help please

[pennyp]

Well I have had my 1 st disaster,  it tasted beautiful but turned into goop.  I cooked the apricot chicken risotto from the EDC. I did everything according to the recipe but the rice was far from cooked and doing it longer turned it into mush.  It appeared to be too much and too thick in the bowl.  I am hoping that you can help me or we won't be having risotto again

[cookie1]

How annoying Penny. I always make my risotto and put it into the thermoserver for 10-15 minutes. This seems to finish cooking it. I haven't ever made that specific recipe though.

[pennyp]

Thanks cookie,  what recipe do you use?

[judydawn]

Penny, did you see the review from the original EDC (I presume you have the latest version of EDC 2013?).  The ingredients in the older books are the same but there were a few changes made in times in the latest edition.

[Bedlam]

Penny, we follow the liquid to rice ratios of the mushroom risotto in the EDC and love the Mediterranean version using a pasta sauce as the base and adding  any bits and pieces. I also love the garlic prawn risotto from maddy( I think). Sorry I don't know how to link. Did you have the blade on reverse and the butterfly in?

[Kimmyh]

Think it's Chelsea's recipe bedlam and it's one of our favourites too http://www.forumthermomix.com/index.php?topic=7006.0

Like cookie said, all risottos need to sit in thermoservers for at least 10mins. I've made the apricot one in the EDC and remember it was pretty runny and a bit bland.

[cookie1]

Penny there are quite a few risotto recipes in this link. Then you can select which you would like to try.
http://www.forumthermomix.com/index.php?action=search2

[courton]

Chelsea's  creamy garlic risotto and Faffa's pumpkin and feta risotto are our favourites! Both from this forum.

[judydawn]

Yes, I love the prawn one too - haven't tried the pumpkin one yet.

Another favourite of mine is Chookie's Sage & Pepper Risotto - ingredients always on hand here for that recipe.  It's so tasty for so few ingredients.