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Old 04-29-2008, 01:11 PM   #11
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My favourite is with butternut squash or pumpkin. White wine and stock are the liquids in the beginning, with more stock added throughout. 20 minutes to go I add roasted, pureed squash, 5 minutes to go I add roasted, diced squash along with the parmesan cheese.
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Old 04-29-2008, 01:18 PM   #12
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I love cooking risotto, I find it quite therapeutic!

I always make my own veggie stock and use freshly grated Parmigiano Reggiano. Sometimes I will add a little dry white wine. Butternut squash, fresh sage & pine nuts is a favorite. Oh and sun dried tomatoes & artichoke hearts...yummy!
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Old 04-29-2008, 01:21 PM   #13
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Wouldn't that just be rice then? I believe it's the technique that make risotto what it is.
You would think so, but no. The first time I made this I didn't think it would work, but it did.

I have made it the traditional way. I have had it in many high class Italian restaurants. I have had it in not so high class restaurants. I can honestly say that made in my rice cooker has been some of the best I have ever had.
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Old 04-29-2008, 02:25 PM   #14
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You would think so, but no. The first time I made this I didn't think it would work, but it did.

I have made it the traditional way. I have had it in many high class Italian restaurants. I have had it in not so high class restaurants. I can honestly say that made in my rice cooker has been some of the best I have ever had.
Sounds quite good and easy, would you share your recipe ?
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Old 04-29-2008, 03:01 PM   #15
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I will try to remember to post it when I get home. If I forget, please feel free to remind me.
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Old 04-29-2008, 03:04 PM   #16
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You would think so, but no. The first time I made this I didn't think it would work, but it did.

I have made it the traditional way. I have had it in many high class Italian restaurants. I have had it in not so high class restaurants. I can honestly say that made in my rice cooker has been some of the best I have ever had.
I mean, to make risotto is a process, otherwise it would be some sort of rice dish. Do you saute the rice before adding the broth/liquid?
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Old 04-29-2008, 03:12 PM   #17
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Yes I saute the rice first (in the rice cooker bowl). First the onions are cooked in the butter/oil mixture in the rice cooker bowl and then the rice is added. Once the rice has been cooked to the point where the grains are translucent expect for the very center then you add your liquid and close the lid. When you open the lid to serve you add some butter and cheese then serve.

I see what you are saying about the name and process, but if you were given my recipe and one that was made the traditional way, I would be willing to bet that you would not be able to tell the difference.
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Old 04-29-2008, 03:25 PM   #18
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I see. It sounded like you cooked up some aborio and called it risotto. Yeah, the 'creamyness' I believe comes from the saute. I can get plain 'ol cheapo white rice pretty silky smooth.
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Old 04-29-2008, 03:33 PM   #19
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I had always heard that much of the creaminess came from the constant stirring. I now do not believe that when I hear it.
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Old 07-17-2008, 02:11 PM   #20
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My favorite way is to have someone else make it...
I'm usually too busy or distracted to take care of it!!!
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