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Old 01-06-2009, 04:57 PM   #21
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Quote:
Originally Posted by ChefJune View Post
As far as I know, there are no truffles in any bottle of truffle oil. Do you SEE little bits of truffle in it?
Good point ! Alright I'll check the bottle again for the contents.
Can they say "made with truffles" when they are not?

Well It's going in the trash when I get home !
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Old 01-06-2009, 05:07 PM   #22
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Quote:
Originally Posted by Dom1183 View Post
Good point ! Alright I'll check the bottle again for the contents.
Can they say "made with truffles" when they are not?

Well It's going in the trash when I get home !
I read an article in Cooks Illustrated some time back about truffle oil. The gist of it was that there are some good and some bad ... duh! I'll try to find it when I get home tonight.
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Old 01-06-2009, 06:01 PM   #23
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Originally Posted by sattie View Post
I don't think I have really had risotto except out of a box. And I'm sure there are some folks saying "Now that is not risotto!" Sadly, yet another dish I have yet to cook from scratch or try other than from a box. No favs to speak of!!
You're right... that's not Risotto. but possibly something similar... or not

I have to say, you really should try making one from scratch sometime. especially in the cold weather. It really is one of the most delicious things to eat!
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Old 01-06-2009, 06:56 PM   #24
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Yea, I was looking at some of the recipes posted in this thread, I'm definately going to give it a try.
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Old 03-14-2009, 10:02 AM   #25
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Thanks!

I just want to say thank you! This was really an excellent recipe.

Quote:
Originally Posted by Zereh View Post
I tried the Lemon one first because I loved the verbiage that was included with it at the end. After practice, you'll find that you don't need to stir non-stop. But you do need to be attentive especially after the first two or three additions of liquid. Your mind can wander a bit by the fifth and sixth and you'll still have marvelous results.

The basics are standard (onion / shallot, garlic, cheese, white wine, stock / broth, toasting the arborio rice, cheese-butter-cream at the end) in almost every recipe. But from there the sky is the limit! I have used mussels yummmmy!, squash, asparagus and mushrooms at different times with great results.

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Lemon Risotto with Gouda
Serves 8

6 cups chicken stock -- or vegetable stock
2 tablespoons butter
1 tablespoon olive oil
1 cup onion -- diced fine
2 cups arborio rice
½ cup dry white wine
½ cup Gouda -- grated
2 tablespoons fresh parsley -- chopped
2 tablespoons lemon juice
4 teaspoons lemon zest

Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.

Melt 2 tablespoons butter with the 2 tablespoons olive oil in heavy large saucepan over medium heat. Add diced onion and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.

Stir in the cheese. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

The risotto-making process is easy, but certain steps should be followed. The gradual addition of small amounts of liquid at a steady heat gradually dissolves the soft starch surrounding the rice kernel, which begins to swell. Constant stirring rubs away the dissolving starch and at the same time distributes it, binding it uniformly to every single grain of rice and to all the ingredients in the pot. It is only through that sustained stirring motion that you produce the amalgam, the creamy fusion of swollen rice and vegetables, or seafood, or meat that is risotto. Mantecare is the final step of making risotto. The word is borrowed from the Spanish for butter, mantequilla. In Italian it means to work butter or cream into what you are cooking to give it a soft consistency. In making risotto you do this when the risotto is cooked but is still steaming in the pot. Add a tablespoon or so of butter and some freshly grated cheese, and swirl them in to combine. It is the final and best touch, giving the risotto its great consistency. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
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Risotto with Shrimp, Tomatoes and Basil

5 cups low-salt chicken broth (homemade or canned)
4 tablespoons butter
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
4 plum tomatoes, quartered
1-1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
10 fresh basil leaves, julienned
Salt and freshly ground pepper
1/4 cup pine nuts, toasted in dry pan

Bring broth to a simmer in a pot. In a large, heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium heat. Add shrimp and sauté a minute or two, just until pink. Remove them to a plate with a slotted spoon.

Add the olive oil to the saucepan. When hot, add shallots and garlic; sauté until tender, about 3 minutes. Add the tomatoes and sauté until their liquid evaporates, about 3 minutes.

Add rice; cook and stir 2 minutes to coat thoroughly. Add wine; simmer, stirring often, until liquid is absorbed, about 3 minutes.

Add a ladle of hot broth (¼ - to ½ - cup) and stir rice, wiping it away from the bottom and sides of the pan, until liquid is absorbed. Continue gradually adding broth and constantly stirring until the rice is firm but tender with no chalky center, 20 to 30 minutes.

Stir the remaining 2 tablespoons butter, 1/4 cup of the cheese and half the basil into the risotto. Season to taste with salt and pepper. Portion risotto into individual bowls. Rewarm shrimp and arrange on top. Sprinkle with pine nuts and the remaining cheese. Garnish with remaining basil and serve. Makes 4 servings.




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Old 03-14-2009, 12:34 PM   #26
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I don't seem to have any of the many risotto recipes I make on the computer, but my favorites are wild mushroom risotto and asparagus risotto.

One thing many people don't realize is that risotto can be made successfully in a pressure cooker. Don't scoff until you've tried it! I didn't believe it would produce acceptable results until I tried it and was pleased with the outcome. The pressure and the constant circulation within the pressure cooker apparently have pretty much the same effect as constant stirring, and the result is creamy but mildly al dente, just as risotto should be.

I don't cook risotto in the pressure cooker often, but when I'm preparing something else and don't have the time to devote to the Risotto Milanese I want to serve as a side dish, this is a godsend. Although I haven't tried it with any other version of risotto, this one is a good accompaniment to things like lamb shanks.

RISOTTO MILANESE
Pressure-Cooker Method

1 tablespoon olive oil
1 small onion, finely chopped (about ¾ cup)
1 cup arborio rice
2 cups low-fat chicken stock
¼ cup vermouth or dry white wine
⅛ teaspoon crushed saffron
⅛ teaspoon ground white pepper
½ teaspoon salt
1 tablespoon butter
¼ cup grated Parmesan cheese

Heat the oil in a pressure cooker over high heat.

Add the onion, cook, stirring, until translucent,
about 2 minutes.

Add the rice and cook, stirring, for about 30 seconds
until the outer edges turn translucent.

Add the stock, wine, and saffron.

Cover and bring to high pressure over high heat.
Reduce heat to stabilize pressure. Cook 7 minutes.
Quick-release pressure and remove cover.

Stir in white pepper, salt, butter, and Parmesan.

Let sit for 2 minutes before serving.

Makes 4 Servings
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Old 03-14-2009, 05:34 PM   #27
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I have a feeling I have posted this recipe here before but here it is again. So many of you have mentioned asparagus and lemon on this thread and this risotto combines them both with a wonderful twist at the end! I use the cream/egg combo with a mushroom risotto sometimes....delicious!

Since spring is upon all of you in the Northern Hemisphere, this is ideal and Im jealous.

Allyson Gofton - eCook - Recipes, Food Ideas and Inspiration for New Zealanders
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