Help with Risotto Recipes!
#70955 - 05/16/04 04:55 PM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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I need some help with some risotto recipes I got off this site. I've never made risotto before, and I wanted to know, do you cook the rice that you're using up first, and then add it to the other ingredients? Or is the rice uncooked when you add it in?
Thanks!
Kelly
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Did you ever get the answer to this? I've never made risotto before either, but I think you sart with uncooked rice.
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You start with uncooked rice, yep. 
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Risotto With Oven-Dried Tomato, Basil, and Seared Scallops
VEGETABLE STOCK:
2 large yellow onions, peeled and diced
(save 1/2 cup diced onion for the risotto)
2 carrots, peeled and diced
1 large rib celery, diced
1 bunch parsley, washed and chopped
4 or 5 cloves garlic, crushed with skins on
Place all ingredients in a pot and cover with 2 quarts cold water. Simmer for 2 hours.
OVEN-DRIED TOMATO:
1 tomato
Olive oil
Salt
Slice the tomato into 1/4-inch slices; place on a baking sheet. Sprinkle with olive oil and salt. Bake at 275 for 2 hours. Check every 1/2 hour to make sure they are not cooking too quickly. If so, turn oven down.
RISOTTO:
1 tablespoon butter or olive oil
1/2 cup diced onion
1-1/4 cups (dry) arborio rice
1/2 cup dry white wine
3 to 4 cups hot vegetable stock
1/2 cup freshly grated Parmesan cheese, divided
Salt to taste
8 slices oven-dried tomato, cut into fine strips
8 basil leaves, cut into fine strips
Making risotto is a 30-minute process in which small amounts of hot liquid are added and absorbed by rice before more liquid is added. The result is a creamy rice with individual grains that are firm when eaten. In a saucepan, warm the butter or oil over medium heat and add diced onions. Cook and stir until the onions become translucent, then add the rice. Stir for 2 minutes (the rice should not be allowed to brown), then add the wine. Stir until the rice starts to dry out, then start to add the hot vegetable stock in small amounts. Keep stirring! The risotto will start to get creamy. Don't let it cook down too far or it will stick to the pan. Don't let it boil. Keep adding the stock gradually until the rice puffs up. It should be al dente (firm to the tooth). Add a small handful of cheese to the rice and stir it in. (The remaining parmesan will be sprinkled on top of the risotto.) Add the oven-dried tomato and basil.
SCALLOPS:
1 tablespoon olive oil
4 medium-size ocean scallops
Salt and pepper
In a skillet, heat a small amount of olive oil. Let it get almost smoking hot, then sear the scallops quickly, browning them quickly on both sides. Don't overcook them. Slice one in half and check to see that it's opaque and no longer translucent. To serve, put the risotto in two bowls, sprinkle with the remaining parmesan, and put the scallops on top. Garnish with basil.
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I've made risotto a lot. My favorite is leek and mushroon. You need about a cup of arborio rice, several cans of chicken/veg stock, little olive oil, wine, and whatever you want to put in. Herbs go especially well. This is how you make leek and mushroom risotto (sometimes I used par boiled aspargus instead and put it in at the end.)
In one pot heat stock. In another stock pot heat a little olive oil and some garlic and leeks (or shallots or onions- this is essential). Stir around and brown. Add wild/good mushrooms like cremini or porcini (a mix is good) and salt and pepper also add herbs like rosemary and thyme. Stir around. Add the rice, stir around. Add 1 cup wine, stir until mostly absorbed. You can add another cup of wine or a cup of stock. Stir constantly until it is absorbed enough to see the trail the spoon leaves. Add another cup of stock and so on until the rice is tender. At this point butter and parmesan should have been added, but if you use flavorful stock and herbs you do not miss the fat. Season to taste and maybe some butter spray. Peas and shrimp are good alternatives or just get creative. Saffron is classically added too if desired. People say it takes 20 minutes to make but it has always taken about 40 minutes for the rice to get tender. You have to stir almost constantly so keep that in mind.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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...the idea is that you cook the flavours INTO the rice. Yum....
Risotto is like my favourite food and my DH told me not that long ago that he doesn't actually like it that much!  I've been making it for us for YEARS!
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