Everyone has their own way of doing things and suggestions are just that...

If if works for you and you enjoy it then go with the flow.

Last edited by shammrok (Fri 25 Jun 10 3:08pm)

shall I start the famous Nelo's  real paella neverending thread for risotto   

Marchesi had this idea of removing the onion from the risotto basis becuase he saw just too many people burning it. But adding a mistake to a mistake does not correct the mistake. Indeed his rositto usually turns out less tasty and much fatter. If you just simmer the onion over a very low fire until it softens and does not start to turn golden and immeditaley add the rice it will not burn. besides, a good risotto requres that the onion is totally melded, and to achieve this you need to cut the onion against the grain in really very thin slices so that it totally melts while cooking. Instead, in his version you get the onio still whole at the end.

ciao Alice my instructions on how to make a risotto come from a generous great friend and cook of a nursery kitchen school I worked in, I personally think he is a great chef, and sounds like this

let your finely sliced onion go with oil without letting it color in a pan, if you use onion for your recipe.

if you use other vegs or other ingredients the same

I mean I have been told to add these to the toasted rice, that is stirr the rice in an empty yes empty hot pan

and add the vegs after that to the pan with rice

with all respect for Marchesi

Last edited by madamada (Fri 25 Jun 10 3:29pm)

http://www.jamieoliver.com/forum/viewto … 72&p=7

the paella story went on for 7 pages  how can we go on discussing different recipes for the same dish without being pedantic