Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

Reheated risotto loses consistancy, lacking the mouth feel that risotto
right off the stove has. I have no idea how it freezes, having never
attempted it. Some make it in a pressure cooker to avoid the long
stirring time. I'll eat leftover risotto, typically for breakfast, but
it just isn't the same.

Jessica

biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

jake wrote:
> However, there might be ways to reduce your
> time at the stove. More and more often, I hear you don't need to stir
> *constantly*. It's okay to not stir it much at all.

I have a recipe for Oven-baked risotto which works very well - not as
authentic or quite the same as proper risotto, but may be worth
consideration especially if you are making large amounts. If you would like
details, I'll post.

This recipe does reheat well, it comes from a recipe book which recommends
making double the amount and using what's left over to stuff bell peppers
the next day.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

"EastneyEnder" > wrote in message
...
> jake wrote:
>> However, there might be ways to reduce your
>> time at the stove. More and more often, I hear you don't need to stir
>> *constantly*. It's okay to not stir it much at all.
>
> I have a recipe for Oven-baked risotto which works very well - not as
> authentic or quite the same as proper risotto, but may be worth
> consideration especially if you are making large amounts. If you would
> like
> details, I'll post.
>
> This recipe does reheat well, it comes from a recipe book which recommends
> making double the amount and using what's left over to stuff bell peppers
> the next day.
> --
> Sue in Portsmouth,
> "Old" Hampshire,
> "Old" England, UK
>
Thank you, Sue, for your offer. I would like you to post your recipe.
Dee Dee

"jake" > wrote in message
. nl...
> biig wrote:
>> Has anyone frozen or reheated risotto? I would like to make a large
>> batch so we can have it several times without standing at the stove so
>> long each time...Thanks...Sharon
>
> I don't know much about reheating it (I have done it but it never tasted
> as good on the first day). However, there might be ways to reduce your
> time at the stove. More and more often, I hear you don't need to stir
> *constantly*. It's okay to not stir it much at all.
>
> And maybe it woudl work to cook a large batch and *just before* it is
> truly vooked, take it the part you want to reserve. So that reheating
> equates finishing cooking it, rather than overcooking. But I've never
> done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop variety.
Search past messages in this group for info and recipe.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

biig wrote:
>
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

personally, I've never ever had good luck with any sort of leftover risotto. I
love it, I don't make it too often but when I do it's worth it (even if it is
a pain).

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"Peter Aitken" > ha scritto nel messaggio
...
> "jake" > wrote in message
> . nl...
>> biig wrote:
>>> Has anyone frozen or reheated risotto? I would like to make a large
>>> batch so we can have it several times without standing at the stove so
>>> long each time...Thanks...Sharon
>>
>> I don't know much about reheating it (I have done it but it never tasted
>> as good on the first day). However, there might be ways to reduce your
>> time at the stove. More and more often, I hear you don't need to stir
>> *constantly*. It's okay to not stir it much at all.
>>
>> And maybe it woudl work to cook a large batch and *just before* it is
>> truly vooked, take it the part you want to reserve. So that reheating
>> equates finishing cooking it, rather than overcooking. But I've never
>> done that. Might eb worth an experiment, though.
>
> Microwave risotto is easy and every bit as good as the stovetop variety.
> Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same cooking
time of the "stovetopo variety". Don't you think so?
Pandora
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

>
> "Peter Aitken" > ha scritto nel messaggio
> ...
>> "jake" > wrote in message
>> . nl...
>>> biig wrote:
>>>> Has anyone frozen or reheated risotto? I would like to make a
>>>> large
>>>> batch so we can have it several times without standing at the stove
>>>> so long each time...Thanks...Sharon
>>>
>>> I don't know much about reheating it (I have done it but it never
>>> tasted as good on the first day). However, there might be ways to
>>> reduce your time at the stove. More and more often, I hear you don't
>>> need to stir *constantly*. It's okay to not stir it much at all.
>>>
>>> And maybe it woudl work to cook a large batch and *just before* it is
>>> truly vooked, take it the part you want to reserve. So that reheating
>>> equates finishing cooking it, rather than overcooking. But I've never
>>> done that. Might eb worth an experiment, though.
>>
>> Microwave risotto is easy and every bit as good as the stovetop
>> variety. Search past messages in this group for info and recipe.
>
> I don't see the utility to make a risotto in MW: it takes the same
> cooking time of the "stovetopo variety". Don't you think so?
> Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Pandora" > wrote in message
...
>
> I don't see the utility to make a risotto in MW: it takes the same cooking
> time of the "stovetopo variety". Don't you think so?
> Pandora
>>

You don't have to stir.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Wayne Boatwright" > wrote in message
...
> On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Peter Aitken" > ha scritto nel messaggio
>> ...
>>> "jake" > wrote in message
>>> . nl...
>>>> biig wrote:
>>>>> Has anyone frozen or reheated risotto? I would like to make a
>>>>> large
>>>>> batch so we can have it several times without standing at the stove
>>>>> so long each time...Thanks...Sharon
>>>>
>>>> I don't know much about reheating it (I have done it but it never
>>>> tasted as good on the first day). However, there might be ways to
>>>> reduce your time at the stove. More and more often, I hear you don't
>>>> need to stir *constantly*. It's okay to not stir it much at all.
>>>>
>>>> And maybe it woudl work to cook a large batch and *just before* it is
>>>> truly vooked, take it the part you want to reserve. So that reheating
>>>> equates finishing cooking it, rather than overcooking. But I've never
>>>> done that. Might eb worth an experiment, though.
>>>
>>> Microwave risotto is easy and every bit as good as the stovetop
>>> variety. Search past messages in this group for info and recipe.
>>
>> I don't see the utility to make a risotto in MW: it takes the same
>> cooking time of the "stovetopo variety". Don't you think so?
>> Pandora
>
> Some people seem to prefer it because there is little or no stirring
> involved and all liquid is added at once.
>
> I haven't tried, but I don't see how you could get the same creamy yet al
> dente texture as with the traditional method.
>
> --
> Wayne Boatwright *¿*

I've not done in the microwave, but to me it would be about the same as
making it in a rice cooker.
I hope poster will post the oven method, as I have made polenta in the oven
and it is good. Stirring once.
Dee Dee

"Dee Randall" > wrote in message
...

> I've not done in the microwave, but to me it would be about the same as
> making it in a rice cooker.
> I hope poster will post the oven method, as I have made polenta in the
> oven and it is good. Stirring once.
> Dee Dee
>

It's a mistake to think that risotto in the MW is just another cooking
method. There's something about the way that microwaves interact with the
starch in the rice that allows this method to duplicate the creamy results
of the traditional stovetop method. The oven will *not* give the same
result. The recipe is below

--
Peter Aitken



In response to a thread about whether good risotto can be made in the
microwave, I am posting this recipe from Microwave Gourmet by Barbara
Kafka. Please note the following:



1) The recipe is not foolproof. For ideal results you will need to make
adjustments in amount of liquid and cooking time to suit the rice, your
oven, and your personal preferences.



2) The recipe is from the time when 750 watt was about the maximum power
available. If your MW is more powerful you may find things browning in step
1 and you do not want this. Cook at a lower power - perhaps 70%.



3) The times in step 2 also depend on the power of your oven and the temp of
the broth when added. I do the stirring after the broth has come to a boil
for a few minutes. The final cooking should be until most but not all the
liquid has been absorbed. The surface of the rice will be exposed and
bubbly.



4) I find 2 tsp of salt to be too much. With normally salty broth and the
cheese I find that no added salt is usually OK, or just a little bit at the
end.



BASIC RISOTTO



The very idosyncracy of the MW that makes it generally unsuited for cooking
starchy dishes makes it ideal for risotto. Starch absorbs liquid slowly in
the MW and absorbs too much, just what you want for this dish.



Serves 3 as a first course, 6 as a side dish



2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 cup minced yellow onion

1 cup arborio rice, unwashed (or carnaroli)

3 cups Chicken Broth, heated

2 tsp kosher salt

Freshly ground black pepper

Freshly grated Parmesan cheese



1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more. (If
using a small oven, cook onions for 7

minutes; add rice and cook for 7 minutes more.)



2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook
for 9 minutes more. (If using a small oven, cook for 12 minutes, stir and
cook for 12 minutes more.)



3. Remove from oven. If creamier risotto is desired add 1/4c additional hot
broth. Let stand, uncovered, for 5 minutes to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan cheese, if
desired.

Wayne Boatwright wrote:
>
> On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?
>
> >
> > "Peter Aitken" > ha scritto nel messaggio
> > ...
> >> "jake" > wrote in message
> >> . nl...
> >>> biig wrote:
> >>>> Has anyone frozen or reheated risotto? I would like to make a
> >>>> large
> >>>> batch so we can have it several times without standing at the stove
> >>>> so long each time...Thanks...Sharon
> >>>
> >>> I don't know much about reheating it (I have done it but it never
> >>> tasted as good on the first day). However, there might be ways to
> >>> reduce your time at the stove. More and more often, I hear you don't
> >>> need to stir *constantly*. It's okay to not stir it much at all.
> >>>
> >>> And maybe it woudl work to cook a large batch and *just before* it is
> >>> truly vooked, take it the part you want to reserve. So that reheating
> >>> equates finishing cooking it, rather than overcooking. But I've never
> >>> done that. Might eb worth an experiment, though.
> >>
> >> Microwave risotto is easy and every bit as good as the stovetop
> >> variety. Search past messages in this group for info and recipe.
> >
> > I don't see the utility to make a risotto in MW: it takes the same
> > cooking time of the "stovetopo variety". Don't you think so?
> > Pandora
>
> Some people seem to prefer it because there is little or no stirring
> involved and all liquid is added at once.
>
> I haven't tried, but I don't see how you could get the same creamy yet al
> dente texture as with the traditional method.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Thanks to all who replied. I may try the micro version, but I'll do
the stove top version first....Sharon

"Peter Aitken" > wrote in message
...
> "Dee Randall" > wrote in message
> ...
>
>> I've not done in the microwave, but to me it would be about the same as
>> making it in a rice cooker.
>> I hope poster will post the oven method, as I have made polenta in the
>> oven and it is good. Stirring once.
>> Dee Dee
>>
>
> It's a mistake to think that risotto in the MW is just another cooking
> method. There's something about the way that microwaves interact with the
> starch in the rice that allows this method to duplicate the creamy results
> of the traditional stovetop method. The oven will *not* give the same
> result. The recipe is below
>
> --
> Peter Aitken
>
>
>
> In response to a thread about whether good risotto can be made in the
> microwave, I am posting this recipe from Microwave Gourmet by Barbara
> Kafka. Please note the following:
>
>
>
> 1) The recipe is not foolproof. For ideal results you will need to make
> adjustments in amount of liquid and cooking time to suit the rice, your
> oven, and your personal preferences.
>
>
>
> 2) The recipe is from the time when 750 watt was about the maximum power
> available. If your MW is more powerful you may find things browning in
> step 1 and you do not want this. Cook at a lower power - perhaps 70%.
>
>
>
> 3) The times in step 2 also depend on the power of your oven and the temp
> of the broth when added. I do the stirring after the broth has come to a
> boil for a few minutes. The final cooking should be until most but not all
> the liquid has been absorbed. The surface of the rice will be exposed and
> bubbly.
>
>
>
> 4) I find 2 tsp of salt to be too much. With normally salty broth and the
> cheese I find that no added salt is usually OK, or just a little bit at
> the end.
>
>
>
> BASIC RISOTTO
>
>
>
> The very idosyncracy of the MW that makes it generally unsuited for
> cooking starchy dishes makes it ideal for risotto. Starch absorbs liquid
> slowly in the MW and absorbs too much, just what you want for this dish.
>
>
>
> Serves 3 as a first course, 6 as a side dish
>
>
>
> 2 tablespoons unsalted butter
>
> 2 tablespoons olive oil
>
> 1/2 cup minced yellow onion
>
> 1 cup arborio rice, unwashed (or carnaroli)
>
> 3 cups Chicken Broth, heated
>
> 2 tsp kosher salt
>
> Freshly ground black pepper
>
> Freshly grated Parmesan cheese
>
>
>
> 1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
> minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
> minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
> (If using a small oven, cook onions for 7
>
> minutes; add rice and cook for 7 minutes more.)
>
>
>
> 2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
> cook for 9 minutes more. (If using a small oven, cook for 12 minutes, stir
> and cook for 12 minutes more.)
>
>
>
> 3. Remove from oven. If creamier risotto is desired add 1/4c additional
> hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
> remaining liquid, stirring several times. Stir in salt, pepper and
> Parmesan cheese, if desired.
>
>
>
>
Thanks, Peter for the great instructions. I've hesitated making Risotto in
the MW even though I had the recipe. Now I'll try it for sure.
Audrey

biig wrote:
>
> Thanks to all who replied. I may try the micro version, but I'll do
> the stove top version first....Sharon

Glad to hear it. Risotto made the stovetop way is not the chore some
seem to think. You do not have to stir constantly. Just a quick one
when you add each new infusion of liquid, and then a couple times
during its absorption. It's plenty forgiving enough to allow you to
get on with the rest of the dinner preparation. And you have absolute
control when it's right there in front of you all the time. The only
caution I would give you is to be sure the heat is not too high--just a
nice gentle bubbling. Oh, and the classic step of making a little
white wine your first liquid infusion seems to be a good idea.

Once you've done it a few times I think you'll find it easier than the
microwave method. I'm sure it works as Peter describes, but the
description makes it sound trickier than the normal way to me. -aem

"Peter Aitken" > ha scritto nel messaggio
...
> "Pandora" > wrote in message
> ...
>>
>> I don't see the utility to make a risotto in MW: it takes the same
>> cooking time of the "stovetopo variety". Don't you think so?
>> Pandora
>>>
>
> You don't have to stir.

Oh! i thought you were speaking only of the boiled rice?
In your case, I have never tried to make risotto in MW. I don't know if it
come good as the fire one. And another thing: how do you know how much
water you have to put inside? The risk is you put too much water !
Cheers
Pandora
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

"Peter Aitken" > ha scritto nel messaggio
...
> "Dee Randall" > wrote in message
> ...
>
>> I've not done in the microwave, but to me it would be about the same as
>> making it in a rice cooker.
>> I hope poster will post the oven method, as I have made polenta in the
>> oven and it is good. Stirring once.
>> Dee Dee
>>
>
> It's a mistake to think that risotto in the MW is just another cooking
> method. There's something about the way that microwaves interact with the
> starch in the rice that allows this method to duplicate the creamy results
> of the traditional stovetop method. The oven will *not* give the same
> result. The recipe is below
>
> --
> Peter Aitken
>
>
>
> In response to a thread about whether good risotto can be made in the
> microwave, I am posting this recipe from Microwave Gourmet by Barbara
> Kafka. Please note the following:
>
>
>
> 1) The recipe is not foolproof. For ideal results you will need to make
> adjustments in amount of liquid and cooking time to suit the rice, your
> oven, and your personal preferences.
>
>
>
> 2) The recipe is from the time when 750 watt was about the maximum power
> available. If your MW is more powerful you may find things browning in
> step 1 and you do not want this. Cook at a lower power - perhaps 70%.
>
>
>
> 3) The times in step 2 also depend on the power of your oven and the temp
> of the broth when added. I do the stirring after the broth has come to a
> boil for a few minutes. The final cooking should be until most but not all
> the liquid has been absorbed. The surface of the rice will be exposed and
> bubbly.
>
>
>
> 4) I find 2 tsp of salt to be too much. With normally salty broth and the
> cheese I find that no added salt is usually OK, or just a little bit at
> the end.
>
>
>
> BASIC RISOTTO
>
>
>
> The very idosyncracy of the MW that makes it generally unsuited for
> cooking starchy dishes makes it ideal for risotto. Starch absorbs liquid
> slowly in the MW and absorbs too much, just what you want for this dish.
>
>
>
> Serves 3 as a first course, 6 as a side dish
>
>
>
> 2 tablespoons unsalted butter
>
> 2 tablespoons olive oil
>
> 1/2 cup minced yellow onion
>
> 1 cup arborio rice, unwashed (or carnaroli)
>
> 3 cups Chicken Broth, heated
>
> 2 tsp kosher salt
>
> Freshly ground black pepper
>
> Freshly grated Parmesan cheese
>
>
>
> 1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
> minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
> minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
> (If using a small oven, cook onions for 7
>
> minutes; add rice and cook for 7 minutes more.)
>
This phase takes 10 minutes.
>
>
> 2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
> cook for 9 minutes more. (If using a small oven, cook for 12 minutes, stir
> and cook for 12 minutes more.)

This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
IMHO).
>
>
>
> 3. Remove from oven. If creamier risotto is desired add 1/4c additional
> hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
> remaining liquid, stirring several times. Stir in salt, pepper and
> Parmesan cheese, if desired.

With the five minutes of standing, the rice continue to cook and we have a
total time of 33 minutes!!!!!

In 33 minutes , my risotto is cooked and eaten
Cheers
Pandora

Pandora wrote:
> "Peter Aitken" > ha scritto nel messaggio
> ...
>
>>"Dee Randall" > wrote in message
...
>>
>>
>>>I've not done in the microwave, but to me it would be about the same as
>>>making it in a rice cooker.
>>>I hope poster will post the oven method, as I have made polenta in the
>>>oven and it is good. Stirring once.
>>>Dee Dee
>>>
>>
>>It's a mistake to think that risotto in the MW is just another cooking
>>method. There's something about the way that microwaves interact with the
>>starch in the rice that allows this method to duplicate the creamy results
>>of the traditional stovetop method. The oven will *not* give the same
>>result. The recipe is below
>>
>>--
>>Peter Aitken
>>
>>
>>
>>In response to a thread about whether good risotto can be made in the
>>microwave, I am posting this recipe from Microwave Gourmet by Barbara
>>Kafka. Please note the following:
>>
>>
>>
>>1) The recipe is not foolproof. For ideal results you will need to make
>>adjustments in amount of liquid and cooking time to suit the rice, your
>>oven, and your personal preferences.
>>
>>
>>
>>2) The recipe is from the time when 750 watt was about the maximum power
>>available. If your MW is more powerful you may find things browning in
>>step 1 and you do not want this. Cook at a lower power - perhaps 70%.
>>
>>
>>
>>3) The times in step 2 also depend on the power of your oven and the temp
>>of the broth when added. I do the stirring after the broth has come to a
>>boil for a few minutes. The final cooking should be until most but not all
>>the liquid has been absorbed. The surface of the rice will be exposed and
>>bubbly.
>>
>>
>>
>>4) I find 2 tsp of salt to be too much. With normally salty broth and the
>>cheese I find that no added salt is usually OK, or just a little bit at
>>the end.
>>
>>
>>
>>BASIC RISOTTO
>>
>>
>>
>>The very idosyncracy of the MW that makes it generally unsuited for
>>cooking starchy dishes makes it ideal for risotto. Starch absorbs liquid
>>slowly in the MW and absorbs too much, just what you want for this dish.
>>
>>
>>
>>Serves 3 as a first course, 6 as a side dish
>>
>>
>>
>>2 tablespoons unsalted butter
>>
>>2 tablespoons olive oil
>>
>>1/2 cup minced yellow onion
>>
>>1 cup arborio rice, unwashed (or carnaroli)
>>
>>3 cups Chicken Broth, heated
>>
>>2 tsp kosher salt
>>
>>Freshly ground black pepper
>>
>>Freshly grated Parmesan cheese
>>
>>
>>
>>1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
>>minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
>>minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
>>(If using a small oven, cook onions for 7
>>
>>minutes; add rice and cook for 7 minutes more.)
>>
>
> This phase takes 10 minutes.

14, actually.

>
>>
>>2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
>>cook for 9 minutes more. (If using a small oven, cook for 12 minutes, stir
>>and cook for 12 minutes more.)
>
>
> This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
> IMHO).

18 +14 =32
>
>>
>>
>>3. Remove from oven. If creamier risotto is desired add 1/4c additional
>>hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
>>remaining liquid, stirring several times. Stir in salt, pepper and
>>Parmesan cheese, if desired.
>
>
32 + 5 =37

> With the five minutes of standing, the rice continue to cook and we have a
> total time of 33 minutes!!!!!
>
> In 33 minutes , my risotto is cooked and eaten

same here



--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"biig" > ha scritto nel messaggio
...
>
>
> Wayne Boatwright wrote:
>>
>> On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?
>>
>> >
>> > "Peter Aitken" > ha scritto nel messaggio
>> > ...
>> >> "jake" > wrote in message
>> >> . nl...
>> >>> biig wrote:
>> >>>> Has anyone frozen or reheated risotto? I would like to make a
>> >>>> large
>> >>>> batch so we can have it several times without standing at the stove
>> >>>> so long each time...Thanks...Sharon
>> >>>
>> >>> I don't know much about reheating it (I have done it but it never
>> >>> tasted as good on the first day). However, there might be ways to
>> >>> reduce your time at the stove. More and more often, I hear you don't
>> >>> need to stir *constantly*. It's okay to not stir it much at all.
>> >>>
>> >>> And maybe it woudl work to cook a large batch and *just before* it
>> >>> is
>> >>> truly vooked, take it the part you want to reserve. So that reheating
>> >>> equates finishing cooking it, rather than overcooking. But I've
>> >>> never
>> >>> done that. Might eb worth an experiment, though.
>> >>
>> >> Microwave risotto is easy and every bit as good as the stovetop
>> >> variety. Search past messages in this group for info and recipe.
>> >
>> > I don't see the utility to make a risotto in MW: it takes the same
>> > cooking time of the "stovetopo variety". Don't you think so?
>> > Pandora
>>
>> Some people seem to prefer it because there is little or no stirring
>> involved and all liquid is added at once.
>>
>> I haven't tried, but I don't see how you could get the same creamy yet al
>> dente texture as with the traditional method.
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>
> Thanks to all who replied. I may try the micro version, but I'll do
> the stove top version first....Sharon

This is a very good decision
Cheers
Pandora

"sarah bennett" > ha scritto nel messaggio
om...
> Pandora wrote:
>> "Peter Aitken" > ha scritto nel messaggio
>> ...
>>
>>>"Dee Randall" > wrote in message
...
>>>
>>>
>>>>I've not done in the microwave, but to me it would be about the same as
>>>>making it in a rice cooker.
>>>>I hope poster will post the oven method, as I have made polenta in the
>>>>oven and it is good. Stirring once.
>>>>Dee Dee
>>>>
>>>
>>>It's a mistake to think that risotto in the MW is just another cooking
>>>method. There's something about the way that microwaves interact with the
>>>starch in the rice that allows this method to duplicate the creamy
>>>results of the traditional stovetop method. The oven will *not* give the
>>>same result. The recipe is below
>>>
>>>--
>>>Peter Aitken
>>>
>>>
>>>
>>>In response to a thread about whether good risotto can be made in the
>>>microwave, I am posting this recipe from Microwave Gourmet by Barbara
>>>Kafka. Please note the following:
>>>
>>>
>>>
>>>1) The recipe is not foolproof. For ideal results you will need to make
>>>adjustments in amount of liquid and cooking time to suit the rice, your
>>>oven, and your personal preferences.
>>>
>>>
>>>
>>>2) The recipe is from the time when 750 watt was about the maximum power
>>>available. If your MW is more powerful you may find things browning in
>>>step 1 and you do not want this. Cook at a lower power - perhaps 70%.
>>>
>>>
>>>
>>>3) The times in step 2 also depend on the power of your oven and the temp
>>>of the broth when added. I do the stirring after the broth has come to a
>>>boil for a few minutes. The final cooking should be until most but not
>>>all the liquid has been absorbed. The surface of the rice will be exposed
>>>and bubbly.
>>>
>>>
>>>
>>>4) I find 2 tsp of salt to be too much. With normally salty broth and the
>>>cheese I find that no added salt is usually OK, or just a little bit at
>>>the end.
>>>
>>>
>>>
>>>BASIC RISOTTO
>>>
>>>
>>>
>>>The very idosyncracy of the MW that makes it generally unsuited for
>>>cooking starchy dishes makes it ideal for risotto. Starch absorbs liquid
>>>slowly in the MW and absorbs too much, just what you want for this dish.
>>>
>>>
>>>
>>>Serves 3 as a first course, 6 as a side dish
>>>
>>>
>>>
>>>2 tablespoons unsalted butter
>>>
>>>2 tablespoons olive oil
>>>
>>>1/2 cup minced yellow onion
>>>
>>>1 cup arborio rice, unwashed (or carnaroli)
>>>
>>>3 cups Chicken Broth, heated
>>>
>>>2 tsp kosher salt
>>>
>>>Freshly ground black pepper
>>>
>>>Freshly grated Parmesan cheese
>>>
>>>
>>>
>>>1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
>>>minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
>>>minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
>>>(If using a small oven, cook onions for 7
>>>
>>>minutes; add rice and cook for 7 minutes more.)
>>>
>>
>> This phase takes 10 minutes.
>
> 14, actually.

Why 14? They are 10: 2 for butter; 4 for onions; 4 for rice = 10
>
>>
>>>
>>>2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
>>>cook for 9 minutes more. (If using a small oven, cook for 12 minutes,
>>>stir and cook for 12 minutes more.)
>>
>>
>> This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
>> IMHO).
>
> 18 +14 =32

Sorry 18+10 = 28 if mathemathics is not an opinion
>>
>>>
>>>
>>>3. Remove from oven. If creamier risotto is desired add 1/4c additional
>>>hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
>>>remaining liquid, stirring several times. Stir in salt, pepper and
>>>Parmesan cheese, if desired.
>>
>>
> 32 + 5 =37

OKKKKK!!! You know what I'm thinking.....
>
>> With the five minutes of standing, the rice continue to cook and we have
>> a total time of 33 minutes!!!!!
>>
>> In 33 minutes , my risotto is cooked and eaten
>
> same here

No! is not the same for you!!!!! You eat it after 37 minutes DDDDDDD

What do you want to tell me: that you eat rice while is boiling at the 33rd
minuteDDDDDDDDDDDDDDDDDDDDD
Cheers
Pandora
>
>
>
> --
>
> saerah
>
> "Peace is not an absence of war, it is a virtue, a state of mind, a
> disposition for benevolence, confidence, justice."
> -Baruch Spinoza
>
> "There is a theory which states that if ever anybody discovers exactly
> what the Universe is for and why it is here, it will instantly disappear
> and be replaced by something even more bizarre and inexplicable. There is
> another theory which states that this has already happened."
> -Douglas Adams

Pandora wrote:
> "sarah bennett" > ha scritto nel messaggio
<snip>

>>>>1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
>>>>minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
>>>>minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
>>>>(If using a small oven, cook onions for 7
>>>>
>>>>minutes; add rice and cook for 7 minutes more.)
>>>>
>>>
>>>This phase takes 10 minutes.
>>
>>14, actually.
>
>
> Why 14? They are 10: 2 for butter; 4 for onions; 4 for rice = 10
>

because I am dumb and didn't read properly

>>>>2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
>>>>cook for 9 minutes more. (If using a small oven, cook for 12 minutes,
>>>>stir and cook for 12 minutes more.)
>>>
>>>
>>>This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
>>>IMHO).
>>
>>18 +14 =32
>
>
> Sorry 18+10 = 28 if mathemathics is not an opinion
>
>>>>
>>>>3. Remove from oven. If creamier risotto is desired add 1/4c additional
>>>>hot broth. Let stand, uncovered, for 5 minutes to let rice absorb
>>>>remaining liquid, stirring several times. Stir in salt, pepper and
>>>>Parmesan cheese, if desired.
>>>
>>>
>>32 + 5 =37
>
>
> OKKKKK!!! You know what I'm thinking.....
>
>>>With the five minutes of standing, the rice continue to cook and we have
>>>a total time of 33 minutes!!!!!
>>>
>>>In 33 minutes , my risotto is cooked and eaten
>>
>>same here
>
>
> No! is not the same for you!!!!! You eat it after 37 minutes DDDDDDD
>
> What do you want to tell me: that you eat rice while is boiling at the 33rd
> minuteDDDDDDDDDDDDDDDDDDDDD
> Cheers
> Pandora

hee!
--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

On Fri, 16 Dec 2005 23:10:37 +0100, "Pandora" >
wrote:

>With the five minutes of standing, the rice continue to cook and we have a
>total time of 33 minutes!!!!!
>
>In 33 minutes , my risotto is cooked and eaten

You eat way too fast ;-)

Nathalie

"sarah bennett" > wrote in message
om...
> Pandora wrote:

> 32 + 5 =37
>
>> With the five minutes of standing, the rice continue to cook and we have
>> a total time of 33 minutes!!!!!
>>
>> In 33 minutes , my risotto is cooked and eaten
>
> same here
>

You are totally missing the point. No one claimed the MW method is faster -
it is EASIER because you do not have to stand and stir and add liquid.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Nathalie Chiva" > ha scritto nel
messaggio news
> On Fri, 16 Dec 2005 23:10:37 +0100, "Pandora" >
> wrote:
>
>>With the five minutes of standing, the rice continue to cook and we have a
>>total time of 33 minutes!!!!!
>>
>>In 33 minutes , my risotto is cooked and eaten
>
> You eat way too fast ;-)

Yes ! because i love it ))
Cheers
Pandora
>
> Nathalie
>