What’s the difference between a risotto, gruel, porridge, and congee? I only make mine one way: rice and water in a pot, cook until rice starts becoming soft, then add vegetables or meat. This is the only way I’ve ever made it and it seems to work out for me. I’m not sure how varying my methods will improve the taste
Both risotto and paella are made with short grain rice such as arborio. This is used because of it’s creamy texture and nutty flavor. Congee is made with long-grain rice AFAIK. Arborio rice typically requires much more liquid than long grain rice. For example, a pot of rice that uses one cup of long grain would require about two cups of water. One cup of arborio would use up to five cups of liquid.
Shrimp is always at the end for this reason. Mushrooms I haven’t had an issue with keeping throughout the cooking process (though the texture is different than if you add at the end. But it’s not a texture I mind.) I have never added cream to risotto–that’s a no-no to me.
One thing I didn’t see mentioned - when you stir risotto, do it vigorously, not like you’re gently folding meringue. One of the functions of the stirring is to get lots of the starches off the grains and into your broth, for that lovely thick gelatinous gloopiness.
Just two tips that don’t seem to have been mentioned.
Arborio rice is a bit old school from the days when risottos were much stiffer and starchier than is the fashion now. Carnaroli rice is more delicate and cooks slightly faster.
When adding the butter (and cheese if necessary), the mantecatura, it needs to beaten in vigorously not just stirred through. This is what creates the effect of a homogenous mass and stops the rice and broth separating on the plate.
ETA. Though now I see MrDibble did mention it, though his reasoning is wrong, the starches are already off the rice.
Only the surface starches - all the starch isn’t going to leach out of rice in the 20-30 minutes of cooking time. Vigorous stirring aids the process - this includes risottos without any butter or cheese added, BTW. Just rice-and-stock should thicken up exactly the same way.
Thanks. Seems you are right. Luckily I never learned to make risottos without at least adding butter so never had reason to find that every risotto needs whipping.
I wouldn’t have known there was a technical reason for doing it, but yeah, I do this anyway.
Update - I made it, your guys’ way, and it was very well received; many second portions and my 13yo daughter had the cold leftovers the next day! (of a shrimp/artichoke heart/mushroom risotto with a bit of curry in it?! What did she do with my real daughter? ;))
I guess I would say that it didn’t feel like it tasted all that different from other risottos I have made - meaning okay, the mushrooms were more al dente and the shrimp was not overcooked (although I don’t recall ending up with rubbery shrimp in the past), but it was still, for want of a better term, an excellent-tasting rice stew. It wasn’t like the individual shrimps, artichokes or mushrooms stood out more vs. the risotto. It had a consistency and “integrated / stew-ish” taste of other risottos I have made.
It got me thinking that it might be interesting to keep them separate the entire time, then serve it by putting the risotto in a shallow bowl and then serve the “stuff” on top if it.
I think, bottom line, is that it comes down to the cook. Even with the best guidance in the world - thanks guys! - I still end up with the type of risotto I am capable of making. I am sure if I had someone looking over my shoulder they could point out key changes. But it tasted great and everyone is happy, so yay!
Thanks again.
I generally add butter too, but sometimes I cook for vegans.
I don’t care for the gloppy goo called risotto in many restaurants today; at times it’s even soupy in texture. I prefer it al dente.