rascal
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Arborio rice with heaps of butter to start with. My wife reckons I've goy it down pat, she doesn't realise how much butters in it. You could add pumpkin or peas to get some colour. I know my wife would love yours.
Russ
Russ
Risotto
- Thread starter TastyReuben
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CookieMonster
Senior Member
I've traveled quite a bit in Italy, Torino to Venice (area) to the mountains to Bari.
believe me, there is no such thing as "the risotto"
there's really good / good / mediocre / bad risotto.
so made it as you like it....
believe me, there is no such thing as "the risotto"
there's really good / good / mediocre / bad risotto.
so made it as you like it....
I have not made risotto, but it seems from cooking videos I have watched, that you start out with a recipe, and make adjustments as you cook, because every batch is a little different. Cooks who religiously follow recipes will have some anxiety over that, but it seems to be the way to go.
CD
MypinchofItaly
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As “bad risotto” over here (especially in Lombardy which along with Piedmont, risotto is a traditional dish) we consider a risotto too much dry good for making arancini or croquettes, or too much creamy, good for a soup. It’s not properly about the taste - unless not even the taste is ok.
It’s a balance of things, starting from the best rice to use to the broth to the rice toasting (this is an important point)and a couple of tricks like the cold butter at the end of cooking.
It’s a balance of things, starting from the best rice to use to the broth to the rice toasting (this is an important point)and a couple of tricks like the cold butter at the end of cooking.
Last edited:
Burt Blank
Legendary Member
It's hardly rocket science. One of my faves is 3rd down Turkey neck risotto. A Turkey gizzard risotto is on the cards soon.https://www.cookingbites.com/threads/turkey-neck-risotto.19274/
Burt Blank
Legendary Member
Tasters mate this is how I like mine but I compromise for my wife. This is the method I cheat with if I am cooking for 4 or more people. I think you will like it.