buckytom
Chef Extraordinaire
i think i love you, mofet.
well, at least your rolls...
well, at least your rolls...
thank you.i think i love you, mofet.
well, at least your rolls...
Steak fajitas (no pictures) and cinnamon rolls
It's a sauce / gravy that goes well with lean pot roasted meats-
- 2 T flour
- 2 T butter
- 2 C broth
- 1/4 t salt
- 1/4 t pepper
- 1/2 - 3/4 c sour cream
- Make a roux of the flour and butter and cook for 3 - 4 minutes.
- Whisk in the broth and heat until it begins to bubble and thicken.
- Add the salt and pepper.
- Take off the heat and add the sour cream,whisking to incorporate.
I made this last night and it was very good. Sadly, SO did not like it so it's off the rotation.
It was not clear what kind of sausage Luca used so I cooked a couple of sweet Italian sausage and used that. I have enough left over for lunch today.
It was risotto. I wondered about the process as well but went ahead with it as written.
I see no reason why you couldn't add the rice to the onion and mushrooms in the butter to coat the rice then add the wine, reduce, etc.
Cool. Thanks.
I picked up some dried porcini last week just to make risotto. I'll give this a try as well now
The question mark is the sausage. I think Luca used one that was a ready-to-eat sausage like pepperoni or salami as he gave no instructions for cooking the sausage. I assume he would not just add raw sausage to the risotto. I could be wrong. The Italian sausage I pre-cooked and added was very good in the risotto. I just am not sure if that's what he intended.
I never saw risotto as a difficult dish to prepare. It requires a little patience to follow the process. Understanding why you do things the way you do helps.