Risotto

Discussion in 'Pasta' started by prankster1590, Feb 2, 2013.

  1. prankster1590

    prankster1590 Member

    Messages:
    549
    Likes Received:
    0
    I don't get it. Why don't I get the wet creamy Risotto as in the restaurant.

    This is what I do.

    1/4 onion and 2 gloves of garlic. Fruit them in a big pan with Oil and butter. Than 150 grams of Risotto rice. Stir untill all rice is shiny of the butter. Than I add about 60 or 70 mL of dry white wine. When it's absorbed or evaporated I add about 400 to 500 mL of chicken broth. One soup spoon at a time. I finish it with cheese, salt, pepper and some italian herbs.

    It's usually al dente but not creamy and wet. I've heard that I have to roast the rice for a couple of minutes in the oil. Something with the starch. And that it is possible that my pan is to hot. Also something with the starch and that I might boil off the water in the broth.
     
  2. etherea

    etherea mother of the idiot children

    Messages:
    3,536
    Likes Received:
    838
    Fry the rice for a minute or two and then don't stop stirring until the rice is ready. Maybe you don't use enough stock. I always add butter and parmesan at the end. The butter really makes a difference.
     

Share This Page


  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice