Good risotto spoon

I used this recently to make mushroom risotto in a 3qt sauce pan.

Amazon.com: Calphalon Wood All Purpose Turner

The handle was very comfortable, a good feature when stirring for 20-25 minutes. I also like that the edge is flat, and that the contact surface is curved in both directions, which seems to minimize pressure on the kernels.

 

Looks like a great product for the price. How thick is the leading edge of the spoon? My wife has quite a few that are simply too thick at the tip to do any work without mushing whatever dish you are preparing.

 

That's a good looking tool at a good price. I have a cheapo wooden spatula that's similar but with more of a flat edge that gets more use than any other.

By the way, how do restaurants do risotto? My wife and I watch Hell's Kitchen (yes it's very terrible...) and they seem to have a plate ready to go 5 to 10 minutes max after "firing" it.
They're obviously pre-cooking a large batch and finishing portions off in the pan, do you think you could tell the difference between one of these and a single batch made straight through from raw to done?
Last time I made it (with homemade stock, which is a PITA) don't remember it taking quite 20-25 minutes, but came out very very good.
I don't get it often in restaurants, the one I remember was white truffle Risotto at Ristorante Bartalotta a few years ago. $60 for a nice sized plate split between me and my wife, worth every penny!

 

That's awesome! It's a perfect solution or less than $6.

Thanks!

Matt

 

The spoon both curves and tapers off to about 1/16" edge. I like the straight edge because it allows me to scrape the bottom. I wish the sides were more square so I could get into the pan's joints, but it works.

 

I love risotto... and I think I'm pretty good at it too....

first off - you dont need to stir it constantly, but you do need to keep an eye on it and stir every couple of min... if you stir too much towards the end you can over cook and crush the rice and end up with mushy risotto...

In italy - all they use is heavy copper bottomed pot and flat wooden spoon...

I find the right ratio of water to rice is 3:1 -

In a restaurant what they do is cook the plain risotto - Arborio or Carnaroli rice in plain chicken stock and water. let it absorb 2 parts of the liquid. then cool it on sheet pans. the rice needs to be very firm at this point.

for service you then have the Sauce / cooking liquid hot, add the rice and stir to break up the grains and cook till done - and right consistency - when you are doing it this way - you have to stir all the time.

my favorite recpie:

Leek & Lime Risotto:

1 LB of clean and chopped leeks
3 limes - juiced and zested - no white part of the lime
2Qts chicken stock
2 cups - Carnaroli rice
1 med onion - chopped
1 clove of garlic fine mince
salt & pepper to tast
fresh coriander ground - to taste about 1/2 tsp
Olive oil
Parmesan cheese
Butter

In a pan heat up the oil till its very hot, but not smoking - add in the onion - brown lightly, then add in the leeks, once the leeks are soft and sweating add the garlic & turn down heat to med.

coat all the veggies in very light film of oil, make sure the leeks are translucent.
then add in your rice and stir to coat with oil. cook for 2-3 min on med / high heat keep stiring. once the rice starts to stick and get lightly brown, add in your chicken stock - just enough to cover , keep stiring and scrape the bottom and sides - you want all the carmalized stuff...
cook and stir on med heat - low simmer - stir every couple of min, until the rice has absorbed the liquid, then add 2nd amount of chicken stock. repeat above till absorbed. you may not need all the stock - depending on how you like your rice cooked - i like it just done... some like it softer. if so use more stock & cook faster ( higher heat )

then add the lime juice incorporate and then finish off with more chicken stock till the rice is cooked Al dente - or how ever you like it -finish with zest and salt & pepper, add in some parmesan cheese & butter to taste. you can omit the parmesan if you like.


This is great on its own or you can jazz it up with some shrimp - grilled or sauteed in lime juice salt & pepper and lime zest.. if grilling just marinate and grill. I like to grind fresh coriander on top and use a sprig of chervil or cilantro to garnish

 

A small, commercial pressure cooker can make a couple of portions of risotto in 7-10 minutes. I've seen home pressure cookers take 10-12 minutes.

Another way is to par cook until the starch is about to start to come out, finishing off in either a skillet or saucepan. (Skillets evaporate more fluid quicker.)

There are so many variables in making risotto that you can pass off par cooked for just made for most people. I also find that risotto is like pizza and sex: even when it's not great it's pretty damn good.

A lot depends on the variety, quality and aging of the rice. I average about that long, starting off with a cup of really good arborio, med to med-high heat, and "feeding" it EDIT just over a quart of liquid. (Usually a chicken stock, diluted with equal parts distilled water in which I've simmered about a cup of seriously browned mushrooms for about 10 minutes.)

I bet!

How was the move, Ringer?

 

I'm telling Marcella on you . . .

That sounds like a good recipe, spirot.

When you don't use citrus juice do you go for wine? Over the years I've moved away from that aftertaste. I either use an acid - citrus, diluted vinegar - or, more often, nothing.

 

Great tips on risotto, will remember to check back here next time we make some up!

Right in the middle of it thanks for asking!
Thankfully my company has a kick-ass relo package, but still a lot to do.
Biggest challenge will be finding a place in Houston that we love even 1/2 as much as our place here. So far it's either newer, cookie-cutter 3500+sq ft mansions crammed onto a 1/4 acre, or older places with more character and land but longer commute, iffy school systems and inefficient HVAC systems & insulation. Trying to find something unusual (i.e. ~2500sq ft, 3+ car garage, no formal dining room, well built, nice 1/3-1/2 acre lot, maybe a pool, decent location in the 275-300k range) is going to be tough, but we eventually found one here so there's still hope.
Check this place out:
http://search.har.com/engine/21607-Fearless-Dr-Hockley-TX-77447_HAR30462472.htm
1 acre wooded land, 3 car garage PLUS an AC'd workshop, and '80s style Max Headroom kitchen/bath
The 47.1% students "At risk" and 62% "Econ disadvantaged" are red flags though....

Here's what we're leaving. At least we're able to enjoy the backyard in it's absolute prime one more time:
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I like wine but usually use port or sherry I think the flavor is more concentrated.

I love porcini risotto so I make a porcini tea with dried mushrooms and heat them up in red wine - usually a Nebbiolo wine, then let it pass thru a coffee filter to get the sand out

 

The home you're leaving looks great, Ringer. I'm sure you'll one-up in Texas.

Best of luck, and don't forget to stir!

("It was time for every man to stir." -- Thomas Paine )

 

I want to recommend a risotto brand. If you're going to put in the time and take in the carbs, you might as well get a great result.

Campanini makes a consistent product I've always had great luck with, both at home and in pro applications:

Amazon.com: campanini risotto

They retail closer to $7/box here in NY

Arborio is the standard, but other varietals do very well in specific applications.

The next step up from here are Italian single estate rices which are superb, but sell from $12/lb and up.

 

Can you give some recommendations? I'd love to try some.

Matt

 

Have any porcini risotto recipes? Would love to make it for my wife...
At the Mclaren spider launch party in toronto, they had Porcini truffle shooters, my wife loved them!

 

Here's the "standard", whatever than means in this context:

Rice | Acquerello USA

And the Amazon listing/price . . .

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=acquerello

 

Another important point (I was looking for another article but this gives the basic basics):

Beyond Arborio: Discovering the " Other" Risotto Rices

 

Thanks!

 

My pleasure, Smiles.

The thing to remember is that like the very best dried pastas, the very best rices never leave Italy -- in fact, they rarely makes it to domestic use there, with what little output there is being devoured by high end restaurants within Italy.

We are lucky in the US, however, in that we have access to truly great, if not the absolute best rice for risotto. (I absolutely love the brands I linked to.)

 

Restaurants will often cook risotto without additional flavorings to the ten minute mark, then let it cool on a sheet pan until ordered, at which point they will introduce whatever additional flavorings are required and finish cooking. I've never heard of a restaurant using a pressure cooker, though.

 

I've cooked risotto in pressure cookers for catering, big and small. I've seen it done in restaurants. (You can even use sushi rice for a fluid but less "fluid" result.)

 

Here's one that snuck out -- and expects you to pay through the nose for it:

Acquerello Carnaroli Risotto Rice 7 Year Aged, 17.6 Ounce Tin: Amazon.com: Grocery & Gourmet Food

(I've never cooked with this brand's long-aged rice. Mine arrives ~9/3 . . . )

 

Please post a review when you use it!

Matt