Hell's Kitchen's Risotto

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

You need Arborio rice, that's the key. Plain old regular white rice won't
work for this. Sauteed onion and garlic in butter and/or olive oil. When
the onion and garlic are soft, add the rice to the pan. Now start stirring.
Saute it for a few minutes until the rice is well coated with the butter/oil
and the sauteed vegetables. Now start adding your liquid. Depends on how
much you're making... about 2 cups of stock - usually a chicken stock but
you can use a rich vegetable stock (and some folks add a splash of wine) a
little at a time. Keep stirring while the rice absorbs the stock. Then add
more stock. You have to eyeball this. And repeat, adding more stock and
stirring the risotto. Let the rice absorb the stock. You be the judge.
The process takes at least 30 minutes. What they show on Hell's Kitchen in
50 minutes (with commercials) has been cooking and stirred for quite a while
due to editing. But don't let that put you off! The dish is finally done
and it's very tasty!

I wouldn't add more than some freshly ground pepper and some salt (I can't
stand unsalted rice) to this dish. Some folks will tell you add basil or
oegano, etc. I'd go lightly with either one.

Jill

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

I think it looks vile myself, but I've never had green pea risotto, so
I can't judge adequately.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

jmcquown said:

I wouldn't add more than some freshly ground pepper and some salt (I
can't stand unsalted rice) to this dish. Some folks will tell you
add basil or oegano, etc. I'd go lightly with either one.

Jill

I like it just like this. No fancy stuff added.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

ravenlynne said:

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Quoted message said:

I think it looks vile myself, but I've never had green pea risotto, so
I can't judge adequately.

Jamie Oliver made some risotto with standard frozen baby peas added
near the end. It looked pretty good, but I've never tried it.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Quoted message said:

You need Arborio rice, that's the key. Plain old regular white rice won't
work for this. Sauteed onion and garlic in butter and/or olive oil. When
the onion and garlic are soft, add the rice to the pan. Now start stirring.
Saute it for a few minutes until the rice is well coated with the butter/oil
and the sauteed vegetables. Now start adding your liquid. Depends on how
much you're making... about 2 cups of stock - usually a chicken stock but
you can use a rich vegetable stock (and some folks add a splash of wine) a
little at a time. Keep stirring while the rice absorbs the stock. Then add
more stock. You have to eyeball this. And repeat, adding more stock and
stirring the risotto. Let the rice absorb the stock. You be the judge.
The process takes at least 30 minutes. What they show on Hell's Kitchen in
50 minutes (with commercials) has been cooking and stirred for quite a while
due to editing. But don't let that put you off! The dish is finally done
and it's very tasty!

I wouldn't add more than some freshly ground pepper and some salt (I can't
stand unsalted rice) to this dish. Some folks will tell you add basil or
oegano, etc. I'd go lightly with either one.

Jill

When restaurants serve risotto do they have it partially cooked and then
just finish off each serving? I wondered on HK when the risotto is bad
and they throw it out and start again, are they really starting from
scratch again?

--
Queenie

*** Be the change you wish to see in the world ***

One time on Usenet said:

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

I think it looks vile myself, but I've never had green pea risotto, so
I can't judge adequately.

Yeah, what's with that green? After reading Jill's description (which
I saved for another day), green sounds abnormal...

--
Jani in WA

MayQueen said:

Quoted message said:

You need Arborio rice, that's the key. Plain old regular white rice
won't work for this. Sauteed onion and garlic in butter and/or
olive oil. When the onion and garlic are soft, add the rice to the
pan. Now start stirring. Saute it for a few minutes until the rice
is well coated with the butter/oil and the sauteed vegetables. Now
start adding your liquid. Depends on how much you're making...
about 2 cups of stock - usually a chicken stock but you can use a
rich vegetable stock (and some folks add a splash of wine) a little
at a time. Keep stirring while the rice absorbs the stock. Then
add more stock. You have to eyeball this. And repeat, adding more
stock and stirring the risotto. Let the rice absorb the stock. You
be the judge. The process takes at least 30 minutes. What they show
on Hell's Kitchen in 50 minutes (with commercials) has been cooking
and stirred for quite a while due to editing. But don't let that
put you off! The dish is finally done and it's very tasty!

I wouldn't add more than some freshly ground pepper and some salt (I
can't stand unsalted rice) to this dish. Some folks will tell you
add basil or oegano, etc. I'd go lightly with either one.

Jill

When restaurants serve risotto do they have it partially cooked and
then just finish off each serving? I wondered on HK when the risotto
is bad and they throw it out and start again, are they really
starting from scratch again?

It's an edited TV program, what do you think? 😉 Of course they already
have some in reserve. But that wasn't the question.

Little Malice said:

One time on Usenet said:

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci

Quoted message said:

Quoted message said:

I think it looks vile myself, but I've never had green pea risotto, so
I can't judge adequately.

Yeah, what's with that green? After reading Jill's description (which
I saved for another day), green sounds abnormal...

But there are hundreds of risotto recipes, of all different colors.
While my favorite is something like the one posted... sort of an
everyday risotto...flights of fancy over the years have come up with
great food. Peas is a pretty mild alteration, really. Squid ink makes
it black and expensive.

If anybody knows Group Recipes, I posted some time back a Legal Cheats
recipe for risotto that makes it a quickie dish but really good. It
explains the technique precisely, like what it should look like before
you add the next broth, etc. Then you can add anything you want from
mushrooms to tomato bits.

I can't think of one offhand that I use garlic in, though.

--
Posted via a free Usenet account from http://www.teranews.com

This is one of Gordon Ramsay's risotto recipes. Pretty much all risotto
recipes are the same

I do not know which country you are in, but if you ever get to see the show
'Good Eats' with Alton brown, he has an episode entitled 'Do the Rice Thing';
in which he does a pretty good job of explaining how to make a risotto (this
should be the web page for his Wild Mushroom and Asparagus Risotto -
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30665,00.html?rsrc=search).

Wild Garlic & Parsley Risotto

Ingredients

32 fl oz chicken or vegetable stock .

½ cup white wine .

3 tbsp olive oil.

3-4 Wild garlic cloves .

4 shallots peeled and finely chopped.

12oz risotto rice (Arborio).

Salt

4 knobs butter.

4oz Parmesan cheese.

½ cup heavy whipping cream.

Directions

Heat the wine and stock to a boil.

Fry the shallots and garlic in the oil, until they begin to brown.

Add the risotto rice and coat with oil.

Add the stock to the pan 1 ladle at a time, so that the rice is just covered
AND KEEP STIRING.

Keep adding the hot stock/wine mix to the rice until the rice is soft.

Add the parmesan cheese, stir in and then add the cream.

Add salt and pepper, to taste, and serve in a large dish.

"Nosey Nanci" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

Giusi said:

If anybody knows Group Recipes, I posted some time back a Legal Cheats
recipe for risotto that makes it a quickie dish but really good. It
explains the technique precisely, like what it should look like before
you add the next broth, etc. Then you can add anything you want from
mushrooms to tomato bits.

I have no idea what Groups Recipes is... please repost here, thanks!
--

History is a vast early warning system
Norman Cousins

Austin Powers said:

Keep adding the hot stock/wine mix to the rice until the rice is soft.

This is the biggest key to making good risotto... add HOT liquid, not
warm or less. You want to keep the temperature from spiking low time
after time throughout the process.

Karen

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

It's rice, has a bit of an herb flavor to it plus whatever
stock you cooked it in, and you'd swear it was in a cream
or cheese sauce, but it's just thickened rice starch
and rice.

It's not hard to make, just tedious because you have to
stir it constantly while the rice cooks to make the texture
and the consistency of the sauce right. The stirring probably
also wipes starch granules off the kernels to cause the sauce
to be so thick.

I think maybe you can fake it with cooked rice and a bit
of rice flour, but that's just conjecture at this point.

--Blair

Blair P. Houghton said:

It's not hard to make, just tedious because you have to
stir it constantly while the rice cooks to make the texture
and the consistency of the sauce right. The stirring probably
also wipes starch granules off the kernels to cause the sauce
to be so thick.

I think maybe you can fake it with cooked rice and a bit
of rice flour, but that's just conjecture at this point.

--Blair

On one of Rachel Ray's shows, she showed how to make risotto the short
way in that she was cooking something else while she was making
risotto and not stirring it constantly. I don't know what program it
was -- quite some time ago, I believe.

Several weeks ago I bought Zojirushi rice cooker & a recommended rice
book telling how to cook just about every kind of rice and porridge
know to man in a rice cooker. I thought I'd try the recipe for risotto
in it. 'Twern't good. However, I just may try it again with a little
modification, just for fun. The main thing was that no matter how
much cheese and salt I added to make it palatable, it continued to be
tasteless.

Didn't Sandra Lee (if anyone watches) have a program on slow cookers
making risotto -- it must be similar to what I did in the rice cooker.

Regarding restaurants and risotto; I've eaten risotto only a few
times, but in restaurants where it was listed on the menu, it stated
that it was made fresh and you would have a wait of 30 minutes.

Dee Dee

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

For an instructional video on how to make basic risotto, see

The risotto made in Hell's Kitchen is a green pea risotto with parmesan
shavings and toasted almonds. Watching the show, I can't make out individual
peas in the risotto, so I think it must be made with strained pea puree. The
parmesan and toasted almonds would be sprinkled on at the end.

Bob

David said:

Nosey Nanci said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

For an instructional video on how to make basic risotto, see

That's not basic risotto, it's shrimp and asparagus risotto from The Olive
Garden, a mass-market chain restaurant which does have some good items (I
like their Minestrone) but is mostly is mediocre "Italian" food.

I never saw any peas or pea puree go into the risotto on Hell's Kitchen.
The green is more than likely Italian flat leaf parsley.

Jill

David said:

The risotto made in Hell's Kitchen is a green pea risotto with parmesan
shavings and toasted almonds. Watching the show, I can't make out individual
peas in the risotto, so I think it must be made with strained pea puree. The
parmesan and toasted almonds would be sprinkled on at the end.

Bob

Bob, there are a number of risotto recipes with pureed peas if you
will goggle "pureed peas"+risotto+recipe.

Here's one for example.

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1046890

Little Malice said:

Quoted message said:

I think it looks vile myself, but I've never had green pea risotto,
so I can't judge adequately.

Yeah, what's with that green? After reading Jill's description (which
I saved for another day), green sounds abnormal...

You can add whatever you want to risotto and it may effect color.
There is some made with red wine that's purplish...or the green could
be from peas, basil, spinach. I'm just not big on green peas.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

On 9 Jul 2007 08:54:54 GMT, "ravenlynne" <[email hidden]>

Quoted message said:

Little Malice said:

Quoted message said:

I think it looks vile myself, but I've never had green pea risotto,
so I can't judge adequately.

Yeah, what's with that green? After reading Jill's description (which
I saved for another day), green sounds abnormal...

You can add whatever you want to risotto and it may effect color.
There is some made with red wine that's purplish...or the green could
be from peas, basil, spinach. I'm just not big on green peas.

I have a book on risotto and there are a myriad of additions to
risotto. One such I have seen (in this book and in others) is squid
ink risotto, which turns the risotto a gray blackish color. Supposed
to be very good, by the way.

I have made a risotto in the past, with tomatoes and basil in it. I
think it might have been a Marcella Hazan recipe, but I am not sure,
since it was at least 15 years ago. The main point is that there is
not just one type of risotto, and almost anything can be made into a
risotto. Butternut squash risotto is also very popular.

Christine

Christine Dabney said:

I have a book on risotto and there are a myriad of additions to
risotto. One such I have seen (in this book and in others) is squid
ink risotto, which turns the risotto a gray blackish color. Supposed
to be very good, by the way.

I think I'm chicken...lol. I did see squid ink dried pasta for sale in
Sorrento 2 weeks ago.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK