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 polantis
Prototype v7.3 Alpha
 
Registered: 05/24/08
Posts: 2,367
Loc: Austraalis 
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 Mmmm Risotto 
#9993084 - 03/18/09 02:42 AM (15 years, 1 month ago) |
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Finally, I made a risotto that tastes great. Somehow I've always managed to stuff it up.
It's a bacon and mushroom risotto. 
Anyone got any other risotto recipes they'd like to share?
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We do not know what we want and yet we are responsible for what we are - that is the fact.
Jean-Paul Sartre
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 x7x_x7x
x7x, my problem child.
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Re: Mmmm Risotto [Re: polantis]
#9997675 - 03/18/09 08:50 PM (15 years, 1 month ago) |
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cultivando en la miseria
SuctoSpore® Pictorial Tek
 
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koh samui and oak ridge are my favourite strains
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Brainiac
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Re: Mmmm Risotto [Re: x7x_x7x]
#9997790 - 03/18/09 09:08 PM (15 years, 1 month ago) |
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You can make it out any grain...Its a cooking method...
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 Fair is Fair 
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GabbaDj
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Re: Mmmm Risotto [Re: Brainiac]
#9998597 - 03/18/09 11:34 PM (15 years, 1 month ago) |
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Not true.
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GabbaDj
FAMM.ORG
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Brainiac
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Re: Mmmm Risotto [Re: GabbaDj]
#9998645 - 03/18/09 11:45 PM (15 years, 1 month ago) |
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GabbaDj
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Re: Mmmm Risotto [Re: Brainiac]
#10000417 - 03/19/09 11:32 AM (15 years, 1 month ago) |
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Quote:
Technically, any starchy grain that holds up to constant stirring (such as faro and pearl couscous) can be prepared in this style. Tradition calls for rice but not just any rice.
If you were to use any grain or any other rice you would could not call it "risoto". You would have to call it "risoto style".
Would you call grits risoto?
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GabbaDj
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Brainiac
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Re: Mmmm Risotto [Re: GabbaDj]
#10000497 - 03/19/09 11:45 AM (15 years, 1 month ago) |
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Quote:
GabbaDj said:
Quote:
Technically, any starchy grain that holds up to constant stirring (such as faro and pearl couscous) can be prepared in this style. Tradition calls for rice but not just any rice.
If you were to use any grain or any other rice you would could not call it "risoto". You would have to call it "risoto style".
Would you call grits risoto?
Yes a kind of...
but its like calling sparkling wine, Champagne..
It would be called Corn risotto....
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Fair is Fair
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snoot
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Re: Mmmm Risotto [Re: Brainiac]
#10005633 - 03/20/09 01:03 AM (15 years, 1 month ago) |
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from what I've gathered from italians, for it traditionally to be considered rissoto it needs to be prepared a certain way containing arborio or other types of rice. As a friend of mine likes to say its 'italians fried rice'.
personally I love me some spinach and thyme rissoto, real simple with a bit of Parmesan.
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polantis
Prototype v7.3 Alpha
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Re: Mmmm Risotto [Re: snoot]
#10005796 - 03/20/09 01:42 AM (15 years, 1 month ago) |
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I only use Alborio rice for risotto's.
Would normal rice even work? I'd think it'd be more like Rice Porridge?
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We do not know what we want and yet we are responsible for what we are - that is the fact.
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snoot
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Re: Mmmm Risotto [Re: polantis]
#10005882 - 03/20/09 02:13 AM (15 years, 1 month ago) |
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Quote:
polantis said:
I only use Alborio rice for risotto's.
Would normal rice even work? I'd think it'd be more like Rice Porridge?
you could make porridge from arborio its all about technique, its how you cook it, its how you work it. 
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I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -
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Elfer
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Using long grain rice you will tend to end up with something more like a pilaf than a risotto.
Any proper short-grain rice will work. When you look at an individual grain, you'll be able to see a translucent layer around an opaque core. This type of rice will be able to slowly absorb enough liquid without becoming soft and mushy.
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snoot
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Re: Mmmm Risotto [Re: Elfer]
#10145191 - 04/10/09 09:15 PM (15 years, 9 days ago) |
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Quote:
Elfer said:
Using long grain rice you will tend to end up with something more like a pilaf than a risotto.
Any proper short-grain rice will work. When you look at an individual grain, you'll be able to see a translucent layer around an opaque core. This type of rice will be able to slowly absorb enough liquid without becoming soft and mushy.
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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -
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deladude
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Re: Mmmm Risotto [Re: snoot]
#10145392 - 04/10/09 09:52 PM (15 years, 9 days ago) |
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risotto is my thing man!
i used to be a souse and people were always coming in and requesting i made it. some of our regulars would bug me till i would break down and make it if we werent too busy. i think i like it the best because it's super relaxing to make.
people would always ask how much cream was in it, and i'd be like cream? are you f'ing crazy?
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losers always talk about doing their best, winners go home and fuck the prom queen.
Edited by deladude (04/10/09 09:53 PM)
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polantis
Prototype v7.3 Alpha
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You obviously know the secret. Yeah risotto needs parmisan, but every resuraunt I go to puts waaay to much in. Makes me feel sick.
Anyone know the recipie for a seafood risotto? I've got 400grams seafood mix eyeing me off.
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We do not know what we want and yet we are responsible for what we are - that is the fact.
Jean-Paul Sartre
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deladude
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hells yeah use sea food stock. and yup just a small grip of parm makes it tits.
start like you normaly would olive oil in your pan and cook till translucent. while your doing this get your sea food stock going in another pot. the trick is to keep it hot. then just keep stirring it in a little at a time. anything i add in i saute seperate and add at the last minute.
what is this mix you got?
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losers always talk about doing their best, winners go home and fuck the prom queen.
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polantis
Prototype v7.3 Alpha
Registered: 05/24/08
Posts: 2,367
Loc: Austraalis
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It's just frozen prawns, baby octopus (headless thank fuck), muscles.
IS there a herb or something else that might go well. I'm thinking a little baby spinich, mayyybe zuchini?
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We do not know what we want and yet we are responsible for what we are - that is the fact.
Jean-Paul Sartre
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deladude
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when making it you need to find that sweet spot of how much liquid to use.
i usualy judge this by making a pass from 1 side of the pot to the other with my wooden spoon. if the swipe you make doesnt fill in with liquid it's too dry add more broth. you want it to fill in quickly but still dont want too much liquid or else the grains wont rub which you want to release the starches.
if you use too much liquid you will end up with soggy and not creamy risotto. constant stirring is a must. heat is important to. you want a light simmer just a few bubbles here and there. too many and you will be wasting your stock.
also never use water. always use something that will be adding flavor. like broth. i didn't think of it i've been calling broth stock through this whole post.
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losers always talk about doing their best, winners go home and fuck the prom queen.
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deladude
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oh damn bud that sounds goodQuote:
polantis said:
It's just frozen prawns, baby octopus (headless thank fuck), muscles.
IS there a herb or something else that might go well. I'm thinking a little baby spinich, mayyybe zuchini?
definately use some seafood broth. keep it hot on the stove top while your using it. maybe throw some tyme and bay leaves in the broth.
i would also add lemon zest toward the end.
thats going to be f'in tasty
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losers always talk about doing their best, winners go home and fuck the prom queen.
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deladude
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if you realy wanna go the whole nine yards. steam them prawns and do a light saute on the clams and octopus with garlic and white whine and adding the baby spinach at the very end and serve over the top, definatley a date meal! will totaly get u some nooky.
or hell you can make a ciappino (i can never remember how to spell that)
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losers always talk about doing their best, winners go home and fuck the prom queen.
Edited by deladude (04/10/09 10:56 PM)
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polantis
Prototype v7.3 Alpha
Registered: 05/24/08
Posts: 2,367
Loc: Austraalis
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Cheers man, I'm sold. I'm going to pick some Aborio rice/seafood stock and spinich on the way home.
I'll try take some pics.
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We do not know what we want and yet we are responsible for what we are - that is the fact.
Jean-Paul Sartre
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