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Making Risotto Tonight - Page 3

post #31 of 37
4/9/09 at 8:29pm
Quote:
Originally Posted by iammatt View Post
We have a few butcher shops around here that make stock every day. I am sure you guys do as well. Makes life easier.

Great idea. I must ask.

Quote:
Originally Posted by Douglas View Post
I can never quite get the glistening look you do in a good restaurant, but the flavors were great. The wine, which I hadn't tried before, really added a nice layer of flavor

Isn't the glistening look almost always down to butter and/or olive oil?
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post #32 of 37
4/9/09 at 8:38pm
1/2 pound fresh porcini
5 tablespoons butter
2 garlic cloves finney chopped
2/3 cup dry white wine
10 cups good CHICKEN stock or VEG stock
1 onion chopped very very fine
2 cups vialone nano rice
2 tablespoons chopped parsley
salt and pepper to taste

for the mantecatura
about 5 table spoons cold butter
cut into small cubes
about 1 cup finely grated Parmesan

HEAVEN!
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post #33 of 37
4/12/09 at 2:00am
Quote:
Originally Posted by iammatt View Post
We have a few butcher shops around here that make stock every day. I am sure you guys do as well. Makes life easier.

Sure, but is it any good? There are some really great butchers around here, but for the most part the stock is weak or oversalted. I like my stock to be completely unseasoned, so I can adjust the seasonings in my own dishes, and can barely find anywhere that makes good enough stock. And when I do find it, it costs me an arm and a leg to get a quart of it.
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post #34 of 37
11/23/09 at 9:52pm
Bump:

Can anyone post a good recipe for a mushroom risotto? I am mainly unsure about when to put the mushrooms in, how to put in the broth, etc? Different recipe sites recommend different things.

I think I might also add a little goat cheese for experimentation purposes...
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post #35 of 37
11/23/09 at 9:56pm
Quote:
Originally Posted by feynmix View Post
I think I might also add a little goat cheese for experimentation purposes...

Don't.
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post #36 of 37
11/23/09 at 10:06pm
Quote:
Originally Posted by feynmix View Post
Bump:

Can anyone post a good recipe for a mushroom risotto? I am mainly unsure about when to put the mushrooms in, how to put in the broth, etc? Different recipe sites recommend different things.

I think I might also add a little goat cheese for experimentation purposes...
Put in the stock after you've sweated the onions, reduced the wine, and toasted the rice already. Add it slowly, just enough at a time to barely cover the rice or come just under the rice level. Stir constantly, and as it evaporates, keep adding more until it is done cooking. I would probably saute the mushrooms separately and fold them in at the end, after the cheese, but that's just me. The cheese should be parmesan, which brings me to:
Quote:
Originally Posted by why View Post
Don't.
+1
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post #37 of 37
11/23/09 at 10:46pm
Ended up not putting in any goat cheese. Did grate some parmesan on top. It turned out okay, but I should have toasted the rice a bit more early and also reduced the onions a bit. Reminds me of the last time I had a mushroom risotto at riccardo trattoria in chicago. It was fantastic.
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