Dish of the month (April 2022): risotto

[TastyReuben]

I think I might have another go at risotto, just so I can make arancini.

 

[Cthulhu]

My first question would be:
What rice do you use for your risotto?
Typically, people would say "Arborio", but some Italian friends recommended carnaroli, and I can honestly say I thought it was even better than arborio. Evidently, you need a type of rice which is starchy and will tolerate constant stirring, as well as being robust enough to take the constant stirring without breaking up.
I´d avoid any long grain rice like the plague, because they wouldn´t have enough starch.
What rice do you use? Have you got a preference?

I dk if it's available outside Italy, but I love vialone nano the most, I think it's better than carnaroli (that has a bigger grain)

Here my risotto with ragù alla bolognese

 

[Cthulhu]

Arancini! Thanks for the idea. In cajun country, they have something called Boudin Balls, which are breaded and deep fried balls of (wait for it) boudin. I've been wanting to make arancini for a long time.

CD

Arancini are
But when I have rice leftovers and not a lot of time, I made rice frittata. Add eggs, parmesan cheese and coock in a teflon pan

 

[Morning Glory]

I dk if it's available outside Italy, but I love vialone nano the most, I

I can easily get it in the UK from my usual on-line supermarket. Thanks for the tip.

 

[karadekoolaid]

but I love vialone nano the most,

First time I´ve heard of that.

 

[Morning Glory]

First time I´ve heard of that.

Gallo do it - Waitrose sell it:

A different brand is stocked by Ocado.

 

[TastyReuben]

I used leftovers from last night’s chicken Marbella to make risotto:

This came out a helluva lot better than my first risotto, that’s for sure. MrsT flipped over it.

 

[Cthulhu]

Red rice with tuna, sundried tomatoes and olives. Maybe more a rice salad than a risotto...the sauce was good but this brand of red rice that I tried for the first time was...the worst red rice in the world. No taste and not a good smell. I throw away all the rest of the pack, reluctantly, I never throw food, but I know that it would it would remain unused until it expired. Don't buy this

 

[MypinchofItaly]

Risotto with Sausage and Chestnut (pre-boiled)

 

[TastyReuben]

Risotto with Sausage and Chestnut (pre-boiled)

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View attachment 83196

Hey…welcome back - you were missed!

That looks delicious, as always.

 

[karadekoolaid]

This came out a helluva lot better than my first risotto, that’s for sure. MrsT flipped over it.

Looks goood!... but in my (unofficial) role as a risotto critic - it looks a bit dry. Was it? Did it need a bit more " creaminess" to it?

 

[TastyReuben]

Looks goood!... but in my (unofficial) role as a risotto critic - it looks a bit dry. Was it? Did it need a bit more " creaminess" to it?

Thanks - Nope, if anything, it could have gone a little longer.

 

[caseydog]

Red rice with tuna, sundried tomatoes and olives. Maybe more a rice salad than a risotto...the sauce was good but this brand of red rice that I tried for the first time was...the worst red rice in the world. No taste and not a good smell. I throw away all the rest of the pack, reluctantly, I never throw food, but I know that it would it would remain unused until it expired. Don't buy this

View attachment 83193

I always keep extra rice around the house. If you drop you smart phone in water, turn it off, and bury it in a bowl of uncooked rice. I've saved a few car remote keyfobs that way.

CD

 

[karadekoolaid]

Thanks - Nope, if anything, it could have gone a little longer.

Yep . I think the hardest thing about risotto is (a) how "creamy" you like it; in other words, more stock, more stirring the rice to release the starch and (b) whether you like it "al dente" or just cooked a little more.
And those two questions, just like "Is salsa alfredo american?" and "does salsa carbonara have cream in it?"...
will never be resolved.

 

[kaneohegirlinaz]

Yeah, I'm torn on how long I'll need to cook my very first Risotto... I'm not a fan of 'al dente' par say, I think I'd prefer "cooked a little more" and have more creamy goodness, just my thought...