Naturally Med Olive Wood Risotto Spoon

Product Information

The middle of the bowl in this spoon has a hole in it, and this is so the risotto grains can pass through the spoon itself while the risotto is being stirred during cooking. This will make for a smoother risotto and reduce the degree of rice grains that get broken during the stirring process. Baby Spoon If you’ve made risotto before, you’ll know how much it can be to make. If it’s your first time, however, you’re in for a treat! A tablespoon is a common utensil that is found in almost all sets of cutlery. It can be seen as a multi-use piece of silverware because it is useful for a wide variety of uses if you do not have purpose-designed pieces. For example, many people will use a tablespoon for eating soup if they do not own a dedicated soup spoon. Now these are some super cool kitchen gadgets. When it comes to all your scooping needs, we’re scooping up all the prizes with our range of kitchen items at Lakeland.

After toasting it, cover the rice completely with simmering, hot broth – vegetable or meat broth, depending on the risotto you wish to prepare. Cook over medium heat. Keep the rice consistently covered with hot broth to ensure even cooking. Add a ladle at a time continuously to keep it moist as the rice absorbs the broth.You should always have a cooking spoon close at hand when you’ve got something cooking on the stove so you can stir your soup and stop things burning to the bottom or flip over the food you’re frying. One look at the selection of kitchen spoons on the ZWILLING online store and you’ll see just how many different products we have on offer. You’ll find ice-cream scoops from OXO Good Grips – they’ve got a trigger no less! We’ve got stainless steel falafel scoops from Prue’s World (thank you Prue!). And you’ll even find batter scoops and double-headed melon ballers to create two different sizes of melon balls. Nice. Still, doing it the traditional way is a safe bet for a delicious risotto: the rice grains all cook evenly and you don't walk away leaving it to burn or turn stodgy. But if you’re feeling experimental or if you’re in a rush, then give the no-stir method a try and see which you prefer. Teaspoons are also a unit of measurement, and like tablespoons, you can buy measuring teaspoons that look like a tiny bowl fixed to the end of a metal stalk. Though these have the same capacity as a teaspoon, you cannot use them for eating, and they are purely for measuring ingredients. Dessert Spoon

The ergonomic handle was made from acacia wood, giving it a nice feel, and has a hole for hanging storage. With their timeless design, all the utensils fit in perfectly with our ranges of cooking vessels and tableware. This stage is called the ‘mantecare.’ The mantecare is a whisking process, where the butter and cheese are stirred vigorously into the rice. The fats from the butter and cheese blend with the starch from the rice to create the perfect creamy texture. Key tips for the perfect risotto This spreading out of risotto on a plate – seen as a sacred law by some chefs – is justified on the basis that, when eaten from the outside in with a fork (question: who wants a fork’s prongs repeatedly scraping and clanging on porcelain as you eat?), this allows the risotto to cool readily, so that its flavours can shine through. If you see your wooden spoons looking dry or feeling rough, rub them with some food-grade mineral oil. Let them fully dry before using. Periodic oiling will help prolong the life of your wooden spoons.Risotto is made with stubby, short-grain rices, not any old pearl barley, spelt or bulgar wheat grains, much less orzo pasta. A spaghetti spoon is used for preparing and serving spaghetti. It looks just like a ladle but will have tines all around the edges that help to grip onto cooked spaghetti. If you’ve ever tried to serve spaghetti without using one of these utensils, you will probably have found it to be a messy and frustrating job. Stir cooked king prawns, clams and mussels through your risotto. Finish with a knob of butter, a squeeze of lemon, chopped parsley and a drizzle of extra virgin olive oil. These need to be small to ensure that they can get to the bottom of an angled glass and scoop out the last remnants of the dessert. They also have a long handle to ensure the spoon doesn’t get lost in the tall serving glass. Salt Spoon

An authentically designed risotto spoon is one of the most important tools when it comes to making delicious Italian risotto. Handmade in Lancaster, PA, our risotto spoons feature a large hole in the middle of the spoon. This is important when making risotto to allow some of the rice to pass through the spoon when cooking. Gently stirring your rice with a risotto spoon keeps the delicate grains from breaking apart and creating a mushy texture. Known as a “girariso” in Italian, this kitchen tool is a staple in northern Italy where local Nonne (grandmothers) whip up delicious risotto for family and friends.

Baby Spoon

Poole’s recipe includes fennel and celery, too, which are nice additions without being essential to the success of the dish. The same goes for Aikens’s thyme and bay leaf, although I like his lemon zest, which I will be using to finish the dish. To finish An iced tea spoon has a bowl that is pretty much identical to a teaspoon. The only difference between an an iced tea spoon and a teaspoon is that an iced tea spoon will have a handle that is almost double the length. These are used in iced tea pitchers to stir around the lemon and ice, to ensure the flavors are evenly distributed throughout the drink, and also to mix around the sugar and encourage it to dissolve. Poole and The River Cafe also add tomatoes. Despite my initial commitment to keeping things as simple as possible, I am won over: they supply a fruity acidity that complements the wine and is less strident than Aikens’s lemon juice. I also fall, unexpectedly, for their dried red chilli – after all, Venice was on the ancient spice route, albeit long before chillies made it to the old world. Perhaps more historically accurate is Poole’s star anise, but my testers found it too strong – it is complex and interesting, but a bit distracting. Use the spoon to create perfect classic risottos of mushroom or asparagus, or try making Arroz Negro - a Spanish risotto-like rice dish coloured with cuttlefish ink.