Forum Gluggy risotto
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Does risotto in the TM work OK if you halve the recipe?
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Hi cathy56
Our Recipe Development team have a few tips that might help with a more successful risotto dish:
- Make sure you are cooking the onion in the mixing bowl first - this helps to add moisture to the bowl which is essential to the rice cooking later
- Don't reduce the quantity of liquid as it is necessary for cooking the rice enough
- The risotto should still be a soupy consistency after the cooking time. Don't be tempted to cook it further or the rice will overcook and be gluggy. Instead, transfer it to a Thermoserver or large bowl, cover and allowed to stand for 5-10 minutes until it reaches the consistency you prefer. This is the most important step that people often miss out.
We hope these tips help and also:
- The Mushroom risotto in the Basic Cookbook is a good guideline/starting point for a risotto recipe.
- There is also a Signature Risottos collection on Cookidoo which you might like to experiment with.
Please let us know how you get on!
Kind regards
Posts:
I have a TM31 and have had for 5 years. Every time we cook risotto it ends up gluggy.
We tried it again tonight as had not tried again for over a year and once again gluggy.
I can coo normal rice with no problems, but Risotto never works.
We reduced amt of liquid as well- disaster.