{"id":753,"date":"2011-04-23T00:00:19","date_gmt":"2011-04-22T15:00:19","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=753"},"modified":"2011-04-27T12:54:18","modified_gmt":"2011-04-27T03:54:18","slug":"kicchiri-kitchen-basic-risotto","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2011\/04\/kicchiri-kitchen-basic-risotto\/","title":{"rendered":"<B>Kicchiri Kitchen:<\/B> Basic Risotto"},"content":{"rendered":"<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2011\/04\/risotto1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-754 alignright\" title=\"Risotto Pic\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2011\/04\/risotto1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2011\/04\/risotto1-300x199.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2011\/04\/risotto1.jpg 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>I am tired of steamed white rice. Are you? Then check this out.<\/p>\n<p>Some say risotto requires special Arborio rice from Italy to make properly. I denounce those people. I have made risotto with Japanese rice and been amply satisfied. I have made it with Basmati rice, and been satisfied. Recently, I\u00e2\u20ac\u2122ve been making it with barley, which is not even rice at all, and I have been satisfied. Barley is commonly available next to the rice labeled as \u00e5\u00a4\u00a7\u00e9\u00ba\u00a6 \u00e3\u0081\u0160\u00e3\u0081\u0160\u00e3\u201a\u20ac\u00e3\u0081\u017d, and is much healthier.<\/p>\n<p>Don\u00e2\u20ac\u2122t let anyone fool you. Risotto is dead simple to make, and is extremely popular in Japan. You might also know it as a variety of pilaf. Here:s how to do it.<\/p>\n<p>Ingredients<\/p>\n<p><strong>2 cups rice or barley (400 g)<\/strong><\/p>\n<p><strong>4 cups vegetable stock, chicken stock, or reconstituted boullion \/ consomm\u00c3\u00a9 cubes<\/strong><\/p>\n<p><strong>1\/2 \u00e2\u20ac\u201c 2\/3 cup parmesan or other hard cheese, grated<\/strong><\/p>\n<p><strong>1 cup white wine<\/strong><\/p>\n<p><strong>2 Tbsp butter or olive oil<\/strong><\/p>\n<p><strong>Pinch of parsley or basil.<\/strong><\/p>\n<p>If you want to add anything to your risotto, like chunks of chicken or vegetables, cook them beforehand and add them back in at the last step.<\/p>\n<ol>\n<li>Bring the stock to a boil and set it aside.<\/li>\n<li>Heat a frying pan over medium heat. Heat the oil \/ butter.<\/li>\n<li>Add the rice, and stir to coat it with oil. Continue saut\u00c3\u00a9ing for a few minutes, then add the wine, and enough hot stock to cover the grains. Add the herbs.<\/li>\n<li>Simmer over medium-low heat until there is not enough stock left to cover the rice.<\/li>\n<li>Add more stock to cover the rice.<\/li>\n<li>Repeat steps 4 and 5 until you are out of stock. By this point, the rice should be cooked through. Add the cheese, any additional things you want to have in your risotto, and serve.<\/li>\n<\/ol>\n<p>Serves 3-4.<\/p>\n<p><em>Travis Love is the Hyogo Times Food \/ Jazz contributor. He lives in Aioi, and would love to hear from you in the comments below or via Facebook. He has never released a country music record.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I am tired of steamed white rice. Are you? Then check this out. Some say risotto requires special Arborio rice from Italy to make properly. I denounce those people. I have made risotto with Japanese rice and been amply satisfied. I have made it with Basmati rice, and been satisfied. Recently, I\u00e2\u20ac\u2122ve been making it&#8230;<\/p>\n","protected":false},"author":8,"featured_media":754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false},"categories":[8,103,145],"tags":[150],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2011\/04\/risotto1.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/753"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=753"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/753\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/754"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=753"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}