Risotto Recipes

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Risotto Recipes

From
Thom's Recipe File

History:

 

Risotto, is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It isRisotto one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

 When risotto is cooked, the rice is first toasted briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before broth is added, one ladle at a time. While there are several types of rice particularly suited for use in risotto, perhaps the most popular, due to a high starch content in the rounded grains, is Arborio, which produces a rich and creamy dish.Risotto

Properly cooked risotto will bring out the rich creaminess of the rice's starches, while maintaining an al dente feel to each individual rice grain. This is achieved by stirring to loosen the cooked starch molecules from the outside of the rice grains into the surrounding liquid. Risotto is often traditionally finished by beating in a mantecatura of lumps of cold butter and grated Parmesan cheese just before serving. The cheese is usually left out if the risotto is served with fish or other seafood. A common mistake is to add cheese (usually Parmesan) too soon; it can become grainy, oily and unpleasant unless added just before serving due to the action of the heat on the proteins and the release of the oils contained in the cheese.

Recipes

Basic Risotto

Green Pea Risotto With Fresh Vegetables

Mushroom Risotto

Risotto Milanese

Risotto With Pancetta and Wild Mushrooms

Risotto with Tomato Sauce

Shrimp Tomato Risotto

 

Is Risotto Rice  or Pasta?

The answer is a form of rice, although not the familiar grain rices found in Asian cooking. True risotto is created from one of three forms of rice found in Europe: arborio, carnaroli or vialone nano. Of the three, arborio rice is the most commonly used variety for risotto.

To confuse matters a little, there is also a form of pasta called orzo which looks like grains of rice. Orzo is also used as a flavorful side dish in Mediterranean cuisine and prepared with many of the same spices and vegetables as risotto. The difference is that properly cooked risotto becomes a creamy blend, while orzo tends to maintain individual grains similar to cooked Asian rice.

Risotto is actually the name of the finished dish, not the rice itself. To prepare risotto, a cook must first obtain a generous supply of arborio rice. Arborio rice is more of a barley grain than a type of traditional white rice.

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