How do you make Risotto?!
Answers:
Risotto is a a rich and creamy, traditional Italian dish made with a high-starch rice such as arborio, carnaroli or vialone nano!. It is one of the most common ways of cooking rice in Italy!.
It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where vialone nano comes from), where rice paddies are abundant!. It is one of the pillars of Milanese cuisine!.
It is made by briefly sautéing the rice in olive oil or butter (often with some onion), then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done!. It usually takes between 20 and 30 minutes of stirring!. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock!.Www@FoodAQ@Com
It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where vialone nano comes from), where rice paddies are abundant!. It is one of the pillars of Milanese cuisine!.
It is made by briefly sautéing the rice in olive oil or butter (often with some onion), then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done!. It usually takes between 20 and 30 minutes of stirring!. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock!.Www@FoodAQ@Com
risotto is a recipe that you need to practice to get it right but here is a recipe if it is not great the first time just keep working on it,,, like riding a bike once you get it you will be so happy
cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)
Directions:
Heat olive oil in a heavy non-stick 2-quart pot!. Saute onion in oil until translucent!. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed!. Add 1 cup hot stock or water, stirring until liquid is absorbed!. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time!. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired!. Remove from heat, stir in cheeses and serve immediately!. For variety add fresh herbs and chopped vegetables during the last 5 minutes of cooking!.Www@FoodAQ@Com
cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)
Directions:
Heat olive oil in a heavy non-stick 2-quart pot!. Saute onion in oil until translucent!. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed!. Add 1 cup hot stock or water, stirring until liquid is absorbed!. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time!. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired!. Remove from heat, stir in cheeses and serve immediately!. For variety add fresh herbs and chopped vegetables during the last 5 minutes of cooking!.Www@FoodAQ@Com
What's great about risotto is that once you learn to make it, the flavor possibilities are endless, by adding different herbs and veggies!. Mushroom is very popular, and in the fall, butternut squash risotto is a wonderful comfort food!.
Here's a good recipe that is fairly simple:
***Green Risotto***
2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Bring water and stock to a boil, then reduce heat to low to keep warm!.
In a large skillet, heat oil and butter over medium to medium high heat!. Add onions and saute 3 minutes!. Add arborio rice and saute, 2 or 3 minutes more!. Add wine or sherry and allow liquid to absorb, 1 minute!. Add 1/2 the stock or broth and reduce heat slightly!. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time!. When liquid cooks out, ladle in a bit more!.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley!. Season risotto with nutmeg, salt and pepper and stir in any remaining broth!. Risotto will cook 22 minutes, total!. Stir in cheese and serve immediately!.Www@FoodAQ@Com
Here's a good recipe that is fairly simple:
***Green Risotto***
2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Bring water and stock to a boil, then reduce heat to low to keep warm!.
In a large skillet, heat oil and butter over medium to medium high heat!. Add onions and saute 3 minutes!. Add arborio rice and saute, 2 or 3 minutes more!. Add wine or sherry and allow liquid to absorb, 1 minute!. Add 1/2 the stock or broth and reduce heat slightly!. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time!. When liquid cooks out, ladle in a bit more!.
When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley!. Season risotto with nutmeg, salt and pepper and stir in any remaining broth!. Risotto will cook 22 minutes, total!. Stir in cheese and serve immediately!.Www@FoodAQ@Com
first i fry up onions,mixed peppers, mushrooms,garlic,tomatoes, in in a large wok then i add the risotto rice add 1 pint of stock and cook until the risotto rice is soft !.Www@FoodAQ@Com