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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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
58k views

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
22 votes
2 answers
3k views

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
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21 votes
3 answers
317k views

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
16 votes
6 answers
80k views

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
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15 votes
10 answers
8k views

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
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15 votes
3 answers
11k views

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
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15 votes
3 answers
921 views

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
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14 votes
1 answer
5k views

Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto?

I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto. Wine does affect proteins - pork, beef, ...
Lisa Biesinger's user avatar
12 votes
4 answers
7k views

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
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11 votes
4 answers
16k views

Why do I add stock to risotto slowly?

Risotto recipes always call for adding the stock slowly. Why do we do that? I've read in a couple of places it may help cooking the rice more evenly, or prevent it going stodgy?
Alex Chamberlain's user avatar
11 votes
4 answers
7k views

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
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9 votes
7 answers
38k views

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
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8 votes
4 answers
7k views

Can I use rice wine vinegar in risotto?

I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to use it for. Could I use rice wine ...
Eve 's user avatar
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8 votes
9 answers
10k views

Are there any techniques to "cheat" at cooking a risotto?

Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this makes sense to me. Are there any ways to ...
yossarian's user avatar
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8 votes
3 answers
16k views

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
7 answers
30k views

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
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6 votes
2 answers
1k views

General Principles of making risotto

I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably not the correct way to learn about the ...
One Face's user avatar
  • 737
6 votes
3 answers
3k views

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
2k views

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
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4 votes
5 answers
4k views

Cooking chicken in a risotto without it drying out

I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the ...
Daniel Vandersluis's user avatar
4 votes
2 answers
571 views

Why should you serve risotto on a hot plate?

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
Bar Akiva's user avatar
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4 votes
3 answers
53k views

Substitute for arborio risotto rice?

What are the best substitutes for arborio risotto rice? And how about when your only choices are all the local shops have: pearl barley, or 'brown rice with barley and spelt blend'? For the first ...
tog22's user avatar
  • 155
4 votes
1 answer
4k views

Why is the rice in my mushroom risotto always very hard?

I'm a fan of Italian mushroom risotto and I love to cook it from time to time, but cooking the arborio rice well seems impossible to me if I follow traditional recipes. Last time I pre-cooked the ...
Curious Girl's user avatar
4 votes
1 answer
3k views

French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?

Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. Thanks.
James Lupolt's user avatar
3 votes
4 answers
10k views

Would it be alright to substitute white balsamic vinegar for wine in risotto?

I'm really craving risotto but I don't have any wine in the house at the moment. I do have white balsamic vinegar, however.
Anders Adler's user avatar
3 votes
2 answers
374 views

What causes butter to make risotto shiny?

Why does the addition of butter make risotto shiny? Is there a chemical explanation? I was taught to initially saute onions and garlic in olive oil, then risotto Arborio rice with warmed broth until ...
Cathy's user avatar
  • 51
3 votes
1 answer
220 views

Risotto preparation

If I was going to prepare 100 portions of a basic risotto part way to finish later on in saute pans for different flavours, how would I go about doing this? What would I cook a large batch in, would a ...
Ben's user avatar
  • 31
2 votes
4 answers
9k views

Scaling up a risotto recipe x4. Things to consider?

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results ...
ted.strauss's user avatar
2 votes
1 answer
1k views

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
2 votes
1 answer
652 views

Risotto too grainy

I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use; Cup Arborio rice (from Whole Foods) Kettle and Fire Chicken Broth 32oz small diced carrot, ...
akh22's user avatar
  • 123
2 votes
2 answers
1k views

Does beetroot and chorizo work together in a dish

I'm currently going through a phase of cooking a lot of beetroot. I also love Chorizo. I was thinking of doing a Beetroot and chorizo risotto. But I'm unsure if the flavour profile would complement ...
NBenatar's user avatar
  • 2,595
1 vote
2 answers
376 views

What factors do I need to consider to figure out if a particular set of toppings will work well on risotto?

Sometimes, I like to experiment with the ingredients to use as toppings for risotto. In order to avoid bad results, what should I consider when I choose the ingredients to use as toppings for risotto?...
apaderno's user avatar
  • 7,062
1 vote
1 answer
103 views

Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to ...
Danny Rodriguez's user avatar
1 vote
1 answer
2k views

can i mix arborio and carnaroli

I have 2 lbs of carnaroli rice and 1 lb of arborio rice, both the same brand. I need to make a recipe calling for 3 lbs total. The basic recipe on both boxes call for the same amount of liquid, but I'...
pduey's user avatar
  • 113
1 vote
1 answer
23k views

How long will a refrigerated risotto stay safe to eat? [duplicate]

First time posting here. I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeric, lemon, parmesan). It's been refrigerated since ...
StevenXavier's user avatar
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