I have always heard that Risotto is made with Arborio rice or other SHORT grain rice. Today I was transferring a box of Beretta Arborio Rice into a glass storage container and I noticed on the box it said it was a LONG grain rice. I have used this rice for years for making Risotto because it was recommended to me for making Risotto recipes. The recipe methods on the box are the usual ones for adding both a little at a time and stirring until liquid is almost all absorbed. So what am I missing here?
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Beretta Arborio Rice...I am stumped
- Thread starter karennoca
- Start date
I looked on the Beretta website and they say the Arborio rice is a short grain rice,
and it definitely looks short grain, so I am assuming the box has a misprint and has had for a few years now. Hubby says he recalls me telling him about the fact that the box says long grain on it a long time ago. Guess I had forgotten about it. I have found that medium grain works OK for Risotto, as well.
and it definitely looks short grain, so I am assuming the box has a misprint and has had for a few years now. Hubby says he recalls me telling him about the fact that the box says long grain on it a long time ago. Guess I had forgotten about it. I have found that medium grain works OK for Risotto, as well.
cynupstateny
Well-known member
Made Ina Garten's oven risotto a few days ago. Really easy and delicious!
http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html
http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html
I found this site about risotto and in particular, how to hold it for a later serving.
https://whatscookingamerica.net/Q-A/risotto.htm
https://whatscookingamerica.net/Q-A/risotto.htm
Monterey Jack, Corn and Roasted Red Pepper Risotto
Ingredients
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Preparation
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
*My notes. I used a combination homemade and store bought Chicken Stock for the liquid. I added a little Better Than Bouillon Chicken Base for more flavor,
I also used fresh corn cut off the cob.
I used a good Jack Cheese and added a fresh Jalepeno
Ingredients
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Preparation
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
*My notes. I used a combination homemade and store bought Chicken Stock for the liquid. I added a little Better Than Bouillon Chicken Base for more flavor,
I also used fresh corn cut off the cob.
I used a good Jack Cheese and added a fresh Jalepeno