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Started By
Message
I don't get the love for Risotto
Posted on 4/10/13 at 8:01 pm
Posted on 4/10/13 at 8:01 pm
Am I the only one that really isn't that impressed by risotto?
I've tried making it several times and have had it a few times at restaurants and honestly I would rather almost any other starch. Give me grits, mashed protatoes, roasted potatoes, or even a rice pilaf.
Maybe I suck at cooking risotto and maybe I just haven't had risotto from somewhere good, but I just am not impressed.
I've tried making it several times and have had it a few times at restaurants and honestly I would rather almost any other starch. Give me grits, mashed protatoes, roasted potatoes, or even a rice pilaf.
Maybe I suck at cooking risotto and maybe I just haven't had risotto from somewhere good, but I just am not impressed.
7
Posted on 4/10/13 at 8:07 pm to Neauxla
Eh I don't know. Properly cooked risotto is pretty awesome. My fiancée makes a pretty awesome Parmesan and asiago risotto that we serve w bone in pork chop or steak that is my favorite thing she cooks. It takes her a while though, gotta be patient and stir it a while like a roux. Try it again. 
Posted on 4/10/13 at 8:09 pm to steakbombLSU
I just tried making a parmesan mushroom risotto tonight which sparked this thread. Waste of $8 of shrooms
Posted on 4/10/13 at 8:10 pm to Neauxla
i think the key is finding some that is properly prepared, which is not easy
Posted on 4/10/13 at 8:10 pm to Neauxla
Pics...?
..... of your wife's tits?
..... of your wife's tits?
Posted on 4/10/13 at 8:11 pm to Neauxla
quote:
I just tried making a parmesan mushroom risotto tonight which sparked this thread. Waste of $8 of shrooms
Tell us what you did. I can help.
Posted on 4/10/13 at 8:13 pm to Neauxla
When it is prepared properly, using arborio and allowing the stock to reduce and repeating the process of few times, it is wonderful. The only horrible thing is when lazy chefs add heavy cream to it- Only Butter bitches. But there is nothing like a good mushroom risotto in winter. In summer I prefer a lemon risotto with shrimp and petit pois.
Posted on 4/10/13 at 8:26 pm to KosmoCramer
quote:not married brah
..... of your wife's tits?
I stopped taking pics somewhere in there. Sorry no pics of the finished product.
Posted on 4/10/13 at 8:29 pm to Neauxla
There is a lot of awful risotto out there, imo. I'm not a fan unless I find it done really well.
Posted on 4/10/13 at 8:29 pm to Dandy Lion
quote:sweated some onions and shallots in olive oil
Tell us what you did.
added chopped mushrooms and sauteed
removed from pan
added aborio rice and more olive oil and cooked for 2-3 minutes
added veggies back
added a lil white wine for a few minutes
added a cup of chicken stock and cooked until absorbed
added some spices
added a 2nd cup of stock and cooked until absorbed
added a 3rd cup....
removed from heat and added parmesan
Posted on 4/10/13 at 8:32 pm to Neauxla
Don't cover and ignore the stuff at all. Add stock and stir til the liquid is absorbed bit by bit. Stirring is your friend.
Posted on 4/10/13 at 8:33 pm to Neauxla
Sounds like you did everything right. Maybe it is just not your dish. I do find that unless you season mushroom risotto that it may be a bit bland for those who don't love mushrooms. I find a little bit of truffle oil goes a long way and deepens the flavor, but that's just my take.
Posted on 4/10/13 at 8:34 pm to Neauxla
Looks about right on ingredients and method...what did you not like about it? Texture, taste,...what?
Posted on 4/10/13 at 8:34 pm to CITWTT
quote:
Don't cover and ignore the stuff at all. Add stock and stir til the liquid is absorbed bit by bit. Stirring is your friend.
Very, very true.
Posted on 4/10/13 at 8:35 pm to Neauxla
Use dried porcini mushrooms. Use the liquid that was used to re-hydrate and make a mushroom stock with the stalks. Very deep and earthy flavor. And a properly cooked risotto is a little runny, not a "tight" finished product.
Posted on 4/10/13 at 8:35 pm to OTIS2
quote:probably bloth. I think I'd rather just normal long grain or basmati rice w/ gravy/sauce on it.
Texture, taste
Posted on 4/10/13 at 8:38 pm to glassman
quote:I used 8 oz button and 8 oz fresh porcini
Use dried porcini mushrooms
Posted on 4/10/13 at 8:39 pm to Neauxla
Probably just not your dish...should be a creamy, rich dish...wife loves it so I do risottos often. Me, I can eat anything I can outrun.
Posted on 4/10/13 at 8:40 pm to Neauxla
The dried make a better product and the liquid leftover from the re-hydration adds tremendous flavor. It needs to be strained to remove any grit though.
Posted on 4/10/13 at 8:48 pm to Neauxla
I keep the stock hot and add one half cup ladle at a time and stir until absorbed then continue one ladle at a time. I think a key is slow and hot stock. I like sliced asparagus and lemon as well as mushroom and oyster. Peas and pancetta. Zucchini, lobster and roasted red peppers.
Use different stocks, vegetable, beef, chicken, lobster as well as white wine, light red wine and even champagne with light vegetables.
This doesn't have to be stirred constantly like roux but about every minute. Stir, let rest to absorb and minute later stir again. Medium heat.
Use different stocks, vegetable, beef, chicken, lobster as well as white wine, light red wine and even champagne with light vegetables.
This doesn't have to be stirred constantly like roux but about every minute. Stir, let rest to absorb and minute later stir again. Medium heat.
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