Freezer-raid springtime risotto | Jamie Oliver recipes (2024)

FAQs

What is Gordon Ramsay's recipe for risotto? ›

Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.

Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 6-7 mins stirring occasionally. Ensure piping hot before serving.

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

The stock is added a little bit at a time and should be fully absorbed into the rice before more stock is added. This process can take up to 45 minutes and will result in a delicious creamy mixture of al dente rice.

The key, instead, is to undercook the risotto and cool it rapidly to prevent that rice from overcooking, so you can easily finish cooking it later.

If you've ever wondered how fancy Italian restaurants serve risotto so quickly, it's because the restaurant is pre-cooking and cooling their risotto before service. Risotto topped with sauteed shrimp. Note how the risotto is flat, not mounded. It should always be a little loose, so that it doesn't dry out.

It's actually best not to freeze risotto. Cooked rice can become hard when frozen, and the texture of the risotto could get a bit grainy. You're better off not risking these changes and simple storing leftover risotto in the fridge instead.

Using beef broth for the risotto was a new twist for us (we always use chicken broth and white wine), but it gives the creamy risotto this amazingly rich, earthy heft. And the white balsamic vinegar adds an invigorating pungency-- almost a mildly sour note, but in a really good way -- to the dish.

Check Texture: Risotto tends to thicken in the refrigerator and freezer. If it's too thick after reheating, you can add a bit more liquid (broth or water) to achieve your desired consistency.

What can I add to risotto to make it taste better? ›

Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold.

According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.

"Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up. Once it's blanched, I can make risotto, from beginning to end, in three minutes."

Ingredients. For the risotto: 100g Arborio rice (use top quality like Carnroli or Nano) 25g white onion, finely diced.