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Risotto on the BGE
Seanr7
Posts: 207
Comments
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Looks wonderful. :-SLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Can't post pics, sorry. Also did bread and a spatchcock chicken.XL BGE
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Any details on the risotto? Or bread?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Dutch oven for the risotto, 30 minutes at 350 no stirring. The bread was perfect, baked indirect for 40 minutes. Perfect golden brown crust. Best part, I didn't heat the house up on a 85 degree day.XL BGE
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How do you get good risotto without stirring?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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@Cookinbob has a good question there. The only way I can make risotto without stirring is in my Breville electric multi-purpose risotto cooker--it does all the work. Otherwise it's stir, stir, stir.Judy in San Diego
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I make risotto without stirring in a pressure cooker.*******Owner of a large and a beloved mini in Philadelphia
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Depends on how we are using the word risotto -- traditionally, it's the stirring (with a wood spoon) that releases the starches in the arborio rice that gives the dish that awesome combination of gummy and toothsome.
But I'm not strictly a purist. I make barley risotto too. I've made it in the pressure cooker. There are lots of ways to get there.
I'll have to give it a try on the egg. I'd imagine one could make it there in the traditional way with a nice note of smoke.
Thanks for the idea!
I will never cook inside again. -
I have done traditional risottos on the egg. They are good but you get a much more consistent time between the liquid additions on a stove.
Steve
Caledon, ON
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