Quote:
Originally Posted by Columbine
I just followed my usual recipe; it tends to come out creamier/softer because of the higher starch content, but it's really not so different. I tend to wash the rice first (as normal) and then let it dry before cooking. Then you just saute minced shallots in butter and a little oil until soft, add the rice and stir to coat, letting it heat through a little, then gradually add 1/2 pint of very good quality chicken stock a little at a time, stirring continuously to get it to absorb evenly. Keep going until the rice is al dente. really the quality of the risotto is down to the quality of the stock. I don't tend to add much else; maybe some chicken pieces i've cooked separately, parmesan and some peas, and seasoning.
I've done a good crab version too, making the stock from the shells, and mixing passata through the rice towards the end to make a really tomato-y crabby risotto. Time-consuming though as you have to boil and dress your crabs first thing, then roast the shells and then make the stock and then pretty much make the risotto straight away so the crab meat doesn't go dry.
my room-mate was a moron.
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huh... ever consider white wine? x.x