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Post by willow on Mar 28, 2008 14:28:25 GMT -5
I know it's not exactly French, but I know we have many talented cooks here. I had some very delicious mushroom risotto when in Paris last year, and I'm hoping to try my hand at it. Does anyone have any recipes or tips?
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Post by Becky (Berkeleytravelers) on Mar 28, 2008 15:18:58 GMT -5
I have a really great (and extremely easy) microwave risotto recipe (which I have passed on to a very traditional Italian cook, who now uses nothing else for risotto). We love it and make it regularly. I will post it later when I get home and can retrieve it for you. It takes about the same amount of time as the traditional "stir contstantly" method, but you basically just deal with it twice during the cooking process.
Many types of variations are possible - one thing I do is check out other risotto recipes for flavoring ingredients, etc., and then adapt to the microwave method. I also have a variation with lobster that's delicious.
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Post by GitteK on Mar 28, 2008 15:20:11 GMT -5
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Post by geordy on Mar 28, 2008 15:34:26 GMT -5
Or try the Food Network site..theme of the day! I've made Giada's red wine risotto and somebody's mushroom! Or the red wine has mushrooms...or I added them?? At any rate came out great and I'm not the most patient of cooks! TGIF!!! ;D
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Post by Jody on Mar 28, 2008 15:56:44 GMT -5
I also have a no-stir risotto from Delia online, though mine is done in the oven.
I'll look up the recipe for you. I love risottos and have a great leek and shrimp...that you have just made me hungry for.
Please use the correct rice, either aborio or carnaroli, or it will not come out right.
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Post by Jody on Mar 28, 2008 16:03:27 GMT -5
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Post by willow on Mar 28, 2008 16:16:11 GMT -5
Thanks everyone! I am so excited to give these recipes a try! They sound yummy!
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Post by Becky (Berkeleytravelers) on Mar 29, 2008 10:49:06 GMT -5
Okay, here's the basic microwave risotto recipe:
1 tablespoon olive oil 1 1/4 cups Arborio rice 3 (or more) cups chicken stock 2/3 cup white wine 1/4 cup water (if needed) 6 cloves (or more) garlic, minced 1 large onion, chopped 1/2 teaspoon mixed Italian herbs or herbes de Provence 16 ounces Italian sausage, removed from casing 1/4 cup top quality Parmesan cheese (preferably Regiano), grated salt and pepper, to taste
1. Heat olive oil in shallow (2 inches) microwave dish (8x10) for one minute on high. Add onion and garlic and heat for two minutes. Add rice, stir to coat with oil, and heat for one minute.
2. Add 2 cups of chicken stock and wine, stir, and microwave on high for 12 minutes, uncovered. While it cooks, saute sausage and crumble as it cooks.
3. Stir in remaining stock and sausage, and cook for 10 more minutes. Check after 8 minutes (taste a little); if rice is too dry but not completely cooked, add water (or more chicken stock) as necessary. When done, stir in cheese and serve with additional cheese as garnish.
Optional: add fresh vegetables and/or herbs (asparagus, snow peas, seeded and chopped fresh tomatoes, basil, etc.) and/or 1/2 pound sauteed fresh mushrooms (including cooking juices) to risotto for last 8-10 minutes of cooking. Cooked chicken, shrimp, lobster or other meat may be substituted for sausage (if using lobster, cook shells in some chicken broth, strain, and use as part of the cooking liquid), or additional cheese may be added in place of sausage for a vegetarian dish.
Serves 4 to 6 generously and makes great leftovers to reheat in microwave (can be frozen).
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Post by Jody on Mar 29, 2008 14:39:38 GMT -5
And another goes into Master Cook!
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Post by Darcy on Mar 29, 2008 17:08:22 GMT -5
Demarais, I'm waiting for your leek and shrimp risotto recipe. Thanks!
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Post by annettecinca on Apr 7, 2008 12:45:46 GMT -5
These recipes all sound good--I'll give some of them a try. I'm interested to try the microwave method.
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