"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 06-14-2005, 07:40 PM   #1
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Crock Pot Risotto

Hey guys!

Has any one ever made risotto in a slow cooker or other method that eliminates the standing and stirring forever. If so how did it turn out?

__________________

__________________
jpmcgrew is offline   Reply With Quote
Old 06-14-2005, 07:44 PM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I make a Baked Chicken and Leek risotto that is delicious, but it is not like your typical risotto. The end product is not creamy at all. A real chef would never even call it risotto. I do not think you will get that creaminess without all the stirring.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-14-2005, 08:54 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,406
...maybe if you used one of those automatic electric stirring machines on your crock pot.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-14-2005, 09:04 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Andy, I am assuming the lid would need to be off in order to use the automatic stirring thing .Do you think the Crockpot would get hot enough with the lid off?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-14-2005, 09:05 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
The amount of stirring you have to do for risotto is overrated anyway. It's more about controlling the heat and liquid. The only way to get it down is to practice. You may get a few batches that aren't exactly right, but as long as you learn from your mistakes you'll be fine.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-14-2005, 09:13 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I don't remember if I read this somewhere or saw it explained on TV - but here was the explanation, and it makes sense to me.

Risotto is a method as much as the name of a dish - like a bowl of stew could be any number of recipes but the key is the method, stewing. The key to risotto is how the liquid is added (a little at a time) and all the stirring.

As you add a little liquid and stir, the liquid is absorbed and softens the starch coating on the rice. As you stir, the grains of rice are rubbed together which rubs the softened starch off. The idea of adding a little liquid at a time (a) prevents you from adding too much liquid resulting in a rice soup, and (b) the rice mixture stays thick enough that the rice grains can be rubbed against each other instead of just being swirled around in a pot of liquid. The result is that you are actually creating a starch thickened sauce as the rice cooks.

Without "risottoing" (okay - I made that name up) the rice - you just have a pot of rice.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-15-2005, 10:14 AM   #7
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
I agree with Michael. Real risotto requires near-constant stirring. Massaging the grains of rice is essential to releasing the starch.

You could for sure just cook up some arborio rice just like you make jasmine, basmati or other rice but it wouldn't be anything like real risotto.
__________________
jennyema is offline   Reply With Quote
Old 06-15-2005, 02:23 PM   #8
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
i tried making risotto last week... and i didn't really like how it turned out. I didn't really like the flavor.
__________________
college_cook is offline   Reply With Quote
Old 06-15-2005, 03:31 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
risotto is flavored by the broth and the other ingrdients you use. how did you make it?
__________________
jennyema is offline   Reply With Quote
Old 06-15-2005, 06:39 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
I'm surprised the the Alton Brown die-hards haven't come out on this one. Has anyone seen his show on rice? Even he said you don't need to constantly stir it. In professional kitchens, you don't have time to constantly stir it, especially when you have all of your other orders. The only time you need to constantly stir it is when you're finishing the dish and you're in danger of burning the risotto. What's important is that you cook the rice for a couple of minutes in the pan BEFORE you actually add any liquid. Once you start adding the liquid, it's more about how you control the heat. You can stir the risotto periodically but you don't have to hawk over it and constantly stir it.

JP and CC, keep in mind, like any other dish, there are several different ways to make Risotto. Just use whatever works best for you. But if you can, watch a cooking show (usually Molto Mario) that demonstrates risotto. It's one of those dishes that you really need to see being made in order to know how to do it.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.