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Mushroom Risotto

Sun May 27, 2012 11:24 pm

Here's tonight's dinner. We made some mushroom risotto with a little goat cheese and basil.

Image

Re: Mushroom Risotto

Mon May 28, 2012 2:52 am

Looks great do you generally make risotto without the addition of cream? I make it both ways depends on how I want it but I know a lot of people either love to finish with heavy cream/whip cream and then some hate it?

Re: Mushroom Risotto

Mon May 28, 2012 6:20 am

Nice - I'm a sucker for starchy/carbo type foodies....rice, pasta, potatoes.....etc.

Can I keep your plate when I'm done eating....love it???

:)

Re: Mushroom Risotto

Mon May 28, 2012 12:32 pm

Very nice! I'm guessing Mark did the Basil and mushrooms, and Sue cooked the Risotto. Am I right? :D

BTW, this is horrible diet food. I'm sending more pies ASAP.

Re: Mushroom Risotto

Mon May 28, 2012 11:09 pm

That looks great. What sort of mushrooms do you use?

Re: Mushroom Risotto

Tue May 29, 2012 12:10 am

We used chicken stock without any cream but the goat cheese creamed it up. I DID do the basel and we shared the stirring duty. The mushrooms were porcinis and criminis. The nice thing about risotto is it tastes creamy even when you don't use any.

The plate was made in Italy. My mother bought them somewhere in Tuscany and sent them over to us.

Pizza night is coming.... I'll take pics. :)

Re: Mushroom Risotto

Tue May 29, 2012 1:00 am

I agree mark, I appreciate all risotto cream or no cream. I just know a lot of people who are so one sided on the thought.

Also if feeling experimental.

Many people believe you can't either have really nutty flavored risotto from toasted the rice really hard or you can get extra creamy risotto with toasting the rice less. Well I was browsing online a few months back and ran across and article that was talking about this same predicament. Well the recipe suggested taking the broth/ stock used in the risotto and rinsing the rice while reserving the rinsing broth. In actuality is is washing the starch(aka creaminess of the rice) into the liquid for addition later in the cooking process. Now you can really toasted the rice and get the rich nutty flavor, and when you start adding the broth to cook the rice you are adding the starch back which makes it very creamy and smooth. It's one of those things that after you read it you wonder why you havent done it before! If you already knew this then maybe I am the one a little slow, but its great seeing home cooks making delicious food with great fresh ingredients. Mushrooms have such a complex flavor when you really pick apart the flavors!

Great cooking to all!

Re: Mushroom Risotto

Tue May 29, 2012 11:51 pm

I agree Drew. The mushrooms have such great depth of flavor that adding cream only dilutes it. I have never made risotto with cream except when I was in cooking school and they insisted we dump in lots. I usually add a little cheese at the end, parmesan or goat. I also like to make risotto cakes with the leftovers, if there are any.

Re: Mushroom Risotto

Tue May 29, 2012 11:53 pm

Knife Fanatic wrote:Very nice! I'm guessing Mark did the Basil and mushrooms, and Sue cooked the Risotto. Am I right? :D

BTW, this is horrible diet food. I'm sending more pies ASAP.



Yes to the pies! Thank you very much. :P

Re: Mushroom Risotto

Wed May 30, 2012 12:34 am

He's my friend and those are my pies.....
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