Risotto anyone?

[baf65]

brazen, out of interest in what way was it different?

[brazen20au]

much more liquid and the rice remained individual grains rather than stuck together.

[sianon]

when making risotto can wine be substituted with anything else.

[brazen20au]

apple juice, apple cider, stock

[sianon]

Thanks for that Brazen

[baf65]

brazen....when i make that rissotto at demos it sits in the thermoserver for probalby 10mins....that way it is less liquidy by the time you come to serve it

[brazen20au]

yes, i think i left ours in the thermomix bowl for at least 5 minutes if not more. it was very nice, just so different lol

[MelissaS]

Thank you all for all your help, I made my first (and second) risotto!

I used baf's basic recipe, but adjusted based on some of the comments to 420g of the rice and 1100 water. I also used the regular blades as opposed to the butterfly.  I found I needed to cook it for longer than the 16 minutes, 18 seemed to do the trick, but it was absolutely wonderful. I did have a funny moment where it started to boil over - popping out the top of the TM and sending little bits of boiling risotto over my counter, but I quickly reduced the temp to 90 and stirred to bring it down. It was so delicious, and much easier than the way I usually make it by hand, which involves stirring and stirring and stirring...

Emboldened by that success, I made a seafood risotto the next night: same basic recipe, but I used fish stock instead of bouillon and shrimp, scallops and crab instead of mushroom. I put in the raw seafood for the last 7 minutes of cooking, since the seafood cooks quickly. It was out of this world. Only change I will make next time is to season a little more strongly with S&P (my fish stock was flavorful, but very delicate and did not have the salt content of the bouillon usually used) and to put in the seafood a little later. No more than 5 minutes are needed with the small pieces I added. I sprinkled a little crab on the top as garnish and it was a huge hit.

[Ceejay]

Oh the trick to it not boiling over/spitting everywhere is to remove the measuring cup from the top and put the basket there instead... don't know why it works.. but it does!

Glad you've had some successes already! 

[spanner]

my beleif in the reason it works is having the basket there actually allows heat and steam to be released with no preasure but when you have the MC in place the outlet is greatly reduced therby maintaing a hot environment with no easy release.

A bit like when you cook pasta on the stove. If you leave the lid on the pot will usually boil over but whent he lid is off it just bubbles away merrily.

bubblingly yours,

Spanner

[Thermomixer]

I think that a lot of the recipes have been written to make it very simple, but nobody would have risotto on top of the stove boiling flat out all thru cooking, so why not turn it down to 80 or 90 after the initial heat up period?  harder to write the recipe, but that's what they say when cooking stews/casseroles on the stove - bring to boil then simmer gently....simmer is 80 or 90.

The basket sometimes is not enough - when cooking things like jams/pastes (quince), you need to have varoma temp to reduce the contents and if it really bubbles along then it goes straight thru the cracks in the basket - need extra protection like towels over the top then.