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Discussion in 'Food Forum' started by Wulfenite, Mar 3, 2004.
Chicken, red onions, sun dried tomatoes, smoky motzerella, and pine nuts.
If you haven't tried using champagne in you risotto, give it a shot; it adds an wonderful, interesting flavor and you can enjoy the bubbles while you cook.
If your avoiding alcohol try Fre' brand non-alcoholic "champagne" its actually decent.
Sounds great man!
Reminds me of the movie "The Big Night".
If you are into food or Italian cooking you must see that film. It is funny and entertaining. Risotto is specifically mentioned.
The last six minutes are a classic of film making. Not one word of dialog but it says a lot.
Not as funny a "My Big Fat Greek Wedding", but it has a very ethnic storyline.
Ohhhh how I love risotto! Partly because it's so easy and partly because it's sooooo delish!
For Christmas last year, my sweet husband gave me a whole cookbook on strictly rice and risotto. Some of my very favorite risottos to make are:
Lemon! (this is awesome in the summer served with fresh fish)
Pea and chopped tomato (also good in the summer)
Tomato & basil (best with fresh tomatoes and freshly cut basil, not dried)
Mushroom risotto with black truffle oil (amazing!)
Risotto with wilted spinach (just make the risotto and stir in fresh spinach at the very last minute)
Sweet corn and onion
Keep the ideas coming, risotto lovers! ;f
Do you use a pressure cooker or do you do it the old fashion way?
I don't own a pressure cooker. For plain risotto, I just cook the risotto in a hot non-stick pan (very little butter) until it's translucent. Then I add the wine and chicken stock a little at a time, stirring constantly until the liquid is absorbed. Then add a little more stock, stir until it's absorbed, and repeat until you've added as much stock as you want and the risotto is done the way you like it.
I prefer it slightly al dente.
For flavoring the risotto, it depends what you're adding. For lemon, I add fresh lemon juice and a handful of lemon zest toward the end of the cooking process.
You've got to get a pressure cooker.
Typical recipe reads like....
Satue (sp) onions in a little oil and butter till soft. Add 1.5 cups risoto stir to coat risotto with oil, add what ever else and 3/5 cups chicken broth. Close cooker and pressure for SIX MINUTES. Open the cooker and its done. If you screw up the porportions you may have to add another splash of broth or let a little excess broth cook off for another couple minutes.
All told you can put a basic risotto on the table inside of 25 minutes without breaking a sweat.
supposedly the secret to good risotto is to keep stirring it. 22 minutes and you got great risotto. now i'll have to try some new recipes!! ;f
Reading this thread got me to try risotto a few nights ago. I d/led a recipe from foodnetwork.com. It called for cooking the risotto first, then adding wine, then chicken stock. I followed the directions and the amounts, but my risotto came out dry. Tasty and cooked, but dry (like regular rice). What causes this? Should I have added more chicken stock to keep it moist? I've never had risotto, but my understanding is that it is supposed to have a creamy "sauce". Maybe I'm wrong and I did everything right. Any advice?
Jason, did you use an Arborio rice, or some other pearl rice?
Only they become creamy...
Risotto is pretty fool proof otherwise...
Add a lil' liquid and stir till absorbed...
Repeat till creamy and done...
it was arborio rice. I guess I didn't add enough stock. Oh well, I have enough left over to try again
Its all in the continual stirring. Don't add all the liquid at once, add a little, stir a lot. The friction breaks off parts of the rice therby giving a creamy sauce. You shouldn't cook it all the way first.
There are good tips in the above posts but I'll emphasize one point--patience. You have to stay on top of the cooking risotto but its worth it.
Thats the beauty of making it in the pressure cooker..... No Stiring!
Coat the grains with the melted butter, add the stock. Close the lid and pressure it for 6 minutes. Wa La! Perfect Risotto.
I can appreciate your disinterest in stirring, but in my world, it's just not risotto if I don't have to stand there stirring it. It's part of the loooooove, ya know! ;f
Our Italian friend who loveingly makes Risotto according to her grandmothers recipe says mine is better. Richer, more creamy, faster.
The best part about the pressure cooker I suppose is that it has turned Risotto from a special occasion dish to a winter-time staple.