Quote:
Originally Posted by Baraka_Guru
@#$%&!
1) I thought risotto was Italian.
2) I thought it was more about the rice (and maybe the cheese) than it was about the "stock."
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French, Italian, they have stole so much from each other in the beginnings of cooking that sometimes they claim that they both invented the same recipe. Just don't say that to a French or Italian person. Risotto is Italian, I'm just talking about the style of cooking I did it in.
It's all about the stock and the preparation. You have to develop the starch, not just boil the rice. You can take the rice and just boil it in stock, but that's not risotto. That's starchy rice. The slideshow does it right, slowly but surely adding all the stock to the rice one ladle at a time. That's what gives it the flavor, texture, and smell. Risotto is slowly made, not rushed.
Quote:
Originally Posted by Baraka_Guru
And about the stock argument, you can go into the history of the word or whatever, but I think it's commonly accepted that a water preparation using only vegetables is a vegetable stock. I think a good one could probably make a pretty tasty risotto.
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I am being a technical dick, the term vegetable stock has been thrown around so much that it's become common place. Again, being technical and a dick. I don't think it has the same robust flavor as one cooked with chicken/fish stock. Then again, I'm a meat eater.