{"id":90,"date":"2020-04-27T10:26:31","date_gmt":"2020-04-27T14:26:31","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=90"},"modified":"2021-04-15T19:16:54","modified_gmt":"2021-04-15T23:16:54","slug":"risotto","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-7-risotto-or-potatoes\/risotto\/","title":{"rendered":"Risotto"},"content":{"rendered":"<h3><strong><span style=\"color: #800000;\">Ingredients<\/span><\/strong><\/h3>\n<ul>\n<li><span style=\"font-size: 12pt; line-height: 1.5;\">1\/2 medium onion, very finely chopped<\/span><\/li>\n<li><span style=\"font-size: 12pt; line-height: 1.5;\">1 garlic clove, smashed<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">4 Tbs. unsalted butter<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1 cup\u00a0<em>arborio<\/em> rice (this is a specific\u00a0<em>kind<\/em> of rice, do not substitute)<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1\/4 cup dry white wine (you may leave this out if you don&#8217;t like the taste)<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1 quart\u00a0hot low-salt canned (or boxed liquid)\u00a0chicken or vegetable broth<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1 small package of saffron threads (equivalent to a quarter teaspoon).<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">1\/4 &#8211; 1\/2 cup finely grated parmesan, preferably Parmigiano-Reggiano<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">Salt and freshly ground black pepper to taste<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">parsley for garnish<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-size: 18pt;\"><strong>Materials<\/strong><\/span><\/h3>\n<ul>\n<li><span style=\"font-size: 12pt;\">wide, shallow saucepan<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">small saucepan, with lid<\/span><\/li>\n<li>ladle or small measuring cup<\/li>\n<li>large spoon<\/li>\n<li>measuring cups and spoons<\/li>\n<li>sharp knife<\/li>\n<\/ul>\n<h3><span style=\"color: #800000;\"><strong>Instructions<\/strong><\/span>:<\/h3>\n<ol>\n<li><span style=\"font-size: 12pt; line-height: 1.5;\">In a glass measuring cup in the microwave, or in the small saucepan, <strong><span style=\"color: #0000ff;\">heat the\u00a0chicken or vegetable broth until very hot but not boiling<\/span><\/strong>. If on the stovetop, you can put all the broth reduce heat to a simmer (just barely boiling). If microwaving, then periodically add more, reheat the broth to make sure it stay very hot.<\/span><\/li>\n<li><span style=\"font-size: 12pt; line-height: 1.5;\">In a separate, shallow saucepan, saute the onion, garlic, and saffron slowly in butter <strong><span style=\"color: #0000ff;\">until the onion is translucent but not browned<\/span><\/strong>. Do not heat too strongly, or the butter will burn.<\/span><\/li>\n<li><span style=\"font-size: 12pt; line-height: 1.5;\">Add the rice to the saucepan and saute briefly to coat the rice with butter.<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">Add the wine\u00a0to the saucepan\u00a0and cook with constant stirring until it is nearly evaporated.<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">Begin adding the broth to the saucepan in ~1\/4 cup amounts, stirring constantly. Add the next\u00a0amount only after the previous one is nearly all absorbed. The overall idea is to add the hot broth slowly, with constant stirring, so that the rice cooks through without getting too soft.\u00a0<\/span><\/li>\n<li><span style=\"font-size: 12pt;\"><strong><span style=\"color: #0000ff;\">Remove the pan from the heat when the rice is creamy and thick.<\/span><\/strong> Do not overcook. The rice should still be wet enough to flow like lava.<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">Add parmesan cheese, salt and pepper to taste.<\/span><\/li>\n<li><span style=\"font-size: 12pt;\">Sprinkle with chopped parsley.<\/span><\/li>\n<\/ol>\n<h3><span style=\"color: #800000;\"><strong>On your blog<\/strong><\/span><\/h3>\n<p><span style=\"color: #0000ff;\"><strong>Take photos<\/strong><\/span><\/p>\n<ul>\n<li>Of your finished\u00a0risotto\u00a0&#8211; include a closeup showing the creamy liquid that surrounds the rice granules.<\/li>\n<\/ul>\n<p><strong><span style=\"color: #993366;\">Post a video<\/span>\u00a0<\/strong>in which&#8230;<\/p>\n<ul>\n<li>You taste test the risotto.\u00a0Does the rice\u00a0have a firm bite in a creamy liquid?<\/li>\n<li>Describe what went really well during\u00a0your recipe.<\/li>\n<li>What would you change if you repeated this process again.<\/li>\n<\/ul>\n<p><strong>Answer the following questions:<\/strong><\/p>\n<ol>\n<li>When the stock (which is mostly water) gets\u00a0<em>absorbed,\u00a0<\/em>where is it going? What is chemically happening?<\/li>\n<\/ol>\n<ol>\n<li>When the rice gets &#8220;creamy and thick&#8221; you can see a thick opaque liquid surrounding the rice. What is that thick liquid made of?<strong>\u00a0<\/strong><\/li>\n<li>Can you make risotto like this with a long-grain rice like Jasmine or Basmati?<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h3>References<\/h3>\n<ul>\n<li><a href=\"http:\/\/www.finecooking.com\/recipes\/risotto_alla_milanese.aspx\">http:\/\/www.finecooking.com\/recipes\/risotto_alla_milanese.aspx<\/a>,<\/li>\n<li><a href=\"http:\/\/www.williams-sonoma.com\/recipe\/saffron-risotto.html\">http:\/\/www.williams-sonoma.com\/recipe\/saffron-risotto.html<\/a><\/li>\n<li><a href=\"http:\/\/www.foodandwine.com\/recipes\/creamy-saffron-risotto\">http:\/\/www.foodandwine.com\/recipes\/creamy-saffron-risotto<\/a>\u00a0)<\/li>\n<li><a href=\"http:\/\/www.thekitchn.com\/the-best-types-of-rice-for-making-risotto-ingredient-intelligence-215630\">http:\/\/www.thekitchn.com\/the-best-types-of-rice-for-making-risotto-ingredient-intelligence-215630<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\/2 medium onion, very finely chopped 1 garlic clove, smashed 4 Tbs. unsalted butter 1 cup\u00a0arborio rice (this is a specific\u00a0kind of rice, do not substitute) 1\/4 cup dry white wine (you may leave this out if you don&#8217;t &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-7-risotto-or-potatoes\/risotto\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":322,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-90","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/90","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":0,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/90\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/322"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}