Recipe Needed

[Zak33]

for fast Risotto....

cos on the ONE Hells Kitchen I did sit through (not to be discussed ever again) Ramsay the fool was asking for an 8 minute Risotto...

Right Monsignor Deck-aard....

hit me baby

[DR]

2 Tbsp. olive oil

1 cup chopped mushrooms

1/3 cup chopped onion

1 cup long-grain rice, uncooked

1-1/2 cups water

1/2 cup dry white wine

3/4 cup Shredded Pecorino Romano Cheese, divided

1/4 cup milk

HEAT oil in medium saucepan on medium heat. Add mushrooms and onion; cook and stir 5 minutes or until tender.

STIR in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 minutes or until rice is tender.

STIR in 1/2 cup of the cheese and milk. Serve with remaining cheese.

[Zak33]

HEAT oil in medium saucepan on medium heat. Add mushrooms and onion; cook and stir 5 minutes or until tender.

STIR in rice, water and wine. Bring to boil; cover. Reduce heat to low. Simmer 20 minutes or until rice is tender.

shall I state the bleedin obvious or is someone else gonna have a go

[Tumble]

I'll have a pop...

......an 8 minute Risotto......

[Clingy]

Sorry, no such thing. Risotto is a slow dish or its not risotto....ask an Italian!

Must have constant stiring and adding liquid slowly throughout cooking IMHO

[Nick]

Erm, yeah... but he had his rice half done.

Been following Hells Kitchen closely and its good to see them start to realsie just how hard the job is.

I think it was Wednesdays one where James was telling someone how to do the risotto and he was telling someone where the rice was. The rice is already half done then held for service. Very likely that they do 10 portions halfway then finish off as needed, then just keep rotating through pots of rice readied up as they go through the service.

It's the way I'd do it if I had risotto on for a starter.

No point in cooking a load, it'll be crap in half an hour. Cook ten portions (or whatever) halfway, then hold it. When you get to your last four or five (depending how well the dish is selling) start making up a fresh batch ready to finish off as the orders come in.

[Clingy]

If it's anything like my risotto, it gets pretty "tough" after an hour. The next morning you could lay bricks with it!

[Tumble]

I find risotto, chilli... any slop you have with rice/paste etc is always nicer the next day... If I can resist eating it, and have the time in the first place, I'll cook up a batch and freeze it.... just re-heat a little the folowing day and bing! you got lunch for a week

[Nick]

If it's anything like my risotto, it gets pretty "tough" after an hour. The next morning you could lay bricks with it!

That's the trick, bud... knowing WHEN to stop it so it doen't carry on cooking.

What I used to do was take it about 1/4 of the way, then pull it off the heat and lob in a couple of ladles of COLD stock to take the heat out of it, then use as required.

After half anf hour or so it's too stodgy, so you make up another load to be ready when your first one is too far gone.

So, for a simple dish like risotto, you might be running say three pans with risotto in for various tables' orders, then another pan holding your part cooked risotto, then ANOTHER pan in which you're cooking up your next batch of rice. That's FIVE pans for one dish.

Add in two more hot starters (pigeon salad and spaghetti of lobster) and thats maybe another six or seven pans and you're looking at nearly a dozen pans just for three dishes.

Remember that this is fine dining though, so the prices you'd be paying would damn well justify having everything cooked as fresh as possible, so having ten pans is reasonable.

The trick is to be able to know how the food is doing, how well cooked it is and to rotate your pans round so that nothing gets missed.

You have to think 20 minutes into the future, five minutes into the past and concetrate on 10 different pans.... all at the same time.... and that's without even going into the grnish or dressing the plates.

hats off to James for doing it.

[Zak33]

ok...thats what I wanted to know...its not some MYSTERY ARBORIO RICE VARIETY that I knew nothing of then

cheers fellas

[Auran]

Got a nice recipe for Roasted Mushroom Risotto if you want it?