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  1. #11
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    Gonna try your way next time button.

  2. #12
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    Quote Originally Posted by Buttoneska View Post
    haha.. triple time that made me laugh.. very descriptive!

    i can just see you at risotto's anan.. hi im tt and i a laddle at a time stirrer...


    Well i do really like risotto's & i do cook them A LOT!

    Dont even know how a learnt to make them, could have been youtube for all i know.

    ETA - I did make one the other week, cooked off the rice, poured in half the stock, stirred, let it sit, poured in the rest & let it sit. Tasted pretty dam good too.

  3. #13
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    I do oil (or butter, but I don't often have butter in the house) and onion in a saucepan, then the arborio rice for a min or so.

    Then ladle of stock at a time... hot stock, but I've done cold and it seems to make no difference.

    Then I jsut keep on doing that for ages and ages until it's ready. lol. Then I add everything else - so parmesan, salt and pepper, and whatever else I want ot add to it.

    If I do a tomato risotto, it's less stock and a tin of tomatoes.

  4. #14
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    I sometimes do it in the oven (usually if I'm doing a pumpkin one), or if I'm doing it stovetop I put my stock in a Pyrex jug and zap it for a minute and then add it splosh by splosh. I try not to stir much.

    Good to know about the rice at that first stage... I always just cooked it til it seemed like it had been long enough and had soaked up the oil & butter. I think I overstir to stop it from sticking, but then I don't mind my risotto gluggy. Actually I really don't like it runny at all, I like it to just hold its shape a little. I've also never used wine. Just stock.

    Hubby always says 'risotto' when I ask what he wants for dinner. Always.

  5. #15
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    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
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    I always thought the hot stock was mainly to keep the ccoking process consistent rather than having it be stop start but ladling in cold stock while it is cooking. I guess cold would work best if you do the Buttoneska method, but I stand by hot for the ladle and stir camp (of which I am one).

    I heard on a cooking show that there are regional variations in italy - some regions have their risotto very wet and loose and other cook more of the liquid off. Where's London? One of her parents is Italian, she might know.

  6. #16
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    Quote Originally Posted by Buttoneska View Post
    I did it once and didn't like it - maybe i should try it again.
    Did you put it in the thermosever for 10 mins before serving? My consultant told me to do that as it is too liquidy otherwise.

    I used to be a ladle at a time, but now mostly use Thermie.

  7. #17
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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Thermie all the way here! But you have to use real Italian aborio rice or it's cr@p. I looove risotto!


    Took the red pill.

  8. #18
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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Quote Originally Posted by Californication View Post
    Did you put it in the thermosever for 10 mins before serving? My consultant told me to do that as it is too liquidy otherwise.

    I used to be a ladle at a time, but now mostly use Thermie.
    I never do and mines always good.


    Took the red pill.

  9. #19
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    SpecialPatrolGroup is offline T-rex is cranky until she gets her coffee.
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    What rice do you use - arborio or canarolli (sp?)?

    Sent from my HTC Desire using BubHub

  10. #20
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    and all that the Lorax left here in this mess was a small pile of rocks with the one word...UNLESS
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    I always use arborio rice.

    I have one recipe that I got from a Jamie Oliver cookbook - my absolute fav- where I have a saucepan of stock on the stove which I ladle in as it absorbs - ends up fabulous, then there's my second type.....

    I discovered a pressure cooker method. I use my mother's pressure cooker (which is probably 40 or 50 years old), all ingredients in together, get to pressure, and done in 7mins!!!! I use chicken in it as well - so it's amazing.

    I still like my Jamie Oliver one best - but the second method works well too when on a time budget.


 

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