- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Roasted Chicken and first attempt at Risotto
Posted on 11/7/20 at 10:52 pm
Posted on 11/7/20 at 10:52 pm
Been working everyday and haven’t gotten to cook a good meal in over a week besides some quick skirt steak tacos. Dry brined a whole chicken for 6-8 hours, made an herb butter and slid under the skin. Seasoned the outside with some coarse black pepper and cayenne pepper, then for the heck of it rubbed with some leftover duck fat I had in the fridge. Chicken was great, especially with a little Gremolata that I actually made on purpose this time. Made a “green sauce” that we loved one time. After researching Gremolata, I realized that’s what I made on accident.
First attempt at risotto, came out pretty good. Used some onion, garlic, and Parmesan. I have some Osso Buco in the freezer and may have to try this and recreate a great dinner I had at Irene’s. Any tips or advice on RRisotto I’d love to hear. Excuse the second pic, just got my first iPhone in nearly 10 years and playing with this camera and food has been fun.
First attempt at risotto, came out pretty good. Used some onion, garlic, and Parmesan. I have some Osso Buco in the freezer and may have to try this and recreate a great dinner I had at Irene’s. Any tips or advice on RRisotto I’d love to hear. Excuse the second pic, just got my first iPhone in nearly 10 years and playing with this camera and food has been fun.
This post was edited on 11/7/20 at 10:56 pm
8
Posted on 11/8/20 at 7:41 am to ruger35
Chicken looks perfect
Risotto..... I like it but have never loved it, just does not wow me for as popular it is, that being said I would of cooked out a little more liquid than you did
Risotto..... I like it but have never loved it, just does not wow me for as popular it is, that being said I would of cooked out a little more liquid than you did
Posted on 11/8/20 at 9:06 am to ruger35
Winner winner chicken dinner!!!
ETA: Be still my heart! That is a seriously good food photo.
ETA: Be still my heart! That is a seriously good food photo.
This post was edited on 11/8/20 at 9:07 am
Posted on 11/8/20 at 9:40 am to ruger35
Nice. Love the plating photo.
Posted on 11/8/20 at 9:43 am to ruger35
I’m waiting for my 12pro max to arrive, I can’t wait for the camera upgrade!
Dish looks delish! I’m going to have to check out that sauce, we eat a lot of chicken.
Dish looks delish! I’m going to have to check out that sauce, we eat a lot of chicken.
Posted on 11/8/20 at 10:23 am to ruger35
All looks great! I would add more fresh herbs to the risotto (thyme, rosemary). Also, could not tell if you did so, but a couple of tbsp of butter at the end kicks it up a notch.
Posted on 11/8/20 at 12:51 pm to ruger35
Parmesan Risotto w/ mushrooms & peas
This risotto recipe rocks. I always add additional Parmesan to taste.
This risotto recipe rocks. I always add additional Parmesan to taste.
Posted on 11/8/20 at 1:38 pm to AncientTiger
quote:
Parmesan Risotto w/ mushrooms & peas
Happen to have a copy of it without creating an account on NYT website? I have never liked mushrooms, but I’m starting to think if I want to keep expanding my cooking repertoire I’m going to have to learn to like/eat them lol.
quote:
All looks great! I would add more fresh herbs to the risotto (thyme, rosemary). Also, could not tell if you did so, but a couple of tbsp of butter at the end kicks it up a notch.
I love fresh herbs, but I wanted to get a taste of what home risotto was like. I did add some Jacobsen Rosemary salt that I have. I really enjoy their flavored salts, especially the Lemon Zest and Black Garlic salts.
This post was edited on 11/8/20 at 1:44 pm
Posted on 11/8/20 at 1:41 pm to NOLAGT
quote:
I’m waiting for my 12pro max to arrive, I can’t wait for the camera upgrade!
I got the regular 12 and I didn’t think it would be better than my Pixel 4 but I am really enjoying it. Some of the simple light features in Portrait mode are fun to mess with.
quote:
Winner winner chicken dinner!!!
Too bad it’s the Pork Tenderloin challenge, that I picked, and haven’t carved out time to cook one
Posted on 11/8/20 at 3:29 pm to ruger35
That chicken looks very tasty - perfect
Posted on 11/8/20 at 4:41 pm to ruger35
Very nice looking dish. My first risotto did not turn out that well.
Posted on 11/8/20 at 4:52 pm to ruger35
I make risottos often.
I use Arborio rice, shallot instead of onion, no garlic so far.
I sauté' the shallots in a little butter then add the rice to get toasty before I add stock.
I heat my stock to a simmer that I ladle in.
I add dry white wine and sometimes saffron to my stock.
Keep it moving, and don't add too much stock at once.
When you think it is cooked/soft enough, finish with a generous amount of butter, then add your cheese.
I make a hearty risotto with vegetable stock and mushrooms that eats like a meal.
eta: That chicken looks beautiful. I love a roasted chicken.
I use Arborio rice, shallot instead of onion, no garlic so far.
I sauté' the shallots in a little butter then add the rice to get toasty before I add stock.
I heat my stock to a simmer that I ladle in.
I add dry white wine and sometimes saffron to my stock.
Keep it moving, and don't add too much stock at once.
When you think it is cooked/soft enough, finish with a generous amount of butter, then add your cheese.
I make a hearty risotto with vegetable stock and mushrooms that eats like a meal.
eta: That chicken looks beautiful. I love a roasted chicken.
This post was edited on 11/8/20 at 4:54 pm
Posted on 11/8/20 at 5:18 pm to Btrtigerfan
I’m glad you mentioned saffron, I wanted to try that but it can be hard to find around Baton Rouge. Luckily Whole Foods carries Arborio rice.
Posted on 11/8/20 at 6:44 pm to ruger35
quote:
I’m glad you mentioned saffron, I wanted to try that but it can be hard to find around Baton Rouge
I ordered mine from Amazon, but I have seen it at the Costco in BR.
Posted on 11/8/20 at 10:39 pm to Btrtigerfan
Renee’s Garden
I planted saffron bulbs in a large container. They are easy to grow then pick the stigmas and air dry. Really pretty flower and easy to grow. They will clump and multiply.
Well Renee’s is out but Amazon has them. Now is the time to plant.
Just something different. They are next to my horseradish roots.
Great looking risotto in the OP.
I planted saffron bulbs in a large container. They are easy to grow then pick the stigmas and air dry. Really pretty flower and easy to grow. They will clump and multiply.
Well Renee’s is out but Amazon has them. Now is the time to plant.
Just something different. They are next to my horseradish roots.
Great looking risotto in the OP.
Posted on 11/8/20 at 10:50 pm to Martini
quote:
Renee’s Garden
Thanks for the link and info. I hope all is well. Stick around.
Posted on 11/9/20 at 5:03 am to Btrtigerfan
Never thought about planting them, but I’m going to check a local nursery. I was able to order some from Spiceology.
Posted on 11/9/20 at 11:11 am to Btrtigerfan
quote:
I use Arborio rice, shallot instead of onion, no garlic so far.
I sauté' the shallots in a little butter then add the rice to get toasty before I add stock.
I heat my stock to a simmer that I ladle in.
I add dry white wine and sometimes saffron to my stock.
Keep it moving, and don't add too much stock at once.
When you think it is cooked/soft enough, finish with a generous amount of butter, then add your cheese.
I make a hearty risotto with vegetable stock and mushrooms that eats like a meal.
I also make risotto. Arborio rice is the way to go for sure.
Do you mean shallots like green onion or the real shallots that are sort of like onions?
I almost brown (but not quite) the rice in white wine and butter first. Then you have your pot of stock warm and ladle in a ladle full at a time into the rice. The rice will be on a low simmer and you stir in the stock until it's all absorbed into the rice. You keep adding in ladles of stock 1-2 at a time and stirring till it's absorbed by the rice. When the rice is all soft and plump, add some butter and top with parm. YUM!
Posted on 11/9/20 at 1:27 pm to LaLadyinTx
quote:
Do you mean shallots like green onion or the real shallots that are sort of like onions?
French shallots.
I agree that toasting the rice until it gets a little color makes a difference.
This post was edited on 11/9/20 at 1:32 pm
Posted on 11/9/20 at 3:03 pm to LaLadyinTx
quote:
Do you mean shallots like green onion
That would be called scallions
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News