Originating in Northern Italy, risotto has infinite variations. The common theme is that risotto requires a little time and care to cook. It’s the ultimate form of slow−cooking – although we’ve also included an easy oven-baked recipe.
WHAT RICE?
Risotto rice is round−grained with an opaque centre. Varieties include arborio, carnaroli and vialone nano rice. These all retain their shape and ‘bite’ during cooking and absorb a large amount of liquid, while releasing their starch to create risotto’s signature creamy texture.
Arborio rice is grown in Australia and also imported from Italy, along with carnaroli and vialone nano.
LEFTOVER RISOTTO HACKS
ARANCINI
Combine 1 egg with a half quantity of cold risotto. Shape 1 tablespoon quantities of risotto mixture into balls, press a small piece of bocconcini into centre and mould risotto mixture around to enclose. Roll balls in packaged dry breadcrumbs to coat. Deep−fry in hot olive oil until browned and cheese is melted in the centre. Serve with garlic mayonnaise (aïoli) or tomato sauce.
RISOTTO CAKES
Add 1 egg to a half quantity of cold risotto. Shape into patties, then toss in flour to coat. Pan−fry in a non−stick frying pan in a little olive oil, or place on an oven tray lined with baking paper and bake in a hot oven until browned and crisp. Serve with a sauce or chutney of your choice for dipping.
SEAFOOD RISOTTO
PREP + COOK TIME 45 MINUTES SERVES 4
هذه القصة مأخوذة من طبعة Issue 65 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 65 2020 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
