What's Cooking?

[rps]

After you start the risotto rice in an oil, add a bit of wine and whatever, then add about 2/3rd's of the liquid, 1 cup of rice means about 1.5 cups of liquid. It gets one stir. When that liquid cooks down, only then do you begin the incremental small amounts of fluid with the stir. You get the same creaminess without all the work.

Note: I edited the above to be more what I meant.

[Terrierman]

Isn't risotto pasta?

[ness]

Risotto is a type of rice. It's a little different than typical rice in that it sheds more starch into the cooking liquid creating a creamy sauce.

[Terrierman]

Risotto is a type of rice. It's a little different than typical rice in that it sheds more starch into the cooking liquid creating a creamy sauce.

OK, thanks. You are forgiven for the polenta v. grits thingie.

[ness]

I'm gonna correct myself on this one -- I got a little sloppy in my response. Risotto is a rice dish, not the rice itself. The rice used is a particular type of short grain -- the name escapes me at the moment. It's not Uncle Ben's. Preparation is different -- see rps post above.

edit to add: Alborio rice

[rps]

Everything I have ever made from an Ina Garten recipe was fantastic. Something I cannot say about Giada, although I understand anyone smitten with her.

This is Ina's super easy risotto method.

http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html

[rps]

Friday night recipe:
Drain one can of fire roasted diced tomatoes and season with pizza seasoning, salt, and garlic powder. Slice three mushrooms and saute until done. Thaw 1/2 cup of frozen chopped spinach and drain. Slice four pieces of marinated artichoke hearts.
Be sure you have sprinkle cheese. Find the herbed pizza dough your beautiful wife made this morning and stretch it out in the pizza pan to rise a second time.
When the second rise has had a chance, spread the wet ingredients on the crust and bake at high temp (450 to 500) for 4 or 5 minutes to dry them. Sprinkle the cheese on the filling and return to the high temp oven to finish. (Usually 5 to 7 minutes)

Rest 10 minutes, slice and serve.

[BilletHead]

Well I thought I might start another thread called stepson of what's cooking after seeing RPS's pie! Looking good there my friend. So I will take a chance and go ahead and post here:)

Fishingwrench doesn't know what he is missing. Wild turkey and noodles swimming around in a volcano of smashed taters. Had to have a side of frozen sweet corn we put up last year for Ness. See where I kept the corn as far away from the taters as possible? Right now they are mixed in my stomach though The timber chicken was super tender.

BilletHead

[ness]

Everything I have ever made from an Ina Garten recipe was fantastic. Something I cannot say about Giada, although I understand anyone smitten with her.

This is Ina's super easy risotto method.

http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html

I like the sound of that method too.

[ness]

Isn't risotto pasta?

You might be thinking of orzo. It's a rice sized pasta