We have spent a lot of time tinkering with risotto:
With the Ramenized Rice in the kitchen we started down another path with risotto.
We put 1 part rice and approximately 5 parts hot, pressure-cooked smoked turkey broth into a pot and brought the mixture to a boil. We cooked it at a rolling boil. The stock evaporated. The rice thickened. The grains of rice retained their shape and structure. They did not break apart. As the rice and stock cooked together it gained the texture of risotto. I finished the rice with a knob of butter and grated Parmigiano Reggiano. We had a creamy, chewy, perfect risotto in 3 minutes. And remember, the rice had been soaked in baking soda water the day before and still performed beautifully, perfectly, after resting overnight.
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