Text 8743, 113 rader
Skriven 2006-12-13 07:23:16 av Ian Hoare (1:275/311)
     Kommentar till en text av mark lewis
Ärende: Re: electrifying 635
============================
Hi mark lewis, 

 on Tue, 12 Dec 2006 19:26:30 -0500, you said:-

Sorry  about this, Mark, but I'm going to make a few corrections. A risotto
isn't a pilaff, it isn't a paella, it's not dirty rice, it's entirely
different in character, flavour and method.

>as far as i can tell, what makes risotto risotto is that one cooks it long and
>slow and keeps adding stock as needed... it is generally also cooked in a
>frying pan instead of a sauce pan...

No. From the time you start adding liquid, to the time you serve it, it
takes 18 minutes +- 1 minute. It's not cooked in a frying pan (that's
paella) but ideally a LARGE wide bottomed shallow saucepan. The size of the
pan is important to the finished result, and it should be big enough so that
each addition of liquid has been absorbed/evaporated pretty quickly.

>i can't say that i've ever heard several of the TV cooks say anything about
>frying or browning the rice before adding the liquid...

Then they're not demonstrating a risotto (with apologies to them, but TV
chefs are notorious for dumbing down, fancying up and generally b*ggering
around with classic recipes and methods). 

I know of NO authentic recipe for risotto which doesn't start with the
"soffrito" - the frying of onion/garlic/shallot in butter/veg oil (normally)
not marge, or possibly olive oil, but the vast majority of them are made
with real butter, from cows. When you've sweated the shallots/onions in
butter/oil for a few minutes till softened but not browned, THEN you add the
rice (which is not your "standard 30 mins rice" or Dales "25 minutes rice"
or Uncle Ben's, Auntie Leah's or any other vague cousin's abomination, but
either carnaroli, viala nero (sp) or Arborio). You stir it around for a bit
till the fat is absorbed and the rice becomes slightly transparent. Then you
tip in a glass of wine. (Ruth Haffly can leave out this stage, though the
italian saying is "Rice is born in water, but dies in wine") You've got your
stock simmering by now. When the wine is all absorbed/evaporated, you can
start adding your liquid about 1/2 cup at a time.
  
>i don't think you could use uncle ben's... take normal 30 minute rice, as far
>as i can tell... it is what i do when i do it...

Aaarrgghhhhhhhh!!!!!!!!!!!!!!!!!1111

>/me would use evoo, at least... depending on the taste i was after, i've been
>known to use bacon grease... mmmmmmmmmm...

Nope!!!!! Butter most times with a little oil to raise the cooking
temperature, NEVER bacon fat, (well - VERY rarely perhaps for a particular
risotto), and occasionally olive oil. 

Look, here's a REAL recipe for risotto. Make the effort of getting ALL the
ingredients, including proper stock, dried cepes/porcini and arborio rice,
and follow the recipe to the letter. Then come back and tell us whether you
agree that the results are entirely different or not. A risotto should be at
the same time with intact grains and a creamy sauce. 

MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Risotto Al Funghi Porcini Secchi (Dried Cepe Risotto)
 Categories: grains, starters, italian, classic
      Yield: 4 servings

---------------------------------Condimenti---------------------------------
     20    gms dried cepes
     15    gms unsalted butter
      1 tb parsley; chopped
      5 tb parmesan; finely grated

------------------------------------Brodo-----------------------------------
   1000    mls broth
    200    mls cepe soaking liquor
    120    mls dry white wine

----------------------------------Soffritto---------------------------------
     30    gms unsalted butter
      1 tb oil
     60    gms onion; finely chopped

------------------------------------Riso------------------------------------
    315    gms arborio rice

1 Condimenti:-  Place the dried mushrooms in a small bowl with 250 mls
boiling water. Allow to stand for 30 minutes. Strain the liquid into a
saucepan with the stock and chop the mushrooms roughly. Set aside.

2. Brodo:-  Bring the stock & soaking liquor to a slow, steady simmer.

2 Soffritto:- Heat the butter and oil in a heavy (4 lt) saucepan over
moderate heat. add the onion and sauté for 1-2 minutes, until it begins to
soften, being careful not to brown it.

3 Riso:- Add the rice to the soffritto; using a wooden spoon, stir for 1
minute until all the grains are well coated. Add the wine and stir till it
is completely absorbed. Add the cepes and begin to add the simmering broth,
about a ladleful at a time stirring frequently. Wait until each addition
is almost completely absorbed, before adding the next ladleful (120 mls).
Continue, reserving about 60 mls to add at the end. Stir frequently to
prevent sticking.

4 After approximately 18 minutes, when the rice is tender but still firm,
add the reserved broth and the condimenti - the cepes, butter, parsley and
parmesan - and stir vigorously to combine with the rice. Serve immediately.

  Contributor:  Scanned IMH

MMMMM


Bon appetit
Ian in Forges
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