risotto emergency!

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (102 of them)

Well it's only a problem if you use chicken stock or stock made with vegetable bouillon cubes. And sticking is a real risk if you use arborio rice.

grocery groin (snoball), Wednesday, 29 July 2009 13:43 (nine years ago) Permalink

i mean, sadly -- look at the prep for rice a roni. it's exactly the same -- butter + rice, saute, add liquid and "seasoning packet", reduce, eat in your sad living room alone while watching prime time network tv. i know this because i've done it. some bozo invented rice a roni (purportedly the san francisco treat?) because it was risotto for the people.

i maintain that conceptually, rice a roni ruined risotto. for me at least.

figgy pudding (La Lechera), Wednesday, 29 July 2009 13:44 (nine years ago) Permalink

cooking risotto if you don't have the time to idle by the stove is reckless. but when you have time get to spend an hour ricocheting around your kitchen topping up stock and gently stirring = classic. the best meal for kitchentime.

the heart is a lonely hamster (schlump), Wednesday, 29 July 2009 13:51 (nine years ago) Permalink

I had a similar thing, La Lechera, the only time I made keema mutter. So many fiddly obscure spices, hours of stirring, only to realize it was just fancy sloppy joes. Glad the sausage and pea risotto was at least delicious, if not 100% satisfying.

Jaq, Wednesday, 29 July 2009 14:06 (nine years ago) Permalink

I use arborio rice and have never had the sticking problem using the "keep an eye on it for the first 5/10 then dump the rest of the stock in".

caek, Wednesday, 29 July 2009 14:33 (nine years ago) Permalink

i agree w/ caek, cookbooks always tell you that you need to stand over the stove but they are liars

just sayin, Wednesday, 29 July 2009 14:35 (nine years ago) Permalink

seriously

caek, Wednesday, 29 July 2009 14:36 (nine years ago) Permalink

presumably schlump was exaggerating, but if you're stirring it for an hour then you're making a hearty soup, not risotto

caek, Wednesday, 29 July 2009 14:37 (nine years ago) Permalink

lol yeah i would say half an hour would be pretty standard - maybe less

just sayin, Wednesday, 29 July 2009 14:39 (nine years ago) Permalink

less i think. i used to do mine for like 25-30 minutes and was told by italians that it was overcooked. down to 20 now. and it was an italian who told me not to bother with that stirring constantly, teaspoon of stock at a time nonsense.

caek, Wednesday, 29 July 2009 14:42 (nine years ago) Permalink

yeah i was only stirring (virtually) nonstop for 30 min or so using a ladle to add stock. still, wasn't really worth it. i enjoyed the salad more, tbh. it was raw beets, fennel, cucumber, feta and lemon juice with spinach. simple and tasty.

figgy pudding (La Lechera), Wednesday, 29 July 2009 14:45 (nine years ago) Permalink

whoa! the risotto thread exploded!

if you seriously think rice a roni is like risotto then you made 'em wrong, yo.

freakin pecan (jdchurchill), Wednesday, 29 July 2009 23:08 (nine years ago) Permalink

xp I do about 20 minutes, adding a cup of stock at a time, stirring every couple of minutes or so. That's what the recipe on the back of the box says to do.

free jazz and mumia (sarahel), Wednesday, 29 July 2009 23:15 (nine years ago) Permalink

the rice a roni thing reminds me of the time a friend told me my homemade ice cream (which i'm rather proud of) was SO GOOD. like ORANGE JULIUS good. which, stop eating my ice cream ex-friend and go get yr ice cream at the fucking mall.

wmlynch, Wednesday, 29 July 2009 23:20 (nine years ago) Permalink

"Dude, your burgers are really good! Like the ones they serve at MacDonald's!"

grocery groin (snoball), Thursday, 30 July 2009 08:30 (nine years ago) Permalink

http://media.npr.org/news/images/2008/jul/31/rice_pilaff540.jpg

^^ original recipe upon which rice a roni (the actual rice a roni!) was based
not exactly the same as risotto (duh) but not wholly dissimilar either
dang

figgy pudding (La Lechera), Thursday, 30 July 2009 19:03 (nine years ago) Permalink

except for the last sentence

freakin pecan (jdchurchill), Thursday, 30 July 2009 23:11 (nine years ago) Permalink

plus no self respecting pilaf would be w/o onions

freakin pecan (jdchurchill), Thursday, 30 July 2009 23:12 (nine years ago) Permalink

now that i know how to post pictures dig the aforementioned shrimp risotto
http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0038.jpg?t=1249087183

clouds taste metallica (jdchurchill), Saturday, 1 August 2009 00:41 (nine years ago) Permalink

presumably schlump was exaggerating, but if you're stirring it for an hour then you're making a hearty soup, not risotto

i wasn't! o k, maybe forty five minutes. i have never challenged the wisened chefs who tell me that you have to hover 'n' stir though, because i like to do so so much. really; music playing, risotto stirring, someone perched at the kitchen table making lazy conversation.

the picture above is good though because it gives me ideas for what do you serve with risotto. i always just have this big unsightly blob on the plate, maybe with some sarcastic sprig of something green on top. what are good risotto accompaniments?

the heart is a lonely hamster (schlump), Saturday, 1 August 2009 00:44 (nine years ago) Permalink

schlump srsly 20 min is an accurate time for risotto

just sayin, Saturday, 1 August 2009 00:48 (nine years ago) Permalink

am i the only person in the world who hates this sludge

blobfish russian (harbl), Saturday, 1 August 2009 00:51 (nine years ago) Permalink

If it's sludge, you're doing it wrong.

Beanbag the Gardener (WmC), Saturday, 1 August 2009 01:02 (nine years ago) Permalink

not me, someone else was doin it wrong! or i just can't get around the texture. it's like dinner oatmeal?

blobfish russian (harbl), Saturday, 1 August 2009 01:13 (nine years ago) Permalink

no, it shouldn't be like oatmeal at all

Jaq, Saturday, 1 August 2009 01:27 (nine years ago) Permalink

yeah it wasn't really like that i just don't like wet mushy things and the rice/cheese combo is wrong to me. i won't ruin this thread with anymore challops though!

blobfish russian (harbl), Saturday, 1 August 2009 03:06 (nine years ago) Permalink

mmm, challop risotto...

Beanbag the Gardener (WmC), Saturday, 1 August 2009 03:08 (nine years ago) Permalink

came across a recipe for barley risotto, am very curious to try it: http://www.seriouseats.com/recipes/2008/12/healthy-delicious-barley-risotto-recipe.html

sciolism, Saturday, 1 August 2009 09:07 (nine years ago) Permalink

do prawns go with mushrooms in risotto, or do I need to pick one?

caek, Monday, 3 August 2009 13:40 (nine years ago) Permalink

Try it and tell us!

Four-TEEEEEEEEEEEEEEEEEEEEN! (HI DERE), Monday, 3 August 2009 17:42 (nine years ago) Permalink

i am not putting marscapone in, but i guess that means it isn't quite a chocolate and fish combination.

caek, Monday, 3 August 2009 17:44 (nine years ago) Permalink

i dont know abt this idea - i think the lemon + prawn sounds good, but mushroom as well is kind of pushing it

just sayin, Monday, 3 August 2009 17:53 (nine years ago) Permalink

hmm
i think shrimps and mushrooms play rather well together

clouds taste metallica (jdchurchill), Monday, 3 August 2009 22:35 (nine years ago) Permalink

prawns + mushrooms = great! Salmon would also be good. So would asparagus.

free jazz and mumia (sarahel), Monday, 3 August 2009 22:37 (nine years ago) Permalink

cover it all with a sauce made from melted swiss cheese and cadbury eggs
mmmmm

figgy pudding (La Lechera), Monday, 3 August 2009 22:47 (nine years ago) Permalink

this is what i'm doing
http://upload.wikimedia.org/wikipedia/commons/3/3b/Chuckles.png

clouds taste metallica (jdchurchill), Monday, 3 August 2009 23:00 (nine years ago) Permalink

eight months pass...

made a really good one tonight

caek, Wednesday, 21 April 2010 20:04 (eight years ago) Permalink

five months pass...

i still don't like rice risotto but this is really good http://www.nytimes.com/2009/12/02/dining/021mrex.html
i added chopped kale before the chicken broth

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:19 (eight years ago) Permalink

what other vegetables can i use

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:21 (eight years ago) Permalink

I am maybe making this during the weekend, kind of worried tbh

dayo, Tuesday, 21 September 2010 00:51 (eight years ago) Permalink

asparagus or peas both work imo

I like peas in everything though.

Mormons come out of the sky and they stand there (Abbbottt), Tuesday, 21 September 2010 00:52 (eight years ago) Permalink

i think i would like peas in it

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:56 (eight years ago) Permalink

and asparagus but it's out of season

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:56 (eight years ago) Permalink

I just buy two bags of peas every time IO go to the grocery because I know I'm going to be using them. They don't even get written down on the list.

Mormons come out of the sky and they stand there (Abbbottt), Tuesday, 21 September 2010 00:58 (eight years ago) Permalink

peas/edamame & sweet baby carrots chopped into little discs & baby corn? small stuff that holds its shape is good in risotto i think.

camphor jars (c sharp major), Tuesday, 21 September 2010 01:01 (eight years ago) Permalink

also, bright colours.

camphor jars (c sharp major), Tuesday, 21 September 2010 01:02 (eight years ago) Permalink

five years pass...

God damn I love risotto. I think it's my favourite food. Well, rice cooked in stock generally (paella, kabsa, pilaf, etc etc etc), of which risotto is perhaps the most flexible and ergo the best.

Here are some risotto variations I have cooked:

• Carrot and pea
• Roasted tomato
• Ham hock and leek
• Asparagus and lemon
• Mushroom
• Chicken
• Fennel and lemon
• Chocolate (with mascarpone and hazelnuts)

Hey Bob (Scik Mouthy), Thursday, 7 July 2016 12:22 (two years ago) Permalink

tell me more about this chocolate one

boxedjoy, Thursday, 7 July 2016 17:58 (two years ago) Permalink

tell me less about it

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 17:59 (two years ago) Permalink

i tend to make this incredibly simple risotto when im in the mood for it (elizabeth david 4eva)

http://www.lancashiretelegraph.co.uk/leisure/dine/recipes/10460503.Recipe__Risotto_with_mushrooms/

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:01 (two years ago) Permalink

i stand for chocolate risotto

imago, Thursday, 7 July 2016 18:34 (two years ago) Permalink

that was the implication, yes

imago, Thursday, 7 July 2016 18:39 (two years ago) Permalink

but i think it could work - pizza does, unsure about pasta, why not risotto. italy is a great country

imago, Thursday, 7 July 2016 18:39 (two years ago) Permalink

yes italy is great.

i might be taking italian citizenship to remain a eu citizen.

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:41 (two years ago) Permalink

good choice

i have two cypriot grandparents but no knowledge of greek ;_; i don't think i'd have the gall to take citizenship in a country i couldn't speak the predominating tongue of

imago, Thursday, 7 July 2016 18:48 (two years ago) Permalink

whereas i do :D

could also get chilean citizenship, and i'll be eligible for canadian in a few years. feel that perhaps that sort of citizenship collection is probably not allowed tho.

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:49 (two years ago) Permalink

sort of back on topic, i can't think of any chilean restaurants i've been to. surely it has a great cuisine though

imago, Thursday, 7 July 2016 18:52 (two years ago) Permalink

it's ok and there are things i love because of nostalgia but actually nothing out of this world, peruvian is better ;_;

i want to eat risotto for dinner now

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:53 (two years ago) Permalink

so do i but without the motility to cook it, seems that a takeaway pizza it is

cheers for the peruvian tip tho - and as my gf is a vegan-aspirant veggie i'll trust you to know what's best

imago, Thursday, 7 July 2016 19:04 (two years ago) Permalink

Like all Latin American food would be hard for veggie inclined unfortunately :/

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 19:06 (two years ago) Permalink

Chocolate risotto is the logical halfway point between risotto and rice pudding, duh.

Hey Bob (Scik Mouthy), Friday, 8 July 2016 05:16 (two years ago) Permalink

I make a coconut and raspberry one, it's a rice pudding but with risotto rice, it's amazing

kinder, Friday, 8 July 2016 07:04 (two years ago) Permalink

anybody have a recipe for risotto with garlic scapes

maura, Friday, 8 July 2016 16:29 (two years ago) Permalink

Last night I did carrot and mushroom with mustard and tarragon. Winner.

Hey Bob (Scik Mouthy), Sunday, 17 July 2016 05:22 (two years ago) Permalink

Thanks to this thread revive, I will make risotto tonight! I grilled a bunch of summer veg yesterday so that's ready to go; I need to do something with a whole chicken today--maybe grill it, pull off the meat, use bones for a quick stock? Chicken seems kind of wrong in risotto to me but that is just me, obv.

mom tossed in kimchee (quincie), Monday, 18 July 2016 13:42 (two years ago) Permalink

one year passes...

Runner bean and griddled sweet peppers = winner.

Hey Bob (Scik Mouthy), Friday, 25 August 2017 12:12 (one year ago) Permalink

Emma has decided she has eaten enough risotto for the rest of her life. I might have to divorce her as i do all the cooking and it is my signature dish.

Hey Bob (Scik Mouthy), Friday, 25 August 2017 12:13 (one year ago) Permalink

How is your jambalaya? It's basically just risotto with onions, bell pepper and celery. Good for variation.

Frederik B, Friday, 25 August 2017 12:21 (one year ago) Permalink

risotto has celery

jambalaya does not have parmesan cheese

i could go on

illegal economic migration (Tracer Hand), Friday, 25 August 2017 12:39 (one year ago) Permalink

I love all the one pot rice dishes and ofc there are similarities but the jambalaya recipe I have is basically rice cooked in bbq sauce, it's delicious and doing a v different thing

ogmor, Friday, 25 August 2017 12:43 (one year ago) Permalink

That's gumbo?

Frederik B, Friday, 25 August 2017 13:01 (one year ago) Permalink

I mean, fake gumbo, but jambalaya isn't sauce based?

Frederik B, Friday, 25 August 2017 13:02 (one year ago) Permalink

thank u sauce-based jambalaya

frankfurters take on new glamour in this gleaming aspic (bizarro gazzara), Friday, 25 August 2017 13:03 (one year ago) Permalink

that's amore??? xp

Choco Blavatsky (seandalai), Friday, 25 August 2017 13:03 (one year ago) Permalink


You must be logged in to post. Please either login here, or if you are not registered, you may register here.