Risotto. Is it really hard to make?

How's your risotto? Is this something you can cook because it looks so hard to make on those cooking shows.

Re: Risotto. Is it really hard to make?

I've only made it a few times. It's not hard, you just need time and patience. Two things I don't normally have!

Re: Risotto. Is it really hard to make?

It's not hard but you can't walk away from it. And really, it only takes about twenty minutes so it's not like you'll be standing over your stove for hours.

I like to take an old parm. rind that I freeze when it gets down to the end and stick it in with the risotto as it cooks. It gets super gooey and cheesy!

Re: Risotto. Is it really hard to make?

It is easy. Kind of like pudding, you have to constantly be stirring it. You can't just let it cook on its own. So in that respect it is time consuming because you can't multi task but it isn't difficult.

Re: Risotto. Is it really hard to make?

SOOOO easy to make, just have to stir and stir and STIR ;0)

I make this a lot just because of the ease of making it.

I usually start mine out with evoo, choped garlic and a small to medium sized choppped onion.(plus shallots if I have any in the housse) saute until the onion is transulucent

add in the rice and toss for a minute

pour in a cup of wine stir

add in warmed up chicken broth ( i usually use about 1.5 containers of low sodium/fat free chicken broth) i usually add about two cups at a time, stir and let it cook down a little in between I use half the broth now and the other half after the following

i either then mix in either a box of frozen pureed butternut squash defrosted OR
a mixture of chopped baby bellas and shitakkes (to your liking...usually do a small pack of each chopped)

add in second half of broth (2 cups at a time)

add 2 TBLS of unsalted butter

Stir in a cup of grated locatelli cheese and you are done!!

With he butternut squash risotto I add in a few chopped up sage leaves at the end.....i never used to do this, but had some leftover from another recipe and now Ill never ever ever make it again with out the sage...it tastes AMAZING with it!!

I add in s/p towards the end-youll find you may only need pepper.

If you like it super creamy you can add in a 1/3 of a cup of light cream in place of a 1/3 of a cup of broth-if you stir it enough you will find this unnecassary.

Message edited 2/1/2011 9:47:56 PM.

Re: Risotto. Is it really hard to make?

Stupid question number 1. What kind of rice do you cook with?

Re: Risotto. Is it really hard to make?

i use arborio rice. it is usually by the 'italian' section in the grocery store...trader joes sells it too.

Re: Risotto. Is it really hard to make?

I used to make risotto with orzo and once I started getting it right.. (patience, patience, patience) I started making it with rice

Re: Risotto. Is it really hard to make?

I've only made it once, and while it isn't hard it does take a lot of stirring. Maybe I just went cautiously slow but it took me an hour.

Re: Risotto. Is it really hard to make?

That was on my list of things terrified to make. Jess sent me a FM boost and the link to Giadas risotto and I followed the recipe. It was SO easy. Time consuming, but EASY. I made it again shortly after that!

Re: Risotto. Is it really hard to make?

Love making it. When I first made it I thought this wasn't hard at all, but you have to be right there at the pot for the full 20 minutes. I can't tell you how many times I walked away for like a few seconds to come back with all the liquid gone.

Re: Risotto. Is it really hard to make?

Re: Risotto. Is it really hard to make?

Very easy to make. Don't be afraid!

Use Arborio rice. I sautee onions in butter and EVOO and then put the rice in to get it toasted up. Add ladles of chicken stock, stir, let it absorb, keep adding liquid, keep stirring. I add a cup of dry white wine as part of the liquid.

Here is the kicker. I keep the chicken stock warmed in a pot. Keeping the temp consistent helps it cook evenly.

Don't warm the wine or it will change the flavor.

When it's almost done and you have a creamy consistency and the rice is al dente, add a handful of grated parm or romano..stir again, top with some chopped parsley.

If you want to really go nuts sautee some shitake mushrooms with the onions for mushroom risotto!

If you want to go vegetarian use vegetable stock. I usually use a total of about 50 oz of liquid for 6 servings.

Re: Risotto. Is it really hard to make?

I don't find it hard, just a little time consuming in the sense that you have to be present the whole time it is cooking. it doesn't actually take thaaat long.

Re: Risotto. Is it really hard to make?