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Subscribe to forums RSS#1 Fri 25 May 07 12:34am
likewarmfruit
- Member Occupation cia
- From la
- Member since Thu 24 May 07
Risotto....wtf?
can anyone tell me how to ace a risotto without standing over the pot for 45min. i'm talking about once you begin adding the stock. most every recipe says it sould take about fifteen minutes. i labor for ages and my arm gets cramped. what's the secret?
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#2 Fri 25 May 07 1:48am
GeoffP
Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
Re: Risotto....wtf?
Which rice variety are you using?
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#3 Fri 25 May 07 2:30am
Ashen
-
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Risotto....wtf?
sounds like long grain brown ... i tried it once just to see if it could be done... takes forever and a day but it still tasted good 
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#4 Fri 25 May 07 2:58am
stuvik
- Member Occupation IT - Programmer
- From Newcastle, Australia
- Member since Tue 22 May 07
Re: Risotto....wtf?
Sounds like theres a market for an automated slow stirrer for hot foods 
Cement mixer with a flame underneath?
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#5 Fri 25 May 07 5:18am
likewarmfruit
- Member Occupation cia
- From la
- Member since Thu 24 May 07
Re: Risotto....wtf?
GeoffP wrote:
Which rice variety are you using?
store bought arborio. Trader Joe's(I live in los angeles)
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#6 Fri 25 May 07 9:42am
Cindy
Occupation Registered Nurse
- From Adelaide, OZ
- Member since Tue 03 Aug 04
Re: Risotto....wtf?
Is your stock boiling hot?
FWIW there is another method of making risotto which doesn't reqire stirring. A friend of mines mother doesn't stir as she says stirring breaks up the rice or something.
Regardless of this, it should only take 15-20 minutes. Maybe it is the rice you are using. Some places say a rice is arborio when it isn't. Go to an Italian Deli and get the stuff that has been imported from Italy.
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#7 Fri 25 May 07 11:51am
Anna
- Member since Fri 15 Apr 05
Re: Risotto....wtf?
Yeah, I was also going to ask whether your stock is simmering when you add it. If you keep cooling the rice down every time you add more liquid, you'll just keep lengthening the cooking process.
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#8 Fri 25 May 07 12:30pm
frizz1974
Occupation Mother of 2 working more than full time
- From Wallerawang, Oz
- Member since Wed 29 Jun 05
Re: Risotto....wtf?
There are baked risotto recipes, I havent tried them myself, but apparently you just give it a good stir at the end while adding butter, cheese, cream whatever...
Ashen, I lived with a family of people who couldnt eat any highly processed stuff & I used to make a brown rice dish with tomato, garlic olive oil & chicken stock with herbs & cheese added at the end... basically a risotto, although at the time I had never heard the term, it was quite good.
Thanks for reminding me. I want to get my kids eating more whole grains & fibre.
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#9 Fri 25 May 07 2:11pm
dani.04*
- Member Occupation student chef, food and beverage attendant caterer
- From Australia
- Member since Thu 03 May 07
Re: Risotto....wtf?
the constant stirring isn't entirely neccessary. it will break up the rice and make the end product more stodgy than creamy. i would as mentioned earlier check the quality of the rice and also the temp of the stock, but also the pan you are using. a sautese pan is ideal for risotto i find. needs to be a heavy copper based pan. these are expensive, but will last a lifetime and make the world of difference to your cooking.
hope that helps
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#10 Fri 25 May 07 2:20pm
frizz1974
-
Occupation Mother of 2 working more than full time
- From Wallerawang, Oz
- Member since Wed 29 Jun 05
Re: Risotto....wtf?
here are some links to baked risotto recipes
http://forums.vogue.com.au/archive/inde … -4228.html
http://www.abc.net.au/sydney/stories/s981581.htm
This one is a bit "1950's housewifey" not exactly gourmet
http://www.sanitarium.com.au/recipe/rec … rec-id=223
http://www.lifestylefood.com.au/recipes … .asp?id=25
That should be enough to give you the basic idea... its just as adaptable as the traditional stand & stir method.
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