"Rusty" > wrote in message
...
On Mar 6, 9:57 pm, (Victor Sack) wrote:

>
> Good restaurants take reasonable shortcuts - and those for risotto are
> known well enough. This one is not. It is, as I say, not a risotto at
> all, no matter the viewpoint. It is, in fact, everything risotto is not
> and should not be. It is an anti-risotto.
>
> It is not any real restaurant, anyway, but one of Ramsay's TV shows with
> amateur cooks. I doubt he would actually use the recipe in any of his
> real restaurants, but I would not put it past him.
>
> The joke is compounded by the "recipe" not saving much time at all.
> Real risotto takes 20-30 minutes to prepare, depending on the rice used.
>
> Victor


In his introduction to an online recipe, Ramsay admits that he uses
the blanched rice method at his restaurants:

http://www.timesonline.co.uk/tol/lif...icle822785.ece

"When you cook risotto at home you can do the whole thing in one go
because you have plenty of time to stir it - in my restaurants we have
to blanch the rice first and then bring it all together later on. It’s
a nice way of speeding up the process - the rice just goes back into
the pan with the stock and quickly starts to become workable......"

It looks like, if you want the real thing, you need to make risotto at
home.

Real schmeal... risotto is all hype... it's no different from grits, gruel
if you will. Risotto would be an actual food recipe is after it's cooled in
the fridge over night it was sliced into squares and fried a la scrapple...
but as it's touted, like all guinea cooking, it's yer typical dago crap...
and in fact orzo works ten times better.

I don't see the big deal with risotto... it's just friggin peasant rice
pudding.