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I have this Arborio rice that shot out of the chutes from the bulk bins at Whole Foods into my plastic bag.
I did this before with short-grain Japanese rice and it seemed to me to work fine.
1½ cups arborio rice
5-6 cups chicken broth.
2 significant pinches of saffron
¾ cup white wine
6 oz. bits of turkey and chicken meat
3 thick slices of bacon cut to small pieces
¼ a big fat white onion, diced.
2 garlic cloves, smashed and minced
2 tablespoons chicken fat that formed at the top of the broth when chilled
1 handful shitaki mushrooms de-stemmed and diced
¼ cup fennel root shavings along with the frond
½ cup frozen peas
½ cup grated Parmigiano Reggiano
¼ cup pecorino Romano (extra for the plate)
1 tablespoon lemon zest
juice of one small lemon.
S/P
1 kitchen sink ← Not really.
Love you, dude, but a cup and a half of rice to six cups of liquid makes your rice a wash out, at least for me.
ReplyDelete"I like my rice, AND my humor, dry.", she said.
Well, except I still like "potty" humor best. Go figure?
Oh, and I bet your risotto rocked!
Agreed. It sounds like a lot, but those chubby little arborio grains really soak it up, plus it's bubbling away in a broad open pan. It was actually a little distressing using that much of my precious stock knowing that the flavor was getting more and more intense. It actually turned out a little bit too stiff. I think the real thing should be slightly soupier but I'm not sure. Anyway, for the remainder I must add water. The regular Japanese rice too nearly as much when cooked without a lid and stirred while adding incrementally. This time I heated six cups of broth and returned about one cup.
ReplyDeleteFunny about the steamed rice. I grew up in South Carolina, and rice is a mealtime staple there (especially in the lowcountry, where it used to be grown). At someone's home, instead of potatoes or bread, you get rice (except at breakfast, where you got grits & biscuits). And the rice had to be steamed: My mother, both grandmothers, aunt etc. all had stovetop double steamers just for rice. Fluffy non-gummy rice every time.
ReplyDeleteIt wasn't until I lived for extended periods in other parts of the U.S. (and europe) that I realized that rice wasn't everybody decent's starch of usual resort.
hello
ReplyDeletejust signed up and wanted to say hello while I read through the posts
hopefully this is just what im looking for looks like i have a lot to read.
Whats up dude
ReplyDeleteIt is my first time here. I just wanted to say hi!
Terrific, that' s exactly what I was seeking for! You just spared me alot of work
ReplyDelete