Risotto advice

Perhaps a bit of heresy, but a pressure cooker makes good risotto quick and easy. No stirring, 6 minutes at 15 lbs pressure. Quick release, add cheese and correct liquid as needed.

Phil

If you're following a good recipe, follow it! Don't try to rush things (if you're not taking phatch's advice ;) ) -- be patient.

It's actually pretty difficult to mess up risotto, other than undercooking it so that the rice grains are totally crunchy (a little "bite" at the middle is what you want, though) -- but you can fix that by adding a little more liquid and cooking it a little longer. Underseasoning can always be remedied before serving. Even overcooking is not so terrible, but if it comes out waaaaay too mushy and rice-puddingish, just cook it a little less the next time. About the only thing you can't fix is oversalting :( so be careful there.

And, of course, if you are not commpletely happy with it, follow the same advice on any new recipe: Don't tell the people you're feeding that it's not perfect. :p They may think it's the best thing they ever ate! :D

Rocio, there are usually straight forward recipes on retail packages of arborio rice. They give proportions and technique.....I do not continuously stir.

If you have leftovers make risotto cakes or arincini (breaded risotto balls filled with mozz and fried) the next day.

Risotto

Add your liquids a third at a time. it will help with the absorption.



kelly
Risotto is so versatile, you can add practically anything to it and it will taste great!
Good luck

Key things to remember when cooking risotto:

1. BE PATIENT- risotto takes approx 20 min to cook. Add stock and stir till absorbed. Repeat.

2. ADD WINE- After you sautee rice and onions, add wine. This adds the higher flavor notes and cuts through creaminess of the dish.

3. DONE WHEN TRANSLUCENT- Towards the end of cooking, you'll find little opaque dots in each grain. You're done when these dots disappear. Be careful not to break the rice.

4. FINISH WITH PARMESANO REGGIANO/BUTTER- At the end when liquid is somewhat absorbed, stir in some grated reggiano and butter to bring it together. No cheese with seafood risottos though... unless of course, your customers want it.

I worked in a restaurant that featured regional cooking from Northern Italy. We did every risotto dish a la minute (to order). Imagine cooking 8-12 assorted risotto dishes from scratch at the same time! It was totally crazy!

Well, I hope this helps.

Dave

Don't get too caught up with a set amount of time. As rice ages it continually loses moisture and becomes more dense/harder to penetrate with moisture (same thing with dried beans). I've used really old arborio rice that tooked 40 minutes before it stopped being crunchy. The only way of knowing is to watch it and continuously taste it. And, don't forget, it'll continue cooking a bit after you take it off the stove. It'll also continue to thicken a bit/absorb water as well, so make sure it's pretty loose when you remove it from the heat. Getting the right amount of liquid in the final plated dish is a little tricky. It's very easy to have it end up dry or soupy. And, as I'm sure you're aware, the timing is critical for serving it. The right creamy texture at the right eating temp, takes some work, but when you achieve it, it's a magical eating experience.

I'll second the Parmiaggano Reggiano endorsement. It makes the dish. Also, the chicken stock has to be homemade. Has to be.

If you can, have extra stock simmering. It's very easy to misjudge the liquid needed and run out. I don't have any hard evidence on this, but I believe that adding water at the end gives you an inferior product to diluting your stock at the beginning of the process. That's my theory.

And lastly, unless you live in a cold climate or have a phenomenal ventilation system, I'd wait a few months for risotto. I sweat like a pig when I make risotto, and that's during the fall/winter. I won't even try making it during the summer.

I would just add to the other great replys

- make sure your stock/liquid is simmering at all times during the cooking process so its at boiling temp when you add it to the Risotto.

- Don't expect to be able to walk away or do other tasks during the process. So have everything organised and at hand , make sure you have plenty of stock available and if neccesary add water to your "stock pot" so you don't run dry before the rice is done.

- As with anything quality ingredients will be reflected in your results

- Experiment with various ingredients , especially textures.

- Experiment with viscosity and doness too , atm I am preferring mine a little runny and a little on the al dente side.