- Risotto! Give me your ideas
Pathetically happy with myself for a successful first attempt at cooking risotto last night, super basic recipe in anticipation of ruining it but with the exception of being a bit too salty due to the stock cubes I used it was pretty damn good.
So what’s the best alternative to salty knorr stock cubes, just buy low salt ones?
Any way to healthify it a bit? Slightly shocked at the amount of parmesan and butter the recipe called for, although given how filling it was you probably don’t end up with much butter per portion…
Looking forward to incorporating some saffron, I reckon that will look amazing with some roast cherry tomatoes on top…Posted 1 month ago
I use Marigold stock power rather than cubes, I find it gives a better, more subtle taste. Of course if you want to fanny about a bit more you can make your own veg or light chicken stock.
My routine is to fill a big flask with boiling water, put a big slug of marigold powder in the first addition of liquid to the risotto then top up bit by bit from the flask. That saves having a pan of stock simmering on the hob.
A splash of white wine before the stock, allowed to boil down, adds flavour, as does a splash at the end of cooking. Forget healthy, it isn’t.
Some ideas here How to eatPosted 1 month agoJoBMember
stock pots are nicer than stock cubes, but it’s super easy to make your own stock should you be inclined, it will make a big difference to your risotto, it will also help with a fuller flavour allowing you to use less butter and parmesan (although why would you)
add any vegetable to this, peas are easy, as are mushrooms (a nice robust shiitake one is amazing)Posted 1 month agobruneepSubscriber
If you can be arsed to make stock its way better that the salt cubesPosted 1 month agosupersessions9-2Subscriber
Second marigold. Substitute some stock with white wine. My recipe usually includes sun dried tomatoes and blue cheese.
Love adding smoked mackerel for a nice oily fish risotto.
One of my favourite dishes to make. One pan, loads of flavours and normally have enough stuff in the cupboards to knock one up.Posted 1 month ago
One of my biggest regrets in life is that I’m allergic to fish, although thankfully shellfish are OK.
Like the thermos tip, I forgot to keep stock hot and noticed it taking the heat out of the pan, but rescued it quickly enough.
Really tempted to try and incorporate some slow cooked lamb, nicely falling apart on top of a nice glob of risotto, maybe with peas in it…Posted 1 month ago
Agree with the smoked mackerel, it’s brilliant in risotto, half torn up and stirred in and the rest piled on top. Big fat prawns are good. Waitrose do some lovely “lightly smoked salmon fillets”. Half of one of those seared on the skin side but flesh still underdone, is really good sitting on top of a fairly plain risotto.Posted 1 month agoCougarSubscriber
I’ve always used the green OXO cubes. I made a leek & potato soup yesterday using the Knorr ones and it tasted OK but it was kinda… green.
I’ve got a mushroom risotto recipe somewhere which I’m not personally a fan of (I’m not overly keen on mushrooms generally) but has gone down a storm whenever I’ve made it for others. I’ll see if I can find it, it’s on a scrap of paper somewhere in the kitchen.Posted 1 month agoell_tellMember
I quite enjoy this recipe as I love tomatoes, and it’s v easy to makePosted 1 month agobenvMember
If you must use stock cubes then use the right amount for the liquid you’ll have left at the end of the process, not the amount you start with.
EG if you need 500ml of stock and one whole stock cube makes up 500ml stock, but will reduce by half during cooking then use half a stock cube in your intital 500ml water.
But homemade stock is infinity times more betterer. Even if no chicken carcass to make stock, you can buy liquid stock in supermarket or even roasting some vegetables and making stock from that is still better than stock cube.
From best to worst.
1. Homemade chicken stockPosted 1 month ago
2. Store bought chicken stock
3. Homemade vegetable stock
4. Chicken stock cubebsimsMember
I had a vensison in red wine risotto in Yorkshire years ago, was very tasty. Its was something like this altough im sure the chef didnt use stock cubes or pots.
rabbit heads were definitly not involvedPosted 1 month agoMalvern RiderMember
I use low salt stock/bouillon powder. Marigold brand. It’s in a tub. If by any chance hung up on cubes then Kallo low sodium work.
A mushroom risotto cooked with pearl barley instead of rice. Sometimes use tarragon. It’s good. Some supermarkets do mixed ‘woodland’ mushrooms, ie a selection of diff types. Those. Or porcini.Posted 1 month ago
A trick I worked out for using strong flavours like mushrooms is to fry them separately with garlic & butter and add them to the risotto at the end, so they are like little taste explosions in the comforting, starchy rice.
+1 for tarragon being good with mushrooms.Posted 1 month agopauleMember
I’m another fan of adding and reducing a glass of vermouth before the stock goes in. Bacon and pea risotto is my go to easy recipe, but also had success adding roasted squash, crab, sautéed mushrooms, leftover pulled pork or pretty much anything tasty and savoury.
Definitely make too much for the next day and/or aranciniPosted 1 month agoiamtheresurrectionSubscriber
Nothing in the house risotto…
Cook some frozen petit pois in some chicken stock (I actually quite like the Knoor stock pots, think they are okay). Reserve the stock after draining, and purée the peas with butter and lots of basil.
Cook a plain risotto as normal (I use Noilly Prat), stir through the puréed peas once the rice is cooked. Good as it it, or top with anything from frilled halloumi, toasted walnuts, pancetta, scallops, prawns with a big squeeze of lemon, grilled chicken or pork – the list goes on…
It’s a bit of a staple for when we’ve forgotten to shop, but we’ve always got peas, rice, Parmesan, shallots and butter in.Posted 1 month ago
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