http://primecutsblog.com/2008/10/08/the-steps-to-making-a-proper-risotto/ Indulging the foodie in you with techniques, tips and information on cooking, grilling, gadgets, restaurants and recipes. Fri, 04 May 2012 18:21:00 +0000 hourly 1 http://wordpress.org/?v=3.3 http://primecutsblog.com/2008/10/08/the-steps-to-making-a-proper-risotto/comment-page-1/#comment-7141 D.J. Sun, 12 Jun 2011 01:53:00 +0000 http://primecuts.wordpress.com/?p=247#comment-7141 I love making risotto. I cook a minced garlic clove at the same time the risotto is first added, then I use a combination of milk and water in place of the stock, which makes a great creamy risotto. I add some dried basil, broccoli spears and sliced broccoli stems when I add the last amount of liquid, then a chopped tomato with the parm during its "resting" phase. The resulting flavour combination is amazing.  I love making risotto. I cook a minced garlic clove at the same time the risotto is first added, then I use a combination of milk and water in place of the stock, which makes a great creamy risotto. I add some dried basil, broccoli spears and sliced broccoli stems when I add the last amount of liquid, then a chopped tomato with the parm during its “resting” phase. The resulting flavour combination is amazing. 

]]> http://primecutsblog.com/2008/10/08/the-steps-to-making-a-proper-risotto/comment-page-1/#comment-462 bob Fri, 16 Jan 2009 05:44:12 +0000 http://primecuts.wordpress.com/?p=247#comment-462 cough... um... very misleading recipe / technique. Not really proper in my opinion. * don't stir constantly unless you want mush. Keep it from sticking and other dry spots, but don't beat it senseless. * don't boil the stock * only add stock when the previous dose has absorbed. * toasting the rice for 5-10 minutes is insane. 2-3 minutes should be enough. cough… um… very misleading recipe / technique. Not really proper in my opinion.
* don’t stir constantly unless you want mush. Keep it from sticking and other dry spots, but don’t beat it senseless.
* don’t boil the stock
* only add stock when the previous dose has absorbed.
* toasting the rice for 5-10 minutes is insane. 2-3 minutes should be enough.

]]> http://primecutsblog.com/2008/10/08/the-steps-to-making-a-proper-risotto/comment-page-1/#comment-434 Justin Levy Mon, 12 Jan 2009 14:04:13 +0000 http://primecuts.wordpress.com/?p=247#comment-434 @Marlene - Hope you enjoy the risotto. Risotto and polenta are 2 of my favorite dishes because you can get so creative with them. @Marlene – Hope you enjoy the risotto. Risotto and polenta are 2 of my favorite dishes because you can get so creative with them.

]]> http://primecutsblog.com/2008/10/08/the-steps-to-making-a-proper-risotto/comment-page-1/#comment-372 Marlene Mon, 05 Jan 2009 00:44:43 +0000 http://primecuts.wordpress.com/?p=247#comment-372 I've been looking for a good, basic instruction on a risotto and I can't wait to give this a try. This is my first time on your site (I was linked over from a FB page - Chris Brogan's) and saw the link to the risotto. The title was exactly what I was looking for. THank so much for taking the time to explain all the elements to look for. :-) I’ve been looking for a good, basic instruction on a risotto and I can’t wait to give this a try. This is my first time on your site (I was linked over from a FB page – Chris Brogan’s) and saw the link to the risotto. The title was exactly what I was looking for. THank so much for taking the time to explain all the elements to look for.

]]>