/ck/ - Food & Cooking

Rice

>>15128146
mushroom

Always a fan of spring pea and parmessan/goat cheese and lemon

>>15128146
whyd you post a picture of rice-a-roni?

nice mashed potatoes retard

>>15129254
the stuff in the box uses vermicelli, but if you do just 50/50 rice and orzo and toast it in butter before boiling you end up with essentially the same product

>>15129292
i was implying that risotto looks shitty

>>15128146
Porcini+black trumpet

>>15129299
go make your rice soup somewhere else

>>15128146
Real men wrap their risotto

>>15129591
It should be flowing, not sticky or soupy. Like lava.

>>15128146
get some taste and make paella instead of that sloppa

>>15129613
possible truth

Butternut squash with mushroom.

Butternut squash and mushroom.

Put a bunch of fuckin Arborio rice in a pot and put in a bunch of fuckin broth and cook it forever.

>>15129754
Proper Risotto is done in 24 mins. Shit isn’t that difficult man.

>>15129850
If that. 10-15 minutes tops

>>15129865
If you precook your rice maybe, you need 22-24 minutes for al dente Arborio.

>>15129917
Its been a while since ve made it sans par cooked rice but with par cooked rice its like 8 minutes max. Lets split the difference, call it 20 minutes, and agree that that asshole is an idiot

>>15129975
Fair enough. If you’re on your game you could probably kick the fire up a bit and get it under 20, I like the stay med-high and let that starch develop. Every picture that’s been posted in this thread looks awful desu.

>>15129980
Photos on google are BAD. I posted >>15129608 as the best i could find with enough starch spreading out a bit around the edges.

The chef i learned risotto from had me put an order of rice in a pot, cover with stock about 1cm over top of rice, med/high heat DO NOT STIR until liquid is reduced and you can see a few channels of bubbles rising up through the rice. After the rice is cooked without disturbing it, stir it and the bottom layer of rice should be overcooked so that it breaks and releases extra starch before adding cheese seasoning etc for a creamy texture while the rest of the rice is properly cooked.

It should flow like lava, not like a sloppa, not clumpy like rice a roni

>>15130009
+1 on it should be like lava.

I keep my stock hot so it takes much less time to heat up when added to the rice. I usually have my heat to the point where I get small amounts of bubbling, the way I learned was that very minimal boil is helping tumble the grains and helping starch be released, then keep stirring until more stock is needed.

Pic related, one of the recent times I made risotto, on Halloween, Pumpkin and Cranberry with some Goat cheese because I had it. Worked wonderfully.

>>15130045
Looks tasty breh. Need some nuts and some herbs in there and its 10/10.

First dish job i had was at a high end italian place and they would RIP the sautee pans on risotto pickup so rice would be burned to the bottom of every pan. Didnt get to hot line there but presumably it was to release the starch because it was definitely on purpose and the risotto was really good

>>15130069
I had some walnuts that I was planning to toast off and add, and I completely forgot. The extra texture would have been perfect. Need to get an herb garden really going at my new place as well. Have a $25-30k kitchen remodel coming up and I believe we are going to be adding a dedicated grow rack for herbs.

>>15130085
Youd be shocked at how often youd use fresh herbs if theyre within arms reach of wherever it is that you cook. Do it faggot

>>15130093
Oh I use fresh herbs all the time, just want them growing like crazy so I never run out lol.

I honestly think if someone is on a pretty tight budget, risotto should be something they learned to cook well. It can be made on the cheap, and changing a few additions makes it a completely different meal.

>>15130096
I dont doubt it, but usually ill buy soecific herbs for whatever but if you have an assortment its like oh lets go with a little marjoram or whatever in here because why not

>>15130100
Its poverty food. Risotto, polenta, eggs/rice/furikake/vegetables, beans, lentils, fuck. Its NOT HARD.

>>15130139
Yep. Some of the best dishes out there are fucking poverty food. I made a Seafood Gumbo tonight instead of Traditional thanksgiving meal and everyone was freaking out over how good it was. Granted seafood gumbo is usually for special occasions, but I was still able to feed 10 people, with leftovers for about $50.

Mushroom, asparagus and bacon.

>>15128146
>lobster
>fennel
>grapefruit segments
>mascarpone
>parm
>fines herbs
>lobster stock
>fennel/grapefruit gastrique
>pine nuts

>>15129598
[triggered]

>>15128146
>recipe
Why? I'm pretty sure Rice-A-Roni has that comfortably locked in the top spot for risotto.

>>15129917
15 minutes from the first drop of stock to the last.

>>15130009
Thanks for your input. But
>order of rice in a pot
>cover with stock about 1cm over top of rice
without more precision about the rice amount and pot diameter is utterly useless (and unscalable). It may be obvious to you but I can't guess it. It gives me the impression you give recipes that are not intended to be reproduced. Internet is full of those and I hate them with a passion. Could you be a little more specific? I did not have the luck to learn that from a chef.

>>15130085
Make a cook-a-long thread with your new kitchen anon, to flex on us

>>15128146
here's a thing that always got me, the rice that's meant for risotto always end up crunchy as fuck.
How do people enjoy that?

>>15132292
I was talking with a guy who also knows how to make it already. It doesnt matter how much rice you use, the liquid should be about a cm above the rice. If its not enough, add more liquid. Theres no recipe, its like trying to explain to somebody how to ride a bike. Thabkfully risotto is very forgiving.

>>15129620
Fucking criminal

>>15129594
that rice isnt cooked

>>15129594
>no YAAASSSSS
Fuck off.

How do I make risotto more substantial?