Risotto recipes for you to try

Risotto recipes originated in Northern Italy but are now eaten around the world. They bear a similarity to the American Jambalaya, although traditionally a long grain rice is used in jambalaya recipes.

A basic risotto recipe is made from Arborio rice, stock, meat, fish or vegetables. The rice is always cooked from scratch but leftovers can be used to flavour it. But whereas jambalaya can have everything thrown in, a risotto is normally kept to just a few additions.

The thing to keep in mind when learning how to make risotto is that you need to stay with it while it cooks, stirring constantly. This requirement has led to the myth that they are difficult to cook. Hopefully this page will prove to you that it can be easy!

So let's start with one of my favourite seafood risottos.

Zucchini, Leek and Shrimp Risotto

serves 2

Pour the stock into a pan, and place it on a low/medium heat to keep it hot.

Take a large pan and heat up the olive oil. Pop in the leek, zucchini and garlic. Cook gently until they are soft.

Stir in the rice, and cook for 1 minute so it soaks up the oil.

Pour in the wine and turn up the heat a little. Cook for a few minutes until the wine has evaporated.

Using a ladle, gradually add the stock to the rice in the pan, stirring in between each addition until the liquid has been absorbed.

When nearly all of the stock has been added, and the risotto has had around 20 minutes of cooking time, add the prawns (shrimp) and season to taste with salt and pepper. Pour in the remaining stock and stir everything together. Take the pan off the heat, pop the lid on and leave it for a couple of minutes before serving.