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Risotto recipe?
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wkygriller
Posts: 408
After doing the mushroom throw down, a couple people commented that I need to try risotto. I have searched the eggfest recipes and the forum recipes but can only find one recipe that calls for squid ink and huitlacoche. Living in the middle of nowhere I don't think I will be able to find those 2 ingredients. Am I missing a recipe somewhere?
Comments
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Send me your email, I have several more.
Here are several on the forum.
http://www.eggheadforum.com/index.php?searchword=risotto&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search
Little Steven has the project under control.
Rice, Risotto, Little Steven
Rissoto is easy man. Saute your arborio rice in butter and galic for a few minutes till it is translucent. Have a hot (not boiling) pot of stock at the ready. Deglaze the saute pan with white wine, wait til the wine is absorbed, add a couple of ladles of stock, jiggle the pan so the rice is covered, wait till that absorbs, do that a couple or three more times until the rice still has a bit of crunch to it, add a little bit of stock and your herbs and or vegetables parmesan and/or peccorino and stir. Let is sit for five minutes uncovered. It should be creamy not like regular rice.
INGREDIENTS:
Recipe Type
Side Dish
Recipe Source
Source: BGE Forum, Little Steven, 2008/05/09 -
You can make risotto from just about anything once you know the basic technique. I make a sweet onion & feta that is pretty good. Tonight I am making brisket & carmalized onion risotto as those are the leftovers I have on hand.
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Isn't that the dish you need to stir forever........www.ceramicgrillstore.com ACGP, Inc.
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Where can arborio rice be found? Kroger or do I need to make a trip to Trader Joe's/ whole foods?
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Tom,
You shouldn't have to stir risotto at all. Just when you put your cheese in. Just jiggle the pan.
SteveSteve
Caledon, ON
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Richard,
All the grocery stores carry it here but don't know if that would be true in Cadiz. Any Italian market should have it. You can substitute any short grained rice but it will not be as good. E-mail me if you need any help.
SteveSteve
Caledon, ON
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A few years ago it was tougher to find---but here in Northern VA its in just about every grocery store. Not sure about KY.
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Steve...You have mail
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Little Steven wrote:Tom,
You shouldn't have to stir risotto at all. Just when you put your cheese in. Just jiggle the pan.
Steve
While this may be true and yes, there are "risotto" recipes that you can get away with not stirring, a true risotto would be made with Carnaroli, Arborio, Vialone Nano or other starchy short grained rice and it would be stirred somewhat constantly to bring out the starches.... I am not a fan of using Sushi rice.
I make risotto fairly regularly and really prefer to make it on the stove where I can control the heat more precisely. Yes, I also like to follow the rules and stir often, if not non-stop. It just works better.
Here is a good recipe from David Rocco. -
BigBadger,
Yes I stir it. I said you shouldn't have to. I tend to do it at low heat and keep the pan in motion.
SteveSteve
Caledon, ON
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Little Steven wrote:BigBadger,
Yes I stir it. I said you shouldn't have to. I tend to do it at low heat and keep the pan in motion.
Steve
Hope I didn't come off all high-handed 'n such... I love risotto. It's one of our fave starch dishes but it's taken many attempts to get it right. -
To make it creamier add marscapone cheese. Even if it is a cheesy risotto I would sub some marscapone for the cheese suggested.
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The risotto came out great. Little Seven walked me right through it. Uploading pics shortly. Thanks Steve
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