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Risotto without stock

OK, I may be pilloried for admitting this, but I don't always have homemade stock in my freezer, and when I don't, I use canned stock!!

Tonight I made Mark Bittman's Risotto without stock:

http://bitten.blogs.nytimes.com/2008/...

It turned out really well, the dried porcini and onions kind of makes a stock before you begin adding the water. I did use white wine, added baby spinach when it was almost done, and used a really good parmesan.

Anyone else tried this?

Michaela

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  1. I've used canned stock quite often. I just don't have room always. Making room for ice cubes in my tiny fridge is hard enough.

    I have also used the water from the mushrooms that I rehydrated and wine and just plain water and it honestly turned out just fine.

    I don't follow too many recipes so I just wing it but it was pretty darn good. Mine had 2 mushrooms, garlic, shallots and romano and some scallions with some fresh herbs. I was very pleased.

    1. I worked in Italy about ten years ago and brought home maybe twenty packs of Knorr instant risotto and shamelessly served it to dinner guests (as my own) for the next year. I had to add only: water, fresh chopped parsley and parmigiano reggiano. Outstanding products: Porcini Mushroom, and White Truffle.

      3 Replies
      1. re: Chinon00

        I will look for this product now. Thanks.

        1. re: Chinon00

          this product is only sold in Italy?

          1. re: Lewes17266

            Yes. And the best part was the price: 1 euro for a two serving packet. I've tried to obtain it online but had no luck.

        2. I wish I had read this before I made risotto tonight. I have some dried porcini in the pantry too! Now I know what I want to make tomorrow night - Thanks for the link Michaela :)

          1. IMO chicken stock is way over used. A little thinking about the end product almost always leads me to something more appropriate.

            2 Replies
            1. re: Richard 16

              I've always assumed it added a layer of flavor in many dishes. When I read Michael Ruhlman's blog rant (saying everything tastes better if you use water instead of canned stock or broth) I started questioning whether to use it or not. This Bittman piece pushed me over the edge about risotto.

              1. re: mr99203

                i typically use water (that I blanch the asparagus in) for my asparagus risotto.

              1. re: ipsedixit

                Thanks for pointing me to your previous thread, I had searched for "without stock" but not "with water"! I didn't even think about the textural difference, but it absolutely makes sense.