 |
By (user no longer on site)
over a year ago
|
Mushroom and asparagus.
Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy. |
Reply privately, Reply in forum +quote
or View forums list | |
"Mushroom and asparagus.
Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy."
thanks for that..I was cheating putting everything in at once....I'll do it that way |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *uzie69xTV/TS
over a year ago
Maidstone |
"What's your favourite Risotto dish and any tips?"
Risotto allo champagne... Cooked for me by a tall dark Italian...
Finely chopped shallots softened in butter. Add risotto rice cooked slowly with a ladle of champagne until absorbed. Repeat until a creamy porridge texture.
Served warm with lightly grated parmesan and garnish with shavings of black truffles... |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Yesterday's roast chicken, shredded, chorizo, sweetcorn and plenty or smoked paprika.
(Bry)"
I live a good risotto and normally do a chicken and bacon but this sounds awesome, I’m going to give it a try next time.
Also, as has been said above , get proper rice for it and only add a little stock at a time. It makes the world of difference. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Mushroom and asparagus.
Always use proper risotto/arborio rice. Don't add to much liquid at any time. I wait until the last ladel is completely absorbed before adding another. I have a saucepan of stock bubbling away waiting to be added. Keep stirring the risotto gently so that it all gets the liquid and it also helps break down the starch that makes it creamy. thanks for that..I was cheating putting everything in at once....I'll do it that way"
It won't go as creamy if you do that. It needs treating gently to get it to break down fully. Let me know how you get on |
Reply privately, Reply in forum +quote
or View forums list | |
"Given the section this is in, we thought there was a kink we hadn’t heard of, so read with interest
But no, OP meant risotto risotto ??
Still an interesting thread though!"
There are so many people on Fab forums that I find it easy to discuss topics.. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Given the section this is in, we thought there was a kink we hadn’t heard of, so read with interest
But no, OP meant risotto risotto ??
Still an interesting thread though!
There are so many people on Fab forums that I find it easy to discuss topics.."
Most people in the forums are really lovely, so I can totally understand what you mean about that. |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
