Risotto recipe collection

Risotto recipes

Mozzarella and ham risotto cakes

45 minutes

Egg recipes

Saffron risotto with soft poached egg

Beef recipes

Whole pea risotto with drunken pecorino and oven-dried pancetta

20 minutes, for the pancetta: 3 hours

Risotto recipes

Barley risotto

50 minutes

Butternut and goat’s-milk cheese risotto

Serves 4 as a vegetarian main course or 6 to 8 as a start

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

500 g butternut, peeled and diced
Fresh sage leaves
3 T olive oil
1 onion, chopped
A pinch of salt
1 clove garlic, crushed
1 ½ cups risotto rice
½ cup dry white wine (optional)
100 g soft goat’s-milk cheese (chevin)
Milled salt and black pepper
25-30 g butter, cut into pieces, for enriching
About 1/3 cup (85ml) freshly grated Italian Parmesan
Crispy fried sage leaves, to serve
3-4 cups good-quality vegetable or chicken stock

Method

Simmer the butternut in the stock with a sprig or two of sage, until tender. Strain. Keep the butternut warm and the stock simmering gently.

Heat the oil in a large, wide, heavybottomed saucepan and gently fry the onion with a pinch of salt until soft, but not browned. Add the garlic and rice, stirring constantly, until well coated.
Pour in a few ladles of hot stock and stir until the rice has absorbed the liquid. Repeat, adding the wine (if using) towards the end, until the rice is tender, swollen and creamy, but not gritty.

Fold in the warm butternut and crumbled goat’s-milk cheese. Check seasoning. It probably won’t need salt, but perhaps a good grinding of pepper. Add the bits of butter, cover tightly, and leave for a few minutes.

Serve immediately, topped with Parmesan and crispy fried sage leaves.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Pea-and-mint risotto with goat’s cheese and watercress

Risotto with blueberries and wild mushrooms

Beer and tomato risotto with grilled sausages

Red pepper risotto with ricotta-stuffed courgette flowers

Baked spinach risotto

Mozzarella and ham risotto cakes

Saffron risotto with soft poached egg

Ossobuco alla milanese

Risotto allo zafferano

Whole pea risotto with drunken pecorino and oven-dried pancetta

Barley risotto

Butternut and goat’s-milk cheese risotto

Butternut and goat’s-milk cheese risotto

Ingredients

Method