COOKING FOR THE PLANET

Reducing food waste with great recipe ideas!

Make great Risottos from what you largely have to hand

Risotto is comfort food at its best. It is usually based on short-grained rice that can absorb a lot of liquid. The most commonly used risotto rice in Australia is arborio but there are other varieties such as violone and carnaroli. You can use whatever you have on hand to flavour a risotto. Risotto is a great stand-by dish provided you are willing to spend time stirring in the stock in order to produce a creamy dish. This is a pleasant task if you have a glass of wine to drink or friends to talk to. Cooked to perfection even the simplest risotto tastes fantastic.

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Steps

  • A risotto needs to be stirred for about 20-25 minutes, so have all ingredients at hand before you start.

    You will need oil/butter; stock, basic flavourings, aromatics, short-grained rice, fresh and cooked ingredients, garnishes.

  • Some ingredients take too long to cook to be added raw to risotto.

    Precook Florence fennel, artichokes, pumpkin potato, mushrooms, beetroot, asparagus, frozen peas, fresh meats.

  • Keep hot while cooking the risotto. Use 3-3 ½ of liquid for each cup of raw rice.

    Crushed tomatoes; orange juice or lemon juice, a splash of champagne, cider, dry white vermouth, white wine or red wine can be added to the stock.

  • In oil and/or butter until soften but not brown.

    Onion, leek, celery, fennel, mushrooms, capsicums, bacon, chorizo etc.

  • Fry gently to bring out flavours but do not brown or burn.

    Garlic, ginger, spices such as nutmeg, paprika, fennel seeds, hard-leaved herbs such as thyme, bay leaves, sage, etc.

  • Until the grains start to become translucent but be careful not to let the rice brown.

    Two cups (440g) of short, grained rice such as Arborio, should be plenty for 4-6 people.

  • Stir constantly until most, but not all, of the liquid has been absorbed. Continue adding liquid until the rice has absorbed as much liquid as it can.

    This should take around 20-25 minutes. The gradual adding of the stock and the stirring helps the rice to become creamy.

  • (When depends on how long they will take to heat up or cook).

    When cooked the individual rice grains should be separate and cooked so they are still slightly nutty in the centre and the risotto should still be moist.

    Fresh seafood, such as calamari rings, prawns, mussels, fish pieces, yabbies, scallops; tender vegetables such as snow peas; leftovers such as roasted pumpkin; may take several minutes, spinach, watercress, cooked prawns, ham strips may take only a minute two to cook.

  • Serve immediately as risotto is spoilt by waiting.

    Fresh herbs e.g. parsley, basil; grated cheese, roasted capsicum strips, sage leaves fried in olive oil or butter, pesto, lemon zest, lemon juice, verjuice, toasted pine nuts, crispy pancetta.

For non-stirrers

If you haven’t the time to spend stirring the risotto you can make a pilaf.  You follow the basic steps as with the risotto but use a high sided fry pan instead of a saucepan and longer grained rice. Add less cooking liquid than you would making a risotto.  The liquid is added at the start rather than in stages. You need about 1 litre for 2 cups of rice but reserve some to add later if the rice is drying out and not fully cooked.  After adding the cooking liquid cover the pan tightly and cook gently for 20 minutes or until rice is cooked.

Persian style Flavour with turmeric, garam masala and other aromatics such as cinnamon, cloves, peppercorns and cardamom pods, as well as raisins, sultanas and cashews and almonds for an Indian or Persian flavour.

Mediterranean style Add diced tomatoes or tinned cherry tomatoes, tomato paste, paprika, orange or lemon zest, marjoram or oregano along with some or all of the following: chorizo sausage, seafood, pre-cooked chicken as well as vegetables such as peas, roasted capsicum and chilli to taste.  Cook until a crust forms on the bottom of the rice for a paella style. Serve with lemon wedges.

Leftovers

Risotto cakes Combine cooked risotto (and any extra ingredients you fancy) with beaten egg and shaping the mixture into patties.  Fry over medium heat in olive oil for 3-4 minutes per side. 

Arancini Roll about a tablespoon of cooked risotto in your hands and pressing a piece of cheese or butter into the centre of the ball with your thumb.  Close up and roll the ball in flour, then dip in beaten eggs, and then roll in seasoned breadcrumbs.  Place on baking paper on a metal tray and cook in oven at around 180°C for 20 minutes until browned or deep fry for 3-4 minutes. 

Use as topping, stuffing, or in soups Add risotto to soups, use it as a topping for a tuna bake or similar dish. Just sprinkle the risotto topping with cheese and brown in the oven or under a grill.  Use left over risotto to stuff tomatoes or capsicums and bake in the oven.