"jmcquown" writes:


Like I was saying... you also don't have to stir it every minute. What
makes you think I don't know what I'm talking about....

The one time I made risotto (aborio rice) I had to stir it constantly.
Could have been the stove, I suppose. Or could have been the cook LOL But
it required constant stirring and constant additions of stock and it was, in
the end, just rice with vegetables cooked in stock. YMMV, obviously.

Jill


Did you saute the rice in oil before adding stock? If you forget that
step, you get pilaf. Also, using cold stock can mess it up.

-Nat

Aye, asparagus is lovely. Dried porcini mushrooms as a base and various
sautéed fresh ones on top are delicious too. Pumpkin, sage, pancetta;
broccoli, bacon, mushrooms; asparagus, lemon, scallops. So many combos to
try, so little time. There there's the different cheese: blues, wash rinds,
parmesans and breadcrumbs for the seafood ones, (if you insist on remaining
true to that silly tradition). And the herbs...

"sf" . wrote in message ...
I'm a sucker for risotto made with asparagus.... seafood is good too.

aem wrote:
On May 8, 6:59 pm, "Michael"
wrote:
Sounds like you had the heat too fierce then. Risotto is a simple
dish and thus relies on quality ingredients, most noticeably the
stock. I haven't found anyone who likes seafood that doesn't enjoy a
prawn risotto made with their shell stock.

Sure, but Jill is in her aggressively ignorant mode today. She's made
risotto, unsuccessfully, once and therefore it's just rice. In
another thread she has never heard of the idea of slow cooking beef,
so why try to learn something new? You can lead a horse to
water, .... -aem

Slow cooking a steak? Surely you jest.

Jill

On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

parmesans

I like parmesan.... I'd also take romano or asiago if they were the
cheese of choice.

and breadcrumbs for the seafood ones, (if you insist on remaining
true to that silly tradition).

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

And the herbs...

but of course!

--
See return address to reply by email
remove the smile first

"sf" . wrote in message ...
On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
like little melty chunks at the end, than grated though.
Here's the sort of thing:
http://www.lifestylefood.com.au/reci...pe.asp?id=1197

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

It's based on the whole 'must not have cheese with seafood thing'. It's
called pangritata (poor man's parmesan).

On Thu, 8 May 2008 15:40:44 -0500, "jmcquown"
wrote:



Obviously you don't know what you're talking about. Stir, stir, stir,
gradually add stock, stir, stir, stir, add more stock, stir. What's all the
fuss about? It's rice.

Jill


But it's a different rice...Arborio rice is the one commonly used. It
releases a lot of starch as it cooks..and becomes very creamy.

And no, it is not just rice.

I thought that when I first made risotto way back in the late 1960s,
when I first got the Foods of the World series... I was intrigued by
risotto, but all I could find at the time was regular long grain rice.
This was in Richmond, VA. I made it this way for several, if not
many years, until I learned the error of my ways. Made with the
proper rice, it is a totally different dish..and sublime.

Try it sometime..with Arborio, or Carnoli rice.

Christine

On May 8, 2:25 pm, "jmcquown" wrote:
What's the big deal?

Gordon always has it on his menus and he says it's not about the rice but
really... it's just rice. Ho hum.

http://www.youtube.com/watch?v=OvSKoG5aZ80

Jill

Okay. Let's discuss polenta. Thanks for exposing Gordon Ramsey. I'd
heard his name dropped but didn't know he was another antsy Brit. What
ever happened to Sir Jamie?

"Michael" wrote in message
u...
"sf" . wrote in message
...
On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
like little melty chunks at the end, than grated though.
Here's the sort of thing:
http://www.lifestylefood.com.au/reci...pe.asp?id=1197

As for breadcrumbs in risotto, that's new one to me.... not an
appetizing idea (or risotto au gratin), IMO.

It's based on the whole 'must not have cheese with seafood thing'. It's
called pangritata (poor man's parmesan).


must be a regional thing, cos my mother's family (from the south of Italy)
will always add cheese on the top of seafood risotto (even though risotto
tends to be more of a northern thing)

pangritata (literally, "grated" bread, as the dried bread was usually grated
on the same grating instrument as parmesan or pecorino, etc) tended to be
used on fresh pasta with tomato sauce (pasta like orecchietti or
strascinati)

lol just found a Youtube video of how to make them, from my mother's home
town

http://www.youtube.com/watch?v=vwqqLwXNEk0

Christine Dabney wrote:

Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:

Christine Dabney wrote:

Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Christine

On May 9, 2:15*am, Christine Dabney wrote:
On Thu, 8 May 2008 15:40:44 -0500, "jmcquown"
wrote:



Obviously you don't know what you're talking about. *Stir, stir, stir,
gradually add stock, stir, stir, stir, add more stock, stir. *What's all the
fuss about? *It's rice.

Jill

But it's a different rice...Arborio rice is the one commonly used. *It
releases a lot of starch as it cooks..and becomes very creamy.

And no, it is not just rice. *

I thought that when I first made risotto way back in the late 1960s,
when I first got the Foods of the World series... *I was intrigued by
risotto, but all I could find at the time was regular long grain rice.
This was in Richmond, VA. * I made it this way for several, if not
many years, until I learned the error of my ways. *Made with the
proper rice, it is a totally different dish..and sublime.

Try it sometime..with Arborio, or Carnoli rice. *

Christine

Actually, medium grained works well also.

"Michael" wrote in message
u...
"sf" . wrote in message
...
On Fri, 9 May 2008 13:59:06 +1000, "Michael"
wrote:

There there's the different cheese: blues, wash rinds,

Are you talking about cheeses that are grated on top? I can only say
*that's different*.

Blue cheese and pumpkin, sweet potato, or pancetta is not uncommon. More
like little melty chunks at the end, than grated though.
Here's the sort of thing:
http://www.lifestylefood.com.au/reci...pe.asp?id=1197

I think that sounds FABULOUS! I can't abide tarragon, and I don't think the
recipe needs it anyway, so I'd leave it out.

I've had one with bleu cheese, butternut squash and pancetta and it was
heavenly.

TammyM

"Christine Dabney" wrote in message
...
On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:

Christine Dabney wrote:

Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Do you heat the broth, Christine? That's how I was taught, and what I do,
but I've heard others don't do it. That may also be the problem that turned
Jill's risotto experience awry - wrong rice and cold broth.

Then again, maybe she just doesn't like risotto.

TammyM

"sf" . schrieb :
I'm a sucker for risotto made with asparagus.... seafood is good too.

Then why not taste the best of both worlds ?
When the risotto is done, roast some shrimps with finely chopped garlic
in olive oil (with a hint of pepper) and serve with the risotto.

Cheers,

Michael Kuettner

"TammyM" schrieb :

"Christine Dabney" wrote :
On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:

Christine Dabney wrote:

Try it sometime..with Arborio, or Carnoli rice.

I second that.

BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Do you heat the broth, Christine? That's how I was taught, and what I do, but
I've heard others don't do it. That may also be the problem that turned
Jill's risotto experience awry - wrong rice and cold broth.

The broth must be heated. Otherwise the rice will turn out wrong.
The rice should sauteed in butter, not oil ...

Then again, maybe she just doesn't like risotto.

Well, hardly anyone gets risotto right the first time ...

Cheers,

Michael Kuettner