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Subscribe to forums RSS#31 Fri 25 Jun 10 7:28pm
DebDiMaggio
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
mrpab wrote:
so ... risotto is just like paella, you can make it any way you want? - fabulous!!!
edit: now I'm really asking for trouble!
No, there's set rules for paella, however it depends on regions of Spain. Risotto can even be made with chocolate and in Italy they experiment with it alot.
Here it's very rare to experiment with such a set dish like paella.
Provoke me MrP I can take it 
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#32 Fri 25 Jun 10 7:32pm
mrpab
- Member since Wed 23 Jul 08
Re: Risotto
... as long as AskCy isn't looking in, we should be OK ...
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#33 Fri 25 Jun 10 7:46pm
madamada
Occupation living life
- From Friuli northern Italy
- Member since Mon 14 Jan 08
Re: Risotto
I like beer with fish
and now 
and never know what I'll put in my risotto
and now
and often do not use wine at all 
...........I'd better go and see my attempt of pizza
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#34 Fri 25 Jun 10 7:47pm
Kittycat63
- Member
- Member since Fri 25 Jun 10
Re: Risotto
I'd always heard that risotto was tricky to make so even though I loved it I'd always been a bit afraid to try making it myself! I braved it a couple of years ago though and have realized that it's incredibly easy to do! I make some vegetable stock and have that simmering on the stove. Then in a wok I sautee some sliced onions in olive oil until they're slightly caramelized, stir in a packet of Arborio rice and toast that lightly for a couple of minutes with the onions, then start stirring in the stock a bit at a time, enough for the rice to stay moist and absorb it slowly before adding more. Whilst doing that I add the seasonings, i.e. parsley, salt and pepper, and keep stirring in the stock. Then I cook about 1Ib of sliced mushrooms with a little butter in the microwave for a couple of minutes. When I take them out I add a little salt and stir that in and leave them to one side for a few minutes because the salt seems to make the buttery sauce they're in browner which gives a nice colour to the risotto. Then I stir those in, still adding stock as I go along until all the stock has been used up. I switch off the heat at that point and let the risotto settle slightly before adding a good amount of grated mature cheddar, a good dash of lemon juice and either a little bit of full milk to make it a bit more creamy or sour cream. That's it and it's absolutely delicious!!
P.S. All the recipes I've ever read for risotto say that you should use wine and parmesan cheese but I've found that it's not at all necessary to use either of those and mature cheddar grated into it tastes just as nice, if not better than, parmesan!
Last edited by Kittycat63 (Fri 25 Jun 10 7:50pm)
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#35 Fri 25 Jun 10 8:12pm
sergio1972
Occupation NLP Trainer and Coach
- From Portugal
- Member since Tue 09 Dec 08
Re: Risotto
mrpab wrote:
dear Sergio: I was joking!
Dear MrPab: I know you were and in fact I wasnt referring to you about the word "blasphemy" cause it wasnt you who used it in the first place. It was Alice.
Speaking of unusual words yesterday the word "craving" concerning food showed up in another thread, I believe "summer food" was the name. Have you got anything to do with that "craving" ? 
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#36 Fri 25 Jun 10 8:17pm
mrpab
- Member since Wed 23 Jul 08
Re: Risotto
nope, it wasn't me - but doesn't everyone have cravings?
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#37 Fri 25 Jun 10 8:19pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
ok so given the tagic events of the world cup, let me get a little patriotic and just say as an italian native and having learned to cook under the wing of 2 generations of italian women........I wouldn't tell an english person how to do their yorkshire puddings...... an american how to do their thanksgiving turkey or an Ozzy how to do their BBQ..... or a spaniard how to make paella...
have I made it clear enough????
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#39 Fri 25 Jun 10 9:11pm
DebDiMaggio
-
Occupation fashion and textile engineering student/p.t tefl teacher.
- From Italy-UK-Spain
- Member since Mon 16 Jun 08
Re: Risotto
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#40 Fri 25 Jun 10 9:22pm
mummza
-
Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Risotto
DebDiMaggio wrote:
there's no right or wrong answer with risotto, even in prestigious recipe books you'll find discrepancies..... I'm sure Jamie even does it differently from Gennaro,..... it's a free varied dish....
This is a link to Gennaros website on which there is a short video of him making a chicory risotto.
The area he is working in is his outdoor kitchen and the stock is behind the charcoal burner that he is using to cook the risotto on , the brick area is warm so the stock would remain hot.
http://gennarocontaldo.com/latest-news
dont know if this you tube link will work but give it a go...Jamie Does Venice , the episode in which he cooks risotto
http://www.youtube.com/watch?v=soXftNw67dM
Now you can see if they make the risotto in the same way !
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