Cookaholics Bulletin Board

Hi,

Perhaps we can use this subject to introduce more ideas from Kenji.

This week it is Risotto (LINK to Serious Eats) and once again, he comes up with new, common sense technique.

Tim

Boy you can tell his roots in the CI kitchen.

He starts out trying to simplify risotto, and instead comes up with an alternate recipe which has just as many, or more, steps than the original.

I think I will incorporate the wide, low pan, adding most of the stock at once, but I will skip the rinse/drain/toast step and add a couple of tablespoons of rice flour to the liquid. Kenji even admitted in the notes that this would work but he felt it was cheating. I have no problem with cheating if it saves me 15-20 minutes and several dirty dishes without adverse affect to the dish.

I am sticking with the pressure cooker and the good rice.

Mary

He lost me on the heavy cream. I have only made risotto a few times and not for awhile. Is heavy cream a usual ingredient? I thought the shallow pan was brilliant though.

Ivy,

Cream is not a usual ingredient and he kinda lost me there too. Butter and cheese are commonly stirred in, and butter is made from cream, so I suppose it isn't too out there, but still...it ain't right.

I have had and made risotto with cream mixed in at the end. It is very good. I have also used mascarpone, cream cheese and sour cream and they all work well.

Mary