I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much. But, making a risotto takes about 20 minutes. It seems unreasonable to me that a cook would start from ...
Cooking risotto seems to differ from regular rice in two important ways: you stir the risotto regularly you only introduce liquid a little bit at a time What is the effect of these two steps ...
Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 ...
I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage ...
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the rice is fried? What effect does this ...
How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm living right now there is only one kind ...
So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I can ...
Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice until translucent. I've tried cooking ...
I usually cook risotto in a wide-based, shallow pan. It always seems to take longer than the recipes would suggest. I've just seen a chef using a deeper saucepan. Would this help speed things up?