HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Cooking Liquids

 

Hello!! Welcome to the October edition of Pasta, Risotto and You! This issue will talk about some liquids that will make your Pasta and Risotto recipes taste better! For the Pasta, we will take a look at cooking liquid and how different liquids impact different recipes. In the Risotto section, we will take a look at different "first" liquids, usually wines, and how using different spirits, like Brandy, can make a difference.

Pasta Most of us use water when boiling pasta, which is fine. What I want to take a look at is how sometimes changing the liquid can impact your recipe. For instance, if you replace half or all of the water with good quality chicken or beef stock, the flavor is absorbed into the pasta, giving it a fabulous taste. This method would be especially good if combining the pasta with simple sautéed vegetables, or when you aren't using a heavy sauce. I don't recommend using stock in a recipe where you will be using a heavy sauce, as the flavor of the sauce will overpower any flavor in the pasta. Well-salted water is fine in that instance. If you are combining your pasta with sautéed shellfish, as in a stir-fry, try adding clam juice and a little lemon juice to your cooking liquid. It will nicely enhance the flavor of the finished dish.

You don't always have to change the liquid to add flavor to your pasta. Try cooking garlic cloves, rosemary sprigs or lemon wedges in the water with your pasta. This will subtly flavor the pasta, enhancing the finished dish. Experiment with different flavors, finding one that suits you.

In most Risotto recipes, the sautéing of the rice is followed by a first addition of liquid, usually white wine, which is absorbed before adding the first addition of stock. White wine gives a neutral flavor to the finished dish, which is why it is most commonly used. In certain recipes, I have found it beneficial to change the white wine in favor of another liquid more suited to the recipe.

For example, in a mushroom risotto, I would use a red wine as my first addition, which is heartier, and brings out the flavor of the mushrooms. In a shellfish risotto, I might use brandy, which really complements the flavor of the shellfish, and perfumes the entire dish. In last month's recipe of Risotto with Morels and Apples, I used Calvados (apple brandy), to reinforce the flavor of the apples throughout the dish. Don't be afraid to experiment!! The first liquid doesn't always have to be an alcoholic liquid. You can also use fruit juices, or maybe clam juice in a fish risotto. In the Morel and Apple Risotto, apple juice could have been substituted for the Calvados, and would have worked well. In a risotto that lists orange zest as an ingredient, you might use orange juice as a first liquid to reinforce the flavors. There are hundreds of combinations that you can use. Try to find one that enhances the finished dish, without overpowering the main ingredients.

I hope you enjoy this months recipes. If you have any questions, comments, or suggestions, please drop me a line, Chefchk@[email-address-removed]. I'd love to hear from you!

See you next month,
Nancy

 
Recipes
 

Pasta, Risotto and You Archive

 
Kitchen Gypsy

This page created October 1998


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.