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#101
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"estella" wrote in message ... Many of the recipes for risotto do not include cheese, just meat, seafood or vegetables. Interesting. When I hear "risotto" I think of something akin to chinese fried rice, i.e., rice fried in a pan with vegetables and maybe meat or egg. I've never made a creamy or cheesy risotto before. Risotto is an Italian word for an Italian dish with rice. The most famous risotto is, I think, Risotto Milanese, with saffron and meat (and cheese, of course). I used to make risotto before south beach diet. It is a true delight. To start with, rice is semi-browned in butter and olive oil. Then you add stock (duck, chicken, beef - whatever your pleasure) about a half of a cup at a time (depending on how much rice you use). Continually stir the rice until the liquid is absorbed and then add more. Continue - upwards of an hour - until all the liquid is absorbed. There are countless variations. I have added cheese but other times not. I sometimes wilt and onion and some garlic in the butter and olive oil before adding the rice. Various herbs to complement the main course are sometimes added. My opinion is that risotto is a manner of cooking rice as opposed to a specific recipe. j |
#102
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"estella" wrote in message ... Many of the recipes for risotto do not include cheese, just meat, seafood or vegetables. Interesting. When I hear "risotto" I think of something akin to chinese fried rice, i.e., rice fried in a pan with vegetables and maybe meat or egg. I've never made a creamy or cheesy risotto before. Risotto is an Italian word for an Italian dish with rice. The most famous risotto is, I think, Risotto Milanese, with saffron and meat (and cheese, of course). I used to make risotto before south beach diet. It is a true delight. To start with, rice is semi-browned in butter and olive oil. Then you add stock (duck, chicken, beef - whatever your pleasure) about a half of a cup at a time (depending on how much rice you use). Continually stir the rice until the liquid is absorbed and then add more. Continue - upwards of an hour - until all the liquid is absorbed. There are countless variations. I have added cheese but other times not. I sometimes wilt and onion and some garlic in the butter and olive oil before adding the rice. Various herbs to complement the main course are sometimes added. My opinion is that risotto is a manner of cooking rice as opposed to a specific recipe. j |
#103
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"janice" wrote in message ... On Wed, 25 Aug 2004 10:34:48 -0400, "Beverly" wrote: see a picture of an American style risotto. Definitions of risotto on the Web: (rih-SAW-toh) - Risotto is actually an Italian cooking technique used for native Italian rice, Arborio. This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels. The center of rice cooking is in the Po Valley in the Northeastern corner of Italy. It is where the arborio rice is grown. It is considered the classic rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy. whatscookingamerica.net/Glossary/R.htm A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice. This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese. http://www.idunno4recipes.com/Kitche.../GlossaryR.htm I always make my risottos with Arborio rice - it's really delicious. Do other people do this? janice Yes, I forgot to mention. Arborio rice is essential to any risotto recipe. |
#104
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julianne wrote:
My opinion is that risotto is a manner of cooking rice as opposed to a specific recipe. That's what I've always thought. The creaminess of risotto comes from the cooking technique: toasting the rice first and then slowly allowing it to absorb liquid a bit at time. Although many cooks choose to make it even creamier by adding cream or cheese, a well-made risotto will have a creamy consistency without anything other than cooking liquid added. -- PL (320/306/170) (First mini-goal: 299) --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.740 / Virus Database: 494 - Release Date: 8/17/2004 |
#105
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julianne wrote:
My opinion is that risotto is a manner of cooking rice as opposed to a specific recipe. That's what I've always thought. The creaminess of risotto comes from the cooking technique: toasting the rice first and then slowly allowing it to absorb liquid a bit at time. Although many cooks choose to make it even creamier by adding cream or cheese, a well-made risotto will have a creamy consistency without anything other than cooking liquid added. -- PL (320/306/170) (First mini-goal: 299) --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.740 / Virus Database: 494 - Release Date: 8/17/2004 |
#106
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"estella" wrote in message news Right. She also mentioned ingredients in her food logs that weren't evident - I mean, who puts cheese in risotto? Ehm. Me. Risotto is added with cheese, in Italy. I would be very curious to see a picture of an American style risotto. Or yogurt in parfait? Parfait is a mistery to me, so I won't comment :-) Hey Estella! Long time no see! *wave* How are you these days? Still running? Jenn |
#107
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"estella" wrote in message news Right. She also mentioned ingredients in her food logs that weren't evident - I mean, who puts cheese in risotto? Ehm. Me. Risotto is added with cheese, in Italy. I would be very curious to see a picture of an American style risotto. Or yogurt in parfait? Parfait is a mistery to me, so I won't comment :-) Hey Estella! Long time no see! *wave* How are you these days? Still running? Jenn |
#108
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#109
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On Wed, 25 Aug 2004 22:53:37 GMT, Chris Braun
wrote: On Wed, 25 Aug 2004 11:48:15 -0400, Dally wrote: Interesting. When I hear "risotto" I think of something akin to chinese fried rice, i.e., rice fried in a pan with vegetables and maybe meat or egg. I've never made a creamy or cheesy risotto before. I've only had it in restaurants, and it's always been creamy or cheesey. But I've only had it a handful of times, as I don't like to eat all that rice, and the creamy/cheesy sauces are quite high in calories. (Even pre-diet, I tended to prefer to order more protein-rich restaurant meals.) (OTOH, I don't describe yogurt as a protein, either. I mix it with my cottage cheese to provide some carbs to balance the protein in the cottage cheese.) Just a note: the Total Greek-style fat-free yogurt that I'm eating now (and I assume the full-fat version as well) is quite a bit higher in protein than most. One cup has 80 calories, 0 fat, 6 carbs, 15 protein. Previously I didn't look to yogurt as a significant protein source, but this is on a part with cottage cheese. And it's really good :-). Chris 262/141/ (145-150) Spooky, Chris. I just about 5 minutes ago ate a pot of 0% for my breakfast (with a teaspoon of honey). I never normally eat it for breakfast, usually as a dessert in the evening. I was thinking it was a reasonable protein source. I agree it's delicious. janice (still fazed by the idea of "cups" when we count everything per 100g) |
#110
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On Wed, 25 Aug 2004 20:33:53 -0500, "JMA"
wrote: "estella" wrote in message news Right. She also mentioned ingredients in her food logs that weren't evident - I mean, who puts cheese in risotto? Ehm. Me. Risotto is added with cheese, in Italy. I would be very curious to see a picture of an American style risotto. Or yogurt in parfait? Parfait is a mistery to me, so I won't comment :-) Hey Estella! Long time no see! *wave* Hi! :-) How are you these days? Still running? I stopped running during the hot months and picked a program from Krista's site instead. I am surprised by the result. I have been losing two pounds a month since I started all this in January and it is a great deal because I was not that huge in the beginning. To the person who wants to leave: I have learnt so much by the people here, I got ideas and tips I use in everyday life. For example, I just got all the family used to eat in smaller dishes. Sometimes someone wants a second serving, but it is different to have a second serving in a big dish or in a small one. I think I got this idea from someone writing here :-) |
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