/ck/ - Food & Cooking

[Anonymous No.11680398]

I made some risotto tonight and I'm looking for some criticism and tips. Ingredients in the replies
Pic related is what I made.

[Anonymous No.11680405]

>>11680398
>I'm looking for some criticism and tips
Whatever you did to make that, don't do it again.

[Anonymous No.11680429]

>>11680398
Good risotto should be very slightly al dente and have a creamy consistency, almost like steel-cut oats. Yours look overcooked. Next time pull back on the heat, be more diligent about adding stock a ladle or two at a time, and finish them sooner. Stir in butter and maybe some freshly grated parmesan just as they complete to improve the velvety finish.

[Anonymous No.11680447]

>>11680405
I used Asparagus, peas, arborio rice, freshly grated parmesan, white whine, and some lemon juice.
>>11680429
I really appreciate your tips. And yeah I put it in the oven for like 55 minutes and I kinda wish I hadn't.

[Anonymous No.11680459]

>>11680447
I didn't say don't use what you used. I said don't do what you did.

[Anonymous No.11680731]

>>11680398
I hope that little chunk of thumb nail didn't find its way into your chopped onions/shallots.

[Anonymous No.11680749]

>>11680447
broth or stock would be nice.
peas and asparagus is good. mushrooms and onions added would be better

[Anonymous No.11680850]

>>11680731
It only could have improved that mess.

[Anonymous No.11681083]

>>11680398
The grains are all broken and mush.
>>11680447
>oven 55 minutes
Keep a pot of stock on simmer next to your risotto pan and add it a little at a time as the rice soaks it up. Consistently stirring is best, but a couple minutes away from it while doing other things won't kill it.

[Anonymous No.11681368]

>>11680398
please cut your nails

[Anonymous No.11681629]

Just made a batch as well

[Anonymous No.11682567]

My go to version is spinach risotto

First I sauté some fine diced onions in butter and add the rice when the onions are translucent. I stir them for about 1 minute and then add the first cup of stock.
I only add new stock when the last cup is almost completely soaked up.
Usually after the third cup I add a little bit of milk.
After that I put in a few cubes of frozen spinach.

I keep adding stock until I have the consistency I want, then I add Parmesan and butter, and then serve it.

Also I love leftover risotto with a poached egg for breakfast on the next morning

[Anonymous No.11682574]

>>11681629
how many minutes in the oven did you bake it for LOL
just kidding your's looks like the real deal
is that a paula deen pan.
not enough racism in that pan if you ask me?

[Anonymous No.11682577]

>>11680447
>white whine
I bet hubby loves your whine

[Anonymous No.11682721]

>>11680447
Not bad, texture looks decent maybe use a bit less wine, you want it creamy not runny for risotto - also risotto NEEDS garlic...Just NEEDS bruh. Looks tasty though good work.

[Anonymous No.11683535]

>>11680749
>>11682721
I'll try that out.
>>11681083
That sounds like a great idea, definitely adds a little more effort but it sounds like it would be worth it.
>>11681629
Damn yours looks really good.
>>11682567
Thanks for the recipe I'm gonna try making that next week.
>>11680731
It did and it was yummy.
>>11681368
no.

[Anonymous No.11683617]

>>11683535
No one gives a shit.

[Anonymous No.11683651]

Your risotto doesn't looks very good. I don't know how you didi it but here's how is done:
Oil and onions
Put rice and heat it without burn
After 2/3 minutes add light stock and cover the rice
When dry add little stock
Repeat until it's cooked
Turn of the heat
Add butter and parmesan(Parmigiano if you have it) and mix it
Let it rest for 3/5 minutes
Serve abd enjoy

[Anonymous No.11684235]

>>11681629
thats a damn paella (pan) boy.

[Anonymous No.11684269]

>>11682574
>>11684235
It's a creuset you silly willies
Normally wouldn't have used that but I'm going to a potluck so I had to make a huge batch

>>11683535
thanks pham

[Anonymous No.11684588]

I love Risotto. Some favorites of mine include beetroot and bacon, aubergine and lemon, goats cheese and mint. The base is always the same, gently fry up some onions and garlic, then add to the rice. Bit wine, ladle into the stock and add the other ingredients.

[Anonymous No.11685127]

>>11684588
The fuck's an aubergine, some kind of south pacific fruit?

[Anonymous No.11685139]

>>11685127
You don't belong here.

[Anonymous No.11685414]

>>11685127
Pretty sure she's talking about that tribe of unkown human like people they found in the indonesia a few years back

[Anonymous No.11685444]

>>11680447
Yep, don't put it in the oven at all.

[Anonymous No.11685584]

does anyone else fry their rice in fat for a couple minutes, before starting to add liquid?

[Anonymous No.11685634]

>>11680398
You overbaked/overcooked it. The grains should remain whole and al dente. You can tell it's al dente if you can still see a small white bead in the center of each grain. Next batch just do it over a pan and stovetop and keep a close eye on it while you occasionally put over a few ladlefuls of stock and stir constantly.

>>11685127
An eggplant

[Anonymous No.11685647]

>>11680398
You eat out of pet food bowls?

[Anonymous No.11685656]

>>11680447
>put it in the oven
keep it on the top, risotto likes to be stirred
i like softening onions in the base before adding the rice/veg/stock, finely diced carrots work too
also remember garlic

>>11685584
yeh, if the risotto has a meat, then in the meats oils/juices is even better

[Anonymous No.11685685]

>>11685139
Hol' up there pal, I might go John Grady Cole on your ass, I contribute to the fastfood threads.

[Anonymous No.11685731]

>>11685634
al dente risotto sucks no thanks

[Anonymous No.11685777]

>>11685584
If I have pancetta I'll fry it up to release all the fats, remove the pancetta to drain, and saute the rice and onions in the pancetta fat.

[Anonymous No.11686024]

>>11685584
of course, otherwise it sticks and becomes mushy