Risotto!

[cbayer]

I have some fresh chicken broth and some arborio rice and want to make a risotto tonight.

What are your favorite additions to a classic Risotto?

:hi:

[Flaxbee]

1. mushrooms! I love love love mushroom risotto ...

What do you usually put into risotto? :hi:

[cbayer]

3. I usually put in whatever I have in the fridge, but wanted some new ideas.

I like bacon and peas. I love mushrooms, especially the really earthy, wilder types. I am going to run to the store, so wanted to get some fresh ideas.

:hi:

[The empressof all]

2. Asparagus

I'd throw some ham in the mix too.

[cbayer]

4. Ha! You are going to turn green soon!

Are you a person who's urine smells of asparagus after eating it or not? I can have one small piece and get the smell.

That's a great idea and that combo sounds great.

:hi:

[The empressof all]

11. Oooooh I am unfortunately

SO and Kid don't share that gene however so whenever I complain about it they look at me like I'm nuts...Which may very well be the case.

[flamin lib]

5. Shrimp. Maybe a sprinkle of curry. nt

[cbayer]

6. I have issues with shrimp. It's a texture thing.

I am considering smoked salmon. Have you ever tried that? The curry idea is intriguing, too.

:hi:

[Shakespeare]

7. Pureed roasted butternut squash.

To. Die. For.

[cbayer]

8. Oh, yes!

Do you just bake, then puree the squash? Do you add anything else to it (I'm thinking a little nutmeg)? Do you add it after the risotto is fully cooked?

:hi:

[Shakespeare]

9. I peel/core/cube it, then toss with a little salt and olive oil and bake.

About half the time, I add a little nutmeg to the squash after I puree it and before I add it to the risotto (and yes, I add after the risotto is fully cooked). Something about the combination of the squash and the chicken stock you use in the risotto is just incredibly complementary.

[cbayer]

10. Great! I found some really good arborio rice, so I am going to try a few things

and this will definitely be one of them because I love butternut squash!

Thanks!

:hi:

[Lucinda]

21. Yum.

Must try!

[hippywife]

12. I'm thinking that

garlic, shallots, mushrooms, and peas sound like a delightful combo. Throw a little parmesan on it when it's plated. :9

[cbayer]

15. I am going to do this when I can get some fresh peas. I love, love, love fresh peas.

:hi:

[Stinky The Clown]

13. Porcini mushrooms

Dried. Soak them in boiling water for 30 minutes. Remnove them and squeeze them dry over the remaining water. Save the water (it is worth more than the actual 'shrooms). Chop the mushrooms and use them in the risotto. Use the soak water as part of the liquid to make the risotto.

[cbayer]

16. I got the porcinis but they are fresh, but I love the idea of using dried and using

the liquid with the broth.

Yum, yum, yum.

:hi:

[Shakespeare]

17. Something I do with that liquid - strain it through a coffee filter.

I can't stand the grit that often soaks out with all that yummy shroom water, so through the coffee filter it goes. :thumbsup:

That's probably my single most favorite way to do risotto, btw. Trader Joe's sells a package of assorted wild dried mushrooms for a couple of bucks, and that's what I usually use. :9

[cbayer]

14. Ok, this is what I have decided to do tonight.

I am going to blanch some asparagus pieces (they are quite thin - just the way I like them).

Then I am going to fry up some bacon (crisp).

I am going to use the bacon grease to initially fry the rice with some garlic and onions.

Then I am going to add some white wine and add the porcinis (I got fresh ones).

Then I am going to try and patiently add small amounts of hot stock and stir frequently until done.

When done, I am going to add the asparagus, some fresh parmigiana and the crumbled bacon.

I will let you know how it turns out.

Thanks everybody!

:hi:

[Tangerine LaBamba]

18. Bacon and risotto

I have never heard of that. I'll be really curious to know how it turns out.

I'm a purist - plain old risotto with parmesan makes me happy.

However, I do have a nice collection of dried mushrooms, and I just found a neat-sounding recipe for red wine risotto.

I hope yours was terrific!!!

:toast:

[cbayer]

19. I ended up just putting the crumbled bacon on the top.

It turned out very, very well. My husband ended up licking his plate, which is always a good sign.

:toast:

[Tangerine LaBamba]

22. Hooray!

Did you do the rice in the bacon fat? That was the part that got me wondering. I've only ever done it in butter/olive oil.

[cbayer]

23. I did use the bacon grease. I had read somewhere about doing that, and it worked

quite well.

:hi:

[Lucinda]

20. Just a thank you for the thread!

I always make it plain and there are some great ideas in here!
Yum.

[cbayer]

24. The pleasure is all mine. So many people had so many great ideas and I can't wait

to try more of them.

:hi:

[susanna]

25. Cheese, glorious cheese!

A nice asiago is my favorite. With a splash of cream, just to "round" things out LOL.

[cbayer]

26. Leftover Risotto!

I had some, but not alot, left. I mixed in an egg, made small patties, breaded with flour and pan fried in olive. Absolutely delicious!

:hi: