(no subject)
ideas for risottos
· mushroom and basil (saute the mushrooms first, then add them to the risotto at the end)
· honey-roasted pumpkin (drizzle some chopped pumpkin with honey and olive oil, add to the risotto at the end)
· wild mushroom (saute a whole range of different mushrooms - try portabellos, shiitake, swiss brown and button mushrooms, and add to the risotto at the end) with a dollop of creme freche.
· prawn, pea and lemon (buy your prawns fresh and already cooked, prepare them by removing the had, skin and leaving the tail, and throw them in at the end with some frozen peas, and the grated zest and juice of one lemon).
· red wine and grilled chorizo (add the red wine after you've added the rice and let it absorb before you add the first ladleful of stock, slice and grill one or two chorizo sausages and stir them through at the end, or simply serve them on top)
· parmesan and saffron
· pesto and olive
· tomato and tuna
for a recipe on how to make risotto, see my white risotto recipe.
· mushroom and basil (saute the mushrooms first, then add them to the risotto at the end)
· honey-roasted pumpkin (drizzle some chopped pumpkin with honey and olive oil, add to the risotto at the end)
· wild mushroom (saute a whole range of different mushrooms - try portabellos, shiitake, swiss brown and button mushrooms, and add to the risotto at the end) with a dollop of creme freche.
· prawn, pea and lemon (buy your prawns fresh and already cooked, prepare them by removing the had, skin and leaving the tail, and throw them in at the end with some frozen peas, and the grated zest and juice of one lemon).
· red wine and grilled chorizo (add the red wine after you've added the rice and let it absorb before you add the first ladleful of stock, slice and grill one or two chorizo sausages and stir them through at the end, or simply serve them on top)
· parmesan and saffron
· pesto and olive
· tomato and tuna
for a recipe on how to make risotto, see my white risotto recipe.