WOW, This seems to be a very controversial subject. I posted because I just flat didn't know what it was.
Some of you talk about adding shrimp and other things, so I am getting the impression it is sort of a rice dish (one dish meal) that might contain just about anything, if I am looking at it wrong, please straighten me out.

One poster "Arley" above said: It's sort of a PITA to do it that way. That's why I much prefer to make it in the pressure cooker.

Now it just so happens I have a pressure cooker on order from Amazon.com.
Is it easier to just make a quality "Risotto" in the pressure cooker than going through a learning process with pots and pans?

"I suspect that anyone who calls it gluey and gloppy has never had good risotto...cooked al dente, well seasoned and perfectly yummy!"

Then again, maybe, they just don't like risotto? I don't like peas either & the best chef in the world won't make me change my mind. :)

/t

I'm hoping the mushroom risotto mix that I included in WizardNM surcie box is good. I'm waiting on her evaluation.

It's actually not a lot of work. It's time consuming, but all you're doing is standing there and stirring.

I have a wonderful recipe for risotto with clams that I like to make for a few guests. We have a few glasses of wine and sit and chat thru the door while I finish it. Very relaxing!

i have an entire cookbook on risotto. i love risotto - always have - always will. i don't find it a pita to make, i find it a labor of love and anticipation.

i would never force it on anyone and i would never turn it down.

mustangs, a friend of mine used a mix about a month ago - can't recall the name, but it was acceptable and there was very little left at the end of dinner. it was a black truffle and saffron mix and it was good.

maryanne

a flop when I tried it a month or so ago...

No one but me ate it..and I'd rather have had plain jasmine rice. Good thing I didn't buy alot of Arborio!

Oh gosh, risotto is one of our favorites. It doesn't take much more time than regular rice. It's not difficult if you just start it correctly. I make mine the Italian way. An Italian chef (she runs an Italian cooking school and grocery nearby) told me how to make it. As others mention, you need great Arborio. You also need to have your chicken or veggie stock simmering on the stove before you use it. I always start with white wine as my first liquid before starting the chicken stock. Not gooey, not gloppy. Divine!

Cameron

I did it right and had what I'm guessing is good rice..my family just didn't at all like it..

changeling:

Risotto is like so many other foods -- some people love it and some people can do without it. And, as with some many other foods, it can be prepared very well and it can be prepared very bad.

It also struggles with the issue that it is a rice dish that is very different from just "plain rice", especially in texture. And traditional rice lovers hate that idea.

I'm just sorry that there are so many forum regulars here that would respond with a kidlike "Eeeewww", "gross", "blechhhh" or similar descriptives ("gooey"?!). What's with that?

Be open-minded. Find a good and simple recipe (I'm sure many have been posted here) and make it exactly according to the technique that's demonstrated on so many web sites. A seafood risotto may be a bit much to start with but you're sure to like a plain cheese risotto.

Joe

"A seafood risotto may be a bit much to start with but you're sure to like a plain cheese risotto."

Joe, you're reminding me of my MIL (RIP & with a smile on my face). She also was sure of what I'd like. You might be surprised to learn that cheese in risotto is one of the add-ins I find most objectionable.

Truly, there are some people who just don't like risotto...period.

/tricia

tricia:

I am absolutely positive that you do not like risotto.

I said that in my post: "...and some people can do without it."

I respect people's dislikes and I never second guess that.

The only thing I suggested beyond that was that changeling try it and decide for herself.

Joe

I agree Joe..one must make up their own opinion..I've wanted to try it since I've been a regular here..and in Early December I did.
I got some good quality Arborio, had some white wine leftover from another dish, and good quality chicken broth simmering...It was just so much work to have my family take a bite and turn their noses up at it...I ate my serving but didn't enjoy it. So the rest as hard as it was..went in the trash...

Changeling may just love it as much as others here. But I'll stick with Sharon and Tricia on this one.. :o)

You ask what Risotto is. Risotto is most commonly made with Arborio rice which has a lot of starch, thereby making the rice stick together with a texture not unlike a soft rice pudding. It is a rice very popular in Italian cooking. When cooking with liquid, the starch releases and forms a creamy texture with the liquid. The liquid added, usually a broth. is heated to simmer on the stove (in another pot) while you are cooking the Risotto so that the temperature of the rice is maintained. As the rice expands and absorbs the liquid, more liquid is added, usually just enough to cover the rice. This is a procedure that takes place about 3-4 times during the cooking process until the rice is cooked through. The mixture needs to be stirred often.

The first time you make Risotto you may have some anxiety about it, but after you have made it once, you will find out how easy it is. Another characteristic of Risotto is that Parmesan cheese is added at the end, which really makes it creamy.

Sometimes, wine is added at the beginning with the rice and cooked down which absorbs some of the wine's flavor into the rice, then different ingredients are added to the rice.
My favorite is dried Porcini mushrooms which are reconstituted, then chopped and added to the rice mixture. It gives the Risotto an earthy flavor.

I've had good risotto, which I've loved, and bad risotto, which I've hated. I have a risotto primavera recipe which I love, and make for special occasions. That being said, I understand and respect if other people don't like it, because sometimes, you just don't care for something, no matter how well it's made. I'm also not offended by anyone saying ewww, or gloppy, or gooey, since I've had risotto that was gloppy and gooey, and it was, well, quite yucky:-)

I love all kinds of rice, long grain, short grain, medium grain, brown, wild, etc. I brought back a bag of Carnaroli rice from Italy over the summer, and it is delicious in most rice dishes I've made.

Changeling, bet you've got lots of good info now!
DONNA

Recently on the food channel one of the chefs (I'm thinking it was Alton Brown during Iron Chef) said that risotto doesn't have to be rice. He said that risotto can be made even with potatoes - it just means cooking and stirring something till it's creamy. I don't know how accurate that is, but that's what someone said on the food channel.

I had a mushroom (I think) risotto at a good Italian restaurant once, and was unimpressed. For one thing, I didn't really know what to expect, but I didn't really like it then. That was a long time ago, and I wasn't into cooking. Fast forward to the past couple of years, and I decided to attempt to make risotto myself. The fall swap I participated in a year or 2 ago helped inspire me, because one of my gifts was a vegetarian Italian cookbook, that had lots of risotto recipes. I chose a butternut squash risotto, and both DH and I loved it. I didn't find it all that difficult, but it does require standing at the stove for a while. I later tried a lemon risotto, and loved it. I don't know how I'd feel about the restaurant's risotto now. I love mushrooms, so I thought I'd like it. Maybe now, with a more adventurous palate, I'd like it, but I'd just as soon make it myself.

If you want to try making it, think about serving it with a salad, or something else you could make ahead so you don't have to worry about doing too many things at once. Salads make a good side dish to risotto.

Sally

When I have had risotto at a francy-schmancy Italian restraunt it is served as a course...like pasta is served. It should be a plate of little "things" surrounded by a sauce. If it's stuck together or gooey in any way, you have over cooked it.

I think for some people it might be more a a 'texture' issue than a 'taste' issue. The only time I tried risotto I didn't care for it. But with that said, if I was served a risotto at a dinner party or restaurant...I would keep an open mind.

I didn't like mushrooms for years...mostly because I thought all mushrooms were slimy. Now I know better I love mushrooms.

...still can't do cottage cheese....'texture' issue dontchaknow!

Duane

WOW, how do I answer, here go's:

First, Joe, I'm not a woman, I'm a man, all man! Not offended, just clearing it up.

There was so much great content in this post that I have decided it all comes down to the simple fact that you either like it or don't. I'll give it a try and definitely keep an open mind. Texture of a food has a heck of a lot to do with taste in my opinion, but at the same time I wouldn't let texture rule out whether I liked something are not but if I really liked it I would try to adjust the texture from a "GLOP" to something a little more appetizing.
In my early youth I went through some extraordinarily bad times, try having ketchup and crackers for dinner, are spaghetti noodles and margarine!), not kidding! I'm not talking about the depression either.

Anyway I really like rice a lot, especially the kind oriental restaurants have, even though I only cook "Success rise Boil-in-a-bag" (flat,no taste), never other rice at home! I hope to change this!

My main reason for coming to this web site was to learn how to cook correctly. As I said in the beginning there are some things I was taught by my mom that I do very well, in fact extremely well, but those things are like teaching a parrot how t talk. It's all I know and I don't know how to look at different things and decide on how to put them together.
Thanks to all for the information, sorry to rant!
Changeling

You have come to the right place then Changeling. There are many levels of cooks and everyone is more than willing to walk you through any cooking/baking process that exists! The sky's the limit here, just realize so many of those folk are "true" foodies, hardcore. They even carry butter and spice grinders in their purse when eating out!!!!

-Robin (a female, just clear it up)

risotto doesn't have to be rice. He said that risotto can be made even with potatoes - it just means cooking and stirring something till it's creamy.

Since riso is the Italian word for rice, I think that risotto is the name of the dish rather than a way of cooking. However, there are many Italian recipes for braising vegetables (without a lid).

The wife of my cousin in Torino swears that carnaroli is the rice to use when preparing risotto. I bought a package, but have yet to try it.

Risotto is usually served as a first course as would be pasta or soup.

Mustang, if the mix you gave was Alessi (I think I saw a picture of it yesterday?) then it is excellent, if you like risotto, that is. I've had it before and my husband and I enjoyed it greatly.

Linda, I have had excellent risotto, it was my sister's specialty and brought rave reviews. I just don't care for the texture and consistency.

As for childlike descriptives, sorry they offended you Joe. I know how certain attitudes or manner of expression can be annoying but generally I prefer to keep those thoughts to myself rather than embarrass anyone.

Changeling, you need to have Ann T, 'splain her way of making rice for you..I bet you would stop with the boil a bag. :o)

I find that using a short or medium grain or even "asian" rice is a bit easier to get the perfect rice texture for beginners.

I've switched to Jasmine Rice exclusively for my "white" rice now. I love the small hint of "floral burlap". LOL

Daria, thanks for the confirmation. I haven't tried it as I'm not a risotto fan, actually, I've never tried it. But most of the Alessi products are good and I was hoping Nancy would try it. I figured if she didn't like the grits, she might like the risotto--kind of a back up.

I guess risotto is like grits--some like it some don't.

I am one of da ladies that don't care for it either. I have never made it at home. Just not my cup of tea and I have had it at a very fine restaurant (I worked there) which is probably one of my peeves. It really isn't fine restaurant food. I like comfort food but this just isn't my comfort food! Like gag me with a spoon and stuff:)

OK- When you say Arborio and the other names are you talking about a "Brand Name" or a type of rice?
I have access to SAMS and Cosco, and about any grocery store your heart would desire so, you tell me what to get and I'll do it!
Terri, I'm wide open to cooking rice by anyone, I definitely know that Ann T, is one of this web sites true chefs!
Anyone thinking cooking rice is "just simple", better think again, been there, seen it, tried it! It sucked! Thats, why I'm boil-in-a-bag stuck! Even thats better than stuff thats glued together like a tiny meat ball.

I am going to start a post about these rice cookers that seem to be so controversial .

changeling:

'Arborio' is not a brand name but rather a cultivar (what most people call variety) of rice. It and several other medium-short grain, high starch cultivars are used for making authentic "risotto". Many such rices come from Italy or Spain but California actually produces quite a large quantity of such specialty rices.

Such rices are are almost always sold in boxes and sometimes bulk (which is how I buy it at one of my favorite specialty stores). The box may say "Arborio" or it may simply say "Risotto".

Joe

Arborio is a type of rice, not a brand name.

Thanks for the correction, Nancy. I was really unsure whether to believe that tidbit or not.

I love learning things here.

Sally

Changling....try this way of cooking rice...it's not Ann's way but it's the way I do it!
In a pan with a tight lid, a 1 to 1 1/2 qt pan, put 1 cup of water in the pan, add 1/2 cup of rice ( I like basmati, jasmine or even Uncle Ben's converted) bring it to a boil clap on the lid, turn off the heat and wait 10 minutes...stir, bring to a boil again and clap on the lid...wait another 10 minutes...fluff with a fork add salt butter as wanted and serve.
You can also do it in the microwave....in a covered dish..put the rice and water in, bring to a boil, let sit, stir, again bring to a boil, wait another 10 minutes and serve.
Linda C

chase:

The "gooeys" didn't "offend" me.

I am just surprised that this forum has such discouraging comments. I think of this forum as a place to encourage adventurous food practices.

And I would never tell anyone what they should like or dislike.

Just my opinion.

Joe

These posts are really making me hungry for Risotto. It has been awhile since I've made it.

FYI: At Trader Joe's I have found an organic Basmati Rice which is grown in India in the Himalayan foothills. It is so good that I use it for my everyday rice, which I cook in broth of some sort. I have served it to company and gotten compliments on it.

I'm surprised at how many don't like risotto! Despite Tricia's objection, I'm going to have to agree with, "I suspect that anyone who calls it gluey and gloppy has never had good risotto." Not because I think everyone should like risotto, but rather because gluey and gloppy simply does not describe good risotto!

I just looked at Cooks Illustrated's method for pressure cooker risotto - boil to finish in about 7 minutes??? Yup, I just found out that I need a pressure cooker!

Pressure Cooker Risotto - America's Test Kitchen

Proper timing is essential with pressure cooker risotto. If you cook it too long, you end up with a sticky, glutinous pot of mush. Better to undercook the rice and simmer it on the stovetop for a few minutes. During this final cooking, you can stir in wild mushrooms, fresh spinach, or slices of thin asparagus, almost any cheese, diced tomato or ham, chopped olives, scallops or small shrimp, or fresh herbs.

INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion , chopped fine
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups low-sodium chicken broth
1/2 cup Parmigiano-Reggiano , grated, plus extra for garnish
table salt
ground black pepper

1. Heat butter and oil over medium-high heat in 6-quart pressure cooker. Add onion; sauté until softened, about 2 minutes. Stir in rice to coat with oil. Add wine; simmer until almost absorbed. Increase heat to high; add 3 1/4 cups broth. Cover cooker, securing lid, and bring to high pressure. Reduce heat to maintain high pressure; cook 4 minutes. Quick-release pressure.
2. When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to stir, adding additional broth if necessary, until rice is swelled, yet firm at its center, and liquid has thickened, 2 to 3 minutes longer. Stir in cheese and salt and pepper to taste. Serve immediately.

At the risk of beating this to death, I mentioned that I found it a bit of a PITA to make risotto by hand. It's not difficult, but it does require attention, and sometimes you have other stuff cooking right before you serve your meal.

The advantage of the PC is that it's almost a 'dump it and forget it' technique. You end up with risotto 98% as good as "handmade" for 10% of the effort. I like that ratio.

By the way, Kuhn Rikon markets one of their smaller PC's as a 'Risotto Cooker'. It appears that there's nothing special about that PC other than its size (although it does have a risotto recipe printed on the valve cap!!!), and I wouldn't buy one that size just for risotto--but maybe if you are a risotto junkie it might be worth it.

Here is a link that might be useful: Kuhn Rikon Risotto Cooker

Wow, this is getting as much disagreement as sugar in cornbread or grits!

I have to admit that I've had risotto and don't really like it, it's a texture thing. It's too "gloppy", if that's a descriptive.

I've had it several times, including one very nice restaurant. I've had it with cheese and with mushrooms and with various vegetables. I still didn't care much for it, although it's not totally disgusting and I wouldn't refuse to eat it if it's served.

It's one of those "take it or leave it" things for me, but I think it's far too much time and effort for something that's simply "OK".

My favorite was one I had at Nancy's (wizardnm), which wasn't actually gloppy at all, it was drier. THAT I liked. (grin) Of course, what do I know? I'm a peasant and I like rice to be sticky, I cook it that way on purpose.

Annie

I think any problem here is from the fact that Changling asked what risotto was....and he was not only answered what it really is, a very large grained variety of rice cooked with broth and various add ons. And he was answered with 2 posters saying "nasty, gluey, gloppy, mushy".
The question was not "do you like risotto" but "what is risotto", and those of us who have had it well prepared and love the stuff took offense.
But then I am also amazed by so called foodies who say they can't stand many things that I consider a special treat....
But then so many of you hate oysters, lamb, liver, mayonaise, caviar, eggplant, squash, carrots, oatmeal, grits, cooked spinach, blue cheese or fried smelts....
But when someone asks what to do with a butternut squash, it seems people don't flock to say..."EWW! I hate gloppy gritty tasteless squash."
As someone once said..."Please don't yuck my yum". and I think that's a good policy to follow.

Twinkledome, that is the exact rice that made me switch from "regular" white rice...I use it as I would white rice..if I want it sticky when finished, I extra wash it..(little trick a Japanese restraunt owner told me).

LindaC - I believe risotto is made with medium grain rice ;)

Hurray! LindaC said it so well.

And I love the phrase "Don't yuck my yum". Unless someone clearly posts that they're actually asking for subjective opinions, I think this is a good policy. And then no one gets embarrassed.

Joe

Ah, but that's what makes life interesting, the fact that everyone likes something different. I for instance, do not care for lamb, but I'd eat rabbit. I also don't care for short ribs because they always seem too greasy but I know others love them. (shrug)

That extends to dishes or clothes or brands of cookware or coffee or whatever. I wouldn't necessarily pick out what someone else does. If I made three times the salary that I make now, I'd buy a nice silver tipped saddle for Copenhagen, while someone else would buy a silver tea set. It's all good to me, as long as I'm not told that I'm wrong, I should want to buy the teaset. It's the "I'm right and everyone else is wrong" mindset that will raise my hackles.

So, I don't mind it if someone says something is "gluey" or as was once said about the filling in my onion braid "slimey", or "gritty" or whatever. Just don't tell me I'm SUPPOSED to like it. Like wine and beer, olives and blue cheese, I just don't.

Annie

Changeling did say everyone seems to have nothing but praise for it...it would follow to me that opinions would follow. I am sure he will know if he likes it or not when he has it! I, for one, don't want the food police around where we have to be concerned the adjective we use might offend someone. No one wants to harsh your yum! I feel just like Annie. Now, if one more person tells me I look tired (code for you look like crap - I might loose it!).

I know you can get Rienzi brand arborio (which is a short grained rice) here in all the supermarkets. I think it is a national brand.

I don't think anyone here is telling anyone else that they're supposed to like it (or anything). But keep in mind that the reverse is true -- no one should tell anyone else that they are supposed to dislike it.

I revel in the differences. That's not what this is about, though.

I am sure there is no one in this forum who would tolerate a guest at their dinner table saying, after you have just served them your favorite special dish, "ewww, gooey, gloppy". You'd probably not say anything at the moment but you certainly wouldn't accept that as positive behavior.

I don't want this to go off as me being self-righteous. LindaC said it best: changeling asked what risotto was. And he deserved an intelligent answer.

Fun's fun. This is one of my pet peeves.

Joe

I was simply stating my opinion , not criticizing another's. I did not "yuk another's yum" but I certainly had my yuk yummed!"

Others felt free to tell me that I simply hadn't had a good risotto or I would love it. Seems to me that was being critical of my taste.

To tell you the truth I was in a flip mood and was really just larking. Not a big deal wotrthy of such righteous indignation.

Hey Changeling, of course give it a try and please don't take this thread too seriously. We are generally a friendly and welcoming group, lots of personalities and opinions and I love that!

Thanks for starting a sparky thread, sometimes we need it!

Welcome aboard!

Sharon

Now I want risotto. I only order it out, when I'm feeling like I can afford all those calories and carbs! Seafood please.

Short story : A friend of mine is from a "LARGE" Italian family, they had a wedding and I was invited to dinner when things concerning the wedding were to be discussed, both family's were represented.

3 minutes into dinner (old Italian family's have lots of courses) it started! People would get LOUD, stand up and be louder, scream at each other, one guy even threw a piece of bread at another guy! They were literally arguing about basically nothing. At first I thought at any moment someone was going to pull a gun and start shooting!!
Then my friends uncle (I think) stood up and addressed me in a loud voice while the whole room just went quiet!
He said (my name) and then, so what do you think of this!!
I was actually stunned but it had been going on for so long that one actually gets caught up in the atmosphere of the occasion, so before I could even think, I said I'm out of wine and would really like some more of the Calamari (man it was awesome). There was silence for a split second then everyone just laughed like everything was a big joke and it just kept going like that.

Thats when I realized that this was just one BIG happy family that was just being themselves, I absolutely loved it!! No offense was ever meant, just a great bunch of people having a good time!

Changeling, some day read Deborah Tannen's books on how we communicate. I used to think the same thing about my Greek neighbors...(should I call the police now or wait till I see blood?!/!?) Time, and reading Tannen taught me they just talk at a decible level I think is dangerous. ;-)

Joe, I want personal opinion here just as much, probably more, than I want factual scientific reasoning. ymmv.. and that's just how we are different. Not bad, not good, just different. Maureen

Yeah yeah yeah....I know!...No one ever said about me that I don't speak my mind! LOL!
But I have fixed risotto for several people who thought they didn't like it and when they found out it was chewey grains in a sauce and not a sticky, gloppy mass, they found they really did love it.
And I also remember someone who hated mustard, until she tasted some dijon, and someone who hated green beans until she found some that weren't over cooked and even a girl friend when I was about 14 who hated steak because, she said, it was dry and tough. Then she had a grilled sirloin cooked by my father. I dated a guy not too long ago who didn't like grilled chicken breast, said they were dry and stringy. I even know someone who hated whole wheat bread...because what she had didn't have enough sugar in it.
And frankly, I have had risotto that I too thought was a gluey gloppy mess.
And vive la difference.
Linda C

Changeling, I love your story.

Linda, good points, all. I used to not like mustard, just like your friend, until I developed a taste for brown mustard, then dijon, etc. It would be hard, though, to fix a banana to where I like it, unless it's smothered in peanut butter. ;-)

So, another, maybe hijack the thread type question. I've never had rice pudding...is it basically a sweet version of risotto, sort of?

Sally

Sally:

Rice pudding is rice cooked with milk and/or cream, sugar, flavorings and sometimes chopped goodies in it.

It can be made with any kind of rice including the same rices that are used for risotto.

The rice can be cooked in the milk or it can be par-boiled and then finished in the milk/cream later.

Rice pudding can have a creamy, almost-liquidy texture or it can be firm. I like mine toward the firm side.

Joe

terri pacnw:

Thanks for the tip. I'll try the extra wash sometime. Happy to hear you enjoy that rice, also. It is so good.

Okay, thanks, Joe.

Sally