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REC: Beware! NO Canned Soup [risotto alla parmigiana]
Victor Sack wrote:
> kilikini > wrote: > >> I'm Googling recipes and what I'm understanding is that it's kind of >> like an Italian fried rice? Add your olive oil, chopped onion, take >> out the onion, put in the raw rice, slowly pour in simmering liquid >> and if it needs more liquid use wine. After that add your remaining >> ingredients. Am I even close? > > No. > > The basic method is the old "toast the rice in oil or butter, > optionally add some wine, letting it evaporate for the most part, > then keep *gradually* adding hot liquid ladle-by-ladle as needed over > some 20-30 minutes, mix in some butter and parmesan or pecorino at > the end, while stirring constantly throughout the whole process." > > The rice must be the right kind, as exemplified by Arborio, Carnaroli, > or Vialone nano, though there are many other recognised, but little > known "risotto" rice varieties. > > The desired creamy effect is achieved by the gradual rubbing off the > outside starch of rice grains during stirring with only a small amount > of liquid present at any one time. The texture and mouthfeel of the > resulting rice is unlike anything you can achieve by using other types > of rice or methods of preparation. Any other version is a > more-or-less-successful compromise designed to save time or effort. > > Victor Thanks, Victor! kili |
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