Search results

No. I googled "Risotto" for reference. It's okay though. I've be told that the colour is normal :)

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??

You mean pan fry without adding any more stock? I could just do that...

That was my next question! Although I don't think I have any stock left.. Would water be fine in this situation?

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

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...

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.

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...