To create the flavour for my risotto, I started by finely chopping half an onion and cutting my asparagus into evenly sized pieces. I then fried them in a small amount of butter before adding the risotto rice. I waited until the rice started to turn translucent and then added approximately 100ml of hot stock. Once the stock had been absorbed by the rice, I added another 100ml of stock. I continued to do this until I had used all of my stock. Once I had added all of my stock, I tasted my risotto (the rice was still hard and not fully cooked) and consequently added some hot water. I had the hob on a low heat so that the stock did not all evaporate and it was absorbed into the rice. Once my risotto was cooked, I stirred in the peas so that they maintained their vibrant colour and did not go discoloured.
Comments
Lovely description and photos. Well done for always tasting your food - this is very important! Why does the risotto go 'creamy'?
Miss Harvey
Posted by DB:Cloud:DB:SIMSemp:14254, 03/05/2018 at 17:21
Risotto goes creamy because of the starch in the rice. The starch in the rice and the stock create a thin glue like substance which allows the risotto to go creamy and thick.
Posted by DB:Cloud:Wondestu:A495650052, 10/05/2018 at 15:09