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Whole grain risotto


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8 replies to this topic

#1 PeterLG

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Posted 24 February 2013 - 10:22 AM

While I realize this may be blasphemy, but...

Any good recipes out there for whole grain risotto? I'm not cooking much with traditional rice, and I really like the mouthfeel and bite that you get out of using organic whole grains. The downside is that you need to compensate with time (about 40 minutes instead of 18), and be pretty generous with butter and parmesan to create a proper emulsion in the end.

PC makes it (obv) faster, but at least in my experiments with that you end up easily breaking the rice and while good, the results feels slightly like porridge instead of risotto.

Anyone else experimenting with this? Any hints, recipes or references that you'd recommend to reach the optimal results.

#2 Ttogull

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Posted 24 February 2013 - 11:18 AM

Farro risotto is very good, particularly mushroom. Lots of recipes out there. I use the PC method, so I can't help with a non-PC version. It's definitely worth a try.

#3 PeterLG

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Posted 24 February 2013 - 01:58 PM

Farro is wheat, right? I'm referring to whole grain rice that hasn't been skinned & polished.

#4 weinoo

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Posted 24 February 2013 - 01:58 PM

Barley, but...I don't know if it's blasphemy...I just know it's not risotto.


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#5 dcarch

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Posted 24 February 2013 - 03:27 PM

Barley, but...I don't know if it's blasphemy...I just know it's not risotto.

 

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice.

 

dcarch

 

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#6 Ttogull

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Posted 24 February 2013 - 06:23 PM

Farro is wheat, right? I'm referring to whole grain rice that hasn't been skinned & polished.


That was not clear in your original post. Anyway, if you are a fan of brown rice, you might consider giving farro a try. It is very good.

I had forgotten that I've also made barley risotto. Also very good.

You might consider doing a search for brown basmati risotto. I did this some time ago, and turned up a few recipes for brown rice risotto. Haven't actually tried them, but if dcarch's results are similar I'm going to have to do so very soon. That looks good.

#7 weinoo

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Posted 24 February 2013 - 07:48 PM

Barley, but...I don't know if it's blasphemy...I just know it's not risotto.

 

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice.

I think if you made couscous, you made pasta.


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#8 dcarch

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Posted 24 February 2013 - 08:53 PM

 

Barley, but...I don't know if it's blasphemy...I just know it's not risotto.

 

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice.

I think if you made couscous, you made pasta.

 

You are not wrong. But it eats like risotto. :-)

 

dcarch

 


 

 


 


 

 


 



#9 Ashen

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Posted 25 February 2013 - 03:41 AM

I have used brown rice  to make it and as OP noted it took about 40 mins if you follow the trad technique of slowly adding hot liquid and stirring . I tried it out of curiousity but I wouldn't really recommend it. It tasted fine but wasn't worth the effort. 

 

Now on the alternate grain front,  cooking millet  using the method for risotto  yeilds excellent results in a similar time frame to  traditional risotto.   


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