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inexact and kind of dirty

  • Feb. 1st, 2011 at 7:42 PM
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I like to eat risotto now and then. I even like to make it. There are a lot of thoughts on how risotto should be made. I am not inclined to get all Elizabeth David-like about risotto. She made a clear point that what many people (mostly the English) considered risotto was not really risotto. The thing is if you go all over Italy there would be emotional discussions about how to make the dish. Like most food in Italy it can vary from region to region, village to village and house-hold to house-hold. That is the beauty of the stuff. It is very personal. Though David did kind of have a point. There is some stuff done with short-grain rice that really isn't risotto. There is that habit of tossing in a million things into it and saying, "look it is Italian." It is kind of like the difference between a simple omelette with herbs and butter and a Denver omelette. Not that a Denver omelette doesn't have its place (though between you and me, I don't consider it much of an omelette. It is more like someone is trying to stuff a ton of stuff into an egg-made hand-bag.) but it is a slightly different... approach.

The risotto I made tonight isn't on par with the stuff I have had in Italy. That stuff is like having sex with the actor Tom Hardy. The kind of sex that accidentally lands a person in the hospital because someone may have gotten a concussion and no one is entirely sure what their name is anymore and you may have seen the virgin Mary at one point. Yeah risotto can be that good. I like to think of this inexact risotto recipe I use as being like a pretty good make-out session with Rufus Sewell. A make-out session with your clothes on. You will enjoy it and want to go back for some more. Though I don't know if the risotto will have sex eyes. With practice though it will become pretty hot time. The risotto I mean. Though I bet stuff would become pretty darn interesting with Sewell.

In a medium sauce-pan over medium heat, you will warm/melt 1 Tbs of olive oil with 1 tbs of butter and then saute a small finely chopped onion and 1-2 cloves of minced garlic. You will want to saute this for a couple of minutes and over time the onions/garlic should become slightly soft. Then you will add 1/2 a cup of arborio rice. Spend the time/money and get the proper stuff. You will stir things about so that the rice is coated in the fat and it should slowly become sort of golden-ish but not. Now you will slowly pour in about 1/2 a cup of warm chicken stock (or vegetable stock if you aren't into eating meat) and you will stir and stir until the rice absorbs the liquid. (You are going to stir in a total of a cup and a half of stock) And no you may not stop stirring. You should have flirted with the milkman earlier. There is no time for that nonsense. If you have small children around you begging for attention or complaining that someone hit them or they are bored you can put on a television show for them. You can defend yourself in therapy later on by pointing out that you were making risotto. You have stirring to do. As you stir it wouldn't hurt to reduce the heat a little bit and continue adding a bit of stock. Maybe a quarter cup here and there and oh the stirring goes on. Maybe put on some music while you stir or an audio book. Learn to speak Swahili! You will have the time as you will be stirring. And I will be honest with you this may take about half an hour or so. What you want to achieve is something that is creamy (because of all of that starch being put to good work) and the rice to have a slight bite. Not so much that you are picking your teeth but you don't want to feel like you are eating sad dreary porridge. A balance!
You can add some seasoning and a bit of parmesan at the end if you would like. Tonight I took some artichoke hearts (about 1 cup's worth or 12 hearts) and sauteed them in a bit of olive oil and salt and then added the juice of half of a lemon. I stirred that into the risotto at the very end along with a bit of truffle salt. I plated it and garnished with a bit of pecorino. It was savory and tart and creamy and absolutely beautiful. This recipe should make enough for two adults and a couple of ungrateful small children who will likely ignore their small portion. They will be put out that there isn't macaroni and cheese. You can take solace in the fact that they want your home-made macaroni and cheese but you are still mildly irritated that they don't appreciate your effort. But that is life and they are going to bed soon.

creamy risotto

Comments

ms_pooka wrote:
Feb. 2nd, 2011 04:52 am (UTC)
i got the whinings for mac and ch(r)eese tonight!
au_gout wrote:
Feb. 2nd, 2011 05:02 am (UTC)
I think that sentence needs to be trade-marked.
bliss_street wrote:
Feb. 2nd, 2011 04:55 am (UTC)
Risotto
God, I love that stuff and don't eat it nearly often enough, even though I order it every single time we go to any restaurant that has it on the menu.
au_gout wrote:
Feb. 2nd, 2011 05:03 am (UTC)
Re: Risotto
When it is good it is mind-blowing.
bliss_street wrote:
Feb. 2nd, 2011 05:12 am (UTC)
Re: Risotto
Mouthgasmic, in fact.
huskyteer wrote:
Feb. 2nd, 2011 10:15 am (UTC)
Found this through mockduck's retweet. Excellent!
au_gout wrote:
Feb. 4th, 2011 11:30 pm (UTC)
Thanks!
k425 wrote:
Feb. 2nd, 2011 01:43 pm (UTC)
*Hysterical laughter*

I made proper risotto, like this, last year. OldBloke and I ate it all up. YoungBloke? Ignored his small portion (bar the grated parmesan on top).
au_gout wrote:
Feb. 4th, 2011 11:30 pm (UTC)
Yum. Oh well Youngbloke will learn in time.
far_gone wrote:
Feb. 2nd, 2011 02:14 pm (UTC)
Excellent! learn swahili LOL. I'd add that the stock should be simmering (don't want to hot-n-cold the risotto) and that you should take it off the heat well al dente bc it keeps cooking for a few more minutes anyway.

I need to make risotto tonight!!
au_gout wrote:
Feb. 4th, 2011 11:30 pm (UTC)
You should!
cookie_chef wrote:
Mar. 3rd, 2011 01:38 pm (UTC)

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