[Risotto] with spinach (Photo).

Pandora said:

This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno"😉;
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.

Pandora said:

This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno"😉;
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.

Pandora said:

This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno"😉;
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.

Pandora said:

This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno"😉;
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

Pandora said:

Dear Victor, where is written that a risotto must be done only with white
rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

Quoted message said:

I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

Quoted message said:

For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish"😉 wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

Quoted message said:

In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

Quoted message said:

About pepper on Carbonara, nobody know, actually, which is the original
recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

Quoted message said:

In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...

Maybe I don't. :-)

Victor

"Victor Sack" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

They call "yellow rice" because the grains are really yellow. It isn't
arborio.
It is the pre cooked rice, the one that doesen't overkook; the one that
has
separated grains also if you forget it on the fire and also if you mix
and
mix for long time; the one that Chinese people doesn't use. It is very
good
for rice salads and for risotti. It is no good to make supplì.
Here is what I have found:
http://tinypic.com/9bf7sg.jpgf

De gustibus non est disputandum, etc., but using parboiled rice for
risotto goes against the grain somehow. In fact, you have actually
provided an explanation: "separated grains". That is the opposite of
what one is supposed to look for in a risotto (and is the exact
counterpart to using chili peppers instead of black pepper in
"carbonara"😉 - you end up making another, however tasty, dish. In this
case, the resulting dish would perhaps be more akin to a kind of pilaff.

I think you are perfectly right Victor.
Parboiled rice is never used in genuine cuisine.
Instead it could be used by fast food restaurats.
But if you plan to make a genuine risotto, preserve your parboiled rice for
your next rice salad!
Risotto is my speciality, and i've never used it and never will!
So keep up you good uses and keep parboiled rice away from your kitchen!

Quoted message said:

Have you thought of posting your parboiled-rice recipe to
<news:it.hobby.cucina>, to provoke a riot or something? :-)

Please no!!!!
We're still recovering from the last one!
Give us a break!

Quoted message said:

Victor

Ste

"Victor Sack" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

They call "yellow rice" because the grains are really yellow. It isn't
arborio.
It is the pre cooked rice, the one that doesen't overkook; the one that
has
separated grains also if you forget it on the fire and also if you mix
and
mix for long time; the one that Chinese people doesn't use. It is very
good
for rice salads and for risotti. It is no good to make supplì.
Here is what I have found:
http://tinypic.com/9bf7sg.jpgf

De gustibus non est disputandum, etc., but using parboiled rice for
risotto goes against the grain somehow. In fact, you have actually
provided an explanation: "separated grains". That is the opposite of
what one is supposed to look for in a risotto (and is the exact
counterpart to using chili peppers instead of black pepper in
"carbonara"😉 - you end up making another, however tasty, dish. In this
case, the resulting dish would perhaps be more akin to a kind of pilaff.

I think you are perfectly right Victor.
Parboiled rice is never used in genuine cuisine.
Instead it could be used by fast food restaurats.
But if you plan to make a genuine risotto, preserve your parboiled rice for
your next rice salad!
Risotto is my speciality, and i've never used it and never will!
So keep up you good uses and keep parboiled rice away from your kitchen!

Quoted message said:

Have you thought of posting your parboiled-rice recipe to
<news:it.hobby.cucina>, to provoke a riot or something? :-)

Please no!!!!
We're still recovering from the last one!
Give us a break!

Quoted message said:

Victor

Ste

Pandora said:

"Victor Sack" <[email hidden]> ha scritto

Quoted message said:

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

I hope you don't put cheese on fish!

Depending on the dish, most assuredly! The old, tired Italian rule of
never putting cheese on seafood is about as useful as the old, tired
rule of white wine with fish, red wine with meat, i.e. generally useful,
but very often not at all. Even in Italy there are any number of
established, traditional recipes of seafood with cheese. I wouldn't
generally want to prepare a delicate fish like, for example, trout with
cheese, but stronger-tasting fish like grilled eel (anguilla) or
swordfish (pesce spada) can go very well with cheese. Mussels (cozze)
are often baked with cheese. And who hasn't heard of lobster thermidor
(a French dish, but Italy is not the world)?

Quoted message said:

Quoted message said:

Ah, I have made it both ways, i.e. both risotto and pilaff.

But I haven't spoke of pilaff!

Sure you have - your recipe is for a pilaff-like dish, I do declare!
:-)

Quoted message said:

Pilaff (in many countries) is a way of
cooking rice often used by chefs to shorten preparations time.
OTOH Indian pilaff is a true recipe: needs patna or basmati rice and is
served like side dish of meat.

Is that supposed to be a joke? Pilaff is a major component of cuisines
of a fair chunk of the world. It is extremely important in Persia
(where it was perhaps invented and refined). It plays a major part in
Turkish cuisine. It is *the* national dish of Uzbekistan. It is
ubiquitous all around Central Asia, the Mediterranean and the Arab
countries.

Quoted message said:

The grains are separated but if you are able to cook this variety of rice,
you can also obtain a certain creamy aspect.

Why compromise?

Quoted message said:

IMHO, and I say again, creamy
aspect is not the bettere thing for a seafish risotto.

This is an individual preference, telling me again that you prefer
seafood pilaff. :-) Nothing wrong with this, but this is not risotto.
;-~)

Quoted message said:

If you like, you
could make a boletus risotto, with arborio rice. But is not the same.
Mushrooms are mush (like say the word🙂 ) and if you add white rice and
then whip it with butter and parmesan, you'll eat a mush! Then, try to make
a porcini or a seafish with converted rice
you'll sea the difference 🙂)

You either overcook your mushrooms or choose ones of inferiour quality.
Good, self-picked fresh porcini, preferably smaller specimens, have a
rather firm texture. You might also try using chanterelles, preferably
those tiny, round-caped ones which also have a firm texture and
wonderful taste. Dried and reconstituted porcini usually also have a
non-falling-apart texture.

Victor

sf said:

Not sure why you switched from talking about converted rice to
parboiled (minute rice). There's a big difference between them.

Ah, but we didn't and there isn't. They are the same thing. "Converted
Brand Rice" is a registered trade mark of Uncle Ben's parboiled rice.
Parboiled rice isn't really pre-cooked. Minute rice, on the other hand
is - and is a different animal. BTW, the word "parboiled" is widely
used on Italian labels for some reason and so is well known to most
Italians, untranslated.

Quoted message said:

In any case, you're making me hungy. Do you have recipes for spinach
pilaff and mushroom risotto that you can post here or better yet,
under their own headings?

Here is a recipe I like very much. It is conventional and traditional
and there is nothing unusual about it. It is from _Cucina Italiana_,
published by the Accademia Italiana della Cucina. BTW, the cooking time
indicated in the recipe can often be a little too short.

Risotto ai funghi
Mushroom risotto

1 small onion
1/4 cup butter
9 oz porcini (cèpes)
scant 1 cup dry white wine
1 1/4 cups Arborio (risotto) rice
scant 4 1/2 cups meat stock
salt
freshly ground pepper
scant 1/4 cup grated Parmesan cheese

Chop and gently fry the onion in a saucepan with half of the butter
until transparent. Clean and chop the mushrooms, add to the pan and
stir. Pour in the wine, let it evaporate a little, then add the rice,
mixing and turning the grains until coated in the juices. Add 3
ladlefuls of hot stock and as it reduces add more, a little at a time,
to keep the rice moist. When the rice is al dente (10-15 minutes),
remove from the heat, season with salt and pepper, add the remaining
butter and the grated cheese and mix thoroughly. Cover and let stand
for 3 minutes. Serve accompanied by more Parmesan if desired.

Victor