Do you cheat when you make risotto?

Discussion in 'Et Cetera, Et Cetera' started by luka82, Aug 14, 2010.

  1. luka82

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    Ok, here is the deal, we all know that you make true rizzoto with uncooked rice. But you have to be really careful with it, and stir all the time. So does anyone cheat and boils the rice before mixing it with other ingridients?
     
  2. babl

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    Nope! For me, there are no tricks or shortcuts when it comes to cooking risotto. Every step and measurement counts. Besides, the absorption of wine and broth is half the flavor!

    Maybe riZZoto's different :wink:
     
    #2 babl, Aug 14, 2010
    Last edited: Aug 14, 2010
  3. luka82

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    Grrrrrrrrrrrrrr Babls!!!! I though you spelled it rizzoto:(
     
  4. nudeyorker

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    Nope I do it the way it supposed to be cooked.
     
  5. nudeyorker

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    Fixed it for you!
     
  6. luka82

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    Thank you! :smile:
     
  7. D_Sparroe Spongecaques

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    No we don't......:redface:
     
  8. luka82

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    Sweety, if you need cooking lessons I am more than willing to help :wink:.
    But I prefer cheating while I make risotto! :smile:
    Nudeyorker, please don`t kill me! :biggrin1:
     
  9. nudeyorker

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    Risotto with Porcini, Shiitake and Vin Santo

    4 cups chicken stock
    4 TBL extra-virgin Olive Oil
    1/2 medium Red Onion, finely chopped
    8 oz fresh Porcini mushrooms (stems and caps sliced 1/4 inch thick
    8 os fresh Shiitake mushrooms (stems removed and sliced)
    1 1/2 cup Arborio Rice
    1/2 stick unsalted Butter
    1 cup Vin Santo
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    Salt & Pepper

    In a medium saucepan heat the chicken stock to simmer and move to the back burner on low heat.

    Heat the olive oil in a heavy bottom 12-14 inch saute pan over medium heat and add the onion and saute until translucent (not brown)
    Add the mushrooms and saute until lightly brown. Add the rice and stir throughly. Ladle 1/2 cup chicken stock over the rice until absorbed. Add another ladle of chicken stock keeping the the rice on a low boil and add the remainder of the stock. Continue to stir constantly until the rice is al dente.
    Add the butter wine and cheese and continue to stir until the rice is done. (firm and tender) all the way through.
    Season with salt and pepper and serve immediately.
     
  10. luka82

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    There is this great Macedonia rice called Kočanski /kochanski/, it`s really great for risottos and I believe it would blend well with the ingredients for your recipe! It`s cheap and very tasty!
     
  11. nudeyorker

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    I'll look into the rice, but just remember the only one you are cheating is yourself when you take short cuts cooking!
     
  12. luka82

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    That is true. :wink: But Serbians are not known for making risotto as much they are known for making PILAV (baked rice). Not many people here know about risotto I can trick them! :biggrin1:
     
  13. idesofmarch

    idesofmarch New Member

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    Well you know. If Hickboy wasn't banned... This question sounds just like him. Original. At least the subject field.
     
  14. ghb69

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    Do you cheat at cards also???
     
  15. D_Tim McGnaw

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    I never cheat, I mean risotto only takes 25 mins to cook, if you do it right, it's the prep which can be time consuming, all the chopping and such. If you don't do it properly you don't get the right creamyness and the rice wont have the correct chewiness.
     
    #15 D_Tim McGnaw, Aug 14, 2010
    Last edited: Aug 14, 2010
  16. ghb69

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    The texture and flavors are the whole purpose of spending the time to make a good rizzoto. Do not cheat yourself.
     
  17. prepstudinsc

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    A couple things are needed to make proper risotto--
    Time
    Arborio rice

    Arborio rice has a high startch content which makes the risotto creamy and time is needed to do it slowly so the rice will absorb all the flavors of the hot broth and so the starch can be broken down properly.
     
  18. helgaleena

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    I prefer a pulao to either risotto or pilaf.

    You fry the spices and the rice first and then add the vegetables, except for onion which needs to be browned. It cooks on top of the stove and needs no stirring.
     
  19. AlteredEgo

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    I never heard of that, Helgaleena. I sometimes make a rice as follows: Add sliced sausage to a skillet, when the fat is released, add to the fat a little anatto-colored oil, sliced onions, recaito (onions, garlic, recao, cilantro, and bell peppers minced and combined, sat until flavors blend),very finely slivered mushrooms, and rice. When the rice is quite orange, and just before is scorches, add stock-wine-water mixture (beef stock for beef sausage, chicken for chicken sausage- I do not eat pork at this time). When the rice is done, after it's been steaming with the fire off, I pour in frozen green peas, stir, and cover until the peas thaw. This is my take on my mother-in-law's recipe for rice with polish sausage.

    Is this the same idea as pulao? If not, can you link to what you would consider a good formula for it? I'm always interested in food I have never heard of.

    As for you Luka, I never cheat while making risotto. I always stir while my own husband stands behind, kissing my neck and cheeks!
     
  20. luka82

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    He is a lucky guy! :wink:
     
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