Gordon Ramsays quick method of preparing risotto.


http://www.channel4.com/food/recipes...ecipe_p_1.html


Risotto

400g (about 1 lb - 2 cups) risotto rice (such as arborio or carnaroli)
1 litre (about 4 cups) brown chicken (or vegetable) stock
150g (about 1-1/4 cups) shelled broad (fava) beans
150g (about 1-1/4 cups) peas (or petits pois), thawed if frozen
50g (about 1/2 cup) freshly grated Parmesan, plus extra shavings to
serve
25g (about 1-1/2 Tbs) butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper


To make the risotto, wash the rice in cold water and strain off. Put
into a pan with 500ml (about 2 cups) of chicken stock, 500ml (about 2
cups) water and a generous pinch of salt. Bring the liquid to a simmer
and
blanch the rice for 7 minutes. Drain well and spread out on a lightly
oiled tray to cool down.

To finish the risotto, place the blanched rice in a shallow pan and
pour in just enough chicken stock to cover. Bring to the boil quickly
and cook until nearly all of the stock has evaporated. Taste the
risotto to see if
is al dente, adding a little more stock if it needs a bit more
cooking. Add the broad beans, peas, Parmesan and a few knobs of
butter. Cook for a further few minutes until the beans are tender.
Season to taste. Finally
add the fresh chives if desired.

Rusty > wrote:

> Gordon Ramsays quick method of preparing risotto.
>
> http://www.channel4.com/food/recipes...tuffed-chicken
> -risotto-recipe_p_1.html

Gordon Ramsay knows how to make a risotto - I posted a link to his
perfectly orthodox rabbit risotto recipe the other day. The above,
though, is not a risotto at all. It is a bad joke. A travesty.

Victor

On Mar 6, 9:20*pm, (Victor Sack) wrote:
> Rusty > wrote:
> > Gordon Ramsays quick method of preparing risotto.
>
> >http://www.channel4.com/food/recipes...tuffed-chicken
> > -risotto-recipe_p_1.html
>
> Gordon Ramsay knows how to make a risotto - I posted a link to his
> perfectly orthodox rabbit risotto recipe the other day. *The above,
> though, is not a risotto at all. *It is a bad joke. *A travesty.
>
> Victor

Restaurants take shortcuts. People would not want to wait 45 minutes
for a risotto. I agree that is a joke compared to what can be made
when proper time is take.

Rusty > wrote:

> On Mar 6, 9:20*pm, (Victor Sack) wrote:
> > Rusty > wrote:
> > > Gordon Ramsays quick method of preparing risotto.
> >
> > >http://www.channel4.com/food/recipes...tuffed-chicken
> > > -risotto-recipe_p_1.html
> >
> > Gordon Ramsay knows how to make a risotto - I posted a link to his
> > perfectly orthodox rabbit risotto recipe the other day. *The above,
> > though, is not a risotto at all. *It is a bad joke. *A travesty.
>
> Restaurants take shortcuts. People would not want to wait 45 minutes
> for a risotto. I agree that is a joke compared to what can be made
> when proper time is take.

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

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......"

Here are more Gordon Ramsay recipes that use the blanched rice method
to make risotto:

http://www.channel4.com/food/recipes...basil_p_1.html

http://www.lifestylefood.com.au/reci...nd-fresh-basil

http://www.timesonline.co.uk/tol/lif...cle4197708.ece

http://www.bbcgoodfood.com/recipes/2...ing-vegetables

Finally, here is a chef to chef website discussion about how they
prepare
risotto ahead by various methods and chill it for later use:

Chef 2 Chef website
http://forums.chef2chef.net/viewtopic.php?t=528168

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

"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.

On Fri, 6 Mar 2009 23:28:59 -0800 (PST), Rusty wrote:
>
> It looks like, if you want the real thing, you need to make risotto at
> home.

i don't know from risotto, but it does seem to me that some things are
better gotten at restaurants - due to higher-temp ovens, burners, economies
of scale in ingredients used in small amounts - and some things are better
made at home by people who have time to fool with them, or things that
would suffer from even only a few minutes between being plated and brought
to the table. (i'm thinking of stuff like scrambled eggs in particular.)

your pal,
blake

Rusty > wrote:

> 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...rink/recipes/a
> rticle822785.ece

It is a crying shame. It is obvious that there is no sense ordering
risotto at any of his restaurants. I wonder how many other such
"shortcuts" he employs.

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

Good restaurants prepare risotto from scratch and have no problem with
it at all. Neither do the customers, as waiting for 20-30 minutes while
perhaps drinking wine and eating antipasti should really be no problem
at a civilised lunch or dinner. I remember a superlative risotto with
radicchio di Treviso at Tre Marchetti in Verona a few years ago. It was
obviously made from scratch and served some 30-40 minutes after being
ordered. One of the local Italian restaurants here, with the owners
from Veneto, serves great risotto alla milanese with osso buco, also
made from scratch. There is also an option of ordering risotto of one's
preference.

Victor

On Sat, 07 Mar 2009 18:48:35 GMT, blake murphy
> wrote:

>On Fri, 6 Mar 2009 23:28:59 -0800 (PST), Rusty wrote:
>>
>> It looks like, if you want the real thing, you need to make risotto at
>> home.
>
>i don't know from risotto, but it does seem to me that some things are
>better gotten at restaurants -
>
I'm rarely disappointed by restaurant risotto and it's a whole lot
easier to order than it is to make.
>
>due to higher-temp ovens, burners, economies
>of scale in ingredients used in small amounts - and some things are better
>made at home by people who have time to fool with them, or things that
>would suffer from even only a few minutes between being plated and brought
>to the table. (i'm thinking of stuff like scrambled eggs in particular.)

I can get killer eggs in restaurants too. Even Denny's doesn't screw
up breakfast.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Mar 2009 01:44:59 -0800, sf wrote:

> On Sat, 07 Mar 2009 18:48:35 GMT, blake murphy
> > wrote:
>
>>On Fri, 6 Mar 2009 23:28:59 -0800 (PST), Rusty wrote:
>>>
>>> It looks like, if you want the real thing, you need to make risotto at
>>> home.
>>
>>i don't know from risotto, but it does seem to me that some things are
>>better gotten at restaurants -
>>
> I'm rarely disappointed by restaurant risotto and it's a whole lot
> easier to order than it is to make.
>>
>>due to higher-temp ovens, burners, economies
>>of scale in ingredients used in small amounts - and some things are better
>>made at home by people who have time to fool with them, or things that
>>would suffer from even only a few minutes between being plated and brought
>>to the table. (i'm thinking of stuff like scrambled eggs in particular.)
>
> I can get killer eggs in restaurants too. Even Denny's doesn't screw
> up breakfast.

i must be going to the wrong places. the diner up the street seems to use
the same temp for scrambled eggs as they do for grilling burgers.

your pal,
blake

On Sun, 08 Mar 2009 16:49:13 GMT, blake murphy
> wrote:

>On Sun, 08 Mar 2009 01:44:59 -0800, sf wrote:
>>
>> I can get killer eggs in restaurants too. Even Denny's doesn't screw
>> up breakfast.
>
>i must be going to the wrong places. the diner up the street seems to use
>the same temp for scrambled eggs as they do for grilling burgers.
>
Many people like hard scrambled eggs with some brownness on them. I
am personally turned off by it, but some people like their meat well
done too.

Next time, tell them you don't want your eggs "well done" and ask them
what you should say when you want them light and fluffy. If they keep
the eggs moving on the grill and maybe add a little extra butter while
they're cooking, your scrambled eggs should be fine.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 08 Mar 2009 10:04:03 -0700, sf wrote:

> On Sun, 08 Mar 2009 16:49:13 GMT, blake murphy
> > wrote:
>
>>On Sun, 08 Mar 2009 01:44:59 -0800, sf wrote:
>>>
>>> I can get killer eggs in restaurants too. Even Denny's doesn't screw
>>> up breakfast.
>>
>>i must be going to the wrong places. the diner up the street seems to use
>>the same temp for scrambled eggs as they do for grilling burgers.
>>
> Many people like hard scrambled eggs with some brownness on them. I
> am personally turned off by it, but some people like their meat well
> done too.
>
> Next time, tell them you don't want your eggs "well done" and ask them
> what you should say when you want them light and fluffy. If they keep
> the eggs moving on the grill and maybe add a little extra butter while
> they're cooking, your scrambled eggs should be fine.

i should try this, but i'm afraid the waiter would laugh in my face.

your pal,
blake

On Mon, 09 Mar 2009 19:24:12 GMT, blake murphy
> wrote:

>On Sun, 08 Mar 2009 10:04:03 -0700, sf wrote:
>
>> On Sun, 08 Mar 2009 16:49:13 GMT, blake murphy
>> > wrote:
>>
>>>On Sun, 08 Mar 2009 01:44:59 -0800, sf wrote:
>>>>
>>>> I can get killer eggs in restaurants too. Even Denny's doesn't screw
>>>> up breakfast.
>>>
>>>i must be going to the wrong places. the diner up the street seems to use
>>>the same temp for scrambled eggs as they do for grilling burgers.
>>>
>> Many people like hard scrambled eggs with some brownness on them. I
>> am personally turned off by it, but some people like their meat well
>> done too.
>>
>> Next time, tell them you don't want your eggs "well done" and ask them
>> what you should say when you want them light and fluffy. If they keep
>> the eggs moving on the grill and maybe add a little extra butter while
>> they're cooking, your scrambled eggs should be fine.
>
>i should try this, but i'm afraid the waiter would laugh in my face.
>
Sounds like a rough place, blake. Maybe you should wear leather and a
bandana the next time you eat there.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West