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Food & Wine Ground >> Let's Talk Risotto!


8/1/07 7:12 PM
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DJ Hapa
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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
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MikeZev
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Edited: 02-Aug-07
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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
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bigwilly
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Edited: 02-Aug-07
Member Since: 01/01/2001
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mushrooms work well in risotto
8/10/07 6:24 AM
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Mit
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Edited: 10-Aug-07
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How hard is Risotto to make? I have always wanted to try it.
8/10/07 9:14 AM
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MikeZev
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Edited: 10-Aug-07
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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
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DJ Hapa
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Edited: 10-Aug-07
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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
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Edited: 15-Aug-07
Member Since: 06/05/2007
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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.
2/22/12 10:04 AM
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Mit
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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 5:39 PM
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junon
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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
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its like youre eating rice pudding.
4/2/12 3:44 AM
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Stone Rolled
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The way that you put all the broth in all at once is called rice pilaf, not risotto.
4/3/12 6:11 AM
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Stone Rolled
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runster - 
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.


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.

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