Risotto questions, and a hello!
Posted: Mon Jul 24, 2006 4:26 pm
Hello everyone. This is my first post, but I have been lurking unregistered for a while. I think these forums are great, with very high useful information content!
I have a question about risotto. My wife and I just got back from a trip to Italy where I experienced quality risotto for the first time. (Italian food in Austin isn't the greatest.) Since we've returned I have made it several times using recipes from cookbooks and the web. In general the recipes all have the following basic steps.
Sauté 1.5 to 2 cups Arborio or other short grain rice in butter until clear, but not brown.
Add 2/3 to 1 cup dry white wine.
Add 6 to 8 cups hot stock/broth in small amounts while stirring frequently.
Other ingredients are added as desired for flavor.
I’ve gotten very good results, creamy, excellent flavor etc. Mostly I’ve been using home made chicken stock or vegetable broth or both, but sometimes I revert to store bought. However, after the risotto sits for more than a few minutes it gums up and becomes overly sticky. We would like to serve this at a dinner party where we can make it ahead of time, and be ready about an hour before serving, but I don’t want to serve a flavorful scoop of mush. We didn’t see this problem in Italy, and in many cases the kitchens were easily visible…they just scooped out our risotto and brought it out.
Is it too much stirring activating the gluten/starches?
Not enough liquid, too much liquid?
Is there anything I can add that would aid in it staying creamy?
Thanks for your help!
Scott
I have a question about risotto. My wife and I just got back from a trip to Italy where I experienced quality risotto for the first time. (Italian food in Austin isn't the greatest.) Since we've returned I have made it several times using recipes from cookbooks and the web. In general the recipes all have the following basic steps.
Sauté 1.5 to 2 cups Arborio or other short grain rice in butter until clear, but not brown.
Add 2/3 to 1 cup dry white wine.
Add 6 to 8 cups hot stock/broth in small amounts while stirring frequently.
Other ingredients are added as desired for flavor.
I’ve gotten very good results, creamy, excellent flavor etc. Mostly I’ve been using home made chicken stock or vegetable broth or both, but sometimes I revert to store bought. However, after the risotto sits for more than a few minutes it gums up and becomes overly sticky. We would like to serve this at a dinner party where we can make it ahead of time, and be ready about an hour before serving, but I don’t want to serve a flavorful scoop of mush. We didn’t see this problem in Italy, and in many cases the kitchens were easily visible…they just scooped out our risotto and brought it out.
Is it too much stirring activating the gluten/starches?
Not enough liquid, too much liquid?
Is there anything I can add that would aid in it staying creamy?
Thanks for your help!
Scott