About Risotto Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
None,
To Ensure Perfect Risotto Every Time:,
Directions:
~ Use Arborio rice and never wash it.
~ Use a wide, heavy-bottom pot.
~ Never cover the pot.
~ Your risotto is only as good as the stock you use, so make sure
its rich and flavorful. Non-vegetarians can experiment with check
and beef stocks.
~ Add the stock one ladle at a time. Dont let the liquid in the pan
totally evaporate before you add more. Keep the heat under the rice at
medium and the liquid at a quick simmer.
~ Keep a pot of stock simmering on a back burner and add a ladle each
time the rice appears to have absorbed most of the liquid. You
probably wont use all the stock called for in each recipe, but its
better to heat extra stock than to run the risk of not having enough.
~ Stir frequently, especially when the rice is nearly done. However,
theres no need to stand in front of the pot and stir continuously
while the risotto is cooking.
~ The rice should be firm but tender, with no hard center core.
REmove the risotto from the heat as soon as its cooked. Serve
immediately.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 188
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp
~ Use a wide, heavy-bottom pot.
~ Never cover the pot.
~ Your risotto is only as good as the stock you use, so make sure
its rich and flavorful. Non-vegetarians can experiment with check
and beef stocks.
~ Add the stock one ladle at a time. Dont let the liquid in the pan
totally evaporate before you add more. Keep the heat under the rice at
medium and the liquid at a quick simmer.
~ Keep a pot of stock simmering on a back burner and add a ladle each
time the rice appears to have absorbed most of the liquid. You
probably wont use all the stock called for in each recipe, but its
better to heat extra stock than to run the risk of not having enough.
~ Stir frequently, especially when the rice is nearly done. However,
theres no need to stand in front of the pot and stir continuously
while the risotto is cooking.
~ The rice should be firm but tender, with no hard center core.
REmove the risotto from the heat as soon as its cooked. Serve
immediately.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 188
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp