Homemade Risotto...worth it?
- care11 Nov 16, 2009 07:15 AM
Last night I made homemade risotto for the first time and posted about it on my blog. I am curious as to other CHOWHOUNDS opinions regarding homemade risotto vs. a really good boxed brand? I enjoyed making it, loved the final product... but a commitment for sure! What are your thoughts?
Making risotto is so easy to me that I never thought of buying it boxed. It's been so long since I made my first risotto, and I remember it taking forever too. As time flies by, I adapted the following shortcuts:
1. I don't stand there and spend all my time stirring. I stir it every few mins.
2. I don't have a pot of simmering stock next to me. I microwave as much as I need in a measuring cup for that batch.
3. I use less liquid then you do. 400ml total (wine or no wine) for 1/2 cup of rice. I feel that my rice becomes a mush if I add in any more liquid.
I can make Pesto risotto + broiled fish + side salad (all from scratch except from the stock which is pre-made) in 1/2 hour, 45mins at the most.
I can definitely taste the difference between regular arborio and carnaroli rice, which I doubt you'll find in the boxed version. I also don't think I'll find any flavor that I'm interested in - pesto, champagne, lemon+chicken+asparagus...
It's almost lunch time here and I'm hungry :-)
I'm with cutipie- I find it to be a pretty easy dish to get on the table, so I think it's totally worth it. It's cheap, tasty, pretty healthy- and with shortcuts, fast and easy.
I take the same shortcuts as cuti, plus one that Cook's Illustrated recommends- add about half the liquid and let it cook, stirring only occasionally, and then save the bit-at-a-time stirring effort for the second half. It buys you time to prep your salad (or whatever).
It is a snap in a pressure cooker. Sure some enjoy the ritual of standing and stirring. I don't have the time. 7-8 minutes and it is done and ready to eat.