View Full Version : Risotto workout!
08-09-2001, 09:38 AM
last night i made an amazingly delicious mushroom risotto (if i do say so myself! ;) ) but my arm practically fell off from having to stir it so much!
i would love to make it again soon but the standing in front of a hot stove for 30 minutes, and not being able to leave even for just a few minutes, kind of deters me from doing so.
any suggestions of how to make risotto withouth the constant babysitting?
08-09-2001, 09:47 AM
I actually have seen a couple recipies for "quick" risotto. One was in the 2000 Annual (which I just got) - it required a pressure cooker, though. Do you have one? (I sure don't).
Another was from Better Homes & Gardens, I think. I have the recipe at home and will bring it in tomorrow so I can post it for you. I have not tried it, though, so am not promising anything! I have been wanting to for exactly the same reason as you - all that stirring is a pain. But I LOOOOVE risotto so will continue to make it!
08-09-2001, 10:02 AM
I make risotto quite often, and I don't stir all the time, granted I stir about once a minute, but I'm always doing other prep, or even watching TV, at the same time.
I don't beleive that risotto needs to be stirred. When the heat is med low, it is sufficient to stir just enough so that the arboria rice mixture doesn't stick and burn.
The result - very creamy risotto without the addition of cheese.
08-09-2001, 10:28 AM
AdGirl - kudos to you for making rissotto in 100 degree weather. That is true dedication. I am throwing healthy eating out the window until the temperatures cool off - last night it was Subway and ice cream!! I know I will pay, but I just can't deal with the weather!!
08-09-2001, 10:38 AM
Here's a link to a thread on the same subject, along with my post that explains how utterly unnecessary it is to stir constantly. :)
08-09-2001, 10:38 AM
See this thread on the same question:
The consensus seems to be that you do not need to stir constantly. I never do when I make risotto and it seems to work fine for me.
08-09-2001, 10:50 AM
Making risotto in a clay pot (in the oven, no less!) also requires no stirring. Of course, having a clay pot helps. :)
08-09-2001, 11:10 AM
thanks guys! i won't be so tired next time! :)
08-09-2001, 03:48 PM
I made the Vidalia Onion & Feta Risotto on Tuesday night to go with my Flank Steak with Roasted Garlic & Wine Sauce and I stirred it once every 3 or 4 minutes. Julia1pin is right, as long as the heat is at medium or medium-low, there is no reason to keep stirring. You're only stirring when you're adding the next ladleful of broth, and only until it's absorbed which is usually pretty quickly!
Now if you do it Emeril's way, you DO have to stir, stir, stir! He pours all his liquid in at once and stirs for 18-22 minutes until it's done. Personally, I have other prep work to do in the kitchen while my risottos cooking! :D
08-09-2001, 04:00 PM
This one is great - and I am positive CL - just bake it!
BAKED VEGETABLE RISOTTO
2 T extra-virgin olive oil
1/2 c chopped onion
1 clove garlic, minced
1 c Arborio rice
2 c chicken (or vegetable) stock
1-10 oz package chopped frozen spinach, thawed and drained
2/3 c shredded carrot
3 T chopped parsley
salt, to taste
1/4 tsp freshly ground black pepper
1 c (4 oz) freshly shredded Parmigiano Reggiano
Heat oil in a heavy saucepan. Add onion and garlic. Cook, stirring, just until onion is tender. Stir in rice and stir over heat to coat.
Stir in stock. Add spinach, carrots and parsley. Season with salt and pepper and stir in half of the cheese.
Pour the mixture into a 1-quart casserole or souffle dish. Sprinkle with remaining cheese. Cover dish with lid or heavy-duty foil.
Place in the center of a pre-heated 400 degree oven and bake for about 35 minutes or until moisture is absorded. Serve hot.
Makes 3 - 6 servings
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