How can I speed up cooking risotto?
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 saucepan. Would this help speed things up?
Best Answer
If you really want to speed it up you can use a pressure cooker, although the problem I'd envisage there is that there is a greater risk of overcooking because 2-3 minutes too long in the cooker is a much bigger problem than when cooking conventionally.
Update: Pressure cooker works very well, use about 210% stock compared to the rice, i.e. if you use 300g rice, use 630 grams stock. Cook for 7 minutes at full pressure. I.e. start timing after full pressure have been achieved. Cool quickly (using water on the outside) and open lid. Check if the rice is cooked enough, continue cooking until you have reached the level you want. Add your butter/parmesan and everything else you would add in the end of the cooking.
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Why is my risotto take so long to cook?
Rices tend to take longer to cook at higher altitudes and need a bit more liquid... It can be something as simple as the recipe was written from someone cooking at sea-level, and you are at a higher elevation. Just use the extra liquid and cook to the proper texture.How do you fix undercooked risotto?
If the risotto is not quite as creamy as you'd like, or is a touch too watery (pressure cooking can take some guesswork), simply return the risotto to the stovetop after removing the lid and stir for a few more turns over low heat.Should risotto be cooked fast or slow?
Yes, risotto is supposed to be a slower cooking process; but if you cook it at too low a heat, it will never cook. The rice should be at a medium simmer throughout cooking. Except for your mirepoix, you should add already cooked vegetables into your risotto after the rice is finished cooking.How long does it take for risotto to absorb?
Slowly slip in stock or water while the risotto cooks at a medium simmer, pausing until each portion of the liquid has been absorbed before adding more. When you're about halfway through this process (which should take around 16 minutes in total), add salt into the simmering pot.How To Cook A Perfect Risotto
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Answer 2
Yes.
A wide pan will have a lot of evaporation, which reduces the surface heat. A narrower pan will have less evaporation, so the process will speed up.
If you want to speed it up, just a little more, between stirring, put a lid on the pan. Every bit helps.
Answer 3
Kenjii at the Serious Eats blog covered risotto last fall here:
http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html
Exploring the science behind it might help explain why your method works the way it does. I also thought he covered a method to make it more quickly, but I can't seem to find it right now, sorry.
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