I'm hungry! Anyone have a good recipe for Risotto....

[LynneSin]

Or tips on how to make it so creamy!

[TexasBushwhacker]

1. Have you been reading someone's e-mails? n/t

[amerikat]

2. Risotto requires constant attention.

Haven't made it in a while. Constant stirring makes it creamy. Lots of good recipes online. Without checking I'd go with Alton Brown.

[OriginalGeek]

10. I am 99% certain Alton's was the recipe I used

the one time I made risotto. Yep, constant stirring was the key and it really turned out well I thought. I'd make it more often if I didn't have to stand there and stir it the whole time.

But what I can't figure out is how come I made a perfectly good risotto the first time I tried and those poor donkeys on Hell's Kitchen, who are already supposed to be trained chefs, can't seem to get it right to save their miserable lives.

[amerikat]

3. Altons risotto vid

http://www.foodnetwork.com/recipes/alton-brown/wild-mushroom-and-asparagus-risotto-recipe.html#lightbox-recipe-video

[pinboy3niner]

4. Another recipe...

Breaking: CRITICAL campaign documents unearthed from WIKILEAKS
http://www.democraticunderground.com/?com=view_post&forum=1251&pid=2498629

[underahedgerow]

5. No offense, but brown is a right wing fascist pig. I wouldn't take a jar of $10,000 caviar from that

little shit. I knew something was wrong when years ago, watching his show, in an episode on kitchen hygiene, he was talking about knives. I nearly had a heart attack when he said you don't need to wash knife handles. I'm thinking, 'yeah, I just sliced raw chicken with that, and I don't need to wash it?"

Then I learned he's a hard core, right wing conspiracy theorist and I said 'oh HELL no'.

Now that I have that off my chest, Jamie Oliver is THE best, how-to, keep it simple chef out there.

The big secret to risotto is to NOT under-cook it. Take your time, be patient and follow the instructions.

http://www.jamieoliver.com/recipes/rice-recipes/a-basic-risotto-recipe/

[LynneSin]

7. OOOoo controversry - Brown vs. Oliver!! Personally I prefer Tom Colicchio

http://www.foodandwine.com/recipes/roasted-tomato-risotto

[OriginalGeek]

11. I found this though:

From Time magazine, Dec 4, 2014:
"He’s also in the midst of a crisis of faith. Brown, who was baptized in 2006, says he’s “on a break” from his church. He says he can no longer abide the Southern Baptist Convention’s indoctrination of children and its anti-gay stance. He’s now 'searching for a new belief system.'"

I like how he does his shows and I thought he was incredibly nice when I met him at a book-signing a couple years ago. He wouldn't leave the bookstore until everyone in line got to get their stuff signed - any stuff - didn't have to be a book you bought there - and then, after the line was gone, he stayed even longer and signed stuff for people who had to leave earlier because they couldn't stay well past midnight that the line was going to take. I think we got to him at 1:30am and there were people behind us. People left a stack of books with their contact info in them and he signed all those too and the bookstore staff held them for the people to come get later.

So yeah, as an atheist, I can't understand how anyone is religious but, as a person and a friend of food, I like the work he does. I'll give him some slack for recognizing a problem and looking to correct it.

[pfitz59]

6. Try using Orzo pasta

instead of rice

[Major Nikon]

8. I never thought you needed a recipe for risotto

The first thing you need to know is which rice to use. In theory you can use whatever rice you want, but most of the rice you will find in the market is long grain rice which is not what you want. Short grain rice works better because it makes for a creamy risotto while long grain rice tends to retain texture when cooking and not get as mushy. Medium grain rice is as you would think a compromise between the two. All of this has to do with the type of starch contained in the rice. Bottom line, use medium or short grain rice, not long grain rice.

The proper cooking vessel is whatever the widest pan or pot you have. I use a thick bottomed 13" stainless skillet. In a separate pan, heat a liquid 4 times by volume of however much rice you'll use. 1 cup rice to 4 cups liquid usually works out pretty well. The liquid could be water, but I generally use chicken stock, but sometimes I reconstitute dried wild mushrooms for the risotto and use the stock from that.

For each cup of rice heat up 2 Tbs of butter or vegetable oil in your skillet over medium high heat. Add the rice and saute until you start to get a nutty smell from the rice and/or it just starts to brown. Then with a 1 cup ladle, add 2 cups of the liquid to the rice and stir regularly until most of the liquid is absorbed, then repeat with 1 more cup. For the last cup keep adding liquid until the rice can't absorb anymore and it should be done.

That's about as basic as it gets. Most people will add onion, shallots, and or garlic to the saute about 2 minutes before adding the liquid. Once the risotto is done or nearly done, additions are only limited by your imagination. Mushrooms, asparagus, or other cooked meats and vegetables are popular additions. Cream or cheese works great. Creme fraiche is one of my favorites. Some people add wine at the end instead of more stock.

Edit: 1:4 ratio of liquid to rice. Maybe I do need a recipe.

[lame54]

9. ask Putin