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Old 03-23-2011, 09:13 PM   #81
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It was tasty Saph, just not at ALL risotto!
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Old 03-24-2011, 12:53 AM   #82
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Originally Posted by Saphellae View Post
lol Alix.. how did THAT work out??? lol

I made the risotto tonight... PICS!!!!

- Saute onions in sesame oil until opaque, on medium high heat
- Add 2 cups brown rice and stir for about 1 minute to mix it well
- Reduce heat.. to the higher side of medium low :)
- Add 2 cans of coconut milk and 2 cups of water
- Add about a quarter cup of fish sauce, juice of 2 limes, rind of 1 lime, salt, red pepper flakes
- Stir constantly for about 30 - 40 minutes on medium low heat (not too low, not a boil and a smidgen less than a simmer) and make sure the rice doesn't stick to the bottom, I used stainless steel and it hardly stuck
- Add 2 cans of rinsed baby peas and bag of hulled shrimp (cooked or uncooked - they will cook fast)

Note, you may need to add more water during cooking time. You can also top with basil or coriander (I didn't have either on hand) and extra lime juice if you wish.

Eat!
Looks good Saph! How did you like it? Anything you would do different?

We have been so busy here the past couple weeks that we have not been doing much for dinner if anything at all. I have everything I need to make a mushroom risotto except the time. haha
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Old 03-24-2011, 06:47 PM   #83
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I loved it.. I've made it part of our regular meal plan actually, for the two months or so. It's SO easy - ONE POT MEAL !!! My only dirty dishes were a cutting board, a handheld grater for the rind, a knife, my wooden spoon, and a pot !!!

I don't think I would change anything about it other than add more lime. I haven't tried it with coriander yet, and want to. The limes we get here in the winter are almost bone dry though... :( so I have to buy many.
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Old 03-25-2011, 01:11 AM   #84
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The limes we get here in the winter are almost bone dry though... :( so I have to buy many.
Try nuking the limes for about 15 seconds before you squeeze them, it can make even the ugliest of limes or lemons produce a little more juice.
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Old 03-25-2011, 02:59 AM   #85
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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
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Old 03-26-2011, 02:48 AM   #86
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I made mine tonight but have not loaded pics yet so I will post it later.

This is the first time I have made risotto, made some mistakes but it turned out good enough to make me want to try again.

Will post this w/e my results and maybe I can get some ideas to make it better.
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Old 03-27-2011, 02:12 AM   #87
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I made a mushroom risotto Friday night and here are my results.

White (Button) mushrooms, dried porcinis and parmesan


No pics of the dried porcinis, chicken stock, white wine or butter I used with this.


Cooking in the pan


Plated up with some salmon and a few shrimp.

The risotto was not as creamy as I would have like and had a bit more bite to it than it should have. I needed a little bit more chicken stock than what I had on hand but it was pretty close.

I will try this again in a smaller batch, maybe for just me and my wife. This was our first time making it is something we both would like to have more often and perfect the cooking style.
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Old 03-27-2011, 02:48 AM   #88
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It looks good to me!
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Old 03-27-2011, 09:49 AM   #89
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That looks very familiar, NA
It looks good!
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Old 03-27-2011, 11:02 AM   #90
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Originally Posted by NAchef View Post
I made a mushroom risotto Friday night and here are my results.

The risotto was not as creamy as I would have like and had a bit more bite to it than it should have. I needed a little bit more chicken stock than what I had on hand but it was pretty close.

I will try this again in a smaller batch, maybe for just me and my wife. This was our first time making it is something we both would like to have more often and perfect the cooking style.
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.
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