Using hot stock in risotto?

Discussion in 'Food & Cooking' started by micstone, May 16, 2013.

  1. micstone

    micstone

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    Hey guys!
    I understand the whole concept on using a hot stock in a risotto, but is it really that bad to use you're stock at room temperature? Any feedback would be great!
    Cheers
     
  2. koukouvagia

    koukouvagia

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    No it's not "bad" especially if you're only making a small amount of risotto.  But for bigger amounts I would go ahead and use hot stock.  Adding stock should continue the process of cooking, that's why it's added hot.  The cooler the stock is the more it slows down the cooking process.  But if you're only making a small amount that shouldn't be a big problem.
     
  3. micstone

    micstone

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    Thanks heaps!
    I tend to only make small amounts at a time (1-2 serves) and have never seen a difference. Good to hear im doing it right!
     
  4. french fries

    french fries

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    Like Kouk' said, it will just take longer to make your risotto, as every time you add a ladle of room temp stock you're stopping the rice from cooking until that stock has a chance to heat up again. 
     
  5. bughut

    bughut

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    As All the above mention, the continuity is important. Mostly because you will be serving straight away. If your guests have enjoyed their appetisers with you, they wont want you spending half an hour in the kitchen preparing the main. Besides, it'd be boring for you too. 

    On the line, its a different story

    I wouldnt be surprised if there was a chemical reaction reason too. 

    I have heard of folk adding all the liquid at once with good results, but maybe good = passable. Again with the chemical reaction reason to do it the standard way perhaps.

    I'm looking forward to where this thread might go.

    Welcome to Chef talk btw MicStone. How are you liking it so far
     
  6. micstone

    micstone

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    Might have to play around abit and see what differences i get!

    & thanks bughut! Really enjoying it on here, so many interesting posts & articles to read.
    Can't stay off!
     
  7. olmoelisa

    olmoelisa

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    If your stock is at a temperature lower than the rice, it will  stop the cooking.

    There will be a chemical reaction, or whatever (it has something to do with the starch, you cannot heat and cool it during the cooking), and the internal of the grains of rice will never cook in the proper way.

    Ever use hot stock, even for a small amount of rice.
     
  8. micstone

    micstone

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    Sorry olmoelisa what do you mean "ever use hot stock"

    I should also add, I keep my stock in a Bain, on a bench in between my flat top & burners so it should usually stay quite warm..

    Basically you just don't want your stock to be too cold to stop (or slow drastically) your cooking process?

    How does everyone else go about keeping their stock hot?
     
  9. foodnfoto

    foodnfoto

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    One of my jobs is to be the "on set" stylist for celebrity chefs as they cooking demonstrations for TV shows and the like. One time I was working with Lidia Bastianich when she demonstrated how to make risotto.

    During the demo she reiterated how important it was to slowly ladle in hot broth  as you stir the rice. She explained that adding cool or cold broth causes the rice kernels to crack and break leaving you with creamy mush with small rice grains instead of whole rice kernels with a creamy coating of sauce.
     
  10. french fries

    french fries

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    I just have it on a slow burner so it's always close to simmering. And I keep a lid on to slow down evaporation and reduction. 
     
    Last edited: May 17, 2013
  11. koukouvagia

    koukouvagia

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    I keep mine in a small pot on a burner right next to my risotto. 
     
  12. micstone

    micstone

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    Definitely noticing the difference focusing on making sure I don't stop the cooking time.
    All things I knew but I let it slide I guess! Thanks for all the feedback
     
  13. petalsandcoco

    petalsandcoco

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     The science behind risotto is quite interesting.
     
  14. duckfat

    duckfat

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    Ya gotta love a Chef with a restaurant called the Fat Duck. /img/vbsmilies/smilies/biggrin.gif

    Dave
     
  15. dc sunshine

    dc sunshine

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    MicStone: I think what was meant is "always" not "ever"

    Cooking at home I have to keep the stock on a separate burner to keep it hot, just at a simmer.  If it gets cold, the result is not very good.  Rice still hard, not just al dente-  in the middle and gooey on the outside.  Yuk.