risotto/arborio rice amount question
It depends on how you're preparing the risotto and what sides you're serving with. IMO you have just enough if you're starting with a salad and side it with, say, asparagus or some other veggie that complements. Here's a terrific recipe I prepared recently to fantastic results. You can easily half this for your 3/4 cup or arborio.
When making risotto I use 3 ½ to 4 cups of warm broth, stock, wine or a combination there of for every cup of rice. As risotto uses roughly 4:1 liquid:rice ratio the volume of the finished dish is greater than that of rice steamed at 2:1.
I mostly cook for the wife and myself and have found ½ cup of short grain rice prepared as risotto is more than enough.
If you need or would like instructions I'd be happy to help.
Calrose (the everyday rice here) will always and only be a 'rice prepared in a risotto way' - a method that can be done to any rice or grain. BUT it will never have the creamy texture of a very short grain rice.
A nice basic rice, a nice pudding but it will never have the balance of the cream and bite of a risotto. But will taste good prepared in a risotto way.
TV chef or no
From his column in the Times Online in the UK, here are links to risotto recipes from Gordon Ramsay:
Jerusalem artichoke risotto with scallops
Gorgonzola risotto with peas and broad beans
Asparagus, celery, pea and smoked bacon risotto with gremolata
Lobster Risotto with Champagne and Vanilla
Wild garlic and parsley risotto
Rabbit Legs with Sage, Parsley and Barley Risotto
Mushroom risotto with sage beurre noisette
Sweetcorn Risotto Balls
In a risotto recipe printed in the Times Online, Gordon Ramsay
explains how they do some advance preparation on the rice used in
risotto at his restaurants. This must be the method used on Hell's Kitchen
to prepare risotto so fast:
"When you cook risotto at home you can do the whole thing in one go
because you have plenty of time to stir it - in my restaurants we have
to blanch the rice first and then bring it all together later on. It’s
a nice way of speeding up the process - the rice just goes back into
the pan with the stock and quickly starts to become workable......"