The Accidental Scientist - The Science of Cooking

08/26/02 at 11:41:34

bakergirl Ex Member

My first try at Saffron Risotto was a horrendous failure. The rice was gummy and goopy and never really got nearly as yellow as I thought it should. What could I have done wrong?

Back to top

IP Logged

Reply #1 - 08/30/02 at 13:08:16

fouts Offline
YaBB Administrator
Learn something new every
day.
San Francisco

Gender:
Posts: 45

It sounds like you have two issues here.
Gummy risotto usually means it has been over cooked. The rice expands too much and the dish gets gummy.
Many restaurants like to partially cook the risotto and finish it before service. This can also result in a gummy texture, since if you cook it enough to re-heat it thoroughly, you risk over cooking it, resulting in a gummy disaster.

As for the Saffron not making it yellow enough..
You might try toasting the saffron in a hot dry pan for a few seconds, then soaking it in the stock you plan to use for your risotto. This will extract much more flavor and color from the precious threads of saffron.

"A woman is like a tea bag; she never knows how strong she is until she's in hot water." && Eleanor Roosevelt

Back to top

IP Logged

Reply #2 - 09/17/02 at 03:53:56

Chef-HDAN Guest

The one major key to any rissotto is the speed at which you cook it. Too fast and you'll get a crunchy rissotto, too slow and you'll get a mushy one.

Try to always cook it in the same pan with the same burner to get a "feel" for the way its cooking.

Saute aromatics at the beginning of the process and then add in the aborio and allow it to "toast" before starting with the stock. The grains will actually turn from the opaque to a more solid white, & this alters the starch in the rice.

Taste the rice continuously while it is cooking to monitor the quality.

STIR, STIR, STIR! This prevents rice from the bottom of the pan cooking before the rice in the top of the pan.

Don't be afraid to add stock quickly, your additions should almost re-liquify the product to almost a hearty soup consistancy

Season your stock WELL. You should be able to sip your stock as if it were a finished soup. The rice absorbs the flavors in the stock & a weak stock will only yield a weak rissotto

LASTLY, I love rissotto (can't you tell) you must put some of your own love into the rissotto to get good ones and remember to serve it in a bowl so that you can serve it with liquid. If you cook it dry it will contiue to absorb the liquid it has and become gummy before you finish it.

Practice = Results

Back to top

IP Logged

Reply #3 - 09/17/02 at 07:50:08

Not the chef Guest

Thanks chef. It never occurred to me to make the stock so rich first, but of course it does make sense. Risotto for dinner tonight!

Back to top

IP Logged

Reply #4 - 10/21/02 at 03:58:20

drummercook Ex Member

Try grinding the saffron in a mortar and pestle before adding it. If you're using enough Saffron, you'll get a beautiful bright yellow.

I usually add most of the saffron at same time as the wine (the initial liquid), then add a bit more at the very end. This brightens the color and adds a brighter saffron flavor-note to the finished dish.

Back to top

IP Logged

Reply #5 - 10/21/02 at 21:02:11

ChefHDAN Ex Member

I'm not a fan of grinding saffron.
Too many people try to fake saffron risotto, (yes, you know who you are, I spelled it right this time!) with tumeric & I like the look of the threads of risotto in the finished dish.
My preference when using saffron is to add it to the stock, or steep it in a little heated liquid like you would with tea. Voila! you've got great color, flavor, apperance, and nobody could say you were a cheapskate shoemaker!

Back to top

IP Logged

Reply #6 - 02/02/03 at 04:42:32

Brian F. Greene Guest

I cook risotto at my restaurant quite often and i usualy add the saffron while i am sweating the onions in butter. I find that it creates a very nice golden yellow base for the dish. Excellent posts on the use of stocks, it is essential to a great risotto. One more thing, please use a wooden spoon!

Back to top

IP Logged

Reply #7 - 02/02/03 at 20:40:25

ChefHDAN Ex Member

Or a high temp spatula works great if you've gotta deal with ridiculous health inspectors

Back to top

IP Logged

Reply #8 - 02/28/05 at 04:15:42

samuel davin kim Guest

What Is risotto anyway
?

Back to top

IP Logged

Reply #9 - 11/12/09 at 00:25:00

vick Ex Member

Thanks chef. It never occurred to me to make the stock so rich first, but of course it does make sense. Risotto for dinner tonight!

Back to top

IP Logged

Reply #10 - 01/05/10 at 02:19:00

Jenny Craig Ex Member

Thanks

Back to top

IP Logged

Reply #11 - 01/08/10 at 10:42:26

coreyccg Ex Member

Wow. I really want some risotto now. Best call up the restaurant I work at and tell them what they're having on special tonight!!!

Back to top

IP Logged

Reply #12 - 01/11/10 at 07:20:29

jimmy45517 Ex Member

Risotto is one of my favorite dished, however it's also one of the most tricky dishes I can think of. I love to make a porcini risotto with a little truffle oil and some truffle slices on top. My risotto is allright, but I would love to learn from a great italian chef the secrets of making the perfect risotto. Till that day I'm still trying though! haha Cheesy

Back to top

IP Logged

Reply #13 - 05/21/10 at 23:12:11

putih Ex Member

This information is very good to serve as a valuable lesson. and have made memories for us.

Back to top

IP Logged

Reply #14 - 05/24/10 at 09:43:42

Dom Offline
Full Member
Welcome to Cooking!
USA

Gender:
Posts: 100

I had the same problem with a gummy disaster! It was only the main dish for a dinner party of 8 close friends.
Maybe I'll try again.

<a href=http://www.asics-whizzer.com>Asics Whizzer</a>&&<a href=http://www.bacheloretteparty-supplies.com>Bachelorette Party Supplies</a>&&<a href=http://www.bcbgirls-shoes.net>BcbGirls Shoes</a>&&

Back to top

IP Logged