Homercidal

Recipes 

My wife LOVES risotto. I have made it a few times before, and it's ok for me, but I'd like to give this recipe a shot. I think I've been making it wrong. We'll see. She will really like this anyways.

SpanishCastleAle

Recipes 

FWIW, here's part 1 of a Good Eats 'rice' episode where he makes risotto. Like brewing, patience is a virtue.

http://www.youtube.com/watch?v=dKWhk3S2JnA

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

niquejim

Recipes 

It sounds good, but it needs some parmesan added at the end to really give it that creamy texture. I make risotto with mushrooms (mushroom and black truffle is devine) or butternut squash or roasted tomato or shrimp or(you get the idea). If you start with good ingredients and cook it properly you'll have good risotto.

SpanishCastleAle

Recipes 

After reading this and rewatching that Good Eats I decided to make a simple risotto last night (just that basic recipe from Good Eats, no veggies). I think I drank 2 pints while standing there tending to it! Seemed like it took forever but it was darn tasty.

And there was something about the aroma from cooking that really made the Centennial hops in the Pale Ale I was drinking stand out in a different, and very good way.

I hope this stuff can be reheated and have a similar consistency, I have a lot leftover.

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

vinyl_key

Recipes 

Wow, I just made this tonight. Fantastic! Went very well with the bacon-wrapped chicken I made with it.

<3 bacon

northernlad

Recipes 

One critical element not mentioned here is 21 minutes. It is not necessary to add only a ladle at a time if you know how far you are in the batch. Test the doneness at 18 minutes and you will have a good idea how much farther you have to go.
If you are adding cream, make sure it is the desired final consistency (the "sauce", not the rice) at 18 minutes. Then add cream and cook to 21 minutes.
It takes a little practice to get it perfect, but it is very easy.
If you are adding cheese of any kind, do so at flameout.