"Chris Lloyd" > wrote in message
news:jrAxc.678707$Pk3.291714@pd7tw1no...
> I would like to know what the proper risotto technique is, and what is the
> best rice for making risotto? I was also wondering (more than the last
two)
> what variables we can add to make the risotto more flavourfull, such as a
> herb n' garlic risotto ext..
>
> If any of you great chef's in the newsgroup could help me out I'd be
greatly
> appreciated.
>
> -Chris Lloyd

The technique is classic. Hot liquid added slowly to a short grain starch
rice (arborio is most often used). The thchnique of constandly stirring the
rice with a wooden spoon and adding small amounts of simmering liquid
accomplishes 2 things:

A. The stirring releases the starch on each grain producing a creamy
sauce.
B. Adding the SIMMERING liquid continues the cooking process withoiut
slowing the process while the liquid comes back to proper temperature.

The tecghnique below from epicurious is classic:

Enjoy

Dimitri

SUN-DRIED TOMATO RISOTTO
1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some
supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

In a small saucepan simmer the tomatoes in the water for 1 minute, drain
them, reserving the liquid, and chop them. In a saucepan combine the
reserved cooking liquid and the broth, bring the liquid to a simmer, and
keep it at a bare simmer. In a large saucepan cook the onion and the garlic
in the oil over moderately low heat, stirring, until they are softened, add
the rice, stirring until each grain is coated with oil, and stir in the
tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over
moderate heat, stirring constantly, until the liquid is absorbed. Continue
adding the liquid, 1/2 cup at a time, stirring constantly and letting each
portion be absorbed before adding the next, until the rice is tender but
still al dente. (The rice should take about 17 minutes to become al dente.)
Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto
with the parsley.
Serves 4 to 6.

Gourmet
April 1992

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

"Chris Lloyd" > wrote in message
news:jrAxc.678707$Pk3.291714@pd7tw1no...
> I would like to know what the proper risotto technique is, and what is the
> best rice for making risotto? I was also wondering (more than the last
two)
> what variables we can add to make the risotto more flavourfull, such as a
> herb n' garlic risotto ext..
>

Arborio or carnaroli are generally considered ideal although there are
probably others. Do NOT wash the rice - this is one of the few instances
where washing is not desirable. You can make great risotto in the microwave,
every bit as good as the stovetop method and a lot easier.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in
om:

> "Chris Lloyd" > wrote in message
> news:jrAxc.678707$Pk3.291714@pd7tw1no...
>> I would like to know what the proper risotto technique is, and what
>> is the best rice for making risotto? I was also wondering (more than
>> the last
> two)
>> what variables we can add to make the risotto more flavourfull, such
>> as a herb n' garlic risotto ext..
>>
>
> Arborio or carnaroli are generally considered ideal although there are
> probably others. Do NOT wash the rice - this is one of the few
> instances where washing is not desirable. You can make great risotto
> in the microwave, every bit as good as the stovetop method and a lot
> easier.
>
>

Curious... What about the constant stirring?

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

"Wayne" > wrote in message
...
> "Peter Aitken" > wrote in
> om:
>
> > "Chris Lloyd" > wrote in message
> > news:jrAxc.678707$Pk3.291714@pd7tw1no...
> >> I would like to know what the proper risotto technique is, and what
> >> is the best rice for making risotto? I was also wondering (more than
> >> the last
> > two)
> >> what variables we can add to make the risotto more flavourfull, such
> >> as a herb n' garlic risotto ext..
> >>
> >
> > Arborio or carnaroli are generally considered ideal although there are
> > probably others. Do NOT wash the rice - this is one of the few
> > instances where washing is not desirable. You can make great risotto
> > in the microwave, every bit as good as the stovetop method and a lot
> > easier.
> >
> >
>
> Curious... What about the constant stirring?
>
> --

Here's a quote from Barbara Kafka's "The Microwave Gourmet"

"The very idiosyncracy of cooking that makes a microwave generally
unacceptible for cooking of floury dishes makes risotto work well. Starch
absorbs water slowly the MW and it absorbs too much."

In other words, the characteristics of MW cooking do the job of the
stirring.

Here's the recipe. It took me a few times to get it just right because
things like the temp of the broth, the age of the rice, and the power of the
oven make a difference.

2 TB unsalted butter
2 TB olive oil
1/2 minced yellow onion
1 c arborio rice
3 c chicken broth or broth of your choice
1 tsp salt (I find this too much)
black pepper
1/2 grated Parmesian cheese

All cooking is uncovered at 100%

Put butter and oil in a 2 quart MW pan such as a souffle dish. Heat for 2
min. Stir in onions and cook for 3 mintues. Stir in rice to coat with fat
and cook for 4 min, stirring once after 2 min. Add broth and cook for 9
minutes. Stir and cook for another 9 minutes or until almost all of the
broth is absorbed. Remove from oven and let stand 5 min. Stir in salt and
peper to taste and the cheese.


--
Peter Aitken

Remove the crap from my email address before using.

Hi
I use arborio (sp?)
I have made it with a bit of butter, some Italian dressing, imitation
crab/lobster and peas (in the pod, added last minute)
Obviously I'd recommend real seafood, but I view the imitation as a
completely different food, and like both.
My toddler loves this, except the peas.

Not a great chef, but a cook on a shoestring :-)
Tara
>
> If any of you great chef's in the newsgroup could help me out I'd be greatly
> appreciated.

"Peter Aitken" > wrote in
news
> "Wayne" > wrote in message
> ...
>> "Peter Aitken" > wrote in
>> om:
>>
>> > "Chris Lloyd" > wrote in message
>> > news:jrAxc.678707$Pk3.291714@pd7tw1no...
>> >> I would like to know what the proper risotto technique is, and
>> >> what is the best rice for making risotto? I was also wondering
>> >> (more than the last
>> > two)
>> >> what variables we can add to make the risotto more flavourfull,
>> >> such as a herb n' garlic risotto ext..
>> >>
>> >
>> > Arborio or carnaroli are generally considered ideal although there
>> > are probably others. Do NOT wash the rice - this is one of the few
>> > instances where washing is not desirable. You can make great
>> > risotto in the microwave, every bit as good as the stovetop method
>> > and a lot easier.
>> >
>> >
>>
>> Curious... What about the constant stirring?
>>
>> --
>
> Here's a quote from Barbara Kafka's "The Microwave Gourmet"
>
> "The very idiosyncracy of cooking that makes a microwave generally
> unacceptible for cooking of floury dishes makes risotto work well.
> Starch absorbs water slowly the MW and it absorbs too much."
>
> In other words, the characteristics of MW cooking do the job of the
> stirring.
>
> Here's the recipe. It took me a few times to get it just right because
> things like the temp of the broth, the age of the rice, and the power
> of the oven make a difference.
>
> 2 TB unsalted butter
> 2 TB olive oil
> 1/2 minced yellow onion
> 1 c arborio rice
> 3 c chicken broth or broth of your choice
> 1 tsp salt (I find this too much)
> black pepper
> 1/2 grated Parmesian cheese
>
> All cooking is uncovered at 100%
>
> Put butter and oil in a 2 quart MW pan such as a souffle dish. Heat
> for 2 min. Stir in onions and cook for 3 mintues. Stir in rice to coat
> with fat and cook for 4 min, stirring once after 2 min. Add broth and
> cook for 9 minutes. Stir and cook for another 9 minutes or until
> almost all of the broth is absorbed. Remove from oven and let stand 5
> min. Stir in salt and peper to taste and the cheese.
>
>

Thanks for posting this, Peter. I definitely have to try it this way! I
love risotto and I sometimes don't like fussing over the stove. I'm also
a fan of Barbara Kafka, but I don't happen to have that particular book.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.