Risotto

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Joined Nov 12, 2015
when you make at Risotto , remeber  3 important point

1 the rice the best quality is Carnaroli

2 the nice fish stock, or vegetable stock or liken stock

3 end the and but most important "mantecare " whit Parmesan cheese end cold Butter

whit these Point you can make The best Risotto whit anifying Ingredients
 
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Joined May 7, 2012
Shrimp and saffron finished with cultured butter is a person favorite of mine. Another is confit chicken with tomatoes and asaparagus, I've often finished that one with chicken fat and butter in a 80:20 ratio.
 
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2,852
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Joined Nov 15, 2012
Shrimp and saffron finished with cultured butter is a person favorite of mine. Another is confit chicken with tomatoes and asaparagus, I've often finished that one with chicken fat and butter in a 80:20 ratio.
Saffron has a very strong shrimp flavor, at least to these taste buds, but shrimp on shrimp can only benefit, I'd go lobster on lobster too.

Rick
 
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Joined Oct 15, 2012
Use pearl barley or spelt instead of Arborio or Carnaroli.

Make a sweet rice pudding from Arborio or Carnaroli.
 
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Joined Aug 2, 2015
You don't even need rice to make a risotto. Brunoise sun chokes or celery root cook to tender in stock, mount with butter and parm.
 

cerise

Banned
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Joined Jul 5, 2013
I am pretty much a purist when it comes to the dish. Nice served w shrimp and asparagus etc. You might try a combo of stock/broth and marsala. If you have any leftover, chill/refrigerate and make arancini filled w mozzarela. After awhile, it stops being risotto, and turns into something else. Just my opinion.
 
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Joined Nov 12, 2015
so , for me risotto or anything original recepie ,I can be Make doing to do.......

for example  if I do the bred whit a steak , onions ,tomato, end Mayonnaise , ...I can' not call cheese burgher,,

is only a goo Sandwich.......
 
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Joined Aug 15, 2003
Risotto is a technique, not an ingredient. 

Most types of grains can be cooked risotto--farro/spelt, barley, fregola, Isreali cous cous, orzo, etc. The variations are endless. Rice is most common but not the only one. 
 
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Joined Nov 5, 2007
It is one thing to be steeped in tradition. And a totally different thing to be embalmed in it.

mjb.
 

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