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Old 10-20-2008, 03:23 PM   #11
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I would not use water. It would loosen it up the same way as stock, but it would dilute the flavor to the point that it would not be worth it.

You can pan fry leftover risotto though. That can be just as delicious.
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Old 10-20-2008, 03:29 PM   #12
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You mean pan fry without adding any more stock?

I could just do that...
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Old 10-20-2008, 03:31 PM   #13
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Pan fried risotto cakes with some cream sauce...I prefer that over regular risotto. Or deep fried risotto "fritters", YUM!
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Old 10-20-2008, 03:37 PM   #14
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Yeah you pan fry without any more stock. Heat up some oil and put the risotto in as is.
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Old 10-20-2008, 03:38 PM   #15
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Pan fried risotto cakes with some cream sauce...I prefer that over regular risotto. Or deep fried risotto "fritters", YUM!
So what are you saying.. take the left over Risotto, mold it into a little cake(s) and fry it up?? That sounds good to me.. What kind of cream sauce did you have in mind??
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Old 10-20-2008, 04:25 PM   #16
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That actually does not even look like risotto to me. It does not look creamy. I am not saying that is really is not risotto, but it just does not look like it to me.

My guess is that you are doing things just fine. Don't worry about the color as long as it tastes the way you want it to taste.
You're right, GB, that isn't even Arborio rice! Arborio rice is short-grained and stubby. and the texture would be creamy (without cream).

Hyp0xia, was that picture accompanying the recipe you made? The end result you described that you attained sounds more like risotto to me.
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Old 10-20-2008, 04:28 PM   #17
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yeah those grains look way too long. I was also going to mention that when you cook risotto you cook the rice first until there is just a little spot of white in the center of each grain, then you start adding your liquid. I did not remember if the end product still had the transparent looking ends on the grains though.
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Old 10-20-2008, 04:35 PM   #18
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No. I googled "Risotto" for reference. It's okay though. I've be told that the colour is normal :)
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Old 10-20-2008, 06:28 PM   #19
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Thanks for the replies. It's good to know that the color was right and I wasn't missing anything.

If you haven't seen Risotto with a white colour, here's a picture.

This doesn't look like risotto to me. The grains are too long and it isn't creamy as risotto should be. Looks more like just plain rice. Is this what you used?
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Old 10-20-2008, 06:32 PM   #20
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Yeah I noticed that too. Mine turned out very creamy with a darkened colour.

Thank you very much for the clarification. I made a seafood medley Risotto last night and it tasted amazing.

I just need to work on the timing now, because letting it sit while other things finished cooking, it started to thicken very very fast.

Any suggestions in that regard? (other than serve immediately)
Risotto is one of those foods that must be served immediately. If you wait, it becomes thick and gummy as you discovered. I time it so we are ready to sit down a couple of minutes before I take it off the burner. In this house, ya snooze, ya lose.
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