Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make good italian risotto?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make good italian risotto?),it will help you,my kids.
Answers:
To make risotto, you must use a certain type of rice. Italian Arborio (a fat, starchy, medium grain rice) is by far the most common used in this country to make risottos, because it is available in most every grocery store. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli.
A perfect Arborio dish is rich and creamy, so these starchy brands of rice are essential to the texture. If you use regular short or long grain generic rice, for example, you will likely wind up with sticky sushi rice.
Since every risotto we've ever made has taken a different amount of cooking stock, our suggestion to you is to have plenty at hand when your preparation is taking place. 5-8 cups is about our norm.
Why do stock amounts vary so? Because, for some you add wine in the early stages, others you add porcini mushroom broth (a byproduct of reconstituting dried porcinis. Dried is about the only way most of us can get them. We can buy fresh porcinis in the Denver metro area but they cost around $35 a pound). Porcinis grow under chestnut trees in Italy, and the stock from reconstituting the dried ones is earthy and deeply flavorful, "killer good", in fact.
Other Answers:
Below are two classic Risotto dishes to get you started, but you can find more Risotto dishes throughout the site. Use the search form to find them all. Although the Italians would normally serve Risotto as a starter and occasionally as an accompaniment to main courses, the recipes featured on this page are sufficient to serve as main courses.
Happy Cooking!
Risotto Bianco Veg HT MC Italian 40mins
Mushroom Risotto Veg HT MC Italian 40mins
http://www.recipes4us.co.uk/Cooking%20by%20Country/Italy%20Speciality%20Dish%20Risotto.htm
The easiest way to make risotto is in a pressure cooker. Doing it on the stovetop is SO labor intensive! You have to constantly stir for the entire cooking process! If you have a pressure cooker, risotto is the easiest thing in the world to make. Here's a recipe that was given to me, and it is quite simple and delicious!
Basic process is:
Heat the fat
saute onions/shallots
Add rice and saute
Add seasonings if using, saffron for example
Saute briefly
Add wine and stock--about 1/4 cup less per cup of rice than you would use in the normal method.
Seal, lock and pressurize over medium high heat.
When at pressure, reduce to medium low-low depending on your stove. Cook 6 minutes.
Quick-release pressure to your cooker's directions.
Stir, add cheese and stock as needed.
Correct seasonings.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.how do you make good italian risotto?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make good italian risotto?),it will help you,my kids.
Answers:
To make risotto, you must use a certain type of rice. Italian Arborio (a fat, starchy, medium grain rice) is by far the most common used in this country to make risottos, because it is available in most every grocery store. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli.
A perfect Arborio dish is rich and creamy, so these starchy brands of rice are essential to the texture. If you use regular short or long grain generic rice, for example, you will likely wind up with sticky sushi rice.
Since every risotto we've ever made has taken a different amount of cooking stock, our suggestion to you is to have plenty at hand when your preparation is taking place. 5-8 cups is about our norm.
Why do stock amounts vary so? Because, for some you add wine in the early stages, others you add porcini mushroom broth (a byproduct of reconstituting dried porcinis. Dried is about the only way most of us can get them. We can buy fresh porcinis in the Denver metro area but they cost around $35 a pound). Porcinis grow under chestnut trees in Italy, and the stock from reconstituting the dried ones is earthy and deeply flavorful, "killer good", in fact.
Other Answers:
Below are two classic Risotto dishes to get you started, but you can find more Risotto dishes throughout the site. Use the search form to find them all. Although the Italians would normally serve Risotto as a starter and occasionally as an accompaniment to main courses, the recipes featured on this page are sufficient to serve as main courses.
Happy Cooking!
Risotto Bianco Veg HT MC Italian 40mins
Mushroom Risotto Veg HT MC Italian 40mins
http://www.recipes4us.co.uk/Cooking%20by%20Country/Italy%20Speciality%20Dish%20Risotto.htm
The easiest way to make risotto is in a pressure cooker. Doing it on the stovetop is SO labor intensive! You have to constantly stir for the entire cooking process! If you have a pressure cooker, risotto is the easiest thing in the world to make. Here's a recipe that was given to me, and it is quite simple and delicious!
Basic process is:
Heat the fat
saute onions/shallots
Add rice and saute
Add seasonings if using, saffron for example
Saute briefly
Add wine and stock--about 1/4 cup less per cup of rice than you would use in the normal method.
Seal, lock and pressurize over medium high heat.
When at pressure, reduce to medium low-low depending on your stove. Cook 6 minutes.
Quick-release pressure to your cooker's directions.
Stir, add cheese and stock as needed.
Correct seasonings.
correctness,It's Non-profit and only for informational purposes.
PRE: how do you make good old fashion, traditional, lasagna? NEXT: NONE
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