Bell Pepper Help Please

[jglass]

Have a recipe for risotto?

[KYHeirloomer]

You can get all fancy smancy, Janie. But if you haven't done it before, best bet is to keep it simple.

The one thing to keep in mind about risotto is that it takes time, and cannot be rushed.

There are only two tricks. 1. Use the special short-grain rices that are grown for that purpose. Arborio is the commonest, but there are a few others. 2. Add the liquid slowing, in small amounts, and let it all get absorbed before adding the next batch.

For a simple risotto start with a cup of rice and a quart of stock. It helps if the stock is warm. Chop a small onion and saute it in a little olive oil. Add the rice and stir. Add 1/4 cup of warm stock, stirring continually until it is absorbed. Add another 1/4 cup of stock.

Initially, the liquid will be absorbed relatively quickly. But as the rice swells and turns creamy it takes progressively longer to be absorbed. That's when you can leave it be for a moment or two. But I don't recommend getting involved in another task; not until you've done several risottos, and have a feel for how the rice behaves.

[jglass]

I may be able to find Arborio at the bulk food place here in town but neither grocery store will have it. All I have in the pantry right now is Jasmine Rice and I got that at WalMart.
I made some fresh chicken stock tonight.

[KYHeirloomer]

I see I wasn't clear about one thing. A cup of rice probably won't take the whole quart---closer to three cups I'd say. But I like to have it handy in case.

And once the rice is done, add some shaved parmigiano to finish it.

After that you can start playing with other veggies and flavorings, such as making a butternut squash risotto, which is a classic dish.

[chubbyalaskagriz]

KYH offeres fantastic get-started points, janie... As he says, once you get the basics under your belt, so many other ingredients are wonderful additions to risotto... I join a l'il white wine or even vodka with the stock to add some dimension... some of my favs are fresh peas, asparagus tips and hot smoked salmon. YUM!

[Mama Mangia]

How about using some of your risotto for this one:

3 tablespoons finely chopped onion
1 whole clove garlic, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon chopped parsley
1 1/2 cups Italian Arborio rice
salt and pepper
8-10 ounces fresh mushrooms, sliced thin
1 tablespoon chopped celery
1 cup milk
1/4 cup (4 tablespoons) heavy cream
5 cups hot chicken, beef or vegetable broth
1 tablespoon butter
1 cup freshly grated Parmigiano-Reggiano cheese

In a heavy skillet or casserole over medium-high heat, saute the
onion and garlic in the olive oil until almost golden. Add the
celery, rice, salt and pepper, and saute another 4-5 minutes.
(Discard the garlic when it turns a pale brown color.) Add the
mushrooms and parsley, and cook over low heat, stirring frequently.

Add the milk and cream, and simmer until most of the liquid is
absorbed into the rice. Continue cooking, adding the hot broth 1-2
ladlefuls at a time as the liquid is absorbed. Stir continuously.
When all the broth is used and rice is cooked but still slightly
chewy in the center (after approximately 25 minutes stirring and
simmering), add the butter and Parmigiano-Reggiano cheese.

Stir and serve immediately.

[Mama Mangia]

Risotto comes from the Italian word for rice, riso, and refers to a particular rice-cooking technique. Classically, risotto is made with Arborio rice, a short-grained white rice with a very special quality. When simmered slowly and stirred while cooking, it releases good quantities of starch that gives a creamy texture instead of distinct rice grains.

Many apply the technique to a variety of different ingredients and call the resulting dishes "risotto". The technique involves adding stock in small amounts, and cooking and stirring until the liquid has been absorbed before adding the next addition.

To make risotto with other types of rice or even with barley or potatoes, many have found that by adding Arborio rice flour (that's just arborio rice pulverized to a fine powder in a blender and the base for Arborio rice coating that can be used for deep-frying) for the last few minutes of cooking, gives the creamy texture you want in a risotto.

Risotto is all about building flavors, one on top of another. It usually begins with sautéing onions lightly without browning them. Then the rice goes in. It's important to sauté the rice for a minute or two in order to envelop it with the olive oil flavor. When you see the rice begin to pearl up ? you will see the center of the grain turning color ? you're ready to add liquid, starting with wine, if you're using it.

Cook the rice with the wine at a slow simmer, stirring all the while, until the pan is nearly dry. Continue to stir and add simmering stock, 1/2 cup at a time, as each addition is absorbed. Season after the first addition of stock so that the seasoning permeates the rice. When rice is tender but still has a little more liquid than you want in the finished product, add the remaining flavors ? vegetables, meats, herbs, cheese ? according to your recipe.

Many like to finish risotto with a chunk of butter and some fresh herbs. Once you turn off the stove, add the cheese; this way the cheese melts slowly and the fat doesn't separate out from the cheese.

[jglass]

Thanks for the recipe Mama. I saved it to my Mama folder on my pc.
Im going to have to wait til my next trip to Ashland to get the right type of rice.
As usual no one here in town had it lol.
This town is as dry as the desert for the home cook looking for even the most simple ingredients.

[Mama Mangia]

[quote=jglass;19102]Thanks for the recipe Mama. I saved it to my Mama folder on my pc.


Get yourself a good supply of the rice - I've got plenty more recipes -
would you like another?

BABY BELLA RISOTTO

3 Tablespoons Olive Oil
1/4 Cup Onion, chopped
1/4 Cup Carrots,chopped
2 Cloves Garlic, minced
1/2 Red,Orange or Yellow Pepper,chopped
1 Large pkg Baby Bella Mushrooms, sliced thin
6 Cups Vegetable or Chicken Broth
1/2 Teaspoon Salt
11/2 Cups Rice(Basmati or other White Rice)
2 Tablespoons Butter
1/4 Cup Parmesan Cheese, finely grated
3 Cups Baby Spinach
Parsley ,chopped
Parmesan Cheese

Method:
Heat olive oil in a large saucepan over medium heat. Add onion and carrot, cook untilonion are transparent(4 to5 minutes). Add garlic and pepper; cookanother1 to 2 minutes.Add mushroomsand cover pan. cook until mushrooms are limp(4to 5 minutes).
While the mushroomsmixture is cooking, heat brothin a seperate sauce pan and keep hot,but not boiling.When mushrooms are limp,add salt and rice;stir until rice is mixed with vegtables. Slowly ass the broth,one ladle at a time,to the rice mixture. Each time the broth boils off and more broth stir often. Continue adding broth until rice is cooked(about 20 minutes) Stir in butter and parmesan cheese. Just before serving stir in spinach. serve in bowls with parsley and permesan sprinkled on top. about 6 servings.

[jglass]

yummo Mama!
That sounds like heaven.