Recently I decided I wanted to work on making risotto. This was the first time I’d done anything with Aborio rice. While it was tender and good I’d still like to make it just a bit creamier. Any suggestions for working with arborio rice?
INGREDIENTS
- 2 cups arborio rice
- 4 cups water
- 3x chicken boullion squares (I used the large Berkeley & Jensen boullion squares that I get at BJs)
- 2 tbsp butter
- 4 oz cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp pepper
INSTRUCTIONS
In a large skillet bring the water to a boil.
Add the boullion and stir well to be sure boullion dissolves.
Add the butter.
Add the rice.
Lower the head to medium.
Cover and simmer 25-30 minutes.
Remove from heat.
Let cool for 5 minutes and serve.
Vanessa
Saturday 16th of February 2013
I adore Arborio rice or Risotto... but there is a method and technique to making it correctly so that it has the creamy yet firm texture you were hoping for. So... first, do you want it oniony or mushroomy? Heat a saucepan with your stock, you want the stock to be simmered and than lower the heat so that the stock stays hot. In a different saucepan melt butter or olive oil and butter together. Add chopped shallot or onion. Saute until translucent. You can add garlic now if you want as well as chopped mushrooms. Either move to the next step because you did not add garlic and or mushrooms, or saute the garlic and or mushrooms until they glisten. Add the rice to the vegies and saute lightly for about a minute so that the rice gets coated in oils and begins to absorb vegie goodness. Now add some white wine. Use a ratio of 1 wine to 3 rice so 1/2 cup wine to 1 1/2 cups rice. Cook until the wine has absorbed its yumminess into the rice. Now start adding your stock, about a cupful or 1/2 a cup at a time. Each time wait until the rice absorbs the stock and is almost dry before adding more. This process takes about 30 minutes and about a quart of stock. Season with salt, pepper, a bit of butter and some Parmesan. So... your rice should be slightly al dente or a bit firm to the tooth, but creamy and rich.... Enjoy and let me know how it turns out!
patricia Marsden
Friday 15th of February 2013
I love good risotto--must try this sometime.