Does anyone have a fool proof way of cooking risotto?!
Answers: ive never cooked it before, is it difficult to get right? any recipes would be appreciated, thanks
Some things to remember when making risotto are to never rinse the rice first, and add HOT stock or broth, (adding cold broth to hot rice results in a hard, uncooked kernel in the center of the grain).
Use only Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
Add approximately 1/2 cup to 3/4 cup of liquid (broth or stock), at the beginning, and decrease the amount to 1/2 to 1/4 cup at a time toward the end of the cooking process. Adding too much broth at the end can result in overcooked risotto. Keep the broth simmering slowly while you add it to the rice. This helps maintain a constant cooking temperature.
Run your wooden spoon across the bottom of the pot to determine when each addition of broth is almost completely absorbed. If it fills in with liquid, it's not read for more yet.
Begin tasting the rice about 14 to 16 minutes after the first cup of broth is added. Cook the rice until it is "al dente," or the tooth still finds a little bit of resistance when it bites in when you chew. It shouldn't be rock hard in the center and mushy on the outside. The total amount of cooking time may vary within 2 to 3 minutes. Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate. The texture should be supple and fluid, with a creamy, slightly soupy consistency, but with body.
Add any vegetables, seafood, or meat, which cook quickly, when the risotto is only a few minutes away from al dente.
never leave it and contiune to stir it.....
Buy frozen sorry have never been able to get it right.
RISOTTO! 20 minutes and it comes out perfectly and delicious every time.
I make the following fool-proof risotto: saute 1/2 cup of onion with 1 tbsp of olive oil in pressure cooker.
Add 2 cups arborio rice and mix with oil & onions for ~1 min. Add 1/2 cup white wine and mix until mostly absorbed.
Add 4 cups of chicken broth (& some mushrooms if you like them) cover and bring to high in pressure cooker, then cook for 10 minutes.
Release pressure quickly and stir in 1/2 cup Parmesan.
Perfect!
Gently fry some chopped onions in olive oil untilthey turn opaque, add a decent amount of butter and very gently fry the Arborio rice until it starts to turn slightly clear, reather than white. Have some decent stock to hand, chicken or vegetable, and it must be hot. add the stock a ladle full at a time and stir until each ladleful is absorbed.
The quantities depend on how much rice you are cooking but a cupfull of rice will absorb 3/4 - 1 pint of stock and will feed two.
As you finish adding the stock add the ingredients you wish to use and gently simmer for 10 minutes, add a touch of cream at the end and finish with a generous touch of butter.
Perfect
Put a bit of olive oil in the rice pan so it doesn't stick. Steam the vegetables in a steamer and add them separately. No problem, I also add some partially steamed vegetables like red peppers that you put in the steamer for a really short time, just to soften but not destroy their nutritional properties.
Ingredients
3 cups water
2 cups chicken broth
1/4 cup butter, divided
1/2 cup chopped onions
1 cup uncooked u.s. arborio rice or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/4 cup diced sun-dried tomatoes (optional)
salt
white pepper
parsley(to garnish)
Directions
1Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine; stir until absorbed.
3Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
4Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
5Stir in cream, cheese, tomatoes, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes.
6Serve immediately. Makes 6 servings.
710 TIPS FOR PERFECT RISOTTO FROM USA RICE:.
8?Choose the right rice. Risotto is best with U.S. Arborio or medium grain rice. The starch in these grains absorbs flavors easily and takes on a creamy texture.
9?Use a heavy pan with a thick bottom and sides to help distribute heat evenly. Make sure it's large enough to hold the cooked rice. The rice will expand to about three times its original volume.
10?Don't rinse the rice. This removes the starch which gives risotto its wonderful creamy consistency.
11?Sauté the rice in butter or oil. This coats each grain, allowing the rice to slowly absorb moisture and resulting in a creamier risotto.
12?Use a simple, dry white wine. Sauvignon Blanc or Chardonnay always works well in risotto recipes. Risotto dishes also pair well with these wines.
13?Keep the broth at a simmer when adding to the rice. Hot broth keeps the temperature at a more constant level, ensuring even and continuous cooking.
14?Add broth one cup at a time, allowing the broth to fully absorb before adding more. The gradual addition of broth and slow cooking helps produce creamy risotto.
15?Stir often. This keeps the grains in contact with the liquid for even cooking, prevents the rice from sticking to the bottom of the pan, and helps to develop a creamy consistency.
16?Get creative! Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto.
17?Risotto is done when the rice is al dente -- creamy, yet firm in the center. Never let rice dry out when making risotto. For a creamy texture, the rice should always -- from start to finish -- be kept under a "veil" of broth
Risotto rice!! Cant go wrong =]
I have made bacon and corn risotto before and love it. it is a Little time consuming but is always possible to do. how you have to hot plates going one with stock other with rice bacon etc and pour in a little stock at a time till it absorb and keep doing it. I found out a while ago how easy it is making it in a rice cooker you brown the bacon etc and then pour that and the liquid in the cooker and leave it until its cook that all you do so simple . Whichever way you do it always yummy .
chicken risotto
Ingredients :
500g chicken breast
1 shallot
1 pinch saffron
150ml creme fraiche
250g peas
1 tablespoon chopped onion
500ml chicken stock
90g butter
40g parmesan cheese
300g arborio rice
Salt & pepper
Recipe :
Cook peas in boiling salt water for 15 minutes.
Cut chicken into strips.
Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes.
Add 50ml stock, creme fraiche and saffron, then leave to simmer for 5 minutes.
Add peas.
Make risotto:
In a large pan, saute onions in butter, add rice and brown for a minute.
Add 150ml stock, stir well, then add rest.
Once rice is cooked, add rest of butter, then cheese.
Serve with chicken and peas.
Advice :
This recipe also works well with turkey.