"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 06-05-2008, 06:55 PM   #1
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Risotto - I need recipe or help or both...For all you risotto aficionado's....

Had dinner at a restaurant and it was okay but the risotto was incredible. I could call and ask the chef but wondered if anyone in here was good enough with risotto to be able to come up with something for me to copy.

It was wild mushroom [don't think I can get that here in LA LA land] bleu cheese and black walnut. Now the walnuts I can probably get in TJ's and the Stilton or Dolce Bleu there too. It was so rich and creamy, the texture of the walnuts and shrooms still in tact, would anyone know how to duplicate this. A recipe or pointing me to one that sounds close would be so helpful.

Thanks a lot folks.......

__________________

__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 06-05-2008, 07:37 PM   #2
Assistant Cook
 
Join Date: Apr 2008
Posts: 21
you should be able to find wild mushrooms at any high end grocery store (whole foods, gelson's, bristol farms). have you ever made risotto before? it's not that difficult, just time comsuming if you do it the right way.
__________________

__________________
Mr Kram is offline   Reply With Quote
Old 06-05-2008, 08:27 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hiya LEFSE!

I've got to run right now but here's my quick thoughts without actually giving you a recipe. There are some basic ones on the net.

I saute some shallots first. Then I add the risotto and cook until you can tell each grain has absorbed some of the butter/olive oil. Then proceed. I'd have to look up a mushroom risotto to see when to add them as I don't think I've ever added mushrooms before.

The key, to me, is to start out with your first addition of liquid being white wine - - at least 1/2 cup, then the rest of the liquid should be a rich stock. You can make your own and it can be a chicken stock or even a vegetable/mushroom stock.

They key is enough salt (your cheese will add some saltiness so be careful here). Add your cheese and walnuts at the end. Toast the walnuts but you would probably do that anyway. The stock is the key and another key is stir briskly at the end to release the starches. Don't cook until too dry, which is what I do but I like my risotto a bit more firm than most.

If you need an actual recipe let me know.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-05-2008, 09:21 PM   #4
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Lefse,
I'll pm you some ideas and see what we can come up with.
kades
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 06-05-2008, 09:36 PM   #5
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
When you make risotto you need lots of liquid, generally a combination of wine and stock. Anything else you add is up to you. Your ingredient list will also dictate when those ingredients are added.

The risotto you mentioned would most likely be prepared by sauteeing the risotto with shallots and onions in butter. Do the shallots and onions first, but don't brown. The risotto would then be added to the butter and tossed about for a minute. More than likely, the walnuts would either be added with the shallots (to release their oils, giving more of their flavour to the end product) or with the risotto, for the same reason as adding it earlier.
Wine would be added after the risotto was sauteed for a moment, till it was all absorbed. Then, half the stock would be added, and the temperature would be set to a simmer. After a short time, the liquid will be absorbed, and you add 1/3 of what you have left. Cook, simmer, stir again till it's absorbed. Then add the second third of stock. Cook, simmer, stir again, adding the final third when all the previous liquid is absorbed. You'll get a feel for how long it takes for the liquid to absorb. 3 minutes before the final stock is completely absorbed, add your cheese and cracked black pepper. Taste for any necessary salt. (I'd hold off adding salt till this time because the cheese and the stock could be saltier than you'd guess).

Plate as soon as all is absorbed. For service, I'd plate and garnish with additional pieces of toasted walnuts and crumbled bleu, sprinkling freshly ground black pepper as well.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 06-06-2008, 12:38 AM   #6
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
Quote:
Originally Posted by Mr Kram View Post
you should be able to find wild mushrooms at any high end grocery store (whole foods, gelson's, bristol farms). have you ever made risotto before? it's not that difficult, just time comsuming if you do it the right way.
Oh I have, several times and even did this one, now that's a feat. Reading the ingredients alone is enough to make you NOT want to make it, but the reviews were convincing so had to.
I have the rice, got it months ago at TJ's and froze the box until I use it again. To me, rice of that sort can go rancid or something so better safe than sorry.
I know about the way you described Vera, using the method for making sure the liquid is all absorbed before it goes dry. It's sort of like a wooden spoon can be swept through the middle of it and the moisture doesn't return fast so you know it's time for more then. I know to keep the stock hot and close at hand and I know about the white wine or red if using another recipe, too. I am not sure when to put in the dolce or bleu cheese and I'm thinking it was dolce due to the extreme creaminess of the sauce. And subtlety, it's so soft and noninvasive in it's flavor and texture, I know that's the wrong word. Wish I could explain better, but guess I should and will call the chef, he or she may let me in on the recipe. Fingers crossed.
And thanks to you all..........................{{{{{{{{{{{DC}}}}}}}} }}}}}
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 06-06-2008, 01:25 AM   #7
Assistant Cook
 
Join Date: Apr 2008
Posts: 21
here's what i would do. carmelize some shallots and garlic with olive oil in a pan. saute the mushrooms with some olive oil, butter and wine ( red or white depending on your preference) in a separate pan. heat some veggie stock with herbs d' provence and keep at a simmer.

add the aborio to the shallots and garlic and saute until the grains become a little translucent. add some wine to cover the rice and let simmer until the liquid has reduced. from then on, add the stock a little at a time letting the liquid reduce until you add more.

when the risotto is almost done, add the mushrooms and stir in a good chunk of butter. sprinkle a generous portion of cheese and serve hot.
__________________
Mr Kram is offline   Reply With Quote
Old 06-06-2008, 05:07 AM   #8
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Strangely, I missed the part about the mushrooms. Vera really should go to bed at a reasonable hour. I'd sauté the mushrooms with the onions and shallots in the beginning.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 06-06-2008, 05:48 AM   #9
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I'm wondering why I wake up and sign on here.
I'm already hungry and thinking about playing with food all day!
Thanks for the risotto tips.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 06-06-2008, 10:37 AM   #10
Executive Chef
 
LEFSElover's Avatar
 
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
I got pretty much all of it down in my brain now, just need to know, with the dolce, do I put it in at the end, the very end, do I put it in as chunks or freeze it and grate or slice real thin? I know, stupid question but these ingredients are going to add up and I'd like the end result to be spectacular...
__________________

__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Reply

Tags
None

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 03:40 PM.


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