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How does Risotto stack up?

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Old 11-05-05, 06:37 PM
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bhh
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I was wondering how Risotto (Arborio rice) compares to other whole wheat and white pastas & rice for good carbs and general healthiness. I prefer it over most other rice and pastas and the recipe we normally use is a wild mushroom risotto that just uses mushrooms, extra-virgin olive oil and chicken stock, no butter. Yes, I do add a little fresh Parmesan but without cheese, my quality of life diminishes drastically

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Old 11-05-05, 06:52 PM
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Risotto.. not bad (medium) at a score of 69.

http://www.diabetes.ca/Section_About/glycemic.asp
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Old 11-05-05, 07:34 PM
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It's still a 'white', refined rice. Try it with brown rice, and you might be pleasantly surprised. Of course, it will need to be cooked quite a bit longer, but it should still be okay. (You might need more stock than before, because of the longer cooking time)
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Old 11-05-05, 07:48 PM
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If you like it, why not just eat it once in a great while? Then you could go ahead and throw in the butter and cheese, which is really sort of the point of risotto. I think in Italy they would give you a much smaller portion than what we serve, so that might be another option. Also, you could eat a little lighter the rest of the day if you're concerned about the calories or the saturated fat.
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Old 11-05-05, 08:00 PM
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Originally Posted by Roody
If you like it, why not just eat it once in a great while? Then you could go ahead and throw in the butter and cheese, which is really sort of the point of risotto. I think in Italy they would give you a much smaller portion than what we serve, so that might be another option. Also, you could eat a little lighter the rest of the day if you're concerned about the calories or the saturated fat.
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Old 11-05-05, 08:35 PM
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The calories don't really concern me as I burned about 3600 of them today on my ride so it would take a lot more risotto than I could pack in to not run a defecit. As my wife and I were tag teaming the stirring spoon for over an hour this evening, I was just surfing around curious about its nutritonal value, amount of carbohydrates, quality of carbs, etc. and couldn't really find too much. It sure as hell hit the spot after a 75 mile ride though, that's for sure.
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Old 11-06-05, 12:25 AM
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Originally Posted by bhh
The calories don't really concern me as I burned about 3600 of them today on my ride so it would take a lot more risotto than I could pack in to not run a defecit. As my wife and I were tag teaming the stirring spoon for over an hour this evening, I was just surfing around curious about its nutritonal value, amount of carbohydrates, quality of carbs, etc. and couldn't really find too much. It sure as hell hit the spot after a 75 mile ride though, that's for sure.
Arborio rice is pretty much just plain old complex carbohydrates. That's exactly what you need the most after a long ride, in order to replenish stores of glycogen in the liver and in the muscles. Glycogen is a form of stored glucose that is a major source of energy in aerobic exercize. One reason you feel tired for a day or two after a real long ride is that it takes a while to replace the glycogen you burned on the ride. Stuffing yourself with carbs is the way to do that. Protein helps too, and you're getting that from the cheese and from the rice itself. Olive oil is a great fat. The salt in the broth is also good after you've been sweating a lot. Mushrooms are said to contain important nutrients that reduce inflamation, so that's pretty good post-ride too.

Arborio rice is white rice. It has been polished to remove the bran and germ, so it is missing some good nutrients as well as the fiber found in brown rice. I prefer brown rice on a daily basis. However, much as I love the flavor of brown rice, I really don't think it's the right choice for risotto, do you? I don't think it would ever develop that creamy texture, and it's nutty flavor would probably overwhelm the other ingredients. With everything else your favorite dish has going for it, a little white rice ain't likely to kill you!
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Old 11-06-05, 11:03 AM
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Yum!
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Old 11-07-05, 02:27 AM
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Italian dogma mode on: Keep risotto the way it should be done, with arborio!

Have it every so often and do it right! It is yummy and good for you!
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Old 11-07-05, 10:20 AM
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or try switching off your grains. here is the recipe for my parmesean bulgur risotto.

2 cups chicken broth
2 cups water
1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 cups bulgur
1/2 cup dry vermouth
3/4 cup Parmesan cheese
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Heat stock and water in a saucepan and barely simmer. Heat a deep skillet over medium-high heat and add butter and oil. Add onion and cook till translucent. Add bulgur and cook until lightly toasted (3 to 4 min).

Reduce heat to med and add the vermouth. Stir mixture until all of the liquid has evaporated. Add 1/4 of the stock to the pan and continue stirring until all of the liquid has evaporated. Repeat three more times, letting the liquid evaporate between additions. Cook until the risotto is tender but still chewy.

Remove risotto from heat and stir in parsley, parmesan cheese and salt and pepper to taste.
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