Risotto Variations

Broad Bean Risotto

This risotto should be quite liquid, more soupy. Cook broad beans with pork ribs, celery, carrots, onions, tomato, and oregano. Remove all the vegetables and vitamise , except for the celery because it can be stringy. Make the basic Risotto but rather than chicken stock, use the vegetable mixture. Add the broad beans just before serving. Do not use cheese, it spoils the vegetable flavour

Chicory Risotto

Just use the green part for risotto, use the other end as a vegetable for another dish. Cook with the rice in same procedure as for artichoke risotto. Oil, butter, onion and stock made from chicory leaves. Chop chicory roughly and fry with the rice, salt and pepper. You can use a little chicken broth if you wish, as the flavour of the stock and the chicory goes well. together. Beef broth is good too. Serve with grated parmesan.

Risotto Milanese

My family's favourite risotto which is made according to the basic Risotto but with the addition of saffron. Best to use the saffron pistiles which should be added with the meat With Risotto Milanese, meat stock is often used rather than chicken stock. As it is the classic accompaniment to Osso Buco, a veal stock is ideal. It should be served with the marrow from the shin bones melting on top

Risotto with Peas

I first ate this in Milan at a very simple trattoria. In Venice they give it the catchy name - risi e bisi. Make basic Risotto. Steam the peas over boiling water with some mint sprigs. Mix through the cooked risotto with a generous amount of grated parmesan and some cubes of unsalted butter. Serve with extra grated Parmesan.

Spinach Risotto

For 100 grams of rice, use 400 grams of spinach (you can use baby spinach leaves whole or, if using larger leaves, chop like parsley). Wash the spinach well and dry. Fry the rice with onions,and cook using the basic Risotto method and when the rice is half cooked add the spinach and some vegetable broth (don't use chicken stock). The vegetable broth can be made with anything - carrots, spinach, onions, celery, whole tomatoes. Don't cook too long, keep it fresh. For a slightly different texture you can toss the spinach in the wok and add right at the end when risotto is fully cooked. This gives a stronger taste. You can serve this with fontina cheese added at the end. Or you can use parmesan but fontina gives a more delicate flavour and richer texture to the risotto.

Swiss Brown Mushroom Risotto

Allow two mushrooms per person, (about 12 grams, Do not use white mushrooms, they hold too much water and lack body and flavour to work in a risotto. The Swiss Brown variety does not shrink and the flavour and texture is good in risotto. Oyster mushrooms can also be used , so too porcini mushrooms (these are more expensive) Use basic Risotto method and use chicken stock (unlike other vegetables, these mushrooms can take the flavour of a meat or poultry stock and it's particularly good served with marrow bone - as per the the classic Milanese, also a bit of saffron. To prepare mushrooms - Wipe clean then slice the mushrooms and dust with corn flour. Heat a frying pan, brush the pan with a little bit of oil or butter and fry the mushrooms till crisp. Do not fold through the risotto but overlap the mushrooms on top of the risotto. This is an effective presentation and maintains the textural contrast between the crisp mushrooms and the soft rice.

Note in Italy, in truffle season, they make risotto and then grate the truffles over the top. The above is a 'poor man's' version of this, the sublime truffle experience