Risotto

I am a huge fan of risotto. I cook it well except at dinner parties when I seem to get stage fright and either overcook or undercook it. My question is this: should risotto be runny or should it be firm enough to keep its shape if I use a mold?

(I've tried the later; that's how I overcooked it!)

[Live_to_cook]

To my taste, I've had what I considered proper risotto (creamy consistency yet grains still a tiny bit al dente) that would not hold its shape well in a mold, and I've had others that would sit still, especially if not piping hot.

I prefer the creamier side, I'd say, if only because I tend to associate it with fresher stuff. As it cools the cheese/starch mixture stiffens.

In other words, perhaps the moldability has more to do with temp than cooking time.

[cape chef]

Hi Annette<
Just to add to what Live_to_cook said.
A little trick we do in the trade is par cook the Risotto. I will cook the aborio rice until it is about 2/3 cooked.....and then I turn it out into a hotel pan and pop it in the fridge. At the saute station my cook with have room temp whole butter, Parm and simmering stock. When a order comes in for Risotto a little hot stock goes in the saute pan with the par cooked rissoto , it is then finished with the whole butter,cheese and more stock until creamy and then topped or mixed with what ever flavor you want...What you can do at home is basically the same thing. Par it off and then finish it when you want to serve it. Annette, Risotto takes only 20 minutes to do.
As far as molding it.to each his own but I do not recommend it. If I do have risotto left I might fold in a couple eggs some brie and a little smoked salmon,Dredge it in Panko saute and top with some chive-horseradish cream and some more salmon
cc

I am sorry, I just saw your name is Anneke not Annette

[This message has been edited by cape chef (edited 01-05-2001).]

What fabulous tips! Thanks to you both!

[Mezzaluna]

Anneke, I've always had the risotto turn out too loose to mold. But I made a great leftover dish by pouring it into a hot, buttered skillet, browning it a bit, sprinkling the top with Parmesan, and putting it in a hot oven for 10 minutes or so. It cut into wedges and was delicious.

[shroomgirl]

Arincini.....leftover risotto rolled around mozz, breaded and deep fried.

CREAMY, I don't like it crunchy or chewy.
I've cooked shroom risotto for 100 in the woods on a camp stove!!! It's one of my fav dishes to do in cooking demos there are sooooo many options for flavors.

I just made my first attempt at risotto and the flavor was wonderful. I made a shrimp and artichoke risotto. It was, however still a little too al dente. It wasn't really crunchy but it wasn't quite done either. My question is, can I take what is leftover, add more chicken broth and and finish cooking it, or is it pretty much done for?

[Greg]

Should work fine. You might also have to add more hvy whip and parm, also, depending on the consistency you end up with after the reheat. See cape chef's post above regarding par-cooking arborio for more details, as well.

[shroomgirl]

This is gross but pick out your shrimp and artichokes, they will overcook when your adjusting the reheat.

I'm going to go real quickly how I make risotto.

In a pot saute in olive oil minced onions and garlic until wilted (5minutes on med high) add Arborio rice (reg won't get it) stir and coat the rice in the onion/oil.
Add alittle wine, and start adding stock...I have a pot of warm stock (I've used room temp shroom broth or even cold if I only have one burner) ladle in your stock until it covers your risotto by a couple of inches stir (I'm not of the stir until your arm comes off school) You want this rice to absorb stock 3 or 4 times some times it will take more....test it make sure it is the right consistency before you throw in parmesan....Make several plain batches to play and get down what works. Seriously!
Read the directions on the rice. Expand only when you have a plain risotto that is the texture your looking for.
***THe larger the batch of risotto the more time it takes to cook....I cooked the 100 servings for 2 1/2 hours....yehaw.

so Greg and CC lets talk variations on risot
I do a shitaki with (dried shitaki broth) and fresh sauteed added at the end....topped with saute of asp, green beans, snowpeas, red pepper, greenonions

One of the Market demos with butternut and porcini.

I do a black trumpet....makes good arincini too

A popular one here that doesn't wow me but does alot of others is lobster, spinach with bits of tomato.

How about with dried orzo or pastina? The recipe on Season by Season for Rock Shrimp and Spicy Roasted Pepper with orzo is on my list to try soon.

My favourite to make is lemon risotto; it's the easiest and goes beautifully with fish. I love wild mushroom risotto but I find that when I prepare it I don't achieve that intense mushroom flavour that I experienced in Italy. Any suggestions?

[cape chef]

Use some dried Cepes or Porcini
Soak in tepid water and a little sherry until soft
Strain the liquid through cheese cloth and add it to your hot stock,This will intensify the mushroom flavor
cc

[shroomgirl]

I use dried mushroom rehydrating liquid as my stock....
I adore lemon chicken stock orzo with Greek chicken.

Thanks Cape Chef. Should I exclude fresh mushroom altogether?

[shroomgirl]

I personnally use both....dried for the stock or intense flavor, and fresh for the texture, sauteed and mixed in at the end of cooking.