Risotto in a Circulon Pan? (ingredients, recipe, meat, tasty)

[burdell]

Curious if anyone's made a risotto in a Circulon pan? I'm wondering if the striations in the bottom of the pan would affect the texture of the risotto, either helping to bring starch from the rice and make it creamier or perhaps make it mushy? No arborio in the cupboard and it may be a while 'til I make it to my favorite source so I figured I'd ask.

[silibran]

Originally Posted by burdell

Curious if anyone's made a risotto in a Circulon pan? I'm wondering if the striations in the bottom of the pan would affect the texture of the risotto, either helping to bring starch from the rice and make it creamier or perhaps make it mushy? No arborio in the cupboard and it may be a while 'til I make it to my favorite source so I figured I'd ask.

I doubt Circulon pans have too much effect on the outcome of risotto. I did find a risotto recipe on their web site, so in general I think risotto is doable. If you have short grain rice on hand, I suspect you could manage a decent risotto. Not sure about medium grain rice, and I wouldn’t try with long grain.

How about making a pilaf?

[burdell]

Originally Posted by silibran

I doubt Circulon pans have too much effect on the outcome of risotto. I did find a risotto recipe on their web site, so in general I think risotto is doable. If you have short grain rice on hand, I suspect you could manage a decent risotto. Not sure about medium grain rice, and I wouldn’t try with long grain.

I just thought those little ribs in Circulon might work the rice a bit more than a smooth pan. I probably won't make it to some decent arborio for a week or so, I guess I'll just have to try it.

Originally Posted by silibran

How about making a pilaf?

Pilaf is a term I find confusing. My Mom used to make something she called a pilaf, it was baked and the rice came out of the pan with a tasty crust. I've then seen some dishes on cooking shows labeled pilafs that were just rice with some added ingredients like meat & veggies. Is there actually a true definition of a pilaf?

But I do like risotto. I have a Circulon stir-fry pan I found in a resale shop that looks perfect for making risotto, just haven't tried it yet.

[oregonwoodsmoke]

I've never had the ridges in circulon pans cause any issues with any recipe. They aren't very deep, not deep enough to affect stirring.

[burdell]

Originally Posted by oregonwoodsmoke

I've never had the ridges in circulon pans cause any issues with any recipe. They aren't very deep, not deep enough to affect stirring.

I don't foresee a problem, my thinking was that since risotto achieves its 'creaminess' from the constant stirring and the rice grains rubbing together that the those little ridges might serve to increase that over a smooth bottom pan.

[silibran]

Ok, I wondered if my idea of pilaf was correct. Here’s what I found:

https://en.m.wikipedia.org/wiki/Pilaf

Pilaf is rice cooked with liquid and veggies, basically.

[burdell]

Originally Posted by silibran

Ok, I wondered if my idea of pilaf was correct. Here’s what I found:

https://en.m.wikipedia.org/wiki/Pilaf

Pilaf is rice cooked with liquid and veggies, basically.

Dang! I wish I knew what it was my Mom called pilaf. I remember it was baked and unmolded from its baking dish and had a tasty crust on its outside.

[randomparent]

Pilaf is one of the four methods of cooking rice. In the pilaf method, rice is first sautéed, often with aromatics, before any liquid is added.

[silibran]

Originally Posted by burdell

Dang! I wish I knew what it was my Mom called pilaf. I remember it was baked and unmolded from its baking dish and had a tasty crust on its outside.

Well, it certainly sounds tasty!