[Closed] cream in risotto, yay or nay?

hmm I normally just go for a giant knob of butter but why not?

Confirm you have a green light on cream.

Deploy cream.

And vermouth.

and a spot of lemon juice and plenty of black pepper.

Should have asked: what kind of risotto is it?

ooo, lemon juice, forgot that. well done

it's a what's left in the fridge on Monday that a veggie daughter will eat risotto. Nothing sophisticated

cream about to be deployed unless the stw abort button is hit

Never tried it, not sure it'll add much to the taste though - I think it might even make it a bit too sickly sweet.

Added now but not a huge amount. Doesn't seem to change flavour a huge amount (especially with lemon juice now) but does make the whole thing creamier. Not sure it is much better than a big knob of butter in the first place (hasty edit there)

It doesn't need cream if you've piled in enough parmesan
Try it anyway, what could possibly go wrong?

Are you making rice pudding?

That's a 'no' from me.
If you cook the rice properly it should have a creamy texture already.
The mantecatura should be diced cold butter.
The Italians are quite particular about this 🙂

No no no no no. Risotto shouldn't have cream if it's well made. It's a cheats way of making it have a creamy texture without all that tedious stirring.

That's what my Italian cookery book said anyway.

Can't you whip up a quick panna cotta?

Pudding makes everything better.

Oh, I see I'm too late. What a terrible waste. 😥

won't the lemon juice curdle the cream?

No cream in a proper Risotto, or a proper Carbonara. But depends if you're making a proper Risotto. If you fancy a touch of cream then go for it!

Went for it although I know its not standard behaviour. Result wasn't dramatically better and did indeed make it a little puddingy

Saved the rest of the cream for the two sorts of cheese cake and fruit
. I love the next few days after we've had lots of folks round. Rubs tum and regrets it just a little

No No No!!

No No No!!

Ixnay on the eamcray.

put it in at the end and take off the heat and stir, the Venitians make a risotto with milk which is fantastic.

No. Just no. Butter though....

I would say no. Butter, parmesan, wine only. Tried lemon juice as I was forced to do so - didn't like it.

I have to admit to a splash of cream (or soured cream) to lighten a carbonara.

wine in first, cheese in last, do what you like in between.
T

No for me too.

Wine, butter, stock + parmesan should be give you all the creaminess you need.

I do like a good mushroom risotto. Such a shame Costco stopped selling their giant tubs of dried mushrooms.

Lobbed in some stilton going spare once, and very nice it was too.

It's a cheats way of making it have a creamy texture without all that tedious stirring.

This. Good hot stock, proper rice and continual stirring gives you a creamy risotto. Butter and parmesan in at the end.

In summary: STW points gained for asking a question and then ignoring the advice given, and for ensuring that pudding could not be withheld by incorporating it into the main course, but points lost for lack of flouncing when told not to put the cream in 7.5/10

No cream in risotto. If you've made it right it will have creamy texture. Butter and parmesan at the end is acceptable though, depending on what type of risotto you are making

STW points gained for asking a question and then ignoring the advice given

Confirm you have a green light on cream.

You have 5 mins

can I flounce now? love a good flounce

[barbarian at the gate of civilisation]
Cheese triangles! Low fat Laughing Cow ones.
[/barbarian at the gate of civilisation]

I think you'll find I took the balance of advice given within the 5 min window that I had. Well done 10/10

can I flounce now? love a good flounce

so it's our fault you created the bastard offspring of a risotto and a rice pudding 😀

enjoy your flounce

No. Just butter and stir it a lot, all the creamy goodness you need.