Recipe of the Day

Out of context: Reply #45

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  • PonyBoy0

    I'm looking for a basic yet classic Risotto recipe... I've always enjoyed your standard onion / garlic / mascarpone / parmesan dish but I've never once attempted it. I've watched it being made a few different ways but w/varying basic ingredient substitutions (ag— broth: chicken, beef... fish... which is best? mascarpone or cream cheese? wine: white or can I substitute a wine-vinegar or other various vinegars if I'm asked to avoid booze (whatevs)... shallots or onions??).

    This dish takes a minimum of 45 mins for someone of my speed / skill to prepare... I'm pretty sure I'm going to fuck it up but damnit I'm gonna give it a shot.

    anyone?... mono? :)

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    • I like to make mushroom risotto with a strip steak. white wine, beef and mushroom broth, and shalots (sweeter than onions)dmay
    • Mushrooms, f.e. porcini mushrooms. Cook them in seperate Pan and mix when risotto is ready.grotesk_neue
    • Please don't fuck around with mascarpone, you only use butter and real parmesan.grotesk_neue
    • Use a decent white wine you would also drink while you cook the risotto. No vinegar.grotesk_neue
    • The alcohol in the wine evaporates completly while cooking, don't worry about it.grotesk_neue
    • Last time I made this I roasted some butternut squash and stirred this through at the end. Great addition with just mushroom n parmesanIanbolton
    • So I dodged the mascarpone / cream cheese and opted to add white and portabello shrooms (weak day at the grocer).PonyBoy
    • Shrooms first (like grotesk said), then olive oil, white onions (couldn't find shallots) and a bit of garlic, then rice to soak it up... then the wine...PonyBoy
    • ...then into the broth routine (about 25 mins). Finished by adding back the shrooms & juices, butter, chives, parmesan and a bit of S&P...done (and perfect!)PonyBoy
    • I used chicken broth but added half an onion, celery, parsley and pepper and let that simmer about 20 mins (used a 1/2 cup more stock to evap down)PonyBoy
    • DO NOT PUT MASCARPONE OR CREAM CHEESE IN RISOTTO.MrT
    • I didn't :)PonyBoy
    • Sautee some shallots in olive oil until translucent. Season and add a touch of dijon. Then add 1C of Arborio rice and sautee for a few minutes.monospaced
    • Add in 1/2 cup of chicken stock at a time, stirring regularly, for the next 18 minutes, until you've used up 3 cups of stock/water.monospaced
    • At this point you can toss in peas (frozen or fresh), or grilled mushrooms, or anything the hell you want, like a handful of parmesan or whatever. Easy!monospaced
    • If I have some open, I often add a dash of white wine to the shallots and rice and let it evaporate before I start adding stock. Butter is good too, for flavor.monospaced
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