Giusi wrote:

> "Joseph Littleshoes" ha scritto nel messaggio
>
>>Here's Escoffiers version.
>>
>>Rice cooked in the Piedmont way (Risotto)
>>4 oz. butter
>>1 tbs. finely chopped onion
>>8 oz. rice
>>S & P
>>2 & 1/4 cups boiling consomme
>>grated Parmesan cheese
>>
>>Heat half the butter in a pan, add the onion, and when it begins to brown
>>mix in the rice and stir with a wooden spoon for 1 minute and add >
>>seasoning.
>>
>>Add one third of the consomme, continue to stir and when the liquid is >
>>absorbed, add another one third of the consomme.
>>
>>When absorbed, add the rest. Continue cooking and continue to stir the >
>>rice. By this process a creamy rise is obtained to which finally the >
>>rest of the butter and cheese is added.
>>
>>Note - If preferred, the risotto can be cooked by adding the consomme >
>>all at once, in which case the pan should be covered and the rice cooked >
>>without stirring. Butter and grated cheese is then added as before. JL
>
>
> Escoffier, like almost all French chefs, has mistaken the case for risotto
> completely.

In your opinion! in other's opinions its a quite good recipe.

They do it to pasta, too. They take something simple and screw
> around with it until no one can be bothered to make it but them.

Its not rocket science? Julia child did a similar recipe with a nod to
Escoffier and left out the truffle.
Lydia Bastiannici did much the same recipe on her show.
And the fact that Auguste Escoffier is considered a past master of the
art of cooking by many, many people sort of puts your opinion in a
minority position.
>
> Too much butter,

Picky picky.

not enough onion,

Any onion is too much IMO,

way too little broth for that amount of
> rice. Although it doesn't have to be stirred continuously, 3 additions and
> stirrings is not enough and doing the liquid all at once and not stirring is
> absoutely NOT risotto..

So next you'll be telling us if its not made in Italy its not Italian food?
--
JL

The montata or finishing is inadequate.
>
>