What does risotto taste like?!
What does risotto taste like?
I've never had risotto and wanted to know if I would even like to try it or cook it. Everyone says it's good but it looks like creamy rice to me, not appetizing.
Answers:
It is a creamy rice except no cream or milk is added. Heres one of the basic risotto's, you can sub peas for asparagus.
Wild Mushroom and Asparagus Risotto Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Do The Rice Thing
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Source(s):
http://www.foodnetwork.com/food/recipes/...
It does taste like creamy rice, but in a good way. Go to foodtv.com and do a search for recipes. I cooked it recently for the first time (I was suspect too) using a Giada DeLaurentis recipe (foodtv chef) and it was yummy. The rice you use is arborio - it's like a pasta/rice combo.
It tastes like creamy rice.
Depending on what you add to it, it tastes really good.
Try getting some recipies from www.allrecepies.com
risotto is a style of cooking rice. It uses aborrio rice, white wine, oil, stock and parmesan cheese, very tasty.
Risotto is delicious! Indeed it does look like creamy rice, but it is a pasta! I am with the others when they say to try out www.allrecipies.com. They have great risotto recipies there that you can try out! Best of luck!
It is creamy rice but it's impotant to understand that most of the creaminess comes from the starch in the rice itself. This effect is achieved by getting the right sort of Italian short grained rice - arborio, vialone nano or carnaroli ( I like carnaroli ). And also cooking the rice using a very gradual absorbtion method.
Risotto is like no other rice dish in it's consistancy and I strongly recommend you try it. There are plenty of recipes out there or you can e-mail me for a tried and tested recipe ( just let me know what ingredients you'd like to include ).
The creaminess isn't from cream, it's from the starch in the arborio rice. It's really easy to make and you can put pretty much anything in it to make it taste how you would like. Just make sure you get arborio rice and slowly add hot chicken (or vegetable) stock to the rice a little at a time and cook over med-low heat, letting all the liquid absorb into the rice before adding more. When the rice is tender, add parmasan cheese and butter. That's about as simple as it could be, but like I said before you can add anything to it....vegetables, seafood, meat, other kinds of cheese.
Like cream of wheat or little tiny rice balls- It's hard to explain. BUT very good to eat. Try it.
depends what's added to it, flavoring always switches up the taste :)
but alone--eh, like everyone else hints at: creamy rice with a porridge like texture
i had some in Milan,,,really good. if u are going to make it at home, make sure u use the dried mushrooms and expensive zaffron.
it depends on what you add to it