Risotto!

[HomeBrewerDude]

1.5 cups of risotto (arrabo rice)
3 cups of chicken stock
1 small onion
2 cloves garlic
1 cup of itialian parsel
olive oil
portabella mushrooms
1 cup of freshly grated parmesian

directions:
heat to boil chicken stock

in a large pan:
heat 2-3 tbs oil, add onion minced, cooked until translucent
if using fresh mushrooms, add mushrooms (chopped) now
add garlic and most of parsley
add rice, stir to coat with oil
add a ladle of stock to rice and stir until absorbed, repeat ladle at a time until rice is just barely chewy (about 40 minutes) don't add too much liquid...
add 1 cup of parmisian cheese (asiago would be good too) stir
add mushrooms if using canned, stir
rice should have a creamy texture... just eat it out of the pan over the sink!

this is some good stuff!

 

[loup garou]

:thumbsup:
Even better if you can get some truffle-infused oil in there.

 

[MaxDepth]

you forgot to tell them you will be standing at the stove for at least an hour, stirring the risotto.

Don't get me wrong, I love ristotto. I use saffron and steamed asparagus in one of my recipes. Its just one of the more labor intensive dishes to make.

 

[Ogg]

Originally posted by: werk
:thumbsup:
Even better if you can get some truffle-infused oil in there.

:heaven;

 

[HomeBrewerDude]

Originally posted by: MaxDepth
you forgot to tell them you will be standing at the stove for at least an hour, stirring the risotto.

Don't get me wrong, I love ristotto. I use saffron and steamed asparagus in one of my recipes. Its just one of the more labor intensive dishes to make.

i mentioned the 40 minutes there... but you're right, its relatively labor intensive, but IMO its worth it.

grill up some chicken and serve with a salad and your set.

for you young ones out there questing for sex, this dish will score you big big points.

 

[GasX]

You should mention that the stock should go into the pan hot and are you sure 3 cups is enough?

<== big fan of risotto


tip: the traditional way of serving risotto is in a big pile in a plate or in a bowl in the middle of the table. It stays hot for a long time and you serve yourself from taking a spoonful from the edge of the pile - keeping the hot center hot...

 

[HomeBrewerDude]

Originally posted by: Mwilding
You should mention that the stock should go into the pan hot and are you sure 3 cups is enough?

<== big fan of risotto


tip: the traditional way of serving risotto is in a big pile in a plate or in a bowl in the middle of the table. It stays hot for a long time and you serve yourself from taking a spoonful from the edge of the pile - keeping the hot center hot...

yeah, heat the stock up to 200 or so in other pan in ladle in gradually while stirring constantly.


re: 3 cups... ahh, let me think. last night I used 2 14 oz cans plus another 4-5 ladles of water...OOOPS you're right.. more like 4-5 cups

 

[amoeba]

another tip is when its about to be done, instead of using chicken stock for the last ladle, use heavy cream and melt in a nice pat of butter before the cheese.

 

[AmericasTeam]

Every year around Halloween we make Pumpkin Risotto with toasted seeds sprinkled on top. Mmm good.

During the times its hard to find fresh pumpkin, we use butternut squash.

 

[T2T III]

All the bragging and recipes won't do much good without some *free* samples of what you've made. However, I will state the the recipe looks mighty tasty. 🙂