[Sca-cooks] Since it is Pennsic I have a totally off-topic is Risotto

[Susanne Mayer]

 http://www.risogallo.it/risogallo/home.jsp?domain=2&lang=2

How To, a bit about the different rice types

Arborio, Carneroli  or Vialone Nano nd recipes

http://www.lifeinitaly.com/food/risotto.asp

more about risotto

So arborio is by no means the only italian Risotto rice.
Yes Risotto made propperly takes some time (NO short cuts, except if you 
have the easy cook variety, and enven then it will take at least a 1/4 
hour!) 20-30 min
you add a laddle liquid at a time, stirr till it is absorbed by the rice, 
add next laddle,..., till all your broth (works best) is used up and the 
rices has still an *al dente* center but is creamy outside. "liquidness" of 
risotto comes from taste of maker ( I also brefer a bit thicker risottos as 
most italians would) region of recipe (some risottos resemble mor a soup, 
than others) rice type you use,....

as to saffron risotto = Risotto Milanese "risòtt giald"

onion (white italian), saffron, broth, rice, butter, white wine (dry), salt, 
granna Padano , nothing else

recipe in Italian:

http://ricette.giallozafferano.it/Risotto-allo-Zafferano.html

and here the story and history of the risotto, here they state that  the 
frist recipes with rice roasted in butter and then slow cooked in broth is 
documentable in 1779

http://www.risottomilanese.it

and  I have to second  Johnnae: is is indescribable  (pumpkin season 
starts,...)

greetings
Katharina
_____

Snips and all post I could find
>From Adelisa:

> Risotto is made with short-grain rice, properly, arborio rice from Italy 
> (though I found a similar rice imported from Turkey that worked fairly 
> well). The arborio rice grains are short and very fat.
>
> Risotto is time-consuming because of all the liquid you have to add and 
> the constant stirring, stirring, stirring as the liquids absorb (stop 
> stirring and it cements to the bottom of the pot). You can't rush this 
> process. The creaminess comes from the starches released by the rice as it 
> cooks; and the fats from the butter and broth (chicken broth is 
> traditional, but fish broth is also used and essential for a seafood 
> risotto; white wine can also be used in addition to the broth).
>
> When I saute my onions in butter for my risotto base, I add ground cubebs 
> instead of black pepper. Yummy! I also tend to make my risotto thicker, 
> not as liquid as traditionally called for. I usually make it as an 
> accompaniment for roasted chicken.
>
> YIS,
> Adelisa

**** I could not find the other posts leadin to that comment:

> From: "otsisto" <otsisto at socket.net>>
>
> -----Original Message-----
> In the risotto incident I did state to the waiter they shouldn't advertise
> saffron rice as risotto but I don't think he cared overmuch.



> From: Johnna Holloway <johnnae at mac.com>
>
> It's a combination of hot, rich, creamy, with lots of butter and cheese.
> Rather indescribable if done right.
>
> Johnnae
>
> On Aug 7, 2011, at 2:00 AM, otsisto wrote:
>>? I
>> have never had risotto and have always wondered what the big deal is?
>> and why
>> as an appetizer. snipped
>> De
>