help with risotto

A few things I've observed:

-heat up too much stock just in case
-Buy low/no sodium chix stock (salt it yourself to taste)
-Try Teleme cheese instead of Parma
-Don't be afraid of butter before adding the cheese.
-Saffron might overpower the short ribs

I really don't like aldente, so we always make sure to get the rice done before adding anything else. Some good mushrooms can go well too.

how to do it, you can find in books and internet

my suggestion on the rice is "vialone nano"
it tastes better than others but when it's ready it's ready!
best saffron comes from the mountains "kashmir"
almost introuvable in these days.
iran maks the best avaible at the moment.
and "mund"

never buy powder because mostly is not pure, mostly it's kurkuma and a bit saffron

A friend of mine just "smuggled" saffron home from the middle east, so I think I am set there.
I'm not worried about the saffron overpowring the short ribs, I am kind of doing the saffron risooto thing as a side thing I just want to try.

Not to brag, but if there is one thing that I can cook well it's risotto. You just have to be very methodical about it. More than any other dish you have to build risotto.
The keys to a good risotto in mind are:

• Toast the rice in the oil/butter to start for a couple of minutes.
  
• Make your first hit of liquid wine.
  
• Add subsequent hot stock about a 1/2 cup at a time when the risotto looks to be about the consistency you want to end up with.
  
• Make sure you stay with your risotto and stir it gently but fairly constantly throughout.
  
• Steep your saffron in a cup of hot stock for 5-10 minutes and add that part way through instead of just tossing in the saffron.
  
• It should take about 20 minutes from the time you add your first liquid, but try it as you go to get the consistency you want.

Good luck, and if you want to try something different next time, instead of saffron, add chopped radicchio, blue cheese, marscapone and toasted walnuts at the end, delicious.

The Milanese style is usually served with Osso Buco, which is a short throw from ribs, imho.

The only problem I have with saffron risotto is that to me it is a winter dish.

Come spring and summer, the possibilities are endless. Just go to the market and pick up the freshest youngest thing you see (I'm talking about vegetables here, so save our cheesy pick up lines for other time) and make it the key flavor of your risotto. Spring onions, young asparagus, artichokes, fresh peas, etc.
Don't forget to use vegetable broth as well.

Good luck.

I saw an episode of Napastyle and they were at Terra's making risotto. I don't remember much about it but if you happen to catch a rerun, it gives you good tips.

I love risotto too, it's just a pain to make if you have guests.
"Ok guys, I see you in 20 mins!"

you can parcook the risotto earlier then when you're about ready to serve it, just bring a little more liquid to a boil and finish it off... shold only take a few minutes instead of 20.

So DJ, you cook it for what? 10-15?
Leave it on the stove, covered.
And then you finish it later? Will it taste as good as fresh made?

quote:

Originally posted by ArieS:
Will it taste as good as fresh made?

No.

quote:

Originally posted by grunhauser:

Don't forget to use vegetable broth as well.

I agree. Homemade vegetable stock is the way to go for my risotto and butternut squash is one of my favourite ingredients.

thanks everyone-
I appreciate the advice--I am taking this on for Saturday so I will probably do a practice mushroom risotto Wed or Thursday ='s
I'm sure I'll be here Thurs or Friday morning either really happy or fleeing the battle site!

It's easy to make, just time consuming.

quote:

Originally posted by Pinot Envy:
why is Risotto such a hit or miss thing in many restaurants? I assume they make this alot and should therefore be a no-brainer! Even at the same place--sometimes it is great and other times it is more like Oatmeal paste!

A restaurant will pre make the plain risotto and keep it aside to prepare as ordered (adding cream, veggies, meat, etc). The problem with many places is they cook the risotto perfectly, then store it, then reheat it again when it's ordered by a customer, overcooking it. If you plan to pre-cook the risotto, slightly undercook it first and test it when you're preparing it later.

Boones;

Like stated above, even if undercooked, it just does not taste as good as fresh. And in large restaurants, where do they store the undercooked risotto. Next time you order and it is served in less than 25 minutes, beware. Disappointment is coming!

quote:

Originally posted by mitchie:
Not to brag, but if there is one thing that I can cook well it's risotto. You just have to be very methodical about it. More than any other dish you have to build risotto.
The keys to a good risotto in mind are:

• Toast the rice in the oil/butter to start for a couple of minutes.
  
• Make your first hit of liquid wine.
  
  I agree with the toasting, however try adding some marrow at this stage for a nice subtle flavour.
  
• Add subsequent hot stock about a 1/2 cup at a time when the risotto looks to be about the consistency you want to end up with.
  
• Make sure you stay with your risotto and stir it gently but fairly constantly throughout.
  
• Steep your saffron in a cup of hot stock for 5-10 minutes and add that part way through instead of just tossing in the saffron.
  
• It should take about 20 minutes from the time you add your first liquid, but try it as you go to get the consistency you want.

Good luck, and if you want to try something different next time, instead of saffron, add chopped radicchio, blue cheese, marscapone and toasted walnuts at the end, delicious.

mitchie's advice is spot-on... with his technique, I'm sure that he cooks a mean risotto.

So, what mitchie said: saute the rice in oil/butter for a few minutes before adding liquid, and then add a cup or so of wine and cook until almost dry again. Soak the saffron in some hot liquid for awhile vs. just throwing the saffron directly into the risotto pan. Keep adding about a half cup of hot stock whenever you need more liquid in the pan, and taste it to decide when the rice is how you like it....

And then throw in some butter and whatever cheese you like... I usually throw in a mix of parm reg and romano.

I'm getting hungry...

Great advice from Michie and Melissa, but, believe it or not, there is an easier way.

Panasonic has a rice cooker on the market that has (are you ready for this?) a risotto setting.

Yes, I've been die-hard for risotto making a la minute, but this gadget (when I saw it, I just had to have it, it made me that curious) is very close to the real thing and it's much better than the slodge that you get sometimes in restaurants.

I live in Hong Kong, so I'm not sure if this 'gadget of all gadgets' is available in America.