[beppe]

Originally Posted by ShortNCuddlyAm

Surely the answer to that is risotto. Especially the mushroom "risotto" that too often passes as the vegetarian option, and turns up mushy and flavourless

Risotto, risotto risotto. I cut it out of my diet, but it remains my favorite carbohydrate. I will not post how to make risotto. But just a trick that might be useful to the risotto makers.

Preliminary trick

Spoiler:

There is one sort of rice that is particular apt. It is called Carnaroli. It costs a little more, but it has the great advantages that it stays firm (the contrary of mushy) for longer time than other kinds.

Motivation for the trick

Spoiler:

So what do you do if you want to serve risotto for a dinner? You have to stay around the pot cooking it while every body has fun with the aperitifs. When the risotto is ready you start to fuss around, red in the face with the exertion and with your drink gulped down like it was water, while it was that special sherry that.... Dish out the risotto and anxiously look your friends when they taste it. Next time you'll cook something else that let's you enjoy the company and that can be prepared in advance. Risotto requires about 20 minutes overall, so you cannot say to your friends after the entrée, how about a little round of canasta?

The trick itself

Spoiler:

My friend DerKuk (fantasy name, the guy is Milanese like me) is a professional chef on cruiser ships and Hilton Hotels around the world. Risotto takes 20 minutes. It is a pain. Following his advice I prepare the risotto and cook it for 10 minutes only. Then I poor it on the marble table top and spread it so that it cools fast. When it is time to serve it, I put it back in the pan and finish it with prudent ladles of hot broth. Then the usual finishing touches. I can enjoy the aperitif, the entrée, chat with my friends, and be away for the risotto only few minutes.