No kidding. I am a risotto master. I knocked off risotto bianco tonight, along with a loaf of no-knead walnut and raisin bread. Of course, I can't resist screwing around with recipes these days, I'm getting so cocky in the kitchen. So, I added chopped brown mushrooms to the onions at the beginning and tossed in a few fresh shrimp toward the end. It wasn't very "bianco," but it sure was good. (Roxanne W. Furrperson got a cooked, chopped shrimp after our dinner. She loves shrimp.)
I've decided that (1) risotto is easy, and (2) risotto is my new meat loaf. (1) I didn't even bother measuring anything to make the risotto bianco since you judge everything as you go along by taste and texture anyway. How easy is that! (2) Like meat loaf, you can put any weird stuff you have in the frig into risotto. Whatever odds and ends of cooked veggies, meat, cheese you happen to have on hand. Just toss it in. I certainly wasn't sure about combining mushrooms and shrimp, but it was delicious.
I'm so into this risotto thing that I just ordered Vialone Nano rice and Carnaroli rice from igourmet. It would be fun to have a dinner party comparing risottos made from these 2 rices with some made with Arborio (which is easy to find locally; the other 2 are not).
Otherwise, as we wait for massive explosions and/or meltdowns and radiation releases from 6 (count them: SIX) stricken nuclear reactors in Japan, I tied on my red chenille warp. Tomorrow I weave! Yeah!
96 recipes completed; a mere 209 yet to make
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