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So I'm going to make risotto tonight.
I usually make a mushroom risotto with home-made chicken stock, shitakes, and maybe some dried porcinis if I have them. Obviously parmesan cheese, and some onion, too.
I read in my Hazan that I'm not supposed to be using chicken stock, and that the broth is preferably a beef broth with very little flavor. Maybe that's more classically Italian, but everyone seems to love the chicken-broth based dish.
Tonight I have a little bit of homemade beef broth I made last week, but it's probably not enough. I'll probably need to add some store-bought broth.
I was figuring on making mushroom risotto again since it's pretty easy. Any suggestions or thoughts?
Also, any suggestions on a meat to serve with it? Needs to be easy and relatively quick. I was just going to do a simple whole baked chicken with lemons, but I'm wondering if that's not the best pairing.
What do the foodies of SF have to suggest?
I usually make a mushroom risotto with home-made chicken stock, shitakes, and maybe some dried porcinis if I have them. Obviously parmesan cheese, and some onion, too.
I read in my Hazan that I'm not supposed to be using chicken stock, and that the broth is preferably a beef broth with very little flavor. Maybe that's more classically Italian, but everyone seems to love the chicken-broth based dish.
Tonight I have a little bit of homemade beef broth I made last week, but it's probably not enough. I'll probably need to add some store-bought broth.
I was figuring on making mushroom risotto again since it's pretty easy. Any suggestions or thoughts?
Also, any suggestions on a meat to serve with it? Needs to be easy and relatively quick. I was just going to do a simple whole baked chicken with lemons, but I'm wondering if that's not the best pairing.
What do the foodies of SF have to suggest?