Isn't risotto just glorified Rice-a-Roni? It's just broth and rice! Explain.?

Question

Why does it seem to be the "in" thing to eat now?

Answer 1

yes, I think you're right. It's very expensive too! All the chief's cook it on the cooking shows

Answer 2

Risotto is a creamy rice dish made with short-grain or Arborio Italian rice. The rice is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.

Its very smooth and creamy. Rice a roni is well dry and salty. And abou5t it being the "in" thing. That depends on the part of the country you are in. I have eated risotto my whole life. I make a killer garlic cheese version

Answer 3

Short answer NO, NO, a thousand times no. Different types of rice yield different flavors, textures, even nutrients.
Rice-A-Roni is an evil invention consisting of dried flavoring, rice and pasta.
Risotto is a fat, short grain high in starch (which is what makes it so creamy).
For the long answer, I turned to the Food Lover's Companion:

"An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sauteed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs, The famous risotto Milanese is scented with saffron. The use of Italian arborio rice is traditional in the preparation of risotto."

Answer 4

Risotto is far from a glorified Rice a Roni...Risotto is made with arborio rice. It takes a great deal of attention while making your risotto - slowly adding broth and constant stirring...you can add mushrooms, peas, asparagus, chopped spinach or saffron and of course butter and parmigiano...if you have a well made Risotto you will never go back to Rice a Roni. It has a richness and texture not found in long grain rice. Try making some yourself - most markets carry risotto...check out recipes on http://www.foodnetwork.com/ - In the search field enter Risotto recipes.

Answer 5

NO WAY...

Rice-a-Roni, has pasta bits and is highly processed.

Risotto is rice that is continually stirred while cooking to create a creamy consistency. The liquid used is broth often chicken, but it can be beef, veal stock. It requires a bit of skill to cook a nice risotto and none what so ever for Rice-a-roni...

Risotto is often flavored with mushrooms or truffles. It is delicate, creamy and delicious.

Answer 6

Yes. The only real difference is the grain. Think about it, you can make crepes, pancakes, or waffles with the same batter by just adding different amounts of water.
The difference between hot dogs and bratwurst, are the spices. Risotto can be made with different spices and ingredients, and still be called Risotto.
This makes Risotto basically "rice with stuff" in it. So even fried rice is a type of Risotto.
Granted, if you want to commit class warfare and separate it because of the TYPE of rice, and the price, than you just think inside the box, and need to re-read "rock soup".

Answer 7

It's special rice, rich broth, slow cooked, and has really great cheese in it as well. No nasty cardboard pasta, high sodium, and white rice like that box stuff.
Risotto is Italian or Mediterranean comfort food.

Answer 8

Rice-a-Roni... WHAT THE!? The only time risotto is like broth is when my non-italian mum makes it... I visit my nonna every other time!

Answer 9

Rissotto is not for everyone. To me, it is over-cooked, starchy, smushy rice. I have a hard time with it; however, my "out West" husband loves it.

Answer 10

yep. that is right