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When i hear someone say that rice is tasteless, I find that the person has made no effort to 1) select the proper rice for the dish that they are trying to prepare and 2) have made no effort to season the rice during the preparation process.
I am not going to make a judgment on risotto either way as about 90% of the times I have had risotto it has not been prepared properly. For example, the person has used a long grain rice instead of arborio rice or the person has rushed the preparation and the rice is too el dente. If you order risotto at a restaurant and you are servrd your meal in 10 minutes, it has either been rushed or it has been prepared well in advance which generally means that it will be a mediocre product.
Even unseasoned plain white rice has a strong flavour for me. I suspect they simply don't have the same taste receptors I do.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by saibot
Have you made it, yourself? Again, it may be my technique, but I have consistently found that though the recipe may SAY it takes 20 minutes, it actually takes me 45 minutes before the rice is no longer hard and crunchy in the middle.
Or, it may be my family just doesn't like hard rice that sticks to your teeth, but some folks do.
What kind of rice are you using? I've never had to go beyond 25-30 minutes using either Arborio or Carnaroli.
I would rather wait a few minutes for my food to be properly prepared than have slop served in 10 minutes.
Hmm. I'd say closer to 30 minutes
Quote:
Originally Posted by SXMGirl
I like rice and I like a good risotto, but you do have to make it correctly and that takes time. I find that I never leave the stove when I am making it. A good stock is essential and I like a nice white wine along with roasted veggies in my risotto. Like any other good-tasting food, you need quality ingredients and the time necessary to make it correctly. There are really no shortcuts (at least I have not found them) in making risotto.
Exactly. Quality stock, is essential and attention. Get those things right and risotto is delicious.
To me, and my husband, it just tastes like gruel. We've tried it at a 2 Michelin star restaurant and tried cooking it ourselves several times, using highly rated recipes to the T, including tonight. Each time, tasted bland cheesy and wilted with not fully cooked/fluffy rice. Like the rice is still somewhat hard...
Why is risotto so popular? I think maybe we're just not fancy enough to appreciate it.
I much prefer jambalaya or paella or pilaf or fried rice.
If the rice in your risotto is "still somewhat hard" you didn't do the recipe properly at all...
I'm originally from the coast, so I was raised on rice.
I do like a good risotto, but it is one of the few things I rather pay someone else to do for me.
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