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Post by Deleted on Jul 22, 2016 19:43:50 GMT -5
I love it. But, I can never get it right myself. How do you make yours?
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Post by pairesta on Jul 23, 2016 6:50:04 GMT -5
What happens when you make it? Too wet, too dry? Make sure you're using arborio, carnaroli, or vialone nano rice. I like to get it in a vaccum sealed pouch instead of loose or bulk.
Use a saucepan with deep sides
Saute aromatics in butter
Add rice (one fistful per person eating it)
Saute and toast the rice in the pan with the aromatics for a few minutes
Add BOILING Simmering stock, one soup ladle at a time. After each ladle, stir the rice until it absorbs. Have heat on about medium at this point. Once you can wipe your spoon through the pan and it leaves a clear trail, add more stock. Alot of old skool recipes say you have to stir it the entire time it's cooking but I don't. After the first few ladles I just let it go and stir whenever I think about it, but it's by no means continuous.
After about the fourth ladle of stock goes in, start tasting the risotto for seasoning and doneness. The rice will still have a hard, chalky bite to it. Keep tasting a grain after each ladleful of stock until that chalky bite is gone, but the grain is still firm, not mushy.
Take the rice off the heat. Add one more ladleful of stock, plus gobs of butter and cheese (as long as this isn't a seafood risotto). Stir vigorously now, until everything is incorporated, and serve at once.
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Post by The Stuffingtacular She-Hulk on Jul 23, 2016 8:50:33 GMT -5
Great advice from pairesta! I have to admit I've gotten a bit lazy and I don't keep the stock continuously simmering, but rather I stick it in a Pyrex measuring cup and nuke it to keep it hot. I would also add that if you're going to use wine or other alcohol in your risotto, add it early to give it enough time to burn off - not because you're concerned about alcohol content, but you don't want it to taste too raw. I tend to use a wooden spoon to cook mine rather than a metal, because then there's no sharp edges to cut the rice and turn it into mush. |
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GumTurkeyles
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Post by GumTurkeyles on Jul 25, 2016 8:39:11 GMT -5
What Pairesta said.
I'm a little more precise when I make mine.
Let's say you're doing 1 cup of dry rice (I use arborio). First, you want to remove loose starch from the grain. However, that starch comes in handy later, when you want the gooey, flowing mound of risotto. So, I'll take my stock (4-5 cups of vegetable stock) and will soak the grains in that. I massage or rub the grains until the broth is clowdy. Then I'll strain and reserve the liquid for cooking.
For cooking, first I'll saute the aromatics. Before they brown, but once they're soft, I'll add the grains. Let them cook for around a minute, to try to get a slight toasted taste on the grain. Now add 1 cup of white wine. Let that reduce until there's only a little liquid left, and now start adding in the stock, 1/2 cup at a time. Add and stir, reduce, add and stir. You'll use around 4-5 cups (altogether that's 5-6 cups of liquid to 1 cup rice). You might still need more after 5 cups, but I think that's usually the most I do. It'll be noticeable once the risotto is done. It'll seem like no more liquid will absorb.
Now that you're done, add some butter, and cheese if you desire. If you're going to add anything else to the risotto, do so now. You should be cooking the other additions separately. So, for a mushroom risotto, saute or roast until ready. Add in at the end. Also, if doing a mushroom one and you have dried mushrooms, soak the mushrooms in the broth.
I don't bother heating up the broth. I haven't noticed a difference, and since I'm only adding in 1/2 cup at a time, I'm not too concerned with the temp of the risotto dropping with each addition.
EDIT: Did PA Noire leave our group? His profile says deleted.
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