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compilerbitch.livejournal.com	Tue 2003-11-18 17:04
Best secret for risotto (and lots of other dishes, for that matter) is to use a really good stock. Buy a liquid one rather than stock cubes or powder. Get that right, and your risotto will taste great. Anything else you add just 'specialises' the flavour, so don't go mad with quantity. Fresh coriander is nice if you like the taste, but for traditional Italian you're looking at oregano and basil really. Use proper Italian rice, and cook it in the traditional way (e.g. briefly fry onions & garlic in a bit of oil, then add the uncooked rice to the hot oil and stir it around until all the grains are coated. Then keep adding stock a bit at a time whenever the mixture dries out (the stock should be simmering in a separate pan, diluted with water of course, ready for use). Stir continuously, don't stop, and keep going until the rice reaches the level of firmness you want). I generally cook a basic risotto as above then add other ingredients at the end -- this is especially important for things like mushrooms that tend to go horrible if you overcook them. Hope this helps! (ps, should you not remember who I am, I am doseybat's other half -- I talked to you at the_alchemist's party. See here (http://findatlantis.com/) or here (http://www.cl.cam.ac.uk/~st326/) for further dirt on me.)
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