Simmer Stock - Kitchen performing: Risotto Lookin' Good

Risotto Lookin' Good

short grained rice cooked in butter to the stage where they're ready to become risotto with the additon of some brodo and a lot of stirring.

As I said last week, Robert Payton provides the best description of making Risotto that I've ever read. But he don't got no photos. To the left is a shot of risotto at what is perhaps it's most important stage—when it's cooked in oil or butter to the stage that you're ready to start adding the brodo. Note the almost transparent edge of the grains and the creamy opaque center. It looks kind of like a pearl trapped in a glass. Rice that looks like this is just screaming at you for some moisture, so that it's starch has something to expand into, creating that creamy goodness that defines risotto. A little safron, some sautéd chanterelles, a couple drops of truffle oil (and with white truffle oil just a little dab will do you) and a cup or so of freshly grated parmigiano reggiano and before you know it you have some dinner.

Posted on Oct 06, 2002 @ 08:36 PM