[Sca-cooks] cooking rice

[vicki shaw]

thank you!
Angharad!

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Lorenz Wieland" <lorenz_wieland at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, January 12, 2004 6:08 PM
Subject: Re: [Sca-cooks] cooking rice


> vicki shaw wrote:
> > I always have problems with Arborio rice.  My daughter always makes
> > it to perfection, but mine turns unto a gloopy mush!
>
> Arborio (or Carnaroli or any other variety very high in starch) can't be
> cooked like other rices.  You need to start it using a quantity of liquid
no
> more than equal to the quantity of rice, cook until most of the liquid is
> gone, and add more liquid in small quantities while constantly stirring
the
> mixture.  Here's a basic, and relatively foolproof, risotto:
>
> 2 tbl olive oil
> 1 medium onion, chopped
> 4 garlic cloves, chopped
> Salt and black pepper to taste
> 1.25 cups arborio rice
> 1 cup white wine (Sauvingnon Blanc or Pinot Grigio)
> 4 cups chicken stock
>
> Heat oil in sautee pan over medium-high heat.  Heat broth to simmer in
> separate container (sauce pan, microwave container, etc.). Sautee onions,
> garlic, salt, and pepper until onions are translucent.  Add rice and cook,
> stirring, for 1 minute.  Stir in wine and reduce until almost no free
liquid
> remains.  Reduce heat to medium.  Add in chicken broth 6oz at a time (one
> standard ladle-full), stirring rice constantly until done to taste.
>
> Optionally, add in 1/2 cup Parmesan cheese and 1/4 cup chopped flat leaf
> parsley at the end.
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>