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Old 03-01-2011, 10:16 AM   #41
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I snapped the picture as soon as I plated, and it did spread a little, I also like my rice a little more al dente anyway, so that along with the ton of cheese I put in, may be why it didn't spread as much as it was supposed to. We loved it and it had a wonderful flavor and texture. It was very similar to what I have had in restaurants.
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Old 03-01-2011, 11:33 AM   #42
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Looks yummy BTAB! Nice write up also.

I am excited to try this for the first time this weekend.
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Old 03-01-2011, 12:09 PM   #43
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Looks yummy BTAB! Nice write up also.

I am excited to try this for the first time this weekend.

Thanks NaChef! I can't wait to see what yours looks like!
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Old 03-04-2011, 09:08 PM   #44
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Sorry if this doesn't fit the format, but here's my first attempt at making risotto. I read some recipes and youtubed the methods and this is what I came up with, never having eaten or seen it before...
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Old 03-04-2011, 10:21 PM   #45
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I bought a box of Arborio rice at Trader Joe's about a year ago thinking someday I would try making authentic Risotto......I guess "someday" is here. This really sounds like fun. I ate it once in Italy and it was wonderful and creamy, as I remember it had porchini mushrooms in it, and I have a big package of them I brought home from Tuscany. I saw a recipe that included Italian sausage, and while that sounds good, I think I'll stick to a vegetarian Risotto. Thinking out loud, links of Italian sausage on the side would probably make a great meal. OK, I think I'm good to go. Will report back.

Great pics and presentations, pacanis and BTAB.
What liquids did you each use? Lowrd knows I always have a box of white wine in the fridge, and Swanson's chicken broth in the pantry, aka as BTKL'sB="better than KL's broth".
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Old 03-05-2011, 01:55 AM   #46
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Sorry if this doesn't fit the format, but here's my first attempt at making risotto. I read some recipes and youtubed the methods and this is what I came up with, never having eaten or seen it before...
That looks fantastic! How was the rice? Just al dente?
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Old 03-05-2011, 01:57 AM   #47
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Tomorrow or much later today...I'll be working on a brown rice risotto. I bought chicken thighs so I could make some stock.
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Old 03-05-2011, 04:16 AM   #48
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My Risotto always starts the same way, sweat a fine dice of onions in olive oil and butter over low heat, turn up the heat and add the rice(I use Carnaroli) toss about till the rice cracks, add a glug of w/wine and evaporate then add a ladle of stock stir till absorbed add a ladle of stock, repeat this till rice is cooked and you have got to your personal fav viscosity, I like mine loose.
The key is the stock, never add or serve parmiggiano with fish or seafood risotto, always make to much as the leftovers formed into a ball the next day then dusted with flour, dipped in egg then bread crumbs and deep fried is a fav of mine.
Ps I used an electric pot stirrer last time I was in the US it a very good machine.
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Old 03-05-2011, 05:41 AM   #49
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Thanks. And yes, it was slightly al dente.
I cooked it pretty much how Bolas described. I sweated some shallots in butter, then added the arborio rice and stirred for a couple minutes, making sure to coat them all with the butter and until they were sizzling. Then added a glug of dry vermouth and about 1/3c of the juice (liquor) from the dried porcini mushrooms, along with the thin sliced crimini and chopped porcini. The main broth was Swanson's Bold Rotisserie Chicken. As the liquid disappeared I would add about half a cup and give it a few good stirs, let it simmer, then stir it again. I found several sources that said you do not need to stir it constantly, so I didn't. The last bit of stock took a little longer to cook in, so I guesstimated that it was about ready. I then added some fresh parm and some butter, stirred it in and figured it was ready to eat. And it was It had a very creamy texture. I should have made more.
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Old 03-05-2011, 07:32 AM   #50
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oops, too late to edit.
The above post should be College Inn bold stock, not Swanson's. Good stuff.
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