Risotto Recipes
 

I'm looking for good risotto recipes. If you have one, please post it here.

Mushroom Risotto (MY personal Favorite)

INGREDIENTS

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

DIRECTIONS

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Shrimp, Leek and Spinach Risotto

INGREDIENTS

• 2 tablespoons olive oil, divided
• 2 cups Arborio rice
• 4 cups boiling vegetable broth
• 2 teaspoons minced garlic
• 1 medium leek, chopped
• 1 fresh red chile pepper, chopped
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound small scallops
• 1 (14 ounce) bag fresh spinach leaves
• 1/2 red bell pepper, finely chopped
• 1 teaspoon fresh ground pepper

DIRECTIONS

1. Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper

:drool:

I'm so glad this thread exists. Risotto is probably one of my favorite dishes, but I don't know how to cook it! Thanks for the recipes!

flhiker, I tried your recipe and it's awesome!

Jade - you can send me the left-overs ;)
:coverlaugh:

Thank you! as much as I would like to take the credit for those recipes I can't. Although I do make them occasionally, I got these from All recipes – complete resource for recipes and cooking tips. A great place to get recipes and reviews (as good if not better then food network site).

Hey Dave, I use All recipes all the time too! I even get their daily recipes sent to my email. :biggrin: I'm a vegetarian and they have the best selection of veggie recipes around. I will have to make your mushroom risotto. It sounds soooo good! I can just substitute the chicken broth for vegetable. :)

I have a bookcase full of cookbooks. And I don't think I haven't cracked one since I found this site.