Almost Instant Risotto

Risotto

This risotto cooks in six minutes. Unbelievable, right? Providing, of course, that you soak the rice for a good two hours before cooking. But, still, that's almost instant in terms of cooking time.

Aki Kamozawa and Alex Talbot, authors of the New book Ideas in Food, recently shared the technique on their blog, and I tried it myself the other night.

Per their instructions, I soaked arborio rice in water with a bay leaf and a couple cloves of crushed garlic. After two hours, I drained the rice and set it aside. I sauteed a chopped onion in butter and olive oil until soft and translucent and added the rice, covering all of the grains in butter and oil (about a minute). Per Aki and Alex, I then added stock (chicken broth with saffron, for my Risotto alla Milanese version) in a ratio of one part rice to three parts liquid (or two cups rice to six cups stock). The stock was already boiling in a pot when I combined it with the rice, which I cranked up to high to boil for six minutes.

Honestly, I didn't think all the stock was going to be absorbed by the rice (it looked pretty soupy), but to my surprise, it really did work. After about six or seven minutes, nearly all of the liquid was absorbed. I seasoned the risotto with salt and pepper, added some Parmigiano-Reggiano, and the risotto was done.

Was it as good as a risotto made from traditional methods? I felt that the rice was more tender and less toothsome than in a typical risotto -- not bad, just different -- but it was still delicious and certainly much speedier. I would definitely make it again.

I'd love to know if you could leave the rice to soak in the morning and drain it when you get home in the evening for dinner. But, perhaps the rice would absorb too much water soaking that long rather than just two hours.


 





Comments

Indian Takeaway London - Find the finest Indian Cuisine in London for Catering, Indian Curry, Indian Take Away, Indian Restaurants, Authentic Indian Food, Traditional Indian Food, Either in the comfort of your own home or in one of our exquisite Restaurants.

 

Soak the rice for a good two hours before cooking is a long time.But it's really easy and quick to cook. Thanx for sharing.Definitely will give it a try!

 


In my opinion, it looks soupy, rice must not be arborio..Sorry, but that is not risotto !!

 

Kath, it is definitely arborio. As for soupiness, the photo was taken with still a minute or two more of cooking time.

 

i love risotto snobs...risotto like many regional dishes differs as you travel around Italy from rice pudding like to stiff enough to mold...as long as it tastes good, who cares?

 

haaaaaaahaaaaaaaaahaaaaaaaaaa!!! the real risotto is "another Thing"! trust me..

 

Post a comment