Risotto

Posted by Gumtree (1150 days ago)

OK - when I get risotto in restaurants, the grains seem to be more distinct than when I make it. I follow the process, do the stirring and adding slowly of liquid, but mine always has more matrix (sort of delicious thick glue) between the grains. If I try going on a little longer I run the risk of burning, despite stirring. What am I doing wrong?

(I am based in Hong Kong)

Posted by beter.van.niet (1150 days ago)

turn the fire lower, make sure it has enopugh liquid so it wont burn?

thick glue is just how a risotto should be sint it? to me it should be nice and slow smoothly running over the plate.

(I am based in Hong Kong)

Posted by Gumtree (1149 days ago)

Maybe I am doing it right and the restaurants aren't? But yeah I am having trouble getting a low enough flame which is why I asked the question about induction cookers - would really appreciate an answer. Thanks.

(I am based in Hong Kong)

Posted by beter.van.niet (1148 days ago)

if your flame doesnt get low enouh, buy one of these "simmer" discs, i.e. they look like a strainer, but are flat, place over your fire and then your pot on top.

however , risotto doesnt need such low fire, you just cook it till its doen and then take it off.

and yes, many restaurants dont know what theyr doibng when cooking risotto, and mostly its overcooked big time!

(I am based in Hong Kong)

Posted by nomennescio101 (1148 days ago)

Gum> last X-mas I bought an induction cooker on a whim (I already have a professional four ring gas stove) from one of the major supermarkets (don't know if I can mention the name). It was a steal and it still works. The only thing is that new pots and pans turned out to be more costly than the cooker. Although I had cookware that was suitable for induction cooking, apparently using them on gas ruins them for induction cooking.

The cooker is great for risottos but you don't necessarily need it. Yes, a risotto should be creamy but still al dente (as Beter van niet has already mentioned, restaurants in HK often serve it overcooked; the rice should be firm in the centre and tender on the outside, BTW extra butter and cheese are often added to achieve that creamy texture). It should definitely not have the texture of congee or paella. If you use the right kind of rice (most people recommend short grain arborio; I sometimes use short grain brown rice for a high fibre version) and are patient, things can't really go wrong. Enjoy!

To avoid waste (haha) you can shape chilled leftover risotto in balls stuffed with cubed mozzarella and some Parma ham. Roll them respectively in flour, beaten egg, and fresh bread crumbs, chill for a while to let it set, and fry in olive oil until golden. They're then called suppli.

(I am based in Hong Kong)

Posted by Gum Tree (1148 days ago)

Thanks heaps. I really enjoy experimenting with different risottos. I use the arborio rice, btw. Haven't thought of brown. Do you get that same creaminess? Pity about the pans though ... good excuse to add to my kitchen, though.

(I am based in Hong Kong)

Posted by beter.van.niet (1148 days ago)

Butter nut Risotto:
75 grams thick cut pancetta
1 onion, chopped
500 grams butter nut squash, diced
400 grams arborio rice
1 liter veggie stock
sea salt and black pepper
1 bunch flat leaf parsley
25 grams butter
4 tablespoons grated parmesan cheese

the butternut keeps this risotto so freshly flavored and with flat leaf parsley....mmmm

(I am based in Hong Kong)

Posted by nomennescio101 (1148 days ago)

Gum> you're welcome. Yes, I get the same creaminess with the brown rice, you have to stir more vigourously though (i.e. to break the outside of the grains) and definitely add some butter.
BTW a trick for the pans. When you go shopping for them bring a magnet. If the magnet sticks to the bottom of the pan, it'll be suitable for your cooker. So you don't necessarily need to buy a (often more expensive) pan that says suitable for induction cooking.
Mac> yummy!

(I am based in Hong Kong)

Posted by Gum Tree (1148 days ago)

Thanks nn. Mac - have a similar recipe but with kumara. White wine goes well that too, something fruity ....

(I am based in Hong Kong)

Posted by Gum Tree (1148 days ago)

btw you will have mail in a minute, nn

(I am based in Hong Kong)

Posted by nomennescio101 (1148 days ago)

thanks, just replied

(I am based in Hong Kong)