Authentic risotto?

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easypeasie4

Re: Authentic risotto?

Post by easypeasie4 » Wed, 06 Apr 2005 12:47 am

cutie wrote:Where to savour authentic Italian risotto?

Can anyone recommend some top ristorante here in Singapore?
Make your own risotto. It is really not that difficult to make. The trick is to add water very slowly to the risotto rice while it is cooking and the choice of cheeses you choose. That's all :lol:

cutie
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Post by cutie » Wed, 06 Apr 2005 1:01 am

Grazie.

My boyfriend told me I have to use chicken, veal or beef stock; not water. So I thought I should go to a restaurant.

Also, I can't find arborio rice in the supermarkets. Maybe I am not looking in the right supermarket. Pls advise what calrose rice is. This is what I found there.

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Risotto

Post by Matney » Wed, 06 Apr 2005 10:40 am

Risotto is very easy to make, but must be made right before consuming.
My father-in-law is Italian and I learned from him. He would always use chicken stock--just water and dissolve those stock cubes--and of course white wine, too! He gave us a lovely cookbook of only risotto recipes and our favourite being one made with red, green & yellow capsicums (bell peppers). The cheese must be fresh if at all possible. Very important to keep stirriing and not to leave it. That's why he would make it with one hand stirring and one hand holding his wine glass! :D

Arborio rice can be found at Cold Storage, I think, that's where I found it. If not, try Fair Price. Good luck & happy cooking!

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Post by cutie » Wed, 06 Apr 2005 10:47 am

Grazie tanto Matney...

How are your coffee mornings with the gals?

I have tried Cold Storage at Novena Sq & Parkway Parade (near where I live) unsuccessfully. I will try the one at Paragon or Takashimaya. Or others.

easypeasie4

Re: Authentic risotto?

Post by easypeasie4 » Wed, 06 Apr 2005 7:53 pm

easypeasie4 wrote:
cutie wrote:Where to savour authentic Italian risotto?

Can anyone recommend some top ristorante here in Singapore?
Make your own risotto. It is really not that difficult to make. The trick is to add water very slowly to the risotto rice while it is cooking and the choice of cheeses you choose. That's all :lol:
Sorry, I meant some kind of meat stock and not 'water'. You are right....chicken stock is best for risottos. Sometimes, you can combine different cheeses together before adding them to the risottos. Of course, the wine is important too...............but make sure it is not a cheap one, though for best results.

The best way to cook risotto is stage by stage.

1 Get the aromatics ready eg onions and garlic.

2 Heat some good quality, organic olive oil. Add your onions and fry till
aromatic and then add your risotto rice to the pan. Risotto rice can be
any short grain rice which will cook easily enough. Fry the rice and
onions further making sure that the rice is coated with oil evenly all
over.

3 Now start adding your stock while still stirring the risotto at the same
time. Be gentle. This should take at least 15-20 minutes. Repeat
this process till the rice is cooked/tender.

4 At this point start adding the combination of your favorite cheeses.
Don't stop stirring while you are adding the cheeses :!:

Serve it hot with some freshly grated parmesan cheese!

bonjourna

Post by bonjourna » Wed, 06 Apr 2005 9:10 pm

You can also add some porcini mushrooms to your aromatics and fry for 10 minutes then add your risotto rice.

Do not forget to soak these mushrooms for at least 10-15 minutes in hot water. Drain well, before cooking them. The result is a delicious porcini risotto! You can also use other mushrooms to this risotto if you wish such as chestnut mushrooms.

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