"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-01-2011, 02:42 AM   #11
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Luca mate you gave them the hardest risotto to make first.Saffron is a bugger to balance.
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 09-01-2011, 02:57 AM   #12
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by vitauta View Post
saffron, a perfect use of my saffron spice, and parmeson. a nice uncomplicated recipe for my first risotto. very good. now, for the needed patience.... :)
Quote:
Originally Posted by Bolas De Fraile View Post
Luca mate you gave them the hardest risotto to make first.Saffron is a bugger to balance.
Ok lads, my first commandment is: if I can do it, anyone can do it!

And, to cheat a little, I don't use those precious pistils but the lovely small bags, so you can better assess the quantities, after you prepared some ugly yellow risotto!

A link to pistils and small bags. I just googled it now, I don't know anything about this merchant.
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 09-01-2011, 03:24 AM   #13
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Luca mate I cheat like mad, the first prob with saffron is that it colors and flavors, the second is the quality, age and cost.
The Spanish saffron is very good if it is in pistil format.The prob I had was to get the deep golden color that I perceived to be correct the flavor became metallic in either risotto or paella.
The Spanish have a product they use called Colorante this allows you to get the color and then be more delicate using the pistils. This also has an impact on your wallet
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 09-01-2011, 03:54 AM   #14
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Bolas De Fraile View Post
Luca mate I cheat like mad, the first prob with saffron is that it colors and flavors, the second is the quality, age and cost.
The Spanish saffron is very good if it is in pistil format.The prob I had was to get the deep golden color that I perceived to be correct the flavor became metallic in either risotto or paella.
The Spanish have a product they use called Colorante this allows you to get the color and then be more delicate using the pistils. This also has an impact on your wallet
Well done, as long as the recipe is good enough for you, me and Bobby McGee.

But, Bolas, my dear friend, I'm afraid that for an Italian, using Spanish saffron to prepare a Risotto alla Milanese it's simply inconceivable!

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 09-01-2011, 12:27 PM   #15
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Bolas De Fraile View Post
Luca mate I cheat like mad, the first prob with saffron is that it colors and flavors, the second is the quality, age and cost.
The Spanish saffron is very good if it is in pistil format.The prob I had was to get the deep golden color that I perceived to be correct the flavor became metallic in either risotto or paella.
The Spanish have a product they use called Colorante this allows you to get the color and then be more delicate using the pistils. This also has an impact on your wallet
this whole saffron discussion is going way over my head i'm afraid. i believe what you are referring to as pistils are the saffron threads? the saffron i plan to be using is a plain, or maybe with turmeric, powder by mccormick. this is not going to be considered authentic by connoisseurs, but this is "saffron" with which i'm familiar, and one i like okay. the soft yellow color is likewise fine with me and one i associate with saffron spice. i still need to buy my arborio rice. this risotto dish just might happen over the labor day weekend....
__________________
vitauta is offline   Reply With Quote
Old 09-01-2011, 12:41 PM   #16
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
My first risotto was pancetta and pea. I sauted the pancetta with shallots and garlic, added the arbroiro, deglased with white wine, mixed in the heated stock (chicken) and folded in some frozen (yes frozen, they end up tasting amazingly fresh) peas with the parmesan at the end.

At school I got famous for my butternut squash and cranberry but it is a little trickier!

Let us know what you make and how it goes, vitauta!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 09-01-2011, 12:44 PM   #17
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Oh, mushroom is very popular and easy as well. Just saute them at the beginning and continue on as normal. Some recipes saute them separate and add them with the cheese, but I like the liquid from the mushrooms mixing with the wine and stock.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 09-01-2011, 01:02 PM   #18
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by LPBeier View Post
Oh, mushroom is very popular and easy as well. Just saute them at the beginning and continue on as normal. Some recipes saute them separate and add them with the cheese, but I like the liquid from the mushrooms mixing with the wine and stock.

so nice that you're taking such an interest, lp. i'm debating between the mushroom risotto and ala milanese. i feel a bit more confident dealing with mushrooms since they are already longtime friends i'm so comfortable with. the saffron dish would be extra special though....do you have a wine recommendation for me for this risotto dish, lp?
__________________
vitauta is offline   Reply With Quote
Old 09-01-2011, 01:06 PM   #19
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
I just use a dry white wine for most of my cooking. Since I can't drink the stuff for health reasons and used to love a nice glass of white with dinner, I don't buy anything too fancy...too heart-breaking! And you only need a splash.

By the way, Risotto is one of my all time favourite ways to have rice so I could go on for hours!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 09-01-2011, 01:42 PM   #20
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
My first risotto was just a short while back and posted in the risotto thread. I thought it was pretty easy, but I've got nothing to compare with as I've never eaten it before. It seemed creamy to me.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.