Risotto Cooking Tips 5 Things You Should Know To Make Perfect Risotto
I have been cooking since I was 13yrs old. I love to cook! Each night before I go to bed I cook my lunch for the next day at work. I don't eat fast food and I don't go out to eat lunch very often if at all. One of my favorite dishes to make for lunch and dinner is Risotto!
Risotto is just so versatile and delicious and it is one of those dishes that almost guarantees that you will not have to waste some of the food that you buy at the market. How many times in your daily life have you ended up thowing away food that you paid good money for because you bought to much of it or did not know what else to do with it after you have used it for it's original intended purpose? All of us have done it so don't feel so bad.
As a gourmet home cook one of the things I have learned over the years is that "nothing goes to waste." This is why I love Risotto so much! You can make Risotto with anything you have in your refrigerator or freezer and because of that there is no reason to have much in the way of waste in your kitchen.
When you look at Risotto in the long run you will find that it is such an economical dish. Besides the cost of the Arborio rice either store bought or homemade stock of some kind, Risotto becomes food fit for a king at a very good price. Risotto can be made either as a vegetarian or a non-vegetarian dish and the sky is the limit as to how many Risotto recipes you
can come up with.
In this article I am going to start a short series on Risotto from cooking tips to the different kinds of rice that can be used to make Risotto and some other "non-rice" food staples that can be used to make Risotto as well. In this opening article I am going to discuss five basic Risotto cooking tips that every Risotto lover should be aware of. These Risotto cooking tips will only guarantee that your Risotto recipes come out perfect every time.
Tip 1. Risotto requires that the rice used by a high starch variety of rice. The starch in this type of high starch rice is called Amylopectin. This type of starch is found in medium grained rice and of course it is found in the number one used rice for making Risotto, Arborio rice. It is this amylopectin starch that helps to create the creaminess of your Risotto recipes and helps to absorb the flavors of the ingredients that you are using to make your Risotto dish.
Tip 2. When planning on cooking Risotto plan ahead and make sure that you have a pan that has a heavy bottom to it. A thick copper bottom or the more modern copper inside aluminum is good. A great pan to make Risotto in is a pan that has cladding all the way up the sides for even heat distribution. Just make sure that your pan is large enough to accomodate
the amount of Risotto that you are going to make. (Remember: Rice expands to about three times it's original size or three times the amount you originally use!)
Tip 3. The rice you use to make Risotto is a high starch rice as stated earlier and for that reason the rice you use to make Risotto (Arborio rice) should not be rinsed before making the Risotto unlike sushi which requires rinsing multiple times before cooking. The starch in the rice used to make Risotto called Amylopectin and it is the reason that Risotto gets that nice creamy texture that we have all come to know and love in our Risotto!
4. When you start by sauteing the rice in oil or butter the fat content lubricate the rice and coats the rice in a shellof fat. This coating from the oil or butter slows the absorption of the liquids into the rice which in turn helps to create that creaminess in the liquids in the pan for our Risotto dish.
5. If your Risotto recipe calls for the addition of wine ( I love Risotto recipes that call for wine and I love to use a nice Pinot Griggio in my Risotto recipes!) You have two choices on how the wine is applied to the dish. The first way is to add the wine to the pan before adding the broth to start mixing your Risotto recipe. The other way to use the wine is to "deglaze" your pan after you have softened and carmelized something in the pan like onions and bacon and then you would use the wine to deglaze the nice tasty brown bits and carmelization from the bottom of the pan. This deglazing will burn off the alcohol in the wine and only leave the subtle tastes of the wine itself to be imparted into your Risotto recipe.
Well this is just the first 5 Risotto cooking tips that I have for you here at Ifood.tv I will have one or two more in this little miniseries of articles on Risotto so I hope you come back to read the rest of the information I have for you. Please visit my blog http://www.richardblainesezcooking.com Today!
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