Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    RISOTTO DELIZIOSO!

    Oct 05, 2020 6 minutes

    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

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Road trip Essentials
    You will need about 1 bunch parsley for this recipe. If you have leftover roast chicken, use this instead of barbecued chicken. The filling can be prepared to the end of step 1 up to 2 days in advance and refrigerated in an airtight container. Make s
    The Australian Women’s Weekly Food2 min read
    Weekend Wonders
    Cedro, also known as citron, is a thick-skinned citrus fruit with little pulp. In Italy (cedro) and France (citron) the fruit is candied. You will find it in specialty food stores and continental delis. Ensure you chop candied fruit into 5mm dice. T
    The Australian Women’s Weekly Food1 min read
    Cooking Class
    Best enjoyed immediately. Serve plain, with a sprinkle of caster sugar, drizzle of condensed milk or with your favourite curry sauce. These images will help boost your roti-making confidence. Combine sifted flour, salt, sugar and ghee in a large bo

    Related