Corey123
Washing Up
I'm going to make some soon.
But I need to get the arborio rice.
But I need to get the arborio rice.
So I made my first risotto...
- Thread starter Michael Cook
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
OP
OP
Michael Cook
Cook
- Joined
- Mar 22, 2007
- Messages
- 77
The Thai rice didn't work, I'll leave it at that.
The Arborio rice was fine so I thought I'd try an other Italian rice so I picked up some Carnaroli rice. I'll try it tomorrow.
The Arborio rice was fine so I thought I'd try an other Italian rice so I picked up some Carnaroli rice. I'll try it tomorrow.
Andy M.
Certified Pretend Chef
The carnaroli will work well. It's a standard risotto rice.
Lynan
Sous Chef
IMHO Vialone Nano is the best rice for risotto if you can source it otherwise Canaroli or Arborio will do!
Dont forget peeps...if you want a successful risotto the stock you are adding MUST be at a low simmer, or more. It is imperative that the rice does not encounter anything colder than a simmer. Its the ' Italian' thang!
I wish I was not the traditionalist sometimes but with risotto, it cant be helped. The time honored method of stirring the rice and sipping on a glass of vino is the only way.
Grazie Mama Piera!! xxx ( she taught me)
Dont forget peeps...if you want a successful risotto the stock you are adding MUST be at a low simmer, or more. It is imperative that the rice does not encounter anything colder than a simmer. Its the ' Italian' thang!
I wish I was not the traditionalist sometimes but with risotto, it cant be helped. The time honored method of stirring the rice and sipping on a glass of vino is the only way.
Grazie Mama Piera!! xxx ( she taught me)
CassiesKitchen
Cook
A woman after my own heart. I make mine in my pressure cooker, and I use sage as my "green" flavor. Bring on the parmesan cheese.
Little Miss J
Senior Cook
When I make risotto I use a Donna Hay recipe for making it in the oven. No stirring! I am not sure all would approve but it tastes pretty good to me (and I have served it up and no said anything and no-one has been any the wiser!).
Similar threads
