickly and then store it in a container. Once we are ready to serve, we reheat the risotto with a little chicken stock, and finish with cream, butter, and some parmesan cheese.
How do Italians serve risotto? ›
To serve risotto as it's done in Italy, make sure you have a flat plate. Using a ladle, pour the hot risotto into the center of the plate and let it naturally spread from the center towards the edges. After pouring the risotto, give the bottom of the plate a few light taps with the palm of your hand.
What is the king of risotto rice? ›
Often called the "king of Italian rice," carnaroli from Riso Buono is the risotto variety of choice for cooks in the know. With a higher starch content and firmer texture than the arborio you may see at the grocery store, this rice makes an ultra-creamy, restaurant-quality risotto that's almost impossible to overcook.
What can I add to risotto for Flavour? ›
Chives, mint, lemon zest and pecorino add extra bursts of flavour, too.
But what are the most popular risottos in Italy? The most famous is the Risotto alla Milanese, with butter and saffron, onion and, if desired, beef bone marrow. In the Mantua area, however, we find pumpkin Risotto. The prized Mantua pumpkin is first cooked in the oven and then used for cooking risotto.
Why is risotto so fattening? ›
Risotto contains carbohydrates, which are necessary to fuel the body. But, some recipes are high in saturated fat because of the cheese and butter that is used to prepare the dish. Risotto can also be high in sodium. Adding vegetables and a lean protein helps give risotto a more balanced nutritional profile.
Why is cooked risotto a high risk food? ›
The problem comes when rice is left to cool slowly and the bacteria go into overdrive, specifically between the temperatures of 28ºC and 35ºC. The longer the rice remains left out of temperature control once cooked and is not adequately cooled and refrigerated, the greater the risk.
What are the disadvantages of risotto? ›
Potential Concerns: Sodium and Fat
Risotto itself contains saturated fats, by adding these, there might be a chance of an increase in cholesterol levels. This may result in weight gain and hurt your gut health.
What can I add to risotto to make it taste better? ›
Aromatics like shallots, garlic, and thyme build layers of flavor, while gradually adding hot stock as you stir helps coax the starches out of the arborio rice for the creamiest risotto. We love incorporating mushrooms for added flavor, but feel free to make the dish without—or swap in your favorite vegetable!
How do I make risotto more flavored? ›
Yet as comforting as it is, it's not always the most well-rounded choice for dinner, given that it's basically just white rice and it's often missing the protein that makes it feel hearty and satisfying. By adding beans, chicken, or any seafood, they'll soak up some flavor and lend an extra texture to your risotto.
What is the Italian government dish of risotto made from? ›
A mainstay of cuisine in Northern Italy, risotto alla Milanese is made with starchy Arborio rice cooked in a flavorful combination of beef broth, white wine, shallots, and saffron powder.
How to make risotto like a chef? ›
The chef spends 16 minutes exactly focusing just on feeding risotto with stock or water, eyeing the rice while it simmers to ensure that the liquid is slowly plumping the grains rather than quickly drying them out. As with pasta, al dente is key to this Italian style of cooking.
