Text 8839, 93 rader
Skriven 2006-12-15 13:10:42 av hap newsom (1:275/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: RE: risotto, risotti?
=============================
Hi Carol!
->  
->  
-> -> -> 6 cups if you fill it mostly.  Think of a frying 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.  
->  
-> Probably.  Mine has a glass lid so I can watch stuff cook. 
->  
Mine does too! But usually I don't have a lid on....like you I am a tweaker and

you just can't tweak through a lid! (grin)
->   
-> -> -> -> 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) 
->  
-> Well, believe it or not, but I've never had risotto as far as I can 
-> recall.  I have had some things made here, which may be kinda close and 
-> yes, they use saki watered with dashi <g>. 

Not that hard to do really! 

-> SEAFOOD RISOTTO 

2 1/2 cups water
2 8-ounce bottles clam juice ( or your own fish stock)
6 tablespoons olive oil (You can add some butter to this if you wish)
1 cup finely chopped shallots
1 1/2 cups arborio rice or short grain white rice
1/2 cup dry white wine (you could try the sake and dashi here)

1/2 pound calamari 
3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
3/4 pound  scallops, clams, or other fish
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley . (wonder how it'd do with 
cilantro instead?)

Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring 
to simmer. Keep warm over low heat.

Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add 
shallots; saut˙ until light golden, about 4 minutes. Add rice; saut˙ 2 minutes.

Add wine; stir until liquid is absorbed, about 2 minutes. 
Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring

often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender 
but still slightly firm in center and mixture is creamy, simmering until liquid
is 
absorbed before each addition and stirring often, about 25 minutes. Heat 
remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add 
shrimp, scallops and garlic and saut˙ until shrimp and scallops are opaque in 
center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. 
Remove risotto from heat. Season to taste with salt and pepper. Transfer to 
serving bowl. Stir in chopped parsley and serve. 

Serves 6.


 
->  
-> -> -> -> -> 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) 
->  
-> I'll keep that in mind!  Humm, Japanese Risotto.... 
->               xxcarol 
->  
Give it a try and see how Don and Charlotte like it!
chat with you soon
hap 
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