Blogs and forums
welcome Guestforum: Food, Wine and Gardening
Subscribe to forums RSS#261 Wed 21 Jul 10 11:26am
Ashen
Occupation Why is the Rum always gone???!
- From out to lunch
- Member since Sat 07 Jan 06
Re: Risotto
madamada wrote:
the real risotto wins te real paella thread ............... with many more pages
does that mean real paella is less worth than real risotto
Obviously risotto is the king of rice dishes. 
then again it is a true poverty food, so it always blows my mind when people regard it as some kind of fancy thing. I remember eating risotto alot when my Dad would get layed off in the winter from his construction job. Of course in my family risotto; only ever meant risotto made with homemade brodo and sugo/meat sauce .
It is a great way to use bolognese/meat sauce if you have made a large batch but are tired of pasta.
Offline
#262 Wed 21 Jul 10 11:56am
Earthmum
Occupation HR / mum / jack of all trades
- From England
- Member since Mon 21 Sep 09
Re: Risotto
Thanks Wine-O, I feel better now.
Ashen, I know I am new to this, but how do you include bolognese sauce in a risotto ?
Offline
#263 Wed 21 Jul 10 12:04pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
Ashen wrote:
madamada wrote:
the real risotto wins te real paella thread ............... with many more pages
Obviously risotto is the king of rice dishes.
then again it is a true poverty food, so it always blows my mind when people regard it as some kind of fancy thing. I remember eating risotto alot when my Dad would get layed off in the winter from his construction job. Of course in my family risotto; only ever meant risotto made with homemade brodo and sugo/meat sauce .
I'm having that today.... I made Alice Twain worthy bolognese last week and fancy it with rice today, it's total comfort food.
Offline
#264 Wed 21 Jul 10 12:09pm
madamada
Occupation living life
- From Friuli northern Italy
- Member since Mon 14 Jan 08
Re: Risotto
I have gone further and like better to boil rice al dente and make a fresh veg sauce full of aromas ............. where I toss the rice and sutée it like you do with pasta, if the evo oil is the right one and the vegs are fresh cropped 
try and tell us
Offline
#265 Wed 21 Jul 10 12:11pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
madamada wrote:
I have gone further and like better to boil rice al dente and make a fresh veg sauce full of aromas ............. where I toss the rice and sutée it like you do with pasta, if the evo oil is the right one and the vegs are fresh cropped
thats what I do !!!
Offline
#266 Wed 21 Jul 10 12:12pm
madamada
-
Occupation living life
- From Friuli northern Italy
- Member since Mon 14 Jan 08
Re: Risotto
bravaaaa
now let's wait for the accademia della crusca dei risotti to give us bad notes 
Last edited by madamada (Wed 21 Jul 10 12:13pm)
Offline
#267 Wed 21 Jul 10 12:18pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
madamada wrote:
now let's wait for the accademia della crusca dei risotti to give us bad notes
ho le lecrime bella questa!!! La scuola è finita siamo in vacanza......
Offline
#268 Wed 21 Jul 10 2:50pm
madamada
-
Occupation living life
- From Friuli northern Italy
- Member since Mon 14 Jan 08
Re: Risotto
let's enjoy our holiday ricreazioneeeeeeeeeeeeeee Deb 
Offline
#269 Thu 29 Jul 10 2:22am
Matine
- Member
- Member since Thu 29 Jul 10
Re: Risotto
Hello from Mexico to everyone!
About the stock: of course you can have to use a good one, but does it have to be unsalted as Jamie's recipe of "easy chicken stock" implies? I'll appreciate a lot your ideas about this, because I'm about to make the artichoke risotto (for my boyfriend's boss!) and of course I don't want to oversalt the dish.
Thanks a lot!
Maria
Offline
#270 Thu 29 Jul 10 3:10am
SonomaEddie
-
Occupation Chief cook and bottle washer
- From Northern California
- Member since Sat 10 Feb 07
Re: Risotto
Maria, I always season my chicken broth with salt. It brings out the flavors in the broth. Just don't over-salt. Remember, you can always add but you can't subtract so taste as you go.
Earthmum, heat up leftover bolognese in a sauce pot. When it starts to simmer, add the rice and stir until all the grains are covered. (I use a 1:1 ration of sauce to rice)
then start adding meat broth as you would for any risotto and end up by adding butter and parmigiano off heat.
Offline