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Questions tagged [risotto]

Questions about preparing and serving risotto - an Italian high-starch rice dish which is cooked cooked in a flavoring broth.

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31 votes
10 answers

How should I prepare Risotto

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 ...
Geoff Dalgas's user avatar
30 votes
10 answers

How do cooks prepare risotto in a restaurant?

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 ...
Chris Cudmore's user avatar
21 votes
3 answers

What is the difference between risotto rice and paella rice?

My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in both risottos and paellas. Wikipedia ...
Ian Renton's user avatar
6 votes
7 answers

How can I make my risotto less firm?

I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be desired. In specific, it tasted like ...
raji's user avatar
  • 1,246
22 votes
2 answers

What is the chemical process behind the way you cook a risotto?

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 ...
yossarian's user avatar
  • 19.1k
16 votes
6 answers

Can I make risotto without wine?

I want to make risotto without using any alcohol. I am a vegetarian and I want to use vegetarian or mushroom stock only (without any meat). What is the role of wine in making risotto? Does it help ...
One Face's user avatar
  • 727
15 votes
10 answers

Why do I need more time and liquid than my risotto recipe calls for?

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 ...
yossarian's user avatar
  • 19.1k
15 votes
3 answers

When making risotto, why fry the rice?

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 have,...
stark's user avatar
  • 253
15 votes
3 answers

Firm risotto using generic rice. Is it possible?

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 ...
dolma33's user avatar
  • 653
12 votes
4 answers

Arborio and Risotto

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 ...
Satanicpuppy's user avatar
  • 13.2k
11 votes
4 answers

How to make saffron really color my risotto?

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 ...
Mig's user avatar
  • 285
9 votes
7 answers

What should I look for in a cooking pan for Risotto?

I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for ...
Varuuknahl's user avatar
  • 1,913
8 votes
3 answers

Risotto question - what does "translucent rice" look like?

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 ...
Adam McDonnell's user avatar
6 votes
3 answers

How can I speed up cooking risotto?

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?
Red Spatula's user avatar
5 votes
2 answers

Why would a rice seem "non-absorbent"?

I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" methods. I didn't expect to have ...
Jolenealaska's user avatar
  • 58.6k
2 votes
1 answer

Preparing dried mushrooms for risotto [duplicate]

I plan to cook a basic mushroom risotto. However, the supermarket near us did not have shitake or any other uncanned mushrooms, they only had dried ones. My question is, do I just remove the stem and ...
Razgriz's user avatar
  • 415