Risotto - Educate me

Just had some killer risotto. I want to make my own.

I've always heard it's a time consuming and often difficult task to make a good risotto.

Educate me. Help me. Teach me.

Thank You. :rock:thumbs::cheers::thanks:

Short on time so someone else will probably be able to give you the more indepth notion.

But the reason it's so time consuming is you're basically adding a bit of liquid to the Aroborio rice continually over a long period of time. Little bit of liquid till it is absorbed, then a little bit more liquid till it's absorbed, again and again and again. So you're basically sitting there continually monitoring it while you cook, for about 30 minutes at least.

Doing it the right way is always best; but there is a way to do it in a small crockpot. It's not as good, but it's a lot easier and helpful for a quick fix.

Open packet, add water, nuke for a couple of minutes. Done. :2razz:

pos said:

open packet, add water, nuke for a couple of minutes. Done. :2razz:

Click to expand...

Blasphemy !!!!

Slow and low is the key. And use flavorful liquid, homemade chicken stock is best.

Zyphlin said:

Short on time so someone else will probably be able to give you the more indepth notion.

But the reason it's so time consuming is you're basically adding a bit of liquid to the Aroborio rice continually over a long period of time. Little bit of liquid till it is absorbed, then a little bit more liquid till it's absorbed, again and again and again. So you're basically sitting there continually monitoring it while you cook, for about 30 minutes at least.

Doing it the right way is always best; but there is a way to do it in a small crockpot. It's not as good, but it's a lot easier and helpful for a quick fix.

Click to expand...

Minus the 30 minutes (way too short of time) and the last sentence, crockpot risotto? Momma mia! :slapme: --

What you got here is actually spot on. As far as understanding the method.

Yes, it's a sit in the kitchen all day, stir, add, reduce, stir, add, reduce, stir, add, reduce...

I grew up where every 3rd Sunday we made a risotto w/ mushroom and chicken livers...

Old school, rustic...

It was the best.

PoS said:

Open packet, add water, nuke for a couple of minutes. Done. :2razz:

Click to expand...

Jamie Oliver, Gordon Ramsey, Bobby Flay, Wolfgang Puck and scores of others are now self-emolating in Hell's Kitchen.

:lamo:lamo

How To Make Risotto at Home — Cooking Lessons from The Kitchn | The Kitchn


According to this link it should NOT take hours to make risotto.

Granted, a professional chef has probably made it hundreds, if not thousands of times, so...

Gordon Ramsey include this it seems in every meal. But is it not just rice? What the heck is so special that it is served in fine restaurants?

rhinefire said:

Gordon Ramsey include this it seems in every meal. But is it not just rice? What the heck is so special that it is served in fine restaurants?

Click to expand...

It is absolutely not "just rice".

Risotto is something that Gordon Ramsey yells at you about, lol.

In the end, it just seems like way too much effort for essentially what is rice.

Went to a nice italian place one project.

They had a saffron chicken risotto in a Parmesan cheese
Bowl. It was to die for.

"Who made the risotto"?
"It's raw"!
"Get the f--k out"
-Gordon Ramsey

I've never had a risotto I fell in love with. Lots of more simple sides that are just as tasty.

I would not eat uncle bens in a bag version of anything. That's some terrible stuff. Fast/instant is fine, but they do something awfult to the rice. I was actually served the brown rice heat-bag at BJs restaurant, you can identify that taste/texture anywhere, its so bad.

If you do want to do a faster one, these are good sides in general, and a few good flavors. It won't be killer, but if you want it sometimes the quick way as a side for more diversity, they are pretty good.

rhinefire said:

Gordon Ramsey include this it seems in every meal. But is it not just rice? What the heck is so special that it is served in fine restaurants?

Click to expand...

It's often about getting served something you can't reasonably make quickly or well, at home. At least that's my take. They have to differentiate to stay fine dining.
I know though, scallop, risotto, beef wellington, those words all mean Gordon/Hell's Kitchen now. I hear them in his voice and not mine, its so nuts