Can any give me some advice on cooking risotto?!
Answers: I'm making risotto for 8 people but using a recipe that is for 4 people. Is it ok to simply double the amount of stock? I know there are a lot of pitfalls wth risotto so I'd like to know if this will muck it up.
You can double the recipe, but make sure you have a big enough pot! And not a large in depth pot like a dutch oven or casserole Le Creuset pot, but a large surface area dish. I have an 18 " diameter Cephalon sautee pan that I use. The time of cooking should not be doubled though, and yes keep stirring the rice with the broth all the time to get the starch off the rice and into the sauce!
This is the basic cooking technique one would use to create simple Risotto Parmesan. To make other recipes, the flavoring ingredients would be added at different intervals of the cooking process depending on how long they require to cook. Check the individual recipes for this information. To start the risotto, you begin by sautéing chopped onion in butter or combination of butter and olive oil over medium heat until it is translucent. The rice is then added to the pot and mixed well with the butter and onions. Next a splash of wine is usually added for flavor, and once it has evaporated, a small addition of warm broth is added. You continue in this manner, stirring constantly and adding broth once the rice begins to absorb it. Continue cooking and stirring, for about 20 minutes, or until the rice is cooked but yet retains a bit of firmness to the teeth. To complete the dish you remove it from the heat, and add a little butter and some grated Parmesan. The risotto should be very creamy, and will firm up as it cools. This technique remains the same for each recipe, unless seafood is added in which case you would eliminate the addition of cheese.
The quantities needed to make Risotto Parmesan for 4 - 6 are as follows:
6 Cups Chicken Broth
4 Tbsp. Unsalted Butter - 1 Tbsp removed to finish the dish
1/2 Cup Finely Chopped Onion
2 Cups Arborio Rice
1/2 Cup Dry White Wine
1/2 Cup Grated Parmesan Cheese
It is possible to just double the quantity for eight but I don't think I would try to make risotto for more than about 10 in one go.
On thing to be a bit careful of is to make sure you use a large enough pan.
The link below gives some advice on making a fairly basic risotto
Don't!
look mate, you can get risotto recipe easily off the net. What you need to know is this, DONT STOP STIRRING IT! how long? well at least until all your stocks been added. if you have the correct quantites your risotto should be cooked by that time. Another tip, as soon as risotto has absorbed all stock and is the right texture , throw in a knob of butter for a shiny smooth finish. Always add lemon, parsley olive oil and parmasen cheese too at this stage.
Use a flavorful broth..such as chicken broth or seafood stock. when cooking DONT STOP STIRRING...keep the broth you are adding boiling. and be sure to use good cheese...not that chemical combination know as the Parmesan stuff from the plastic container...spend a little at the cheese shop and get some good stuff, makes a huge difference.
Beet Risotto
This colorful vegetarian risotto goes perfectly with Spinach Garlic Bread.
Yields: 4 servings
Ingredients
4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
Salt and freshly ground black pepper
2 cups water
1 quart chicken or vegetable stock
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1/2 cup (2 or 3 handfuls) grated Parmigiano-Reggiano, plus additional
Preparation
Preheat oven to 375oF.
Place the beets on a large piece of aluminum foil and drizzle with some EVOO. Season with salt and freshly ground black pepper and fold the foil into a pouch. Roast the beets inside the pouch until tender, about 45 minutes.
When the beets are done roasting, remove them from the pouch and let cool for a few minutes. When they're cool enough to handle, lightly rub the outside of them with a paper towel to remove the skins. Transfer the beets to a food processor and puree them until smooth. Reserve the puree until the risotto is finished cooking.
Bring the water and stock to a boil in a saucepot, then reduce heat to low to keep warm.
Place a large skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan, and butter. Add the onions and garlic, and sauté until the onions begin to get tender, 4-5 minutes. Add the arborio rice and toast it in the pan, stirring constantly with the veggies, 2-3 minutes more. Add wine or sherry and cook until the liquid has absorbed, 1 minute.
Ladle about a third of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, about 5 minutes.
Ladle another third of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes. Ladle in half of the remaining stock and stir the rice another 4-5 minutes. Add in the beet puree and the rest of the stock and cook an additional 4-5 minutes, until the rice is al dente. Season with salt and freshly ground black pepper and stir in the Parmigiano-Reggiano.
Serve up the risotto immediately and garnish each plate with the chopped beet greens. Serve Spinach Garlic Bread alongside and pass additional Parmigiano-Reggiano cheese at the table0
http://www.rachaelrayshow.com/food/recip...
Spinach Garlic Bread (Rachel Ray)
A colorful version of the classic, it looks great alongside Beet Risotto.
Yields: 4 servings
Ingredients
4 cups spinach leaves, stemmed
4 cloves garlic, cracked from skin
1 stick softened butter
Salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese
1 loaf good quality Italian bread
Preparation
Preheat broiler or oven to 400oF.
Place the spinach in a food processor with garlic, butter, salt, freshly ground black pepper and cheese, and process until smooth.
Cut the bread in half lengthwise and slather it with the spinach butter. Broil or bake the toast until crispy, about 3 minutes under the broiler or 6-7 minutes in the hot oven.
Cut the toast into large cubes and serve alongside Beet Risotto.
http://www.rachaelrayshow.com/food/recip...
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Grilled mushroom risotto made with fresh chicken stock
Serves 4 to 6
6 1/3 cups hot chicken stock
A handful of dried porcini mushrooms
Extra-virgin olive oil
1 small onion, peeled, finely chopped
2 sticks of celery, finely chopped
2 cups risotto rice (medium grain starchy rice such as Arborio, Carnaroli or Vialone Nano)
150ml vermouth or white wine
Sea salt,
freshly ground black pepper
4 large handfuls of wild mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms), cleaned and sliced
A few sprigs of fresh chervil, tarragon or parsley leaves, picked and chopped
Juice of 1 lemon
1 TBSP. Plus 1 ? tsp.butter
2 handfuls of freshly grated parmesan cheese, plus extra for serving
A mushroom risotto can be made in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the beginning of cooking or added at the end, as I’m going to do here.
Heat your chicken stock in a pan and keep on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’re softened. Fish them out of the stock and chop them, reserving the liquid. In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it will smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini-soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn down the heat to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding the stock until the rice is soft but with a slight bite. This will take about 30 minutes.
Meanwhile, heat a dry griddle pan until hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice.
Using your hands, get stuck in and toss everything together – this is going to be incredible! Take the risotto off the heat and check the seasoning. Stir in the butter and the parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Taste your risotto and add a little more seasoning or parmesan if you like. Serve a good dollop of risotto, topped with some grilled dressed mushrooms, a sprinkling of freshly grated parmesan and a drizzle of extra-virgin olive oil.
http://women.timesonline.co.uk/tol/life_...
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SPINACH & TOFU RISOTTA
8 oz. tofu, drained
1 med. onion, chopped
1 clove garlic
2 TBSP. olive oil
1 (14 1/2 oz.) can Italian tomatoes, chopped
1 tsp. dried oregano
2 cup brown rice, cooked
1 (10 oz.) pkg. frozen spinach, thawed & drained
1/2 cup Swiss cheese, shredded
1 TBSP. sesame seeds, toasted
Preheat oven to 350 degrees. Place tofu in blender; process until smooth. In large saucepan, cook onion and garlic in hot oil until tender. Add tomatoes and oregano. Bring to a boil; reduce heat. Simmer about 3 minutes. Stir in tofu, rice, spinach, 1/4 cup of cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook in greased 1 1/2 quart casserole dish for 30 minutes at 350 degrees. Top with remaining cheese and sesame seeds.
Yes, double the rice and the stock. Just follow the same principles - saute the rice grains before adding liquid in small amounts to get that lovely, sticky feeling to it. Mm. At the end you can add your other bits, like meat etc, otherwise they could be over cooked! Keep stirring!