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GRAIN INFO AND COOKING CHART 9-3
Servings: 1 servings
risotto
Directions: a perfect risotto requires patience. the principle of the method is to have the rice absorb the stock a little at a time, until the grains swell and a creamy tender union is formed between the rice and the stock. the never-nevers of risotto * never rinse the rice before cooking. the essential ingredients for a creamy risotto is the starch coat of the grain. * never use a lightweight pot. use a heavy pot with a flat bottom and straight sides to ensure even cooking. * never let the cooking stock get cold. keep it simmering in a separate pot and make sure it's a good, flavorful, preferably homemade stock. * never cook risotto too slowly or the texture will be gluey rather than creamy. * never cook risotto too quickly or the outside will be soft and the inside too firm. start bite-testing the grains for doneness after about 15 minutes of cooking. pilafs unlike risotto, pilaf is always prepared with long grain rice and the cooking methods differ considerably. in making pilaf, the long grain rice is tossed and toasted in butter until it is completely coated and begins to color. then boiling stock is added, the pot is covered tightly and the rice steamed either on top of the stove or in the oven until all the liquid is absorbed. this allows the grains to become separate and fluffy, but still retain their texture. the versatile grain and the elegant bean by sheryl and mel london isbn 0-671-76106-4 submitted by diane lazarus on 03-16-95
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