Quote:
Originally Posted by LazyScot
Generally, people today use the term to mean something mixed with and cooked in with rice (as you say), or simply something that is served mixed in with rice (I'm sure someone would try and call paella a risotto, but I wouldn't). I tend to think of a real risotto as something that takes time, where small amounts of specific stock are slowly mixed in with the risotto rice a little at a time to slowly build up that wonderful sticky, creamy, tasty result, and usually has some other ingredients added at the end or towards the end. This tends to have a different result to the rice, and also generally uses one of two specific risotto rice varieties.
On the non-risotto risotto (vegetarian varieties) Delia also has a very nice Spring Risotto that is a favourite (cauliflower, broccoli, leeks, spinach), but I can't find that on-line.
|
thanks for the recipes / suggestions. i never thought of making risotto in the oven, it's a great idea (no more endless stirring !!!).
Quote:
|
The Wikipedia entry seems pretty good. Note I do not consider myself an expert -- perhaps more experienced cooks and/or Italians can comment.
|
i'm not an expert either but that's the way i would describe (and how i make) risotto as well.