Thursday, November 01, 2007
Houston, We Have Risotto
The Food Network and Bravo's 'Top Chef' have created a monster.
Last night I successfully made wild mushroom and (not wild) parmesan risotto, adapting this recipe for my own needs*. It was acclaimed by all to be excellent, even without an additional protein. (I figured you don't always have to serve fish sticks with your macaroni and cheese, why should risotto be any different?) It did not turn out mushy, or goopy, or drippy, or slimy. The rice was firm, without being undercooked. The parmesan was just enough and not overpowering. The mushrooms were delicious; I used a variety. Some of the dried mushrooms were a wee bit chewy--I don't remember what they were called, but one kind was a wonky shape that just didn't reconstitute all that quickly. Oh well. I added the mushroom soakin' water to the risotto as a supplement to the chicken broth, which made the dish a little more "earthy."
Man, it took a lotta broth. The leftovers weigh about five pounds.
I would definitely make this dish again. I'd put on more comfortable shoes or sit in front of the stove on a stool or something, though. My feet started to hurt. I loved it as a main dish, but Brian, being a meat-n-potatoes guy, would probably like it as a side dish better. Either way, it is incredibly tasty. I bet it was better than Howie's risotto.
*I omitted the wine, forgot the bay leaves, and didn't have any thyme or parsley. I also don't make it a habit to have truffle oil on hand--and I think my risotto was plenty fungus-y without it.
Last night I successfully made wild mushroom and (not wild) parmesan risotto, adapting this recipe for my own needs*. It was acclaimed by all to be excellent, even without an additional protein. (I figured you don't always have to serve fish sticks with your macaroni and cheese, why should risotto be any different?) It did not turn out mushy, or goopy, or drippy, or slimy. The rice was firm, without being undercooked. The parmesan was just enough and not overpowering. The mushrooms were delicious; I used a variety. Some of the dried mushrooms were a wee bit chewy--I don't remember what they were called, but one kind was a wonky shape that just didn't reconstitute all that quickly. Oh well. I added the mushroom soakin' water to the risotto as a supplement to the chicken broth, which made the dish a little more "earthy."
Man, it took a lotta broth. The leftovers weigh about five pounds.
I would definitely make this dish again. I'd put on more comfortable shoes or sit in front of the stove on a stool or something, though. My feet started to hurt. I loved it as a main dish, but Brian, being a meat-n-potatoes guy, would probably like it as a side dish better. Either way, it is incredibly tasty. I bet it was better than Howie's risotto.
*I omitted the wine, forgot the bay leaves, and didn't have any thyme or parsley. I also don't make it a habit to have truffle oil on hand--and I think my risotto was plenty fungus-y without it.
Comments:
I watched both of the shows during tx. I wanted to enjoy food and this was one way. On "Everday Italian," she made lemon spagetti. It was easy, but NASTY to me. I was going to throw it out. My mother took it and put tomatos, shrimp, and olives in it. It became a (cold) pasta salad. Now it tasted good!!! I read the reviews too on the food network website.
Post a Comment
# posted by 
: 1:05 PM
: 1:05 PM 
