Quote:
Originally Posted by LordEden
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.
|
That's the thing about risotto (I usually make mine with a chicken stock): it's easy to make but it requires time and babysitting.
Quote:
|
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.
|
Hey, I tend to be a dick when someone erroneously uses the word impact as a verb (which is nearly every day). I totally hear you....
__________________
Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön
Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot
|