h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

As Sho says, endless stuff could be written about risottos. Where does a risotto end and a pilaff start? If I were writing about them, I would feel obliged at least to mention the pilaff and maybe other similar rice dishes that research would throw up.

However, that is probably not relevant to this entry, which deals with one particular dish.

The expression "The rice should be creamy but still with a resistance to the teeth." seems a bit stilted. Is "Al dente" acceptable?

As the ingredients are in two separate lists for the risotto and the pigeon, perhaps the method should be broken down into two lists, too.

<> hyphen or comma before 'otherwise'.

I've never eaten pigeon. Sho - do you know if it's available freely in Germany?

Again, I can only offer a personal opinion; but the only similarity that I see between risotto and pilaf is the rice.

I've always thought of pilaf as a 'fluffy' rice technique, made of long-grain rice that retains a more individual rice grain appearance and texture. Risotto, properly prepared, is a virtual soup or stew that has a thick, creamy broth created by the starches inherint in short-grain rices.

On the subject of hootoo being a recipe repository, I have an opinion there, too.

DNA imagined H2G2 as a resource for travelers - where are the best pubs, restaurants, hotels, hostels - what sites are of interest in an area and what interesting activities are popular - what are the best methods of travel between places on the planet - where can one find help like embassies, translation services, medical care, etc.

If we are to presume that he also imagined it to pretty much cover the globe, ultimately, understanding the differences of global and local cuisine would not be a bad thing. For example, one might want to be aware that a region heavily uses peanuts in their sauces if they have an alergy; or meat from a particular animal if they have religious exclusions; or which local dishes fit their healthy or not-so-healthy dietary preferences.

If places to visit are everywhere, so is food.

>>>>virtual soup



I think we'd best just agree to differ. Creamy yes, soup-like er.....

I'm not ignoring this - but have no internet connection at the moment

I totally don't agree that risotto is a creamy soup at all. It's not liquid at all.

The fact that we're all discussing it indicates to me that an entry about risotto would be a good one.

TC - not sure about pigeon breast. I'm sure I've seen it in restaurants, but not supermarkets like you do in the UK.

Googling pictures of risotto and pilaf/pilau/pilaw produces very similar results. You can certainly see the individual rice grains in each, the only difference being pilaf uses long grain and risotto (and paella) use round grain.

I won't give links because there are dozens of examples easily found.

Am quite happy to throw a risotto entry into the pan when I've done the Lederhosen. Will link to this recipe, of course.

Yes, I struggled with my description. Stew-ish is maybe closer than soup-ish. How about chowder-ish? Porridge-ish? Lumpy-Gravy-ish?

[Meanwhile, Arthur Dent is about to discover the terrifying truth about the “somethings” or ... What's the name of that soft, crumbly sort of rock?]

Guess what !

This year is 'risotto alla Milanese' year. Italian cooks from all over the place (not just Italy) have an annual get together (last year the theme was pasta alla carbonara apparently). Just click on the links on this page http://www.aromidiriso.com/2009/01/22/lanno-del-risotto-alla-milanese/ and you'll see a few different textures. But in my experience, the rice remains - mamma mia - how can it be described : not hard, not al dente, but not too soft, just.....

It you can do risotto alla Milanese properly, IMO, every other type of risotto is easy-peasy.

Ah, but it's the 'properly' isn't it? Everyone has their own idea about how risotto should be.

Of course, and the idea of properly should I suppose mean to a person's own satisfaction. Not that that stopped *you* from commenting on liquid.... shouldn't be liquid at all didn't you say.

My point with risotto alla Milanese is that it doesn't have mushrooms or other such vegetables to boost the taste or help with/disguise the texture. Once you've got that type to your satisfaction, especially the texture, the others are *IMO* easier. You don't have to agree!

Everyone *does* have their own idea but the farther it gets from risotto the less they should expect other people to call it risotto. After all, why not call congee risotto...

http://en.wikipedia.org/wiki/Congee

So, going back to basics, before measurements and Agas (pronounced argers), was there a recipe for risotto that anyone, in any part of the world, could follow?

I don't think I said it couldn't be liquid. I think I said it's not like soup.


So when are you going to write your risotto entry, put it in PR and we can have a *really* good discussion?

What is a really good discussion? Is it in real-time, time-space or liminal?

Essardee, are you still around? This is looking good (I'm very hungry right now and reading this has agitated my own 5th sense). If Essardee had Elvised (left the building) we'll put this in Peer Review but we'll just wait a little longer.

I think you meant 'Flea Market' there, Eds

Yes, sorry 'Flea Market'.