Gonna try your way next time button.
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03-02-2012 19:04 #11
03-02-2012 19:11 #12
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.
03-02-2012 19:14 #13
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.
03-02-2012 19:59 #14
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.
03-02-2012 20:55 #15
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.
03-02-2012 21:46 #16
04-02-2012 00:41 #17
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.
04-02-2012 00:42 #18
04-02-2012 00:56 #19
What rice do you use - arborio or canarolli (sp?)?
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04-02-2012 01:22 #20
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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