WFDT 9/17/20

Shepherds pie

Second time to attempt risotto. I might not try again, because I just don’t seem to be able to get it right.

Caplewood, if risotto isn’t creamy enough, can I put it back on the stove and add more stock and keep going?

There are good recipes onthe net. Keep trying.

Thanks, Otis. I watched a couple of YouTube vids and looked at a few recipes. I think I quit too soon.

Yes absolutely. Stock and butter and it will come right back to where you want it

Darla,
What your method. When I make for two servings I add the initial seasonings (onion, shallot or garlic or some combo) to about 2T of olive oil. Sautee for a couple minutes and then add 1/2C of Arborio rice and toast several minutes, you'll see the rice change color and become slightly opaque. Then I add about 1/4 cup white wine and cook, stirring until the wine is mostly gone. Then slowly add 2C of hot stock (chicken or veg) stirring between additions until the rice becomes al dente. Depending on what else is being added, those ingredients go in during the stock addition. Then turn off the heat and add about 1/2 cup grated parm, stir until melted and incorporated. Finish with tablespoon of butter or olive oil. Don't wash the rice and stirring during the cooking develop the creaminess, then finishing with the cheese and fat accentuate the creaminess.

That’s pretty much what I did, although I was doing 1 cup of Arborio. Were you cooking on low? I was doing between medium and low. It’s just not creamy enough.

Gotta keep it moving too so you get that starch from the rice emulsifying the stock

I bought some pork steaks on sale. Made a roux, added onions, then pork and cooked all day. Was delicious over rice for a meal that made at least four servings and cost about $6.