"Textured Soy Protein" (texturedsoyprotein)
06/06/2014 at 11:15 • Filed to: foodlopnik
11
16|
"Textured Soy Protein" (texturedsoyprotein)
06/06/2014 at 11:15 • Filed to: foodlopnik | 11
| 16 |
Rice. It's pretty boring to say. Rice is what you get in a sad little cardboard container when you order Chinese delivery. But risotto , now that's something fancy. Even though it's pretty much just rice that's been made with some attention.
This is a good "base" risotto to which you can add whatever mix-ins you like. Herbs, veggies, whatever. I like to add 1 cup of peas and a couple minced green onions but you can get creative.
You will need:
1 cup arborio rice
2 tbsp butter
1 tbsp olive oil
1 small onion, small dice
2 cloves garlic, minced
1/3 cup white wine
1 & 2/3 cup low sodium chicken broth
3/4 cup water
1/4 cup half&half or cream
1 cup grated fontina or fontinella cheese
1 tsp worcestershire sauce
salt & pepper to taste
The trick with risotto is you have to stir it often, and add liquid in batches so the rice gets a chance to soak up the liquid, but maintain its texture. The rice in good risotto has a little chew to it, it's not mushy.
In a saucepan over medium heat, melt 1 tbsp of butter and combine with 1 tbsp of olive oil. Sautee the onion until it turns translucent. Add the rice & sautee for about 2 minutes. Add garlic, cook for another 30 seconds.
Now here comes the liquid. We're going to do this in 3 batches. Each time, add the liquid, keep an eye on it, and stir it often . Once the rice soaks up the liquid, add the next batch.
Batch 1: 1/3 cup white wine + 2/3 cup chicken broth
Batch 2: 1 cup chicken broth
Batch 3: 3/4 cup water + 1/4 cup cream + 1 tsp worcestershire
When this last batch of liquid is mostly absorbed by the rice—but not completely—add the cheese and let it melt. This is also your opportunity to add whatever other stuff you want (like this is where I add a cup of frozen peas). When the liquid has been absorbed by the rice, add 1 tbsp of butter, let it melt, season with salt & pepper to taste, and serve immediately.
IMPORTANT: make sure you put a lid on any risotto left in the pot that you don't serve right away. This will help keep additional moisture from evaporating out of the rice, which will give you gummy, gross risotto.
Now enjoy some fancy rice, you heathens!
RacecaR
> Textured Soy Protein
06/06/2014 at 11:18 |
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What is this, fucking Lifehacker?!?!!?
Seriously though, thanks for the recipe. I've always wanted to make risotto, but have been too afraid to try.
Gamecat235
> Textured Soy Protein
06/06/2014 at 11:24 |
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Not enough stirring emphasis, and when I do it I add in the liquid in smaller amounts, over a slightly longer period, and add more than what you have here (also, I use a stock that I make beforehand)...
Also, for the best risotto instructable ever, check out Deadspin . Seriously, this was the best how to I have ever, ever, EVER read.
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Textured Soy Protein
> RacecaR
06/06/2014 at 11:25 |
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My gf got me a big thing of arborio rice a little while back, so I've been experimenting with how to get the risotto "just right." I hit on this combo last night so figured I'd share. ;)
505Turbeaux
> Textured Soy Protein
06/06/2014 at 11:26 |
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I love making risotto. Goes pretty damn fine with some medium pork chops out of the broiler
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Textured Soy Protein
> Gamecat235
06/06/2014 at 11:28 |
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I've usually gotten good results with the 3:1 liquid-to-rice ratio.
Those foodspin articles are fun to read but good lord, just trying to cook from them when they're so loooong is kind of difficult. I wanted to keep this practical. ;)
For Sweden
> RacecaR
06/06/2014 at 11:28 |
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Deadspin, actually.
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For Sweden
> Textured Soy Protein
06/06/2014 at 11:28 |
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pilaf or GTFAC
Racescort666
> Textured Soy Protein
06/06/2014 at 11:30 |
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Awesome. I should save this. I snapped a bunch of pictures of my ceviche and I was planning on doing a write up today or tomorrow.
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Gamecat235
> Textured Soy Protein
06/06/2014 at 11:30 |
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Yeah, the ratio is important, but at times (more dependent on weather and humidity and how quickly the rice absorbs the stock) I use a bit more, other times I use a bit less. Risotto is a temperamental bitch dish.
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Gamecat235
> For Sweden
06/06/2014 at 11:32 |
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Oh no he di'n't.
RamblinRover Luxury-Yacht
> Textured Soy Protein
06/06/2014 at 11:33 |
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Looks like asian "sticky" rices would work for this, but might need to be rinsed twice first.
horspowr1001
> Textured Soy Protein
06/06/2014 at 11:36 |
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Two recommended additions:
1) Mushrooms, if you like them
2) A few drops of Black Truffle Oil
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Textured Soy Protein
> RamblinRover Luxury-Yacht
06/06/2014 at 11:38 |
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I don't know too much about asian rice types, but here's a good explanation from Serious Eats about selecting a rice for your risotto:
Rice contains two molecules that make up its starch content, amylose , and amylopectin . Generally speaking, rices with a higher proportion of amylopectin to amylose will tend to soften more completely and thicken their sauce more strongly. All risotto starts with a short- to medium-grain form of rice high in amylopectin. It's the exact ratio of amylose to amylopectin that determine the final texture of your rice and sauce.
There are dozens of cultivars of short-grained rice used in Italy, but here in the U.S., you're likely to see only three types that'll work for risotto.
Bomba is a Spanish rice used primarily for making creamy paellas . It's extremely short-grained, with a moderate level of amylopectin and makes a very fine risotto, despite the fact that it comes from the wrong country.
Arborio is the most common rice of choice. It's short-grained with almost zero amylose. It has a tendency to create a very thick sauce, and can very easily be overcooked to the point of mush because of its lack of structure. Even perfectly cooked Arborio will tend to be relatively soft.
Carnaroli or Vialone Nano are not quite as available as Arborio, but are my favorite varieties of rice for risotto. They strike a good balance between creaminess and intact texture. If you can find one of these, use them.
You may see the words fino or superfino written on the packaging of imported rices. While it'd be nice to imagine some Italian committee deciding exactly how fine a particular grain of rice is, it's not an indication of quality or attractiveness: it refers only to the width of the grain. You can mostly ignore these labels.
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RamblinRover Luxury-Yacht
> Textured Soy Protein
06/06/2014 at 11:49 |
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That's kind of what I gleaned from the Wiki article on Arborio. Korean/Japanese rice varieties and relatives were hard to gain info on, but apparently are very low in amylose - none or next to none. They can tend toward being more medium-grain, but are also very cheap in comparison to anything artisan, and obviously suitable for asian cuisine. I'm about 800x more likely at any given time to have Calrose on hand than an import like Arborio, and more likely to have either than common American white rice (I like preparing Korean cuisine, and don't like hard-grain rices).
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Gamecat235
> horspowr1001
06/06/2014 at 11:52 |
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Mushrooms in the stock, even if you don't like them. =)
#FTFY
KMarino
> Textured Soy Protein
06/06/2014 at 12:25 |
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Risotto is great. I made mushroom risotto for valentines day with seared scallops.
Delicious!
mmm.... I need to make this again...