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to just pour all the bloody stock into the risotto at once??????

(97 Posts)
meladeso Thu 26-Jan-17 20:29:58

Gaaaah!

(I may have been drinking the wine that's in the risotto)

NewtScamandersNaughtyNiffler Thu 26-Jan-17 20:30:40

My friend pours it all in at once. Her risotto is amazing

donajimena Thu 26-Jan-17 20:31:28

I love risotto. But i no longer make it. Pour the whole sodding lot in.

BIWI Thu 26-Jan-17 20:31:47

It will work just as well.

user1484317265 Thu 26-Jan-17 20:31:48

It's just not the same. If you like it that way, sure, but its nowhere near as good. It's all the stirring etc that creates the texture.

JohnLapsleyParlabane Thu 26-Jan-17 20:32:13

www.bbcgoodfood.com/recipes/7700/ovenbaked-red-pepper-risotto
Game. Changer.

BIWI Thu 26-Jan-17 20:32:17

... so YANBU!

user1484317265 Thu 26-Jan-17 20:32:55

Baked "risotto" is nice but its an entirely different dish,

meladeso Thu 26-Jan-17 20:34:14

Right. Well that is definitely enough consensus!! I am trying it next time.

FuckOffDailyMailQuitQuotingMN Thu 26-Jan-17 20:34:48

It's a fucking faff.

Drink another glass. Wine helps with the stirring fatigue.

wine

PinkSwimGoggles Thu 26-Jan-17 20:35:48

I do it in the oven, can't be arsed with all that stirring stuff.

Astoria7974 Thu 26-Jan-17 20:37:11

I pour all at once. My risotto, I've been told, is better than most restaurants. I think it's because the rice is able to stew a bit in the stock.

TheOnlyWayIsMN Thu 26-Jan-17 20:40:53

I also do oven baked risotto with it all going in at the same time - try it!

user1484317265 Thu 26-Jan-17 20:40:56

My risotto, I've been told, is better than most restaurants. I think it's because the rice is able to stew a bit in the stock

Then they haven't been to any good Italian restaurants. I'm sure your rice dish is very nice, but risotto does not "stew" in lots of liquid!

Risotto is by definition made by a particular method. If you don't use the method, its not a definition.

user1484317265 Thu 26-Jan-17 20:41:04

not a risotto, even!

SplodgeBear1988 Thu 26-Jan-17 20:43:02

I stick all mine in at once. Even the actifry recipe says to do that.

user1484317265 Thu 26-Jan-17 20:43:59

Even the actifry recipe says to do that

Not a source for authentic Italian recipes!

Elphame Thu 26-Jan-17 20:44:06

Pour it all in. I do and it works just fine

Trills Thu 26-Jan-17 20:44:12

Pour MOST of it in, stir when you remember, then finish off carefully so you know you've put the right amount in (you'll have to test it, you can't just measure and assume it'll be right).

Chinnygirl Thu 26-Jan-17 20:45:02

I do it traditionally and it is also better than most restaurants. I would use whatever method is to your taste. If you are happy pouring it all in then go for t.

ChicRock Thu 26-Jan-17 20:45:39

Yeah I always pour it all in at once, it's just as good as the "stand at the hob and stir for 30 minutes" method.

SkyeCoo Thu 26-Jan-17 20:47:50

My Italian uncle pours all in at once. Says his mother did the same thing so that makes ok and authentic enough in my eyes!

Chippednailvarnishing Thu 26-Jan-17 20:48:49

Bake it!

user1484317265 Thu 26-Jan-17 20:49:15

My Italian uncle pours all in at once. Says his mother did the same thing so that makes ok and authentic enough in my eyes

And my english friend makes shepherds pie with lentils and beans with cheese on top, but that doesn't make it real shepherds pie!

PotatoWaffleCob Thu 26-Jan-17 20:49:46

Ooh we had risotto tonight. I made it "the correct way" for years. Then I had 2 kids and need to spend less time faffing in the kitchen so I chuck all the stock in and leave it. We had goats cheese, pea and pancetta tonight. It was lovely.

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