I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough d
I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough var
I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much. But, making a risotto takes about 20 minutes. It seems unreasonable
Cooking risotto seems to differ from regular rice in two important ways: you stir the risotto regularly you only introduce liquid a little bit at a time What i
Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver ris
Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this make
So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn'
I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be
Sometimes, I like to experiment with the ingredients to use as toppings for risotto. In order to avoid bad results, what should I consider when I choose the in
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find
How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm
I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan afte
I'm really craving risotto but I don't have any wine in the house at the moment. I do have white balsamic vinegar, however.
I'm currently going through a phase of cooking a lot of beetroot. I also love Chorizo. I was thinking of doing a Beetroot and chorizo risotto. But I'm unsure
I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale
When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the r
My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in bo
I usually cook risotto in a wide-based, shallow pan. It always seems to take longer than the recipes would suggest. I've just seen a chef using a deeper saucep
Could anyone here who has had both Camargue and Rosso Selvaggio rices tell me about how they compare? I'm not sure if they're basically the same thing or not. T
Recently I've tried my hand at cooking risotto. The results are always delicious, but one step in the process has me stumped - the instruction to cook the rice