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Stupid question- stock in risotto

(17 Posts)
early30smum Fri 06-Jan-17 17:10:28

So I sometimes buy a big tub of fresh stock to add to risottos, which is chilled. Should it be heated up before gradually added to the risotto rice or fine to go in cold and heat up with the rice?!

FurbysMakeSexNoises Fri 06-Jan-17 17:19:21

I don't think it matters- will take a lot longer to cook if it's cold stock so probably warm or hot is best.

Wolfiefan Fri 06-Jan-17 17:20:21

I would heat it up. Add a ladleful at a time and keep stirring. Add more once it's absorbed.

MollyHuaCha Fri 06-Jan-17 17:21:07

I would add it hot. But I'll happily be corrected if someone knowledgeable says the opposite.

JustSpeakSense Fri 06-Jan-17 17:21:56

I don't think it'll matter, if your adding a bit at a time, it'll heat up as it goes in.

JustSpeakSense Fri 06-Jan-17 17:22:15


Chewbecca Fri 06-Jan-17 17:22:51

Add it hot

mereswinesaliva Fri 06-Jan-17 17:23:02

I read this as STUCK in risotto.

Was just going to suggest you eat your way out.... grin

CremeBrulee Fri 06-Jan-17 17:23:04

Will be easier and faster if the stock is warmed. I use Knorr stock pots and put the stock pot straight into with the rice (after I have let a glass of wine or a little dry sherry sink in) then measure out boiling water from the kettle into a jug and use that to create the stock as it cooks. Trust me, it turns out fabulous.

JellyTeapot Fri 06-Jan-17 17:23:15

Heat it up and keep it on a low simmer - your stock should be kept at the same temperature as your risotto so the rice keeps cooking evenly.

buzzmoon Fri 06-Jan-17 17:23:37

Deffo hot- even if you make stock with boiling water and a stock cube, I always keep it heating in a pan so it says hot smile enjoy!

MelanieCheeks Fri 06-Jan-17 17:23:48

It should be hot when you add it, yes.

Littlelegs19 Fri 06-Jan-17 17:23:49

Add it hot. Put it in a saucepan on a low heat and add a ladel at a time making sure each ladel is absorbed before adding the next. It makes it go creamier

JulesJules Fri 06-Jan-17 17:24:42

I always add hot stock to risotto, but I don't know how crucial the temp is

maradesbois Fri 06-Jan-17 17:26:14

Must be hot - if cold or tepid you are stopping the cooking process every time you add more as the rice can't absorb it so will take lots longer

TKRedLemonade Fri 06-Jan-17 17:29:09

Just of note Marco says that adding it a ladle at a time is cheffy nonsense and a label isn't enough to cover all the grains so that they cook evenly so he says to just lop a good bit in and wait till it cooks out. Since if cut out the ladle bit my risottos are much better smile

early30smum Fri 06-Jan-17 18:35:15

Thanks everyone! Hot it is.

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