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Old 01-27-2010, 04:03 PM   #11
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Quote:
Originally Posted by CharlieD View Post
that is weird, I thought I posted a reply here. What happened.


I think you may have to factor in how much rice yuo are making. A cup or a 4 cups?
The amount of rice has never made any difference, Charlie. I just use a larger pot. The timing is the same.
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Old 01-27-2010, 04:27 PM   #12
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aHA, THEN THAT'S WHAT MY PROBLEM WAS. i USED THE SAME POT, (grrr, sorry about that) I always use the same pot when I make just a little bit of risotto for my self or a lot for the whole family. Mostly becasue that it the pot I like.
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Old 01-27-2010, 08:05 PM   #13
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Sear, thats pretty much my method but I honestly haven't timed it. I THINK I'm closer to 20-30 minutes though, certainly not 40. You think altitude might factor here?
ok, i think you changed your original response..lol
in NY

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I have never heard "40 minutes." All the Italian cooking teachers I know and books as well, say it should take about 20 minutes adding the stock by the ladle-ful until the rice will absorb no more.

and that is my experience. over and over.

However, 20 minutes is merely the cooking time. Does not include the prep. and yes, the stock must be simmering.
i was including the simmering of onion and then rice .. before adding stock,
dont really consider that prep. started track of time then

yes i have the stock simmering
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Old 01-27-2010, 08:21 PM   #14
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Sear? I think you maybe quoted the wrong person? I haven't edited my post at all. I confess I'm confused.

To reiterate, are you at a higher altitude? We are, I was just wondering if that might be a factor?
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Old 01-28-2010, 01:50 AM   #15
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Quote:
Originally Posted by sear View Post
ok, i think you changed your original response..lol
in NY



i was including the simmering of onion and then rice .. before adding stock,
dont really consider that prep. started track of time then

yes i have the stock simmering
Prep for risotto does NOT include sautéing the onions. that's part of the 20 minutes.
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Old 01-28-2010, 07:27 AM   #16
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Originally Posted by ChefJune View Post
Prep for risotto does NOT include sautéing the onions. that's part of the 20 minutes.
If that's the case, I can't do it in 20 minutes either.
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Old 01-28-2010, 01:58 PM   #17
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Originally Posted by sear View Post
for me its 35-40 minutes
but i see people mention "about 20 min"
About 18 mins minus the prep time
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Old 01-28-2010, 02:02 PM   #18
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Sear? I think you maybe quoted the wrong person? I haven't edited my post at all. I confess I'm confused.

To reiterate, are you at a higher altitude? We are, I was just wondering if that might be a factor?
after i made post #6 someone agreed with about 40 minutes .. they either deleted it or changed it, cuz i came back later and it wasnt there

im in NY so, not high alt.
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Old 01-28-2010, 02:06 PM   #19
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OOOOOOOOO! OK, got it. Sorry about that. I get you now. Thanks for clarifying.

Sear, do you think maybe its prep time vs actual cooking time that is the difference here? Seems that some of the folks that gave you answers were not counting the same steps you were. Think we are all roughly in the same ballpark though.

You got me craving risotto now!
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Old 01-28-2010, 02:09 PM   #20
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Prep for risotto does NOT include sautéing the onions. that's part of the 20 minutes.
have you ever set a timer from when you start the onion ? are you using arborio rice ?
here is the exact brand i bought .... surprised i found it so easy


http://www.riceselect.com/default/im...otto20Rice.jpg
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