What are the best substitutes for arborio risotto rice? And how about when your only choices are all the local shops have: pearl barley, or 'brown rice with bar
I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" m
I plan to cook a basic mushroom risotto. However, the supermarket near us did not have shitake or any other uncanned mushrooms, they only had
I have 2 lbs of carnaroli rice and 1 lb of arborio rice, both the same brand. I need to make a recipe calling for 3 lbs total. The basic recipe on both boxes ca
I'm a fan of Italian mushroom risotto and I love to cook it from time to time, but cooking the arborio rice well seems impossible to me if I follow traditional
I want to make risotto without using any alcohol. I am a vegetarian and I want to use vegetarian or mushroom stock only (without any meat). What is the role o
I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably n
Risotto recipes always call for adding the stock slowly. Why do we do that? I've read in a couple of places it may help cooking the rice more evenly, or preven
Why does the addition of butter make risotto shiny? Is there a chemical explanation? I was taught to initially saute onions and garlic in olive oil, then riso
In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, s
First time posting here. I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeri
If I was going to prepare 100 portions of a basic risotto part way to finish later on in saute pans for different flavours, how would I go about doing this? Wha
In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to us
I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risot
I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use; Cup Arborio rice (from Whole Foods) Kettle and Fire Ch