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-   -   The color of Risotto (http://www.discusscooking.com/forums/f20/the-color-of-risotto-51237.html)

hyp0xia 10-20-2008 01:20 PM

The color of Risotto
 
Hi All,

I have a question about Rizotto. Every instruction or tip I've read says to make the rice with a stock of some kind. Be it veg, beef, etc. What I've noticed, is that the stock always tends to turn the color of the rice into a brown, tan. But everytime I see a presentation or picture.. its usually white!

Can someone elaborate on this?

Thanks in advance :)

Andy M. 10-20-2008 01:24 PM

Chicken stock can be brown or light colored depending on whether or not you roast the meat and bones before making the stock. I suspect many risottos are made with light colored chicken stock. Clearly, if you make it with beef stock, it will be darker. That should not be an issue if you like the flavor of a beef broth in a particular dish.

DramaQueen 10-20-2008 01:33 PM

The color of the risotto will be the color of whatever stock, seasoning or vegetables you're using. When I make Risotto Milanese, it calls for saffron threads. The risotto will be a deep, golden color. When making plain risotto with white cheese for instance, I use chicken broth almost always and I make a rich homemade broth so the color of the risotto is pale gold. If I use beef broth (seldom) it turns a light tan color. I don't think I've ever seen white risotto. It usually has some color because of the ingredients.

hyp0xia 10-20-2008 01:43 PM

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.

http://www.carolscafe.com/Quickstart...K7_RISOTTO.jpg

GB 10-20-2008 01:47 PM

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.

hyp0xia 10-20-2008 01:52 PM

Quote:

Originally Posted by GB (Post 707153)
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.

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)

GB 10-20-2008 01:54 PM

If your timing is off then add just a little bit more stock just before you are ready to serve. I would start with a 1/4 cup and stir that in. Keep adding 1/4 cup more until you hit the desired consistency. It should not take more than a 1/4 - 1/2 cup to loosen it up again.

hyp0xia 10-20-2008 01:57 PM

Beautiful. I'll remember that for next time. Thanks GB.

GB 10-20-2008 02:13 PM

That also works for heating up leftover risotto. I did that a few nights ago, but it took closer to a cup and a half or more to get it good and loose again.

hyp0xia 10-20-2008 02:21 PM

That was my next question!

Although I don't think I have any stock left.. Would water be fine in this situation?


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