RISOTTO DELIZIOSO!
The Australian Women's Weekly Food|Issue 65 2020
With its luxuriously creamy texture and range of flavour options, no wonder this is an Italian favourite.
RISOTTO DELIZIOSO!

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

この蚘事は The Australian Women's Weekly Food の Issue 65 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 65 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

THE AUSTRALIAN WOMEN'S WEEKLY FOODのその他の蚘事すべお衚瀺
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

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!

time-read
3 分  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

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.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 分  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

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.

time-read
4 分  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

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.

time-read
3 分  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 分  |
Issue 93