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Strategies & Market Trends : Piffer OT - And Other Assorted Nuts -- Ignore unavailable to you. Want to Upgrade?

To: Rich1 who wrote (62703)	12/27/2000 10:41:41 AM
From: mph	Read Replies (1) \| Respond to of 63513

Cooking O.T. There's a technique to making risotto--once you master it, it comes out great every time, regardless of the ingredients. You always start with olive oil in which you saute onions. The onions should be translucent. Then you stir in the risotto (use arborio or short grain rice--not Uncle Ben's) and stir for about a minute or so. (This is key because it helps to release the starch later) If you like wine in your cooking, at this point toss in about 1/2 cup of white wine. Let it sizzle and absorb. The ratio of liquid to rice is usually 3 to 1, though I tend to add a little more liquid--doesn't hurt. You should have the chicken broth or vegetable broth hot in a pan next to the rice pan. Don't boil it, just keep it warm. You ladle the broth into the rice one cup at a time (roughly one ladle) and stir it in with a wooden spoon until it is mostly absorbed. You continue with this until all the liquid is incorporated. Total time about 22 minutes. Don't overcook at the end. Remove from the heat while there is still some liquid in evidence. (It continues to evaporate) Stir in some butter and parmesan. If you are adding stuff like mushrooms, shrimp, etc., I cook these first in butter alone, then toss them into the risotto in the last 5 to 10 minutes, depending on the item. If you're using tomatoes, you should add them at the beginning after the onion and before the rice.