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Old 02-27-2011, 05:29 PM   #11
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Originally Posted by taxlady View Post
This sounds like fun. Has anyone made risotto using unpolished (brown) rice?
That would be a good "experiment" recipe for the risotto thread. That's what this is, an exploration of a new recipe. I've made lots of risotto, but I am looking forward to trying out something new.
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Old 02-27-2011, 05:39 PM   #12
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Quote:
Originally Posted by PrincessFiona60 View Post
That would be a good "experiment" recipe for the risotto thread. That's what this is, an exploration of a new recipe. I've made lots of risotto, but I am looking forward to trying out something new.
Any ideas on the brown rice? I could just substitute short-grained brown rice and adjust the time, but how would I know if it came out right?

I have never made risotto because I only have brown rice at home. I don't even ever remember eating risotto, so I don't get any cravings for it
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Old 02-27-2011, 05:44 PM   #13
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...I have never made risotto because I only have brown rice at home. I don't even ever remember eating risotto, so I don't get any cravings for it
The only thing I know about risotto is that Emeril says you need to keep stirring it
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Old 02-27-2011, 05:55 PM   #14
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Any ideas on the brown rice? I could just substitute short-grained brown rice and adjust the time, but how would I know if it came out right?

I have never made risotto because I only have brown rice at home. I don't even ever remember eating risotto, so I don't get any cravings for it
I know it's the starches on the outside of the arborio rice that give it the creamy texture. I don't know if the brown rice will work the same or not. I'm willing to give it a try! You in? Pick a recipe, we'll do it together.
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Old 02-27-2011, 06:01 PM   #15
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Originally Posted by PrincessFiona60 View Post
I know it's the starches on the outside of the arborio rice that give it the creamy texture. I don't know if the brown rice will work the same or not. I'm willing to give it a try! You in? Pick a recipe, we'll do it together.
I'm in, but you are the one with experience in risotto, so you pick a good recipe. I wonder if partially cooking the brown rice first would help bring starch to the surface.

But, I'm not feeling so good or too smart today. I don't think I will be doing any cooking for a few days.
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Old 02-27-2011, 06:05 PM   #16
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I'm in, but you are the one with experience in risotto, so you pick a good recipe. I wonder if partially cooking the brown rice first would help bring starch to the surface.

But, I'm not feeling so good or too smart today. I don't think I will be doing any cooking for a few days.
We can put off our experiment until next weekend. I've seen enough of the kitchen this weekend. I'll find a recipe and PM it to you.
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Old 02-28-2011, 12:23 AM   #17
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Hello Everyone,

Im coming into this late. but we should keep this going it sounds like fun, so could you give me a bit more detailed info as to what im expected to do. And what other recipe ingredients have been introduced besides rosotto.. so i can catch up...
This is the first "Cook-Together" on this site so no others have been introduced.

Just as others have been posting, ask questions, give advice on things that work or that have failed and why. Any experience you have that may help others is what will make the "Cook-Together" a success.

Pictures can be a big help, expecially for those who are new to the dish, ingredients & final product. Pictures are NOT necessary though, mostly just advice for & from other members is what will be the biggest help.


Thanks all! Looks like it will be fun, I have never made risotto before but plan to this next week.
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Old 02-28-2011, 12:28 AM   #18
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I have a large selection of "in-bulk" rice to choose from. If anyone is wanting to find out if a certain type of rice will work, just let me know. I can always stop and pick up a cup of it and give it a try. I keep plenty of stock on hand at all times.
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Old 02-28-2011, 11:03 AM   #19
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The question is begging, "what exactly is a risotto?"
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Old 02-28-2011, 03:57 PM   #20
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The question is begging, "what exactly is a risotto?"

From Wiki:
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.


I'm going to have to look hard to find a new ingredient to try! Aside from playing with different rices.
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