Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: KLC79 on March 17, 2011, 04:25:10 am
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Hi All
Looking for a little inspiration... what is your favourite flavour for rissotto?
Just made my raosted pumpkin one AGAIN last night and think it is time to try something new.
Ideas and recipes please - THANKS
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I would suggest going to Main Dishes on this forum, and doing a search for Rissotto as there are quite a few there
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I want to do the roasted pumpkin one next but we have risotto very rarely KLC79. I really enjoyed the Prawn, Pea & Fennel one here (http://www.forumthermomix.com/index.php?topic=2622.0) although I can't help wondering if there should be some fennel bulb actually used and not just 2 tblspns of the fronds. I did it as the recipe said though and it is delicious.
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We aren't big risotto fans but we do really enjoy the chicken cacciatore risotto from this site. It is yummy! :)
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I really like the mushroom risotto in the UK TMX book (especially when done with half fresh and half dried mushrooms) but I think my favourite is the Pumpkin & Feta one from here as it is such a great mix of flavours
http://www.forumthermomix.com/index.php?topic=2849.0
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I just did a search for risotto and was astounded at the number of recipes that came up ... then I remembered a little while ago Brazen set a risotto challenge! ;D ;D
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My all-time favorite is the mushroom risotto, I think it was the very first thing I prepared in the TMX after I got it in November 2009.
I have used various types of mushrooms and the best of the bunch is made with porcini or cepes. A local health food store gets fresh ones from a "local" grower and they are excellent, very "meaty" and full of flavor.
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We don't eat a lot of risotto, but I do love stinging nettle risotto when I can get them at the markets (or find some growing wild in a friend's garden!).
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I made this risotto up, and posted it on R.C.....but don't think I posted it here ???
Red Curry Chicken Risotto
1 onion quartered
2 garlic cloves
small handful flat leaf parsley
3 Tbsp. red curry paste
40g olive oil
130g chopped carrot
1 large red capsicum quartered
2 chopped spring onions
600g chicken breast cubed - or could use thigh strips
400g can light organic coconut milk
300g water
1 Tbsp. TM vegetable stock concentrate
300g aborio rice
Place onion, garlic & parsley into TM jug. Chop for 5 seconds, speed7.
Scrape down jug and add oil, and red curry paste, and chopped spring onions. Saute for 3 minutes, 100c, speed 1.
Add in capsicum and carrot, and chop for 3 seconds, speed 7.
Scrape down jug and add in the cubed chicken (or thigh strips), and 100g of the coconut milk (reserve rest in the can). Cook for 2 minutes, 100c, :-: speed 1.
Add in remaining coconut milk, aborio rice, 300g water, TM stock and salt & pepper to taste, then cook for 17 minutes, 100c, :-: speed 1. Cook with the MC cap out, and place the steaming insert basket on top of lid.
I usually mix on :-: speed 3 to combine for a couple of seconds, then turn back down to :-: speed 1 for the cooking period.
Allow the risotto to rest for 5 minutes before serving.
If you were wanting more heat to the dish, simply add in some finely chopped chilli and saute it in with the curry paste & oil.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_3943.jpg?t=1300403555)
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Yummo Maddy, that needs a post all of it's own!!
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Oh Maddy that looks delicious.
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I just did a search for risotto and was astounded at the number of recipes that came up ... then I remembered a little while ago Brazen set a risotto challenge! ;D ;D
Yeah - here's that link (http://www.forumthermomix.com/index.php?topic=1592.30). ;)
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Maddy that is my sons favourite rissotto recipe loves it better than McDonalds and that's saying something
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Chicken and sundried tomato is great. You pulse the tomatoes with garlic and onion before sauteeing so the flavour spreads throughout the whole dish ;).
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yum some great rissotto ideas for me to try :)
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well I was going to say PUMPKIN :D ;D :D ;D :D ;D
but seriously, our local Italian restaurant makes a leek and fennel risotto topped with grilled prawns - am going to have a go at recreating it at home (far cheaper than $35 a plate!!!)
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i have some here :)
http://brazen20au.blogspot.com/search/label/risotto
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Try making a fairly plain risotto (just celery, shallot, maybe carrrot) in the sofrito. Then when the risotto is finished, stir in some brie or camembert (cut by hand into small pieces) plus fresh figs cut in quarters. Serve in warm plates/bowls and top with some strips of proscuitto (parma ham) or serrano ham. Decadent and rich but a great first course.
The sweet/salty combo is terrific and particularly good with a slightly off dry Chenin Blanc from the Loire (Coteaux du Layon or Vouvray).
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I do like the sound of that Istrelau but it is a week too late for me. I was given 6 beautiful big fresh figs last week and just ate them as they were until they were all gone. I would have tried this recipe for sure and will keep it in mind if I happen to see some figs - I'm not a real risotto lover but love everything about this recipe.
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but seriously, our local Italian restaurant makes a leek and fennel risotto topped with grilled prawns - am going to have a go at recreating it at home (far cheaper than $35 a plate!!!)
Try making a fairly plain risotto (just celery, shallot, maybe carrrot) in the sofrito. Then when the risotto is finished, stir in some brie or camembert (cut by hand into small pieces) plus fresh figs cut in quarters. Serve in warm plates/bowls and top with some strips of proscuitto (parma ham) or serrano ham. Decadent and rich but a great first course.
The sweet/salty combo is terrific and particularly good with a slightly off dry Chenin Blanc from the Loire (Coteaux du Layon or Vouvray).
I love the sound of both of these. Fennel, figs and parma ham are some of my favourite foods.
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We don't eat a lot of risotto, but I do love stinging nettle risotto when I can get them at the markets (or find some growing wild in a friend's garden!).
Have never heard of this!! This horrid stuff grows all over our farm. Some friends come out to pick it for making herbal tea - but I have never bothered. I suppose it is just physiological - it has a horrible sting so how can I eat it?? Friends say the stings disappear in the heat - is that right mkr?? ???
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I saw a lady adding small amounts of stinging nettle to her green smoothies (raw) on the Gardening Australia show recently. They must be edible raw also. ???
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Have never heard of this!! This horrid stuff grows all over our farm. Some friends come out to pick it for making herbal tea - but I have never bothered. I suppose it is just physiological - it has a horrible sting so how can I eat it?? Friends say the stings disappear in the heat - is that right mkr?? ???
Guess I shouldn't mention that I made pesto with dandelion leaves a couple of days back :D
Yes, once cooked (or dried) there is no sting. They are so good for you and make a beautiful soup as well as risotto. Just use thick gloves when collecting them!
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I saw a lady adding small amounts of stinging nettle to her green smoothies (raw) on the Gardening Australia show recently. They must be edible raw also. ???
Oh yeah - that's right - the presenter was a bit dubious to even try but said it was nice in the end. :)Guess I shouldn't mention that I made pesto with dandelion leaves a couple of days back :D
Yes, once cooked (or dried) there is no sting. They are so good for you and make a beautiful soup as well as risotto. Just use thick gloves when collecting them!
No - please do tell!! I don't think it's awful just never tried and I'm up to trying new things especially when they are extra good for you. I have the stock here so should give it ago. So you don't have to do anything to them except pick and throw into risotto?? :-\
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It's been ages since I've made it, but from what I recall I sauteed the nettle leave first in a little butter, then pureed them before adding to the risotto. They are really rich in chlorophyll so the green colour is quite vibrant!
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Here is a Stinging Nettle Risotto (http://www.abc.net.au/tv/cookandchef/txt/s1778544.htm) from The Cook & The Chef
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Thanks Judydawn, that one is very similar to the recipe I've made. I must say though that Maggie is much more generous with her use of butter than I am! :o
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Yes, I thought it was a tad too much too ;D ;D
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Once I watched in disbelief as TV a presenter entered the Nettle Eating Championships.Some people are just crazy :o :o
http://www.telegraph.co.uk/news/newstopics/howaboutthat/5525806/World-Stinging-Nettle-Eating-Championship-attracts-record-crowd.html
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I've never tried them, but I believe you should use the very young nettles for cooking, not wait until they are older (and stronger?).
Also, nettles are great for composting, etc. You can make a nettle 'tea', similar to other compost teas, and it is a great tonic for the garden (use nose plugs though :-\ !).
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Thanks - I'm going to try it - and Thanks JD, I totally missed that episode! :)
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I made this risotto up, and posted it on R.C.....but don't think I posted it here ???
Red Curry Chicken Risotto
1 onion quartered
2 garlic cloves
small handful flat leaf parsley
3 Tbsp. red curry paste
40g olive oil
130g chopped carrot
1 large red capsicum quartered
2 chopped spring onions
600g chicken breast cubed - or could use thigh strips
400g can light organic coconut milk
300g water
1 Tbsp. TM vegetable stock concentrate
300g aborio rice
Place onion, garlic & parsley into TM jug. Chop for 5 seconds, speed7.
Scrape down jug and add oil, and red curry paste, and chopped spring onions. Saute for 3 minutes, 100c, speed 1.
Add in capsicum and carrot, and chop for 3 seconds, speed 7.
Scrape down jug and add in the cubed chicken (or thigh strips), and 100g of the coconut milk (reserve rest in the can). Cook for 2 minutes, 100c, :-: speed 1.
Add in remaining coconut milk, aborio rice, 300g water, TM stock and salt & pepper to taste, then cook for 17 minutes, 100c, :-: speed 1. Cook with the MC cap out, and place the steaming insert basket on top of lid.
I usually mix on :-: speed 3 to combine for a couple of seconds, then turn back down to :-: speed 1 for the cooking period.
Allow the risotto to rest for 5 minutes before serving.
If you were wanting more heat to the dish, simply add in some finely chopped chilli and saute it in with the curry paste & oil.
(http://i618.photobucket.com/albums/tt266/nachothecat/104_3943.jpg?t=1300403555)
Had this for lunch today maddy and really enjoyed it. Only used 2 tblspns red curry paste & added some coriander at the end. Should have halved the recipe for the 2 of us - silly me.
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looks good JD - this is on my list to do in the very near future - just need to give the rice a rest for a few more days I think I have overloaded the family lol
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Had this for lunch today maddy and really enjoyed it. Only used 2 tblspns red curry paste & added some coriander at the end. Should have halved the recipe for the 2 of us - silly me.
**Just to note, I do use the Aldi brand red curry paste, and it's really mild (other brands may be hotter?). I add 1 tsp. chilli paste to give it some heat.
Looks like you've got some red curry arancini perhaps to make? :P
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we like mushroom or chicken and pumpkin
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We like seafood.
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Here is a Stinging Nettle Risotto (http://www.abc.net.au/tv/cookandchef/txt/s1778544.htm) from The Cook & The Chef
Inspired by this thread I made nettle risotto last week. It was lovely. Encouraged by that, I then brewed a tea of nettle leaves, dandelion petals, lemon balm and apple mint. It was completely delicious and converted my DH away from his black tea. DD1 also loved it.
Helping out at a friend's allotment yesterday I brewed a tea with what she had to hand - the nettle and dandelion with garden mint. Also very nice, although I prefer the lemon balm one.
So thanks for inspiring me to finally go out and try nettles - something I'd been meaning to do for years, but not quite got the courage up to do.
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Thanks for sharing CarolineW. Herbs are so much fun and something that everyone can incorporate into their daily life. :D
Another tip with the dandelions - the roots can be dug up, chopped finely and roasted as an alternative to coffee. Although make sure you are using the right dandelion, as the weeds that some people refer to as dandelions are not dandelions at all!
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So thanks for inspiring me to finally go out and try nettles - something I'd been meaning to do for years, but not quite got the courage up to do.
Well Done!!! ;)
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You are a braver soul than me Caroline - congratulations for having a go and I'm delighted you were happy with the results.
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We used to gather wild nettles when I was a child, hands and arms protected by gunny sacks (burlap) and when we got back to the house, there would be a huge pot of boiling water into which the nettles were briefly dipped and the "stingers" magically disappeared.
Cook used to cook them with corn grits and make griddle cakes that were just delicious.
I had hay fever and other allergies as a child and my great grandmother used to insist that I be given several cups of nettle tea throughout the day and it did relieve my symptoms. Fifteen or so years later I learned that nettle does contain a natural antihistamine.
She also recommended (forced it on) the women in the family when they had "female problems" and I think it worked.
I took it regularly during my pregnancy and I had a very easy (and extremely rapid) delivery and quick recovery.
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Maddy I made your Red Curry Chicken Risotto tonight.Everyone enjoyed it, thank you for a great recipe. :) Your recipe doesn't seem to be posted anywhere in the Mains Dishes section, so had to post my review here.
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Yes it needs a thread of it's own CC - maybe one of the moderators can do that for us please.
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Yes it needs a thread of it's own CC - maybe one of the moderators can do that for us please.
Glad you enjoyed it CC :)
I have posted it in the mains section: http://www.forumthermomix.com/index.php?topic=6114.0
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Ooh thanks for bumping this ladies... :-*
We've been rather partial of late to Lemon risotto with garlic marinara... Mmmmm
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I have two favs of rissotto
One sort of healthier - sun died tomato and leek
One decadent - gorgonzola - absolutely wickedly delish! But the waistline can only tolerate it occasionally!
And yes I've made both in my beloved TMX
If there's any interest I'll post both recipes in the mains section later this week.
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I have two favs of rissotto
One sort of healthier - sun died tomato and leek
One decadent - gorgonzola - absolutely wickedly delish! But the waistline can only tolerate it occasionally!
And yes I've made both in my beloved TMX
If there's any interest I'll post both recipes in the mains section later this week.
Oh yes please Catherine do post them,I like to be wicked occasionally. :-))
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I have two favs of rissotto
One sort of healthier - sun died tomato and leek
One decadent - gorgonzola - absolutely wickedly delish! But the waistline can only tolerate it occasionally!
And yes I've made both in my beloved TMX
If there's any interest I'll post both recipes in the mains section later this week.
Oh yes please Catherine do post them,I like to be wicked occasionally. :-))
in the words of my teens ^what she said^ lol
for those without teens they are arrows pointing up ;)
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OK will do CC and faffa70.
BTW does anyone else still marvel at their TMXs? I looked at the first time bechamel sauce tonight as I was putting in the ingredients and thought this will never work... and bingo! Out pops the most perfect bechaemel sauce! I still marvel at my beloved Thermie! :-))
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Every day Catherine - even after 3 years :D
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Yes, my TMX constantly impresses me, too. I am still wary of making things like mayonnaise, pastry, bechamel, etc. and I don't know why because they ALWAYS come out perfectly (they are all recipes I have never had success with in the past) - obviously a psychological hurdle I've got to get over!