Risotto

[kccougar]

I've been reading about risotto and it seems there is a wide variety. I think I'd like to try some with our beef wellington on New Years Eve. Does anyone have a risotto recipe they particularly like? I'm thinking something rather basic since I'll be serving it as a side to the beef.

[MarkGrace]

I've only made risotto once. It was parmesan (sp?). Pretty easy and very tasty. Ill see if I can find the recipe when I get home.

[YOhio]

Look no further than the Trattoria del pellegrino.

http://cougaruteforum.com/showpost.p...3&postcount=20

[kccougar]

Look no further than the Trattoria del pellegrino.

http://cougaruteforum.com/showpost.p...3&postcount=20

I forgot to come back to look at this thread. Fortunately, I found one online that mirrors the pellegrino template, and it was a great success. A parmesan risotto with mushrooms.

[ERCougar]

I don't want to corrupt the excellent pellegrino thread (spaghetti and frittata are in our regular rotation now), but I made risotto in the rice cooker last night. I wouldn't call it al dente, but I've never had risotto in a restaurant that was really al dente either, so it's pretty much what Ive come to expect and enjoy. Really nice creamy texture and super easy.

[Katy Lied]

I just can't see how you can make a risotto in the rice cooker. Dont see how it could work. Maybe you'd better post your recipe and also the kind of rice cooker.

Also, doesn't the patina of the rice container begin to pit once you start putting crazy stuff in there?

[ERCougar]

I just can't see how you can make a risotto in the rice cooker. Dont see how it could work. Maybe you'd better post your recipe and also the kind of rice cooker.

Also, doesn't the patina of the rice container begin to pit once you start putting crazy stuff in there?

I have to figure out how to copy the recipe from my Kindle version of the cookbook (The Ultimate Rice Cooker Cookbook) to here, but essentially, you cook the shallots/onions in the butter/olive oil with the lid open on Quick Cook, add the rice and cook for a few minutes until translucent with the little white spot. Then add the vegetables (asparagus last night) and stir for a minute. Add the chicken stock (all at once--here's the main difference, and honestly, I can't tell the difference in the final product. pellegrino, proceed to flame me.). Shut the lid and reset on the porridge cycle. Open when done. Finish with a couple of tablespoons of butter, top with Parmesan cheese.

As I said, the main difference seems to be the fussing with adding the stock slowly, but really, the texture was identical to a very good risotto I had a few weeks ago at a restaurant. I've never been to Italy, so maybe I'd feel differently if I had. I'm sure pellegrino's is better, but this is a nice alternative in a pinch. 5 minutes of chopping, 10 minutes of active cooking (the porridge cycle took 45 mins, maybe?), and done.