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Old 03-27-2011, 01:04 PM   #91
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Originally Posted by PrincessFiona60 View Post
Tip: When you get to the end of your chicken stock, simply add water to your warming pan and continue to cook the rice using the water. This will allow you to extend the cooking time if it is needed...and your flavor from the chicken stock is already cooked into the rice, you will not be diluting the flavor. Keep up the stirring and adding until the rice is cooked to your liking, not to a preset time in a recipe.

Thank you, I will do that next time.
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Old 03-28-2011, 06:53 PM   #92
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@ Saphellae - I think peas with shrimp make such a pretty dish. It looks really wonderful!

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Originally Posted by Bolas De Fraile View Post
My fav Risotto is roasted butter nut squash, I like the squash charred on on the bbq then purreed and added at the end of the process.
The key to any trad risotto is the rice and stock, for butternut veg stock is ok but ckicken stock is the best
Do you have pictures? Or a recipe that I could visualize?? I love butternut squash.

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Originally Posted by NAchef View Post
I made a mushroom risotto Friday night and here are my results.
When I make my risotto, I plan to use mushrooms. Again, I love the colors with the shrimp and salmon. Beautiful and looks tasty!
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Old 03-28-2011, 08:08 PM   #93
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Thanks Kathleen

I have to make my risotto with something else.. we ran out of shrimp in the freezer :(
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Old 04-02-2011, 05:23 PM   #94
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Neither my wife nor I have ever made Risotto and having had it for the first time last February I thought I might try making it. I kinda knew it wouldn’t work out right my first try. The first time I had it was at a company meeting dinner function where we had the resort chef give a cooking demonstration of the food we were going to be eating. He said not to expect a perfect dish the first time.

I followed the recipe on the package of Arborio rice.

1 Cup of Arborio rice
3 cups of hot chicken stock
½ cup dry white wine
2 tablespoons of butter
1 large onion – chopped
½ tsp garlic powder
¾ cup grated Parmesan cheese
Pepper to taste

I followed the recipe on the package of Arborio rice. It said to sauté the rice in a heavy sauce pan (brand new Cuisinart Multi-ply pan came in handy for this) in 1 Tbsp butter (I used unsalted) and then add the onion and garlic powder and sauté until the onion was tender.

Next was to add the wine and simmer until absorbed and then add 1 cup of broth until mostly absorbed and the add broth ½ cup at a time. Once all the broth was in, add the second Tbsp of butter and the Parmesan cheese and pepper.

Talk about WAAAYYYY too much cheese. It was all I could taste and the Risotto went from creamy to a bound up mess. I do need to change the onion from chopped to diced or even minced. My pieces were a little large for the dish.

I did have it cooked nicely though as it was creamy (until the 9 pounds of cheese bound it up) and it was al dente as it should be.

I'll try it again, but I won't be using that much cheese, that's for sure.
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Old 04-06-2011, 10:16 PM   #95
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I finally got a chance to try making brown rice risotto. It tasted good, but I have never had risotto before, so I don't know if it turned out right.

I would love to hear from those more knowledgeable about risotto if it looks like it turned out right or too dry or anything else. The rice had a very nice, non-mushy texture.

I mixed a couple of recipes and did this:
  • 1 cup short grained brown rice
  • 1/2 cup red wine (I didn't have any white)
  • 3 1/2 cups stock, mostly chicken, some vegi
  • 1 large, minced shallot
  • 1 stalk of broccoli, cut into florets and stem peeled and sliced into rounds
  • 1 stem's worth of chopped, fresh rosemary
  • 1/4 cup chopped parsley
  • 3 Tblsps grated parmesan
  1. I sautéed the shallot for about two minutes
  2. Added the rice and sautéed for about 5 minutes
  3. Added the wine and stirred until it was almost completely evaporated
  4. Added ~ 1/2 cup of hot stock
  5. Added the chopped rosemary
  6. Turned down the heat to a simmer and partially covered the pot
  7. Stirred a bunch and added another 1/2 cup of stock whenever the stock was nearly gone
  8. Tasted to see if the rice was cooked, it was
  9. Stirred in the broccoli and parsley
  10. Took it off the heat and let it sit with the lid on, until the rest of supper was ready
  11. Stirred in the parmesan
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Old 04-07-2011, 12:01 AM   #96
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Looks good! It's hard to tell, did it have a creamy texture holding the rice together?
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Old 04-07-2011, 12:09 AM   #97
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Quote:
Originally Posted by PrincessFiona60 View Post
Looks good! It's hard to tell, did it have a creamy texture holding the rice together?
I would say so. I was careful with the parmesan because of Popeye's comment.
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Old 04-12-2011, 11:46 PM   #98
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Ok so I hopped into into the ring on this one....

Did a mushroom risotto for dinner tonight.
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Old 04-13-2011, 12:18 AM   #99
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Ok so I hopped into into the ring on this one....

Did a mushroom risotto for dinner tonight.
That looks really good! Was it fun making it? Or a PITA?
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Old 04-13-2011, 12:25 AM   #100
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It wasn't too bad. It is needy but you can leave it for a minute or two if needed.

I was not happy with the mushroom mixture but overall it was good.
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