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[paper_wings]

Hello everyone, my first post, though I've been lurking and making recipes found here for a few months

Comments

[jacquez]

you can sub vegetable stock for chicken stock.

i'm pretty fond of tomato-and-shallot risottos, myself. a place near here makes an asparagus one.

[paper_wings]

oh! I've had an asparagus risotto before that was incredibly good, but I forgot about it. thanks for the reminder, maybe I can find something on all recipes!

[tigerfire]

you could sub hot water for the chicken stock. i'm a veg. and risotto is a pretty standard course in our house.

i coat the risotto with a tbls of olive oil for a few minutes. then, i add about 1/2 cup to 1 cup of white wine. you could omit or use water. meanwhile, i've heated up some water to steaming but not boiling and add it to the risotto slowly, about 1/2 cup at a time until the risotto is cooked.

at this point, you could add anything you want. i usually stir in 1/2 cup of half and half, grated parmesan, roasted garlic and fresh herbs.

hoep this helps!

[rhiannonstone]

Once you've got a basic risotto recipe, you can substitute pretty much anything you want for the ingredients--veg stock for chicken stock, celery/shallots/bell peppers/asparagus/artichoke/whatever for mushrooms, etc.

[jessleigh]

Sweet Potato Risotto

[indigo_garden]

Risotto is one of those dishes that you really don't need a recipe for. If you don't like the mushrooms, omit them. Generally you need around 4 cups of liquid for 1 cup of aborio rice. Using aborio rice is the key to the dish.

I happen to love milanese risotto...which is 3 cups of stock and 1 cup of white wine, 1 cup of rice. Chop in some onions and garlic...add a pinch or two of saffron and you are there. :)