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What's the difference between Paella and Risotto? |
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#1 |
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What's the difference between Paella and Risotto?
MIne always seem to look and taste the same chance which rice I use.
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#2 |
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A paella you dont touch, so it gets a crispy bottom. But with a risotto you keep stirring, so it ends up more starchy, with no crispy bottom.
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#3 |
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Quote:
A paella you dont touch, so it gets a crispy bottom. But with a risotto you keep stirring, so it ends up more starchy, with no crispy bottom.
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#4 |
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Yeah, I think a classic risotto has to be stirred. They are methods of cooking rice, and with paella, the pan (paellera) is the thing and the grains of rice have to be separate, unlike risotto. I also tend to associate saffron with paella and parmesan with risotto.
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#5 |
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Seasoning and spices are different as well as cooking method. Risotto is creaming whereas paella the rice is still separate.
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#6 |
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Quote:
A paella you dont touch, so it gets a crispy bottom. But with a risotto you keep stirring, so it ends up more starchy, with no crispy bottom.
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#7 |
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A proper risotto needs constant stirring, otherwise it's just a rice dish of some sort. Also, you add the stock to the rice one ladle-full at a time, adding the next one when the previous one has been absorbed, whereas a paella has all the liquid in at once.
The rices are different too - bomba rice for paella, and arborio, carnaroli or violane nano for risotto. I think Delia Smith says you can cook risotto in the oven, but she's from Bexley not Bologna! Her version is no doubt tasty but it's a sort of baked rice savoury pudding rather than an authentic risotto. |
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#8 |
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Quote:
A proper risotto needs constant stirring, otherwise it's just a rice dish of some sort. Also, you add the stock to the rice one ladle-full at a time, adding the next one when the previous one has been absorbed, whereas a paella has all the liquid in at once.
The rices are different too - bomba rice for paella, and arborio, carnaroli or violane nano for risotto. I think Delia Smith says you can cook risotto in the oven, but she's from Bexley not Bologna! Her version is no doubt tasty but it's a sort of baked rice savoury pudding rather than an authentic risotto. |
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#9 |
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Quote:
One last question - do you cook Paella with a lid on to force absorption - does that matter?
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#10 |
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No lid. Never!
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#11 |
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I'm having trouble finding paella rice; is there a supermarket that always stocks it, which anyone knows of? My local Asda, Tesco and Sainsbury's don't have any bomba, amongst their huge ailse of rice!
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#12 |
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Waitrose always have it, if there's one near you. And so does my nearest Tesco, so maybe it's a regional thing (not sure where you are). Sometimes they label it as paella rice & put bomba in the small print, but I dare say you've checked that.
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#13 |
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Quote:
Waitrose always have it, if there's one near you. And so does my nearest Tesco, so maybe it's a regional thing (not sure where you are). Sometimes they label it as paella rice & put bomba in the small print, but I dare say you've checked that.
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#14 |
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Risotto is meant to be creamy (like rice pudding) and Paella (one of my favourites
) is just meant to be normal looking yellow rice with sea food, veg and (sometimes) chicken through it)
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#15 |
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Quote:
Risotto is meant to be creamy (like rice pudding) and Paella (one of my favourites
) is just meant to be normal looking yellow rice with sea food, veg and (sometimes) chicken through it) |
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#16 |
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#17 |
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Risi e Bisi is a good alternative to Risotto. It's basically rice & peas and you don't have to stand there stirring it.
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) is just meant to be normal looking yellow rice with sea food, veg and (sometimes) chicken through it)