Rissoto
Hi I'm new to this site, so bear with me please. I am posting as I need help I have made Rissoto about 10 times, had it turn out Really good about, well about maybe twice. Iv researched it, and am supposedly doing everything right, I am an experienced cook. yet, always have my rice leaving a slight "bite". Just enough to be Not Right. Help Please. I have taken all the time needed even added a bit more broth and cooking time...even covered it the last few min.... what am I doing wrong guys?
I like my risotto like my pasta w/a little bite,I made a crabmeat risotto last Saturday to go along with sea bass.........the first time I made it.........it was practically raw,lol,the next is was mush. Sat I did it in a skillet,basic steps,sweat shallots,add rice and coat,add one ladle at a time your simmered broth,for every cup of rice use 3cups of liquid.Gently stir w/wooden spoon while simmering,until a creamy consistancy is there....Thats the starch releasing.End with butter and parmesan cheese, and anything else you like. Saturdays was tender and creamy, no "bite" to it keep trying you will get it
Rice should be rinsed or soaked before cooking, that's the inside secret.....
Sorry k, but you do not always rinsed or soak your rice. The chinese do not soak their rice and as for Risotto you would never do that because you need for the starch to come of of the grains slowly to give that creamy consistancy.Originally Posted by K. Slink
She (or he) needs help in making this dish, right? I am speaking from personal experience--what has worked for me in the past may not work for others in the future. I can only offer what my own experiences have been.....
I'm on the fence with this one. I always rinse my basmati since that is what I understood the east indian custom is. several rinses and drain for 30 minutes. I rinse and soak for half an hour my Japanese rice since my Japanese friend told me too. And drain for half hour. Result is sticky rice and maki sushi. Risotto I just go at it but need to have a ton of patience and gently stir stir stir. Make sure that broth is hot. Most times it's okay for all three. I have a feeling that the produce is different for each of us and just getting used to it is the answer.
the only time I have seen rice rinsed was by my cuban friend when teaching me arroz con pollo.....(chicken and rice). practice makes perfect I think, and with recipes you find what works best for you, even if it may vary from what the Norm or standard practice may be.
One thing KarenB said is often overlooked I think- keep the broth hot!
kookie, this makes sense to me I'll keep it in mind next time.
Kookie do us a favour and ask your cuban friend if the rice is rinsed just for this recipe or all of them and why. I'm curious. Thanks kb
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