Hey girls... Talk to me about risotto! I have looked at recipe sites and have seen that supposedly you have to add the stock to the rice 1 ladle at a time. Just wondering is there an easier way? Im making dd's dinners tonight and just don't want to be consumed with that lol when I can be doing a few things at once kwim? I wanted to make her a chicken one..
It's EASY as! Yeah you have to add the stock gradually but you don't have to stand there all day. I'm pretty slack with doing it slowly...and it still works lol.
Make a practice one when you have a bit more time, then you will get a better idea.
Do you have a rice cooker at all? I cook risottto in the rice cooker all the time!
Turn the RC to "cook" and put in a little oil and some chopped onion, stir to brown. Then add your aborio rice and cook in the oil, DO stir that, very important! Then I add all the stock and put on the lid and leave it alone more-or-less until the cooker goes "bing"!
Oh it's easy once you know how...you are meant to ladel in the hot stock a couple at a time and stir until absorbed, this is what makes it nice and creamy. I do like Kazbah's way of using the rice cooker, never tried it that way myself.
2 cups of aborio to 8 cups of warm stock (I put it in a pan and leave it on a low heat while cooking the risotto).
Make sure you use a non stick fry pan or pan. Add whatever you like with regards to meat & veg.
I start my risotto: Fry off onion till translucent, add garlic and quickly cook then add rice. Cook the rice till its slightly translucent with a white pearl in the middle of the grain. Add half a cup of white wine, once absorbed slowly add your stock ladle at a time, making sure its all absorbed each time.
Other tips:
Once all the stock is absorbed stir in a drizzle of truffle oil, put the lid on take it off the heat and set aside for at least 10 minutes. Then turn the heat back on and drizzle with cream for an extra creamy risotto, stir it in with some fresh parmesan then serve (have extra parmesan on the table).
Oh and don't use a square dish, electric frypan or a hotplate that is smaller than your pan, as you need consistent heat (when you start adding the stock, cook it on a medium heat).
Virgin Risotto Cooker....
Lucy in the sky with diamonds.
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