Risotto Research Results, Part 3 - Recipes

Since I have already explained, in depth, the process of making risotto in these two previous posts, the third and final part of my Risotto Research Results series will be quite simple.

Below, you will find good combinations of ingredients for a really tasty risotto. You will notice there are never more than two such ingredients in each set, and sometimes just one. Adding too much various ingredients into risotto is a common mistake made by people who don't understand the dish and think it's one of those veggie-stew-like thing, like ratattouille, lecsó or gumbo or something.

Regardless of the ingredients, always include a good portion of parmesan or grana padano cheese, and don't try to substitute it with cheap gouda or things like that. If you can't get a good portion of parmesan or grana padano, you're better off not making risotto. I know this sounds harsh, but that's how it is.

Use white dry wine unless specified otherwise.

My Wonderful Risotto Recipes

1. Saffron and Onion 

This is known as risotto alla Milanese. Just a bit of onion, and the saffron for colour.

2. Fresh Spinach and Walnuts

Remember to chop the spinach and the walnuts very finely. The nuts only go in at the end, no sooner than 5 minutes before the cheese.

3. Chanterelle Mushrooms

You can use olive oil, or a mixture of olive oil and butter.

4. Shrimp and Shallot

Langoustines work as well. Use butter instead of olive oil. Seafood risotto is best when the seafood is used to prepare the bouillon, or at least part of it, while the other part is only quickly sauteed on butter and added to the rice at the end.

Use dry or semi-dry rosé or white wine, either is fine.

5. Chicken and Carrot

Use butter instead of olive oil. Add only a small amount of finely ground carrot to add colour. Cut small pieces of chicken. Both breast and thigh meat is fine.

The white wine picture here because I like it.