SizzlininIN
Master Chef
I've decided to make some tonight but need some ideas. I've never fixed this before and I have no clue why.
Alix said:If I am not mistaken urmaniac posted a really good recipe a while ago. I'll go have a look for it.
AAAARGHHHHHH!!!!!!!!!!!!urmaniac13 said:This is one of the classic risottos, Risotto alla Milanese, which also follows the basic technic of risotto making in general.
-extra virgin olive oil
Piccolina said:One quick note to add to everyone's wonderful tips and recipes is that if for whatever reason you choice to omit the wine, you can simply add more stock (or milk, cream, etc) in place of the wine and the end result will be virtually the same, save perhaps for that mild flavour that it imparts to the dish. I never use alcohol in mine and I'm happy to report that I've not heard any complaints from my Roman husband (and he's the pickest eater I've ever known!).
You might try regular pearl rice. There is a definite texture difference between pearl and arborio and I usually use pearl because I prefer it.SizzlininIN said:Well no Risotto tonight. Unfort., my local grocery store doesn't carry it. I'll have to pick some up when we go do our big shopping.
vyapti said:You might try regular pearl rice. There is a definite texture difference between pearl and arborio and I usually use pearl because I prefer it.
urmaniac13 said:This is one of the classic risottos, Risotto alla Milanese, which also follows the basic technic of risotto making in general.
-1 cup of carnaroli rice (if you can't find it arborio is fine, but carnaroli is the ideal type for making risotto)
-One big onion, finely chopped
-extra virgin olive oil
-1 bayleaf
-half cup of white wine
-500-700ml of hot good quality broth
-1 packet (or just a few strings) of saffran, powdered
-freshly ground parmigiano
In an ample saucepan sautè the onion with plenty of olive oil over middle heat. Add the rice and let the oil coat each morsel of rice well, stirring briskly. When the rice gets semi-transperent add the bayleaf and wine, if necessary raise the heat level, when the wine is almost absorbed (but not burning) start adding the broth one ladleful at a time, adding another ladleful when the previous batch of broth is well absorbed (but the rice should still remain wet), stirring constantly. Repeat the procesure until the rice are cooked "al dente" (firm, not crunchy not mushy)... it should take about somewhere between 20-25minutes more or less, maybe with the electric range it may take a little longer but patiently repeat the procedure in this case, just make sure you prepare enough broth. When it is almost ready, add the saffran to give that wonderful colour and aroma. Cook a few minutes more. Serve hot with plenty of parmigiano to sprinkle upon. The trick to make the wonderful risotto is this "add the broth little by little", instead of letting it cook in the full amount of broth, though it is a little tedious the end result must be tasted to be believed, the each morsel of rice is covered and bursting with its flavour, it is just something else!!
A few easy varieties... add shredded radicchio & carrots or portobello mushrooms when you saute the onions. Follow the rest of the recipe except for the addition of saffran.
Now, this is just a couple of example for a starter... once you get a hang of the making of risotto, you can just run your fancy wild and can do just about anything with the recipe... enjoy the experience!!