Help! Trouble in Risotto Land

[JHolcomb]

Clairea posted the other day that she was having trouble making risotto with brown rice. My problem-I can't make it with white arborio rice. OK, so it was a first try, but when I made the basic CL recipe (Complete) it was mushy on the outside and still hard in the middle and stuck to the crevices of our teeth. Totally gross. I stirred the darn stuff the entire time (I'm surprised my right arm doesn't look like Popeye's by now) and added the right amt. of liquid. What could I have done wrong?
Help me!
Jen

[DmOrtega]

How did you add the liquid? Most recipies say to add 1/2 cup at a time and allow to boil down before adding the next 1/2 cup. You shouldn't have to stir contineously (sp?) just enough to help the liquid to boil down.

[Julia1Pin]

I think you stirring the entire time was the problem. You're only supposed to stir every couple of minutes, to make sure all the grains are getting some liquid. It's really not all the labor intensive.

[SusieO]

Have you tried the microwave recipe from the March issue? It really is foolproof, and I think you should be able to adapt just about any risotto recipe to cook in the microwave.

[SusanT]

Sounds like you needed to cook it just a little longer. Sometimes the rice will need a little more or less stock than the recipe calls for. I stir my risotto constantly while stirring and it turns out perfect every time (if I say so myself!).

[Peggy]

Jen,

I can totally relate to your problem. I was "risotto-phobic" there for awhile because it always came out either as a sticky, gummy mess and/or hard on the inside! Yuck! http://www.cookinglight.com/bbs/mad.gif

I am happy to say I have worked through my risotto issues and am no longer risotto-challenged. My suggestions: 1) make certain your liquid is warm enough, but not boiling, 2) lower the temperature on the rice: this will increase the cooking time but the results will be better, 3) add liquid in no more than 1/2 cup increments, and 4) continue your practice of stirring almost constantly. I have found if I don't stir it enough, in gets very gummy and if it cooks too fast, the inside is hard and the outside is mushy.

I submit these humble suggestions in the hopes that your next risotto will be an absolute success! Good luck and don't give up!! It can be overcome... http://www.cookinglight.com/bbs/smile.gif

Peggy


[This message has been edited by Peggy (edited 05-03-2001).]

[brendat4]

I agree with SusieO that you might want to try the March issue's recipe. It was very yummy and oh so easy! I hadn't made risotto in a long time then came across this recipe. The best part is you don't have to stand over a hot stove for a half an hour! I want to try adapting it to my other risotto recipes which is now one of my favorite rices (I love LOTS of different rices). Good luck!