kate5kiwis: risotto (can't think of a better title, i used all my creativity up on the cooking lol)


“If you were all alone in the universe with no one to talk to, no one with which to share the beauty of the stars, to laugh with, to touch, what would be your purpose in life? It is other life, it is love, which gives your life meaning. This is harmony. We must discover the joy of each other, the joy of challenge, the joy of growth.” — Mitsugi Saotome

Wednesday, March 12, 2008

risotto (can't think of a better title, i used all my creativity up on the cooking lol)

there's a trick to cooking the perfect risotto. and (don't start a sentence with a conjunction. and always use a capital letter.) i think i've finally found the eleventh recipe to add to my current repertoire. it started out as another The Cupboard is Bare Moment (like most of our yummy ones do) and the kiwi kids all loved it.

historically, Bulldog has turned his nose up at my risottos. i'm not surprised. being the personality type that i am, i am a Busy Whizzy Whang It All Together kinda cook. i don't follow recipes very well. i only measure ingredients when baking (and even then i forgot to put baking powder and vanilla essence in yesterday's brownie, that i have made eleventy billion times and usually make with my eyes closed... maybe i should open them?)
so then, The Perfect Risotto:
in one pan: gently simmer 2 litres of chicken/veggie stock
in other pan: 2 onions, sliced thinly, swoosh olive oil, gently fry 'til onion changes colour.
add whatever ya fancy: chopped celery, carrot, mushrooms, bacon, pumpkin cubes, shredded cooked chicken.
add 2 cups (arborio) rice (i used basmati with equal success) and mix well until rice is coated in the oils and the pan is drying out.

now for the tricksy part...
add a couple of ladles full of hot stock and stir occasionally until stock is absorbed.
*Big Note To Self*: READ THE RECIPE. RESIST SLOSHING ALL THE STOCK IN AT ONE GO. the rice needs the heat and agitation of the stirring to release the starch that gives risotto its distinctive creamy texture. you will not need to stir constantly, just regularly. when risotto is soft and creamy (in about ten to fifteen minutes of adding stock and stirring. *Another Big Note To Self*: RESIST WALKING AWAY FROM THE STOVE) check the seasoning, adding salt and pepper if ya like.
a cup of grated gold cheese/parmesan or pine nuts is very good at this stage (oops, no gold cheese or pinenuts in The Bare Cupboard. no bone either.)
serve in bowls with chopped herbs and crusty bread.
we liked/like/will like.


Blogger Our Home Schooler and Jen said...

we like risottos
happy cooking and eating Kate :)

7:48 PM  
Blogger Little Miss Flossy said...

I'm so bad at risottos, I'll leave them to people with better pans than mine. BTW we had something similar to Dog's Breakfast for tea last night. Love that name.

10:09 PM  

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