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Thread: making a soup, question

  1. #1
    Someone posts A LOT dankydank's Avatar
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    making a soup, question

    going to make my own chicken stock here soon after grocery shopping.

    i wanna make a chicken noodle soup but ive also got just under 2 cups of risotto laying here too, can i throw it in the soup and at what time to make sure its al dente?

    i know youre supposed to stir risotto forever and slowly add liquid but i dont wanna do that with everything else im doing.
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    Throw it in, reduce to a medium heat, and then let simmer for 15-20 minutes while stirring occasionally.

    Someone please correct me if I'm off.

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    Master of Posting Zoxygen's Avatar
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    I would be wary using arborio or other "risotto" rice in soup because they release so much starch it could easily over thicken soups.

    But jorwood is on target: arborio rice gets al dente in about 15 minutes in a full pot of water at a simmer.

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  4. #4
    Someone posts A LOT dankydank's Avatar
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    it turned out well.

    simmered celery, leek, onion, potato, carrots, and a satchel (tyme, bay leave, peppper corns, garlic) and bones from one chicken for a couple hours.

    took bones out and satchel, threw in bag of egg noodles and the cup of arborio rice.

    it thickened up a little bit but theres still some soupy broth. yummm

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