/ck/ - Food & Cooking

[Anonymous No.5192936]

Hello /ck/,

Today ill be cooking a dish that was really fun to make and that did taste really good.

Feel free to lurk

[Anonymous No.5192939]

First of all i will cut the broccoli florets into bite size pieces (i ate the raw peeled stems)

[Anonymous No.5192950]

Than i will cut the onion and 2 cloves of garlic

[Anonymous No.5192954]

>>5192950
oops then*

I will melt quite a lot of butter in a wide pan

[Anonymous No.5192960]

After the butter is melted and hot, i will add the finely cut onion

[Anonymous No.5192963]

Ill add the garlic after a while

[Anonymous No.5192965]

And i add the rice. Note that i didnt add any wine since i havent had any white wine in my house availible :(

I also had to add more butter since there was quite a lot of rice.

[Anonymous No.5192968]

I will let the rice absorb the fat and the juices for a while

[Anonymous No.5192969]

And ill add the broccoli

[Anonymous No.5192974]

I will cut the 1 chicken breast and 2 chicken fillets into chunks, i mix them with salt, pepper, some dried herbs and avocado oil.

I have left the skin on to get some flavour of it on the pan

[Anonymous No.5192979]

You can't cook for shit

[Anonymous No.5192980]

what rice are you using? carnarolli or vialone nano are the best risotto rices. you could also use bomba, i guess...

[Anonymous No.5192982]

I have kept adding chicken stock to the risotto, and before it was finished i added grated parmigiano to it.

i started heating up another pan

[Anonymous No.5192989]

I started to sautee the chicken pieces

[Anonymous No.5192992]

After the chicken was done, i mixed it with the risotto

[Anonymous No.5193002]

list of ingredients please

[Anonymous No.5193007]

>>5192980
arborio
>>5192979
thats why i come here

[Anonymous No.5193016]

>>5193002
everything is mentioned in the process

[Jim Profit No.5193017]

[Anonymous No.5193020]

>>5193002
Are you mentally challenged?

[Anonymous No.5193023]

>>5193017
fuck lol'd

[Jim Profit No.5193029]

>>5193017

[Jim Profit No.5193031]

who feels like beef???

[Anonymous No.5193051]

>>5193017
?

[Anonymous No.5193056]

>>5193031
>>5193029
>>5193017
go back to /tg/

[EZ_Mate No.5193141]

looks good OP I'll be doing this with tofu

[Anonymous No.5193209]

>>5193141
thanks!

[bookcook No.5193213]

Looking good, OP!

7/10, would stuff face.
I just think that the chicken could have been cut into more manageable bites, and would have used fresh herbs. Jasmine rice for personal preference.

[Anonymous No.5193277]

>>5193213
yes, i should have cut the chicken into smaller pieces. i cant get any real fresh herbs in this season, id use them if i could.

also, you cant make risotto with jasmine rice.

but thanks for the rating and comment!

[bookcook No.5193351]

>>5193277
Good to know! I use jasmine for pretty much everything because 50lb sack in pantry. I'll get a little bit of one of the suggested types before attempting.

Keeping a herb pot indoors is pretty cheap and makes the room it sits in smell glorious. Texas winters are mild, but I grow them indoors because summer would kill nearly everything.

[Anonymous No.5193368]

OP can we please get an ingredient list for everything? I am going grocery shopping after I get out of the hospital today and would like to gather the supplies for this.

[bookcook No.5193378]

>>5193368
Everything OP used is on the counter in the first image.

[Anonymous No.5193533]

>>5193368
the spinach leaves that are in the left top corner werent used.

>>5193351
i wonder how long will that 50lb sack last you :)

i live in the mountains in Europe and nothing would grow here at this time :(
i use twice the ammount of dried herbs though

[bookcook No.5193656]

>>5193533
A damn long time.
Rice is my go-to starch, but one person takes a long time to go through 400 servings. Thankfully, I have never been visited by weevils. Keeping most of the rice in the freezer helps.

[Anonymous No.5193733]

i've got to say, i've been trying new things, including broccoli and i've been pleasantly surprised. tried brussel sprouts yesterday and tasted quite nice too. don't know what's next but something's gonna be next

[Anonymous No.5193745]

Looks great! Great job Op.

[Anonymous No.5193778]

>>5192968
>>5192965
Do you add pre-cooked rice? Or is it just Arborio rice straight from the package, no cooking prior to use in this recipe? Never done risotto before.

[bookcook No.5193790]

>>5193733
Try thinly sliced cabbage prepared in an acidic sauce. Boiling cabbage is pretty miserable, but it's still a great vegetable.

[Anonymous No.5194214]

>>5192963
I'm glad you didn't say finely diced garlic

[None !GINGERqAdE No.5195772]

>>5192936
Thanks for the recipe, OP. I actually meant to get some spinach to use in this because that sounded good, but it slipped my mind to get some while at the store. Darn.

Still, tasted good! I used Arborio rice, too. I think I used more broccoli compared to you. I ended up having seconds, this was a tasty meal.

[None !GINGERqAdE No.5195847]

>>5195772
Just to build on this, any tips for next time? It was tasty, but felt like it was missing something. Maybe some squeezed lemon or some capers? It could have used a bit more richness. That was the second time I've tried making risotto, the first time I used brown rice and it failed quite miserably (don't listen to anyone who says it can be done).

[Anonymous No.5195877]

>>5195847
chopped almonds + goat cheese/feta?

I'm pretty amatuer though

[Anonymous No.5195898]

Would demolish, making this tomorrow, will add some spinach though.

>Oil
>Garlic
>Onion
>Butter
>Chicken
>Broccoli
>Spinach
>Risotto Rice

[None !GINGERqAdE No.5195903]

>>5195877
I don't think the almonds would have added much for my tastes, but maybe a bit of some extra cheese would have been better. Or maybe if I'd had a few more cloves of garlic.