geonuc wrote:Swift wrote:brite wrote:Stirring?? If you keep your eye on it, and stir after the addition of each ladle of stock... you don't need to stir constantly.
Well that's a useful piece of info. All the recipes say stir constantly or terrible things will happen (I assume they involve pestilence). I'll have to try that some time.
Yep. Not like a roux which you have to attend constantly.
REMINDER! This is the Food Porn thread.
Rissotto, I love the stuff but I can't order it when eating out as almost no one knows how to cook it properly or they just can't be bothered taking the time to do it right.
I finally got SFC to like it though we found out that she's not that big a rice fan but that is slowly changing.
I like to make brown rice rissotto.
Sure its not traditional but it absorbs flavours well and is really good for you.
Plus it adds a nice nutty quality to the meal which I like.