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Old 04-06-2007, 10:19 PM   #1
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So I made my first risotto...

wow, does that concentrate the salt. Next time no salt in the broth. Wow does that concentrate the flavors! Pretty cool how the rice sluffs off making it's own sauce, will other rices work or must it be Arborio?

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Old 04-06-2007, 11:01 PM   #2
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The more glutenous the rice is, the more the rice will make its own sauce, as you say. I find that arborio is the best, however.
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Old 04-06-2007, 11:28 PM   #3
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You need a medium grain rice. Medium grains have the starch coating that will wash off and combine with the stock to make the thick ceamy sauce while the grain keeps its shape.

In addition to arborio, you can use carnarolli rice.
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Old 04-07-2007, 01:53 AM   #4
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Hmmm, I have a ten pound bag of medium Thai rice. Got nothing to lose but some rice and broth.... I'll see what happens.
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Old 04-07-2007, 05:21 AM   #5
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Risotto was one of the first dishes I learned to make in cooking class! It's still favorite. The last one I made was Risotto with Butternut Squash & Leeks. Very tasty!
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Old 04-08-2007, 04:19 AM   #6
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I've always wanted to try making this myself, but haven't yet.
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Old 04-08-2007, 10:12 AM   #7
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Gie it a try, Corey. It's actually easy and can be fantastic.
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Old 04-08-2007, 10:25 AM   #8
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Chicken stock and a special kind of rice is needed for it, isn't it? I think it's called aborio rice.
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Old 04-08-2007, 11:14 AM   #9
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Quote:
Originally Posted by Corey123
Chicken stock and a special kind of rice is needed for it, isn't it? I think it's called aborio rice.
Yup.

Chicken stock
Arborio or carnarolli rice
onion
white wine
and usually
Parm
and whatever else you want to flavor the dish with.
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Old 04-08-2007, 11:28 AM   #10
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Also, doesn't it require constant stirring?

I've seen it being prepped on many cooking shows on the Food Network.
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