New improved generic risotto recipe!
Jun. 2nd, 2014 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseNote: Frozen chopped onions may be substituted for the shallot. Measure a shallot-sized quantity by eye, microwave on high for 30 seconds, and drain well.
Note: The pressure cooker directions are only for an electric pressure cooker with a nonstick inner pot/liner. Don't attempt to pressure cook on the stove; it will scorch long before pressure is achieved.
Ingredients
1 Tbsp + .25 cup olive oil
1 large or 2 small shallots, diced
600g uncooked risotto rice
7 cups liquid: white wine (maximum 1 cup), chicken broth, vegetable broth, water if all else fails
1 extra cup liquid if using a pot rather than a pressure cooker
1 to 1.5 pound vegetables, diced or otherwise edible-size; can be fresh, frozen, or a mix of the two (2 x 10 oz. frozen peas & carrots works great)
1 cup chopped dense protein (e.g. sauteed mushrooms, scraps of roast chicken, raw ground turkey) or 2 cups chopped dilute protein (e.g. 10 oz. raw mushrooms, which contain a lot of water)
Chopped fresh herbs to garnish (optional)
Equipment
Prep
Cutting board
Knife
Large strainer
Measuring cups
2 large bowls (if following the optional rice-rinsing step)
Cooking
Silicone spoonula or other wide heatproof spoon
Pressure cooker or large pot with a tight-fitting lid
Stove (1 burner)
Steps
0) Mise en place. Measure out the rice, liquid, and oil. Take any frozen veg out of the freezer. Dice the shallot(s). Chop anything that needs chopped. Divide the protein and vegetables into three categories:
A) the shallots, plus anything that needs to be cooked very thoroughly (all raw protein, all very crunchy fresh raw veg)
B) anything that needs to be heated through and can be very soft (cold cooked chicken)
C) anything that cooks very quickly and should still have texture (all frozen veg, greens like spinach that wilt quickly, veg like fresh peas that are good nearly raw)
0.5) If you have time, rinse the rice. Combine the rice and liquid in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the liquid and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.
1) Toast the rice. Put in .25 cup oil and heat it over high heat until very hot. Add the rice and cook for 1 to 2 minutes, until the rice gets a nutty aroma and just barely begins to change color. If a grain of rice pops like popcorn, it's definitely ready. Scoop it out and set it aside.
2) Pre-cook group A. Put in the additional 1 Tbsp oil; it will heat quickly. Cook everything in group A until all raw protein is cooked through and all cooking liquid has evaporated.
3) Combine the rice, the liquid, and everything in groups A and B. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour in seven cups of liquid (if you're cooking in a regular pot rather than a pressure cooker, you should have one cup left over) and scrape up any browned bits from the bottom of the pot. Add the rice and everything in group B. Give it a good stir.
4a) If using the pressure cooker: Add everything in group C and stir. Lock on the lid and set to cook at low pressure for 5 minutes. Release the pressure immediately (and carefully) as soon as the cooking time is up, or if the pressure cooker alerts you that it's starting to scorch.
4b) If using a pot: Bring to a rapid boil, stirring frequently. Cover the pot and turn the heat down as low as possible. Let simmer 5 minutes. Stir briefly, cover again, and simmer for another 5 minutes. Stir in the remaining cup of liquid. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked. Add everything in group C.
5) Give a final blast of heat. If there's still uncooked rice or un-absorbed liquid, cook uncovered over medium heat, stirring frequently, until all the liquid is absorbed and the rice is cooked through.
6) Serve and store. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately. Risotto keeps in the fridge for a week and reheats well in the microwave.
6a) To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.
Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
Note: The pressure cooker directions are only for an electric pressure cooker with a nonstick inner pot/liner. Don't attempt to pressure cook on the stove; it will scorch long before pressure is achieved.
Ingredients
1 Tbsp + .25 cup olive oil
1 large or 2 small shallots, diced
600g uncooked risotto rice
7 cups liquid: white wine (maximum 1 cup), chicken broth, vegetable broth, water if all else fails
1 extra cup liquid if using a pot rather than a pressure cooker
1 to 1.5 pound vegetables, diced or otherwise edible-size; can be fresh, frozen, or a mix of the two (2 x 10 oz. frozen peas & carrots works great)
1 cup chopped dense protein (e.g. sauteed mushrooms, scraps of roast chicken, raw ground turkey) or 2 cups chopped dilute protein (e.g. 10 oz. raw mushrooms, which contain a lot of water)
Chopped fresh herbs to garnish (optional)
Equipment
Prep
Cutting board
Knife
Large strainer
Measuring cups
2 large bowls (if following the optional rice-rinsing step)
Cooking
Silicone spoonula or other wide heatproof spoon
Pressure cooker or large pot with a tight-fitting lid
Stove (1 burner)
Steps
0) Mise en place. Measure out the rice, liquid, and oil. Take any frozen veg out of the freezer. Dice the shallot(s). Chop anything that needs chopped. Divide the protein and vegetables into three categories:
A) the shallots, plus anything that needs to be cooked very thoroughly (all raw protein, all very crunchy fresh raw veg)
B) anything that needs to be heated through and can be very soft (cold cooked chicken)
C) anything that cooks very quickly and should still have texture (all frozen veg, greens like spinach that wilt quickly, veg like fresh peas that are good nearly raw)
0.5) If you have time, rinse the rice. Combine the rice and liquid in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the liquid and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.
1) Toast the rice. Put in .25 cup oil and heat it over high heat until very hot. Add the rice and cook for 1 to 2 minutes, until the rice gets a nutty aroma and just barely begins to change color. If a grain of rice pops like popcorn, it's definitely ready. Scoop it out and set it aside.
2) Pre-cook group A. Put in the additional 1 Tbsp oil; it will heat quickly. Cook everything in group A until all raw protein is cooked through and all cooking liquid has evaporated.
3) Combine the rice, the liquid, and everything in groups A and B. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour in seven cups of liquid (if you're cooking in a regular pot rather than a pressure cooker, you should have one cup left over) and scrape up any browned bits from the bottom of the pot. Add the rice and everything in group B. Give it a good stir.
4a) If using the pressure cooker: Add everything in group C and stir. Lock on the lid and set to cook at low pressure for 5 minutes. Release the pressure immediately (and carefully) as soon as the cooking time is up, or if the pressure cooker alerts you that it's starting to scorch.
4b) If using a pot: Bring to a rapid boil, stirring frequently. Cover the pot and turn the heat down as low as possible. Let simmer 5 minutes. Stir briefly, cover again, and simmer for another 5 minutes. Stir in the remaining cup of liquid. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked. Add everything in group C.
5) Give a final blast of heat. If there's still uncooked rice or un-absorbed liquid, cook uncovered over medium heat, stirring frequently, until all the liquid is absorbed and the rice is cooked through.
6) Serve and store. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately. Risotto keeps in the fridge for a week and reheats well in the microwave.
6a) To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.
Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
