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Old 01-27-2010, 11:24 AM   #1
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How long does it take for you to make Risotto?

for me its 35-40 minutes
but i see people mention "about 20 min"

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Old 01-27-2010, 11:31 AM   #2
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About 20 minutes. Cooking time. Prep time maybe 10.
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Old 01-27-2010, 11:43 AM   #3
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is it really firm ?
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Old 01-27-2010, 11:52 AM   #4
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What do you mean by firm?

It's creamy with the rice still having a bit of bite.
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Old 01-27-2010, 01:01 PM   #5
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Quote:
Originally Posted by jennyema View Post
About 20 minutes. Cooking time. Prep time maybe 10.
What Jenny said. Depends upon how many veggies you are chopping/cutting up for it.

Italians describe a well-made risotto as being "all 'onde" or wavy (like the ocean). The rice should remain toothsome, while all around it the liquid has evaporated and/or been absorbed to the point of seeming creamy.

The way to test the doneness of the rice is to bite into a grain. If it has a firmness at the core, (not hard all through) then it's ready to serve.
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Old 01-27-2010, 01:12 PM   #6
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i was going by AB's method, cooked it till the rice was tender all the way though was about 40 minute ...
what are you doing differently to get it done in 20 ?

Directions

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.
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Old 01-27-2010, 02:03 PM   #7
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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?
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Old 01-27-2010, 02:13 PM   #8
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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.
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Old 01-27-2010, 03:18 PM   #9
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40 minutes seems way to long. What kind of rice are you using?

And are you stirring (or as Jamie Oliver says "massaging") the rice and liquid?
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Old 01-27-2010, 03:22 PM   #10
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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?
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