Oh god, yes! The movie will make you very hungry, so if you watch it hungry you might actually starve to death within two hours. I wish there were a restaurant like that around here.
Like everybody has said, it’s a great, great movie. Ian Holm is a scream.
And in my opinion, the best scene in the movie is the very last one. Quiet, simple, and utterly sublime. One of the best movie endings ever. I get choked up just thinking about it.
On Hell’s Kitchen, are they making it from scratch each time, or are they short cutting it by prepping it early? Anyone know?
You aren’t just stirring, you’re also adding liquid at various intervals until the rice is cooked just right.
When I first read this, I read it as “pre-chewed.” :smack:
Every time I’ve tasted risotto, I’ve been underwhelmed. This puzzles me because (a) I love rice of every kind, and (b) folks go on and on about a well-made risotto like it’s heaven on earth.
So I bought some arborio rice and intend to take a stab at making it homemade. Do you really, really have to stand over it stirring the entire time, or can you stir for a minute, go and do something else for a minute, come back and stir again, etc?
If I follow the directions and still don’t care much for the final product, I give up.
It requires pretty constant attention, if you’ve done all your preparations it’s a lot less taxing. I love it but I could see someone loving rice and not risotto. It has such a strong taste and creamy texture it’s not that similar to other rice dishes. My wife doesn’t care for it at all. Use good quality Parmesan, it makes a world of difference, to me anyway. Next time I make it for guests I’m going to do as suggested here and pre-cook it a bit, it’s too time-consuming to make from scratch for company unless you’d really prefer not to see them before the meal. Hmm, maybe I’ll just make it for my wife’s family 
This. I can’t even tell you the last time I ordered Risotto in a restaurant. I wouldn’t give a tinker’s damn if they started the rice way in advance, so long as they could get the texture right at the end. I can’t tell you how many places I’ve been where the risotto is served in a sticky mound. It should crawl across the plate, not prop up a veal chop.
teela, try making it at home. It’s much easier than you’ve heard, and it will probably be better than what you’ve had in most restaurants.
It’s the first thing I think of when I hear ‘risotto’.
Amen to the Reggiano. Risotto has nearly unlimited possibilities and variations, but if the ingredients are crap, the result is crap. Even people who don’t care for risotto would probably like next-day risotto cakes, rolled in panko and fried crisp in butter.
Those risotto cakes sound great. Tell me about Panko crumbs though, I’ve never used them or had them that I’m aware of. I’ve seen them on various cooking shows and wondered what it is that makes them special, taste? texture? Would risotto cakes coated in crushed Matzos be just as good?
Texture-they don’t have any real flavor that I can tell…the texture of them is hard to describe…a little bit styrofoamy and as crunchy as potato chips…what’s neat about them is they add this incredible crumbly crunch that I’ve never been able to duplicate with anything else without adding any flavor–they’re a wonderful blank, crunchy canvas.
Risotto cakes coated in crushed Matzoh would be very good. But then Risotto cakes coated in crushed potato chips would also be good…but neither would be like panko (or each other).
Agreed. This is a quick recipe for risotto cakes:
3 cups risotto
1 cup parmesan cheese, grated
3 eggs
1 cup Panko or other bread crumbs
salt/pepper
2 roasted red peppers (from a jar), diced
Mix all ingredients together and form into cakes. Lightly coat the cakes in Panko (or you can skip this step). Melt butter in a saute pan and cook cakes on medium until browned and hot through. Take care when turning over, as they can be a bit crumbly. I use two spatulas and a gentle touch.
My wife doesn’t like Risotto but I’m sure she will like Risotto cakes, thanks for the recipe. Also for the chance to finally try cooking with Panko!
The best risotto has some foreign component, ie, not just rice/butter/cheese. I like risotto con funghi (mushroom). Con asparagi (asparagus) is good too.
Of course you can’t beat risotto Milanese, made with veal stock, alongside osso buco.
On review, that amount of Panko seems a bit much for three cups of rice. I’d add in a half cup and two of the eggs and see how the cakes form. You can always add more.