Text 8792, 83 rader
Skriven 2006-12-14 11:19:18 av hap newsom (1:275/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: RE: risotto, risotti?
=============================
Happy Holidays Carol!

-> -> -> >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. 
-> ->  
-> -> While I am not as much of a traditionalist as you, on the subject of 
-> risotti 
-> -> (?) 
-> -> I tend to agree with you. It's one of my favorite things to make and 
-> one that  
-> -> I really miss being on a more low carb lifestyle these days. (One 
-> question  
-> -> though...isn't a large wide bottomed saucepan....a frying pan?) One of 
-> the  
-> -> reasons I am so in love with risotto is that it's tailored to my style 
-> of  
-> -> cooking...ie; standing at the stove fiddling with the dish till it's 
-> done 
-> -> (grin). 
-> ->  
->  
-> Humm, hope the quoting is ok.  DOCSplace online quoting.  Using 
Konqueror 
-> vice software you folks (except maybe Ruth via Steven) might be familiar 
-> with. 
->  
Looked like it did fine!

-> Anyways, I think I can help with this one.  The French have a type of 
-> saucepan that is heavy bottomed and as wide as an 8inch frying pan (or a 
-> bit more) yet has sides that rise up further.  It doubles as a frying pan 
-> at times in my home as I have one.  Nice pot and you can 'fiddle with the 
-> food' nicely in it.  When I dont use the crockpot for stocks, I use that 
-> pan.  Smaller batches of Dashi for example work nicely.  Mine holds about 
-> 6 cups if you fill it mostly.  Think of a fryoing pan where the lip goes 
-> straight up for about 4 inches (mine is a deeper one, normal would be 2-3 
-> inches). 
->  
I suppose we're just describing the same thing with different terminology. I 
have a couple of similar pans here as well. 
->  
-> -> combination of the two) . As for the rice, I prefer arborio, but I have 
-> used  
-> -> other short grained rices with more than satisfactory results. In 
-> particular I  
-> -> have used Bomba rice with wonderful results, and have even used 
-> japanese  
-> -> sushi rice on occaision...while these may not strictly qualify as 
-> risotto rices 
->  
-> Arborio would do well.  So would my shorter grain local rices. 
->  
Arborio is the classic risotto rice, and yes I think your local short grain
rices 
would do quite nicely...I wonder if sake would replace the wine in a classic 
risotto? hmmmm (grin)

-> -> -> and follow the recipe to the letter. Then come back and tell us  
->  
-> Ohh, I wouldn't be able to do that.  I'm a tweaker <grin>. 
->  
Risotto loves a tweaker! (grin)

-> Anyways, can't get some of that stuff probably here! 
->                 xxcarol 
->  
So use what you can get and invent your own! 
and tell us how it turned out! 
chat with you soon
hap 
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