Risotto

Sarape · Posted: Tue May 10, 2005 8:49 pm Post subject:

Oh, Chicago Bear, you've just lost all my respect and most of the respect I had for those famous Chicago-Bear fans.

You should never have admitted to passing out from the heat of stirring risotto for 45 minutes. If my grandmother could stir a 24-quart pot at 80 years old...

"If you can't take the heat, you best stay out ...."
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Chicago Bear · Joined: 02 May 2005 Posts: 240 Location: Chicago

No, Serape, you don't understand. I am not a football fan of the Chicago Bears. I'm an actual bear who lives in Chicago. My fur makes it very difficult to spend long periods of time in the kitchen, and with my claws, it's almost impossible to stir using a wooden spoon. I tried just using my claws, but it made the flavor of most dishes unacceptably gamey.
Oh, and my eyesight is brutal too. Have to depend on my sense of smell.
So I'm doing the best that I can, and poking fun at me with your grandmother as an example, well, it's hurtful to bears who try to cook.
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David · Posted: Tue May 10, 2005 9:21 pm Post subject:

Here's to bears who try to cook! Hip hip hooray!
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Erin · Posted: Wed May 11, 2005 12:30 pm Post subject:

Chicago Bear, How can you take the humidity out there with all that fur? Your idea to stuff the risotto with the calamari sounds great, good luck!
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Sarape · Posted: Wed May 11, 2005 3:16 pm Post subject:

Jo · Joined: 11 May 2005 Posts: 4 Location: Athens

Hi there!

Although I have been savouring C&Z for quite some time now, I am new to the forum. So, hello there! It's nice to be around people who share my love for food and its preparation.

I must say, risotto is one of the most comforting dishes you can eat or prepare. My personal fave is my seafood risotto, but I'm eager to try some of your recipes. So, the thing is, a friend brought be a wonderful bunch of fresh white asparagus. I immediately thought about risotto. The idea about salmon and asparagus seems appealing, but I was wondering, do you have any more suggestions?

Cheers,
Jo

Cornette · Joined: 18 Apr 2005 Posts: 39 Location: The Netherlands

Fresh spinach and blue cheese is my absolute favorite risotto of the moment.

Cornette
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Dairy_Queen · Posted: Wed May 11, 2005 6:52 pm Post subject:

Chicago Bear: I thought that was YOU! I went to school with your sister, she was fan-tastik with those pom-poms! Laughing

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elemenoh · Posted: Fri May 13, 2005 10:00 pm Post subject:

I had some leftover sage butter from a chicken dish I made the other night, so tonight I used that instead of regular butter for my risotto. I threw in a diced sweet potato as well, which started to break down a bit towards the end and colored the whole thing a very pretty shade of orange. It stayed together enough to still have nice chunks in the finished product, which I was very happy with. Parmesan and sweet potato work surprisingly nicely together, I think. A little bit sweet, a little bit savory, a little bit salty. Altogether: yum. Smile

aolson · Joined: 14 May 2005 Posts: 1 Location: los angeles

Hi - this is my first post here - why not start with one of my favorite foods -risotto -

I use diced sweet potatoes regularly in my risotto.
basically a typical white risotto with the addition of 1/3 cup diced sweet potatoes to 1 cup rice. I also season the onions and rice with a little curry powder prior to adding the first stock/wine.

cooking through to about 90% done with just stock/wine/butter
then adding heavy cream for 5 minutes and finishing with plenty parmesan or pecorino and salt and pepper to taste

I like to serve this with 2 or 3 toppings
favorites of late:

Sautéed oyster mushrooms - with shallots, olive oil and salt

roasted whole garlic cloves w/petite pois - olive oil and salt

grilled or Sautéed prawns or salmon

Rainey · Posted: Sat May 14, 2005 1:39 am Post subject:

Welcome, fellow Angelino and lover of risotto! Wink

Judy · Posted: Sat May 14, 2005 1:49 am Post subject:

How about baked risotto? I have a couple of recipes, both originally from Donna Hay, I think. A very easy meal as all ingredients are added, then baked for about 30 minutes.

Chicken and lemon
Bacon and pea

Debbie · Joined: 21 Feb 2005 Posts: 861 Location: Paris

Good afternoon!

Thank you for the recipe for apple risotto..... it was a hit! Have had a few requests for the recipe, which I have credited to you. Only thing I did change was that I used veg stock instead of chicken as there were a few vegetarians eating that day.

It was really unusual, and very nice. The apple gave it a slightly sweet, slightly tart tang and the creamy risotto was really lifted by this. If I was to serve it for non vegetarians think I would put chicken or pork on the side as I feel they would be complemented perfectly by the risotto.

There was enough leftovers for a few meals (I served 20 meals on the day) and so I divided it between a few of us. We are all going to try it with a different side dish and will post the results. One thing we have noticed is that it is much better in flavour if left to sit for an hour or so.... as with so many dishes.

Thank you, have a nice day
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Lady Amalthea · Joined: 18 Dec 2004 Posts: 136 Location: New York City

David · Posted: Sat May 14, 2005 3:44 pm Post subject:

Well I did it! Took the plunge! Made that mushroom risotto last night, my first attempt at any risotto and it was a blast! I really loved watching the consistency of the rice change and was shocked by how thirsty the rice is!
It tuned out very well, I have some here at work for lunch today and we have plenty left over to make the risotto cakes in a few days to accompany some pork chops.

Dick's response? "Well this is very nice, but I don't get what the big deal is with risotto. Is it worth all that work/" sigh sometimes he just has no soul whatsoever.
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