I've made risotto many times but for some reason tonight it just never got creamy. I kept the broth warm, added it a little at a time, cooked on med-low heat. By the time I was out of liquid it was plenty tender, just wasn't creamy. I'm wondering if when I was sautéing the dry rice with the onions and garlic I may have done it for too long and overtoasted it. It didn't look super toasted, but is that something that can happen and would cause risotto to not get creamy?
Hey gang. So the husband is needing some rice and we have a metric heck ton of arborio. I’m not trying to make risotto, just plain rice. Should I cook it the same as regular rice? Right now I’ve got a cup of regular in there with a cup of water, high pressure for 3m and then 10m natural release. Think I can follow the same rules for arborio? I’ve googled up and down and can only find risotto instructions. Please help!! Trying to meal prep for the guy since he’s been working 14hr days. Appreciate it!!
Edit: Thank you so much for all the suggestions and help!!! I ended up rinsing the absolute heck out of the rice and then went with the 2:1 ratio with the rice setting. Overall it turned out pretty well!! Just a touch overcooked, but nothing terrible!! He loved it with the chicken so I’m gonna go ahead and call this one a success! Maybe just a little bit less water next time. Thanks again, Reddit gang!!!
I'm doing an inventory of my pantry and unfortunately, few of my dry goods are actually labeled. I think this is probably arborio, but thought I'd check in here before adding a label.
https://imgur.com/TaNzN2A
Thoughts?
In the "traditional" recipes I've seen, risotto is made through continuous agitation and slow combination of ingredients (broth, wine, arborio, etc.)
How different would it be if I tried to speed this up by doing something like:
(1) boil arborio (similarly to boiling other rice), drain.
(2) make a starchy emulsion consisting of (a) a paste of smashed up cooked arborio, (b) broth, (c) oil and whatever other flavorings are needed,
(3) combine together with a bit of liquid and cook a bit longer.
The purpose of this is to speed up the arborio cooking, eliminate the continuous stirring, and use the arborio emulsion to restore the thickening benefits of the slow, continuous agitation from the usual recipe.
I wouldn't be surprised if the details of the separate emulsion were really important (e.g. how smashed up the arborio should be, how much liquid/fat, how much to cook it down), but logically speaking, should I expect this to turn out quite similar while taking significantly less human effort, or is it missing something important?
I have 4 boxes of the stuff that I use for risotto but not sure what else to do with it. Would a version of say Jamaican peas and rice work??
Has anyone noticed that there is no Arborio rice ever in coles, woolies and Aldi? Is there a shortage of them or are people just perpetually buying it? I haven’t been able to get it for about a month now
Hi!
I have a lot of arborio rice an I wanted to know if someone had a suggestion other than risotto.
Do you have any idea?
Thanks!
I'm making risotto with what is supposed to be 2 cups of arborio but i realized i only have 1.5 cups. Can i add a 1/2 cup of jasmine to it, just to get as much risotto as I wanted?
Arborio has always been my go-to risotto rice - I ended up with Carnaroli today simply because the store was out. I’m an experienced risotto maker and whipped up a basic one according to the customary method and my usual ratio (1c rice / 1/2c wine / 2 1/2c stock).
...aaaaaand now I understand why it’s the “king of rice”! Holy shit, the creamy / al dente contrast that makes risotto special is really at its finest here. How does Vialone Nano stack up? I understand it’s the shortest of the 3 rice grains, with Arborio being the longest - is the effect magnified?
Recipe in question: https://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe-1916248
I’ve always covered my rice when cooking. But since it’s Arborio am I not supposed to or is it a typo? There are so many good reviews!
I’m too lazy to get regular rice. Help. Haha
What is the difference between cooking Arborio rice and making Risotto.
I love making risotto but if I were to just cook the rice like I would any other rice would it be considered risotto?
