Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [risotto]

Questions about preparing and serving risotto - an Italian high-starch rice dish which is cooked cooked in a flavoring broth.

Questions about preparing and serving risotto - an Italian high-starch rice dish which is cooked cooked in a flavoring broth.

36 questions
8
votes
3 answers

Risotto question - what does "translucent rice" look like?

Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice until translucent. I've tried cooking the rice for different amounts of time with…
Adam McDonnell
  • 115
  • 1
  • 2
  • 6
6
votes
7 answers

How can I make my risotto less firm?

I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be desired. In specific, it tasted like it was undercooked even though I ended up cooking…
raji
  • 1,246
  • 3
  • 10
  • 16
6
votes
2 answers

General Principles of making risotto

I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably not the correct way to learn about the recipe, as the questions in this site deal with…
One Face
  • 737
  • 3
  • 9
  • 22
6
votes
3 answers

How can I speed up cooking risotto?

I usually cook risotto in a wide-based, shallow pan. It always seems to take longer than the recipes would suggest. I've just seen a chef using a deeper saucepan. Would this help speed things up?
Red Spatula
  • 477
  • 1
  • 4
  • 7
5
votes
2 answers

Why would a rice seem "non-absorbent"?

I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" methods. I didn't expect to have difficulty, but I did. I always use Arborio rice for…
Jolenealaska
  • 58,386
  • 30
  • 196
  • 321
4
votes
2 answers

Why should you serve risotto on a hot plate?

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
4
votes
1 answer

Why is the rice in my mushroom risotto always very hard?

I'm a fan of Italian mushroom risotto and I love to cook it from time to time, but cooking the arborio rice well seems impossible to me if I follow traditional recipes. Last time I pre-cooked the rice in water before boiling it in cooking wine but…
Curious Girl
  • 141
  • 1
  • 2
4
votes
3 answers

Substitute for arborio risotto rice?

What are the best substitutes for arborio risotto rice? And how about when your only choices are all the local shops have: pearl barley, or 'brown rice with barley and spelt blend'? For the first question, this suggests Carnaroli, pearl barley and…
tog22
  • 155
  • 1
  • 1
  • 5
4
votes
1 answer

French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?

Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. Thanks.
James Lupolt
  • 221
  • 1
  • 3
  • 7
4
votes
5 answers

Cooking chicken in a risotto without it drying out

I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the rice and stock to the same pan afterwards (so the…
Daniel Vandersluis
  • 1,405
  • 9
  • 22
  • 29
3
votes
1 answer

Risotto preparation

If I was going to prepare 100 portions of a basic risotto part way to finish later on in saute pans for different flavours, how would I go about doing this? What would I cook a large batch in, would a stock pot be suitable? How many kilos of rice…
Ben
  • 31
  • 1
3
votes
2 answers

What causes butter to make risotto shiny?

Why does the addition of butter make risotto shiny? Is there a chemical explanation? I was taught to initially saute onions and garlic in olive oil, then risotto Arborio rice with warmed broth until the dish is almost complete, when the rice is…
Cathy
  • 51
  • 3
3
votes
4 answers

Would it be alright to substitute white balsamic vinegar for wine in risotto?

I'm really craving risotto but I don't have any wine in the house at the moment. I do have white balsamic vinegar, however.
Anders Adler
  • 31
  • 1
  • 2
2
votes
1 answer

Preparing dried mushrooms for risotto

I plan to cook a basic mushroom risotto. However, the supermarket near us did not have shitake or any other uncanned mushrooms, they only had dried ones. My question is, do I just remove the stem and place it straight into the risotto as the…
Razgriz
  • 415
  • 4
  • 8
  • 16
2
votes
4 answers

Scaling up a risotto recipe x4. Things to consider?

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?
ted.strauss
  • 441
  • 2
  • 5
  • 11
1
2
3