Top tips for risotto
See risotto part 1 for the basic recipe
A good risotto is a beautiful thing, a bad risotto is a bit of a splodge on a plate, and nobody wants that.
Weak-willed cooks give up now, mastering risotto is harder than you think but here are some basic tips no risotto maker should be without:
1. Purgamentum init, exit purgamentum (put rubbish in, get rubbish out), if you want to make a good risotto you need good ingredients; use poor quality wine and stock and you will have a risotto that tastes of poor quality wine and stock, funnily enough.
2. You cannot, I repeat cannot, make a risotto in the oven, I don't care if you've seen recipes that say otherwise they are lying. Risottos need constant stirring as the starch in the rice grains gets damaged through the stirring process thus making the thick creamy sauce.
3. Keep the stock warm, if you had cool stock you slow down the cooking process.
4. Get the texture right: it should be wet enough to need a bowl, but only just, and there should still be an al dente 'bite' to the grains.
1. Purgamentum init, exit purgamentum (put rubbish in, get rubbish out), if you want to make a good risotto you need good ingredients; use poor quality wine and stock and you will have a risotto that tastes of poor quality wine and stock, funnily enough.
2. You cannot, I repeat cannot, make a risotto in the oven, I don't care if you've seen recipes that say otherwise they are lying. Risottos need constant stirring as the starch in the rice grains gets damaged through the stirring process thus making the thick creamy sauce.
3. Keep the stock warm, if you had cool stock you slow down the cooking process.
4. Get the texture right: it should be wet enough to need a bowl, but only just, and there should still be an al dente 'bite' to the grains.
No comments:
Post a Comment