Total OT: my first risotto!

14 years ago

Last few years, my wife and I have ventured out of the old standby meals, in fact we have been making our own stocks for soups, buying fresh when we can. I try to grow enough of my own herbs, as much as possible, even starting some in the middle of winter for some fresh spices.

I know alot of you probably do this sort of stuff all the time, but its been exeptionally fun!

Tonight was my first try at risotto(using Arborio rice), cooked in my own chicken stock, finished with basil, oregeno, (pre suateed, onions, garlic, chicken and carrots) then topped with parmesian cheese.

I think next time I would double my garlic amount, but fresh garlic is so potent, its hard to gauge it for the first time I use it in a dish.

I know there are dozens of ways to serve this dish, but I just wanted to try one of the most common forms first.

Im hoping we have fresh peas out of the garden next time, and we will also serve it with either potatoe rolls or a french style bread we have been baking.

Thanks for allowing me to ramble on!

Silverkelt

Sort by:Oldest

Comments (5)

sherryocala
14 years ago
I've made it ONCE a few years ago with Arborio rice and portobello mushrooms. It was excellent. I keep wanting to make it again, but... I don't grow herbs or veggies. Can't seem to get the knack of what the heck I'm doing. Congratulations, Silverkelt. It's exciting to venture out of the old box, isn't it? And I bet it tasted delicious!!

Sherry

Here is a link that might be useful: If only sweat were irrigation...
floridarosez9 Morgan
14 years ago
That's something I keep saying "I'm gonna do", but it hasn't happened yet. Congrats.
Related Professionals
Chambersburg Landscape Architects & Landscape Designers · Orangeburg Landscape Architects & Landscape Designers · College Station Landscape Architects & Landscape Designers · Norfolk Landscape Architects & Landscape Designers · Olean Landscape Architects & Landscape Designers · Manhattan Landscape Contractors · Westminster Landscape Contractors · Greenville Landscape Contractors · Columbia Landscape Contractors · Santa Barbara Landscape Contractors · Richmond Home Builders · Philadelphia Home Builders · Jamestown Home Builders · Williston Home Builders · Ontario Home Builders
subk3
14 years ago
Yum! Arborio risotto was my go to dish to make whenever I cooked dinner for a date! "Here honey stir this...scooch over dear and let me add more stock...yes, just keep stirring...no sweetie not done yet..."

Kept them in the kitchen, involved in the process with something they were competent at while keeping them away from anything I didn't want them to mess up! Then it was delicious and they thought they were so smart. ;-)

Hmmm...haven't make any in years. Maybe I need to do a romantic dinner for the DH.
melissa_thefarm
14 years ago
I bought Marcella Hazan's 'Northern Italian Cooking' many years ago, long before I ever dreamed I would marry an Italian and move to Italy, and it taught me what Italian cooking is really like. I'm still using my quarter-century-old paperback copy. This book was eventually supplanted by a later cookbook she wrote covering, I believe, the same general material. I highly recommend Hazan.
I make risotto now and then, not often because it takes a good deal of stirring and is also a multi-stage dish in my kitchen. Usually I boil a pot of potatoes for mashing, then make a vegetarian broth from the potato water; this broth then becomes the basis for the risotto. It's not hard; I just have to think about it.

Congratulations on your risotto, and on your food experimentation!

Melissa
mariannese
14 years ago
I make risotto milanese with arborio or carnaroli rice, but only if I have white wine at home to stir in. I sometimes add saffron to the risotto. You can decorate it with red petals from gallica roses on top! But herbs taste better. Cooking together is fun. My husband and I cooked cannelloni yesterday, stuffed with spinach and ricotta and baked with a tomato sauce. It took us quite some time to get dinner on the table but it was worth it.