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Food & Wine Ground >> Let's Talk Risotto!
| 8/1/07 7:12 PM | |
DJ Hapa
Edited: 01-Aug-07 Member Since: 06/05/2007 Posts: 802 |
Tell me what you know and have experienced regarding risotto. Let's start with the rice. I have only used Arborio but everyone says Carnaroli is the best. Has anyone tried both? Is risotto eaten widely all over northern Italy or just in Lombardy? Someone told me it was really a tourist dish in Italy. Other than Parmesan, what cheeses do you use? I am trying risotto with Gruyere this weekend. What type of pan do you use? I was using a sauce pan but just bought a wider but shallower saute pan. Anything else risotto related, please post. |
| 8/2/07 1:32 PM | |
MikeZev
59 
Edited: 02-Aug-07 Member Since: 12/15/2002 Posts: 6231 |
i exclusively use canaroli and i always buy it fresh (as fresh as possible) 9 times out of 10 i use parmagiano reggiano if not i do pecorino romano heavy saucepan always works for me. i like to top my warm risotto with diced tomato tossed in white balsamic vinegar. perfect compliment. |
| 8/2/07 2:47 PM | |
|
bigwilly
Edited: 02-Aug-07 Member Since: 01/01/2001 Posts: 2812 |
mushrooms work well in risotto |
| 8/3/07 9:07 AM | |
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runster
4
Edited: 03-Aug-07 Member Since: 01/01/2001 Posts: 683 |
and never ever make it too dry |
| 8/10/07 6:24 AM | |
|
Mit
59
Edited: 10-Aug-07 Member Since: 01/01/2001 Posts: 9486 |
How hard is Risotto to make? I have always wanted to try it. |
| 8/10/07 9:14 AM | |
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MikeZev
59
Edited: 10-Aug-07 Member Since: 12/15/2002 Posts: 6321 |
its pretty easy, just have all youstuff ready to go at the start. have a pan with stock heated and have all your ingredients cut and organized. |
| 8/10/07 1:08 PM | |
|
DJ Hapa
Edited: 10-Aug-07 Member Since: 06/05/2007 Posts: 875 |
Mit, It isn't so hard, but it requires 18-20 minutes of total attention to your work. Some people can't focus that long. Expect to screw it up your first time, though. It is like riding a bicycle and once you get it, it is no problem. |
| 8/15/07 1:43 AM | |
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DJ Hapa
Edited: 15-Aug-07 Member Since: 06/05/2007 Posts: 921 |
Ok, so I tried the Risotto with Gruyere and it was amazing. I used about 1.5 cuos of rice and about 1.5 cups of shredded Gruyere cheese. It melts great. Give it a try. |
| 2/21/12 12:52 PM | |
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Mix6APlix
Member Since: 10/26/03 Posts: 9790 |
Relevant interests... |
| 2/21/12 4:23 PM | |
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Mix6APlix
Member Since: 10/26/03 Posts: 9793 |
 My first ever batch of risotto with saffron, parsley, red pepper flakes and parmesean. (Pic was before the last three were added, End result:  Base is my risotto, topped with chorizo fat seared scallops, and crispy chorizo crumbles. I forgot to add the cherry tomato slices...stoner mistake. Still was excellent, and for my first ever attempt at risotto, I was very pleasantly surprised. |
| 2/22/12 5:12 AM | |
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runster
4
Member Since: 1/1/01 Posts: 2797 |
looks good mix. i don't like when the risotto is so dry though. i like when it's all soft and melts over the plate. |
| 2/22/12 10:04 AM | |
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Mit
59
Member Since: 1/1/01 Posts: 19317 |
So you just keep adding the broth and let the rice soak it up? That sounds easy enough......I just got some arborio...Gonna try it soon I think.... |
| 2/22/12 10:19 AM | |
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Mix6APlix
Member Since: 10/26/03 Posts: 9798 |
This was the risotto recipe I based mine off of. I didn't have any white wine, so I just replaced that with water. It's from epicurious. 28 ounces chicken stock 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 cup arborio rice 1 cup white wine Large pinch of saffron 1 tablespoon butter 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional) print a shopping list for this recipe preparation Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired. I didn't follow it exactly, but you get the idea. |
| 2/22/12 11:03 AM | |
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runster
4
Member Since: 1/1/01 Posts: 2806 |
Mit - So you just keep adding the broth and let the rice soak it up? That sounds easy enough......I just got some arborio...Gonna try it soon I think.... i do it this way, because i don't like to stir constantly: sweat onions in oil/butter add rice and sweat it some too. add some white wine and stir till the white whine is almost gone. add broth and cover. cook it for 15 minutes with stirring once or twice. then i just try the rice and add broth till its aldente. when it's good i just add grated parmesan and some butter. of course you can add whatever you want to the risotto at any time. veggies, meat, mushrooms, peas, safran, whatever. others alwas stirr and add the broth bit by bit. they say it gets more creamy, because the constant stirring gets the starch of the rice free. whatever, i have tried both and don't really see a difference. i like my risotto with the consistency as in the pic here, but it's all taste at the end (the pic is not from anything i made, just found it on the internet). 
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| 2/22/12 5:39 PM | |
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junon
5
Member Since: 11/30/02 Posts: 19883 |
needs to be slightly runny. if you can mold it and it holds its shape for more than a few seconds then bleh. |
| 2/22/12 5:39 PM | |
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junon
5
Member Since: 11/30/02 Posts: 19884 |
its like youre eating rice pudding. |
| 4/2/12 3:44 AM | |
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Stone Rolled
18
Member Since: 1/1/01 Posts: 5583 |
The way that you put all the broth in all at once is called rice pilaf, not risotto. |
| 4/2/12 9:32 AM | |
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runster
4
Member Since: 1/1/01 Posts: 2813 |
Stone Rolled - The way that you put all the broth in all at once is called rice pilaf, not risotto. naw, a pilaf is a totally rice dish and has nothing to do with risotto, all broth together or not. |
| 4/3/12 6:11 AM | |
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Stone Rolled
18
Member Since: 1/1/01 Posts: 5585 |
runster -Stone Rolled - The way that you put all the broth in all at once is called rice pilaf, not risotto. Risotto is also made of rice. The difference is risotto you add a ladle at a time, and then a ladle at a time. Rice pilaf you put all the broth in at once. |
| 4/3/12 9:37 AM | |
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runster
4
Member Since: 1/1/01 Posts: 2814 |
Stone Rolled -runster -Stone Rolled - The way that you put all the broth in all at once is called rice pilaf, not risotto. ok, if you say so. |
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