risotto emergency!

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I am half way through making mushroom and artichoke risotto. I just realised the only cheese I have in the house is extra mature cheddar cheese. Should I use that instead of parmesan, or go without?!?!?!??!?!

caek, Saturday, 6 December 2008 18:27 (nine years ago) Permalink

Use some sparingly, I reckon.

Me and Ruth Lorenzo, Rollin' in the Benzo (Noodle Vague), Saturday, 6 December 2008 18:27 (nine years ago) Permalink

cheddar cheese risotto is amazing it has a real sharp flavour

Tá a fhios agam, nach bhfuil? (I know, right?), Saturday, 6 December 2008 18:28 (nine years ago) Permalink

just taste as you go, it's delicious tho

Tá a fhios agam, nach bhfuil? (I know, right?), Saturday, 6 December 2008 18:28 (nine years ago) Permalink

add extra wine for more sweetness

Tá a fhios agam, nach bhfuil? (I know, right?), Saturday, 6 December 2008 18:28 (nine years ago) Permalink

don't overdo it and it should be fine

snoball, Saturday, 6 December 2008 18:29 (nine years ago) Permalink

(I mean don't overdo the cheese)

snoball, Saturday, 6 December 2008 18:29 (nine years ago) Permalink

ok, heavy on the wine, easy on the cheese and it will be OK sounds like good advice. thanks guys!

caek, Saturday, 6 December 2008 18:34 (nine years ago) Permalink

"No cheese at all!" (says the vegan)

Nomi Malone and Her Bloodstains (Stevie D), Saturday, 6 December 2008 19:44 (nine years ago) Permalink

No but srsly the cheddar would probably taste really, really fucking good.

Nomi Malone and Her Bloodstains (Stevie D), Saturday, 6 December 2008 19:45 (nine years ago) Permalink

how did this work out?

Tá a fhios agam, nach bhfuil? (I know, right?), Saturday, 6 December 2008 19:50 (nine years ago) Permalink

I made cheddar risotto 2 days ago and it was teh yum.

PANTYMAN (libcrypt), Saturday, 6 December 2008 20:06 (nine years ago) Permalink

It was lush. The cheese was really strong so I only used a tiny bit, but it was great. Less creamy and perhaps less salty than with parmesan. I think I will go back to parmesan if I have it in the house, but there is no doubt that mushrooms + cheddar is always great.

caek, Saturday, 6 December 2008 20:14 (nine years ago) Permalink

oh pantyman!

Tá a fhios agam, nach bhfuil? (I know, right?), Saturday, 6 December 2008 20:15 (nine years ago) Permalink

seven months pass...

made risotto with shrimp and peas last night and my brain opened up and exploded with the infinitude of variations on this recipe. also i didn't use cheese.

freakin pecan (jdchurchill), Monday, 27 July 2009 20:07 (eight years ago) Permalink

I still have not tried the dessert risotto I've had in mind for almost a decade -- butter instead of olive oil, maybe a little sweet onion like vidalia, but mainly chopped apples at the beginning, deglaze with a little white wine or maybe calvados, then simmering apple juice instead of stock, some more chopped apple halfway through so there are different textures of apple, finish with manchego.

Beanbag the Gardener (WmC), Monday, 27 July 2009 20:14 (eight years ago) Permalink

manchego is really good in risotto.

free jazz and mumia (sarahel), Monday, 27 July 2009 20:15 (eight years ago) Permalink

my brain just opened up and exploded again with the infinitude of variations.

somebody should do "the risotto variations."

freakin pecan (jdchurchill), Monday, 27 July 2009 21:50 (eight years ago) Permalink

last night my husband said that the (labor-intensive delicious sausage and fresh pea) risotto i made tasted "basically like fancy rice a roni" -- did rice a roni ruin risotto?

figgy pudding (La Lechera), Wednesday, 29 July 2009 13:30 (eight years ago) Permalink

my two cents: f u rice a roni for ruining risotto

figgy pudding (La Lechera), Wednesday, 29 July 2009 13:31 (eight years ago) Permalink

half parmesan and half gruyere is the bomb

braveclub, Wednesday, 29 July 2009 13:32 (eight years ago) Permalink

I hope that after that comment he was wearing the risotto as a fancy hat-a-roni

grocery groin (snoball), Wednesday, 29 July 2009 13:32 (eight years ago) Permalink

i wasn't happy, but mostly because i had dirtied like 100 dishes and stood in front of the stove forever for...rice a roni. i really do think he was being earnest -- rice a roni and those gross bags of rice + sauce made an impression on him before risotto did, so i can't hold that against him.

figgy pudding (La Lechera), Wednesday, 29 July 2009 13:36 (eight years ago) Permalink

That's the thing with risotto, and why I don't do it often, it's so time consuming because it needs to reduce down but you can't go away and leave it otherwise it sticks to the pan or gets too salty.

grocery groin (snoball), Wednesday, 29 July 2009 13:39 (eight years ago) Permalink

why does leaving it make it get too salty?

caek, Wednesday, 29 July 2009 13:40 (eight years ago) Permalink

i used to be religious about adding liquid v slowly and stirring continuously, but i get pretty much identical results if i do it slowly and properly for the first 5-10 minutes, then just dump in the rest of the liquid and leave it.

caek, Wednesday, 29 July 2009 13:41 (eight years ago) Permalink

Well it's only a problem if you use chicken stock or stock made with vegetable bouillon cubes. And sticking is a real risk if you use arborio rice.

grocery groin (snoball), Wednesday, 29 July 2009 13:43 (eight years ago) Permalink

i mean, sadly -- look at the prep for rice a roni. it's exactly the same -- butter + rice, saute, add liquid and "seasoning packet", reduce, eat in your sad living room alone while watching prime time network tv. i know this because i've done it. some bozo invented rice a roni (purportedly the san francisco treat?) because it was risotto for the people.

i maintain that conceptually, rice a roni ruined risotto. for me at least.

figgy pudding (La Lechera), Wednesday, 29 July 2009 13:44 (eight years ago) Permalink

cooking risotto if you don't have the time to idle by the stove is reckless. but when you have time get to spend an hour ricocheting around your kitchen topping up stock and gently stirring = classic. the best meal for kitchentime.

the heart is a lonely hamster (schlump), Wednesday, 29 July 2009 13:51 (eight years ago) Permalink

I had a similar thing, La Lechera, the only time I made keema mutter. So many fiddly obscure spices, hours of stirring, only to realize it was just fancy sloppy joes. Glad the sausage and pea risotto was at least delicious, if not 100% satisfying.

Jaq, Wednesday, 29 July 2009 14:06 (eight years ago) Permalink

I use arborio rice and have never had the sticking problem using the "keep an eye on it for the first 5/10 then dump the rest of the stock in".

caek, Wednesday, 29 July 2009 14:33 (eight years ago) Permalink

i agree w/ caek, cookbooks always tell you that you need to stand over the stove but they are liars

just sayin, Wednesday, 29 July 2009 14:35 (eight years ago) Permalink

seriously

caek, Wednesday, 29 July 2009 14:36 (eight years ago) Permalink

presumably schlump was exaggerating, but if you're stirring it for an hour then you're making a hearty soup, not risotto

caek, Wednesday, 29 July 2009 14:37 (eight years ago) Permalink

lol yeah i would say half an hour would be pretty standard - maybe less

just sayin, Wednesday, 29 July 2009 14:39 (eight years ago) Permalink

less i think. i used to do mine for like 25-30 minutes and was told by italians that it was overcooked. down to 20 now. and it was an italian who told me not to bother with that stirring constantly, teaspoon of stock at a time nonsense.

caek, Wednesday, 29 July 2009 14:42 (eight years ago) Permalink

yeah i was only stirring (virtually) nonstop for 30 min or so using a ladle to add stock. still, wasn't really worth it. i enjoyed the salad more, tbh. it was raw beets, fennel, cucumber, feta and lemon juice with spinach. simple and tasty.

figgy pudding (La Lechera), Wednesday, 29 July 2009 14:45 (eight years ago) Permalink

whoa! the risotto thread exploded!

if you seriously think rice a roni is like risotto then you made 'em wrong, yo.

freakin pecan (jdchurchill), Wednesday, 29 July 2009 23:08 (eight years ago) Permalink

xp I do about 20 minutes, adding a cup of stock at a time, stirring every couple of minutes or so. That's what the recipe on the back of the box says to do.

free jazz and mumia (sarahel), Wednesday, 29 July 2009 23:15 (eight years ago) Permalink

the rice a roni thing reminds me of the time a friend told me my homemade ice cream (which i'm rather proud of) was SO GOOD. like ORANGE JULIUS good. which, stop eating my ice cream ex-friend and go get yr ice cream at the fucking mall.

wmlynch, Wednesday, 29 July 2009 23:20 (eight years ago) Permalink

"Dude, your burgers are really good! Like the ones they serve at MacDonald's!"

grocery groin (snoball), Thursday, 30 July 2009 08:30 (eight years ago) Permalink

http://media.npr.org/news/images/2008/jul/31/rice_pilaff540.jpg

^^ original recipe upon which rice a roni (the actual rice a roni!) was based
not exactly the same as risotto (duh) but not wholly dissimilar either
dang

figgy pudding (La Lechera), Thursday, 30 July 2009 19:03 (eight years ago) Permalink

except for the last sentence

freakin pecan (jdchurchill), Thursday, 30 July 2009 23:11 (eight years ago) Permalink

plus no self respecting pilaf would be w/o onions

freakin pecan (jdchurchill), Thursday, 30 July 2009 23:12 (eight years ago) Permalink

now that i know how to post pictures dig the aforementioned shrimp risotto
http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0038.jpg?t=1249087183

clouds taste metallica (jdchurchill), Saturday, 1 August 2009 00:41 (eight years ago) Permalink

presumably schlump was exaggerating, but if you're stirring it for an hour then you're making a hearty soup, not risotto

i wasn't! o k, maybe forty five minutes. i have never challenged the wisened chefs who tell me that you have to hover 'n' stir though, because i like to do so so much. really; music playing, risotto stirring, someone perched at the kitchen table making lazy conversation.

the picture above is good though because it gives me ideas for what do you serve with risotto. i always just have this big unsightly blob on the plate, maybe with some sarcastic sprig of something green on top. what are good risotto accompaniments?

the heart is a lonely hamster (schlump), Saturday, 1 August 2009 00:44 (eight years ago) Permalink

schlump srsly 20 min is an accurate time for risotto

just sayin, Saturday, 1 August 2009 00:48 (eight years ago) Permalink

am i the only person in the world who hates this sludge

blobfish russian (harbl), Saturday, 1 August 2009 00:51 (eight years ago) Permalink

If it's sludge, you're doing it wrong.

Beanbag the Gardener (WmC), Saturday, 1 August 2009 01:02 (eight years ago) Permalink

not me, someone else was doin it wrong! or i just can't get around the texture. it's like dinner oatmeal?

blobfish russian (harbl), Saturday, 1 August 2009 01:13 (eight years ago) Permalink

no, it shouldn't be like oatmeal at all

Jaq, Saturday, 1 August 2009 01:27 (eight years ago) Permalink

yeah it wasn't really like that i just don't like wet mushy things and the rice/cheese combo is wrong to me. i won't ruin this thread with anymore challops though!

blobfish russian (harbl), Saturday, 1 August 2009 03:06 (eight years ago) Permalink

mmm, challop risotto...

Beanbag the Gardener (WmC), Saturday, 1 August 2009 03:08 (eight years ago) Permalink

came across a recipe for barley risotto, am very curious to try it: http://www.seriouseats.com/recipes/2008/12/healthy-delicious-barley-risotto-recipe.html

sciolism, Saturday, 1 August 2009 09:07 (eight years ago) Permalink

do prawns go with mushrooms in risotto, or do I need to pick one?

caek, Monday, 3 August 2009 13:40 (eight years ago) Permalink

Try it and tell us!

Four-TEEEEEEEEEEEEEEEEEEEEN! (HI DERE), Monday, 3 August 2009 17:42 (eight years ago) Permalink

i am not putting marscapone in, but i guess that means it isn't quite a chocolate and fish combination.

caek, Monday, 3 August 2009 17:44 (eight years ago) Permalink

i dont know abt this idea - i think the lemon + prawn sounds good, but mushroom as well is kind of pushing it

just sayin, Monday, 3 August 2009 17:53 (eight years ago) Permalink

hmm
i think shrimps and mushrooms play rather well together

clouds taste metallica (jdchurchill), Monday, 3 August 2009 22:35 (eight years ago) Permalink

prawns + mushrooms = great! Salmon would also be good. So would asparagus.

free jazz and mumia (sarahel), Monday, 3 August 2009 22:37 (eight years ago) Permalink

cover it all with a sauce made from melted swiss cheese and cadbury eggs
mmmmm

figgy pudding (La Lechera), Monday, 3 August 2009 22:47 (eight years ago) Permalink

this is what i'm doing
http://upload.wikimedia.org/wikipedia/commons/3/3b/Chuckles.png

clouds taste metallica (jdchurchill), Monday, 3 August 2009 23:00 (eight years ago) Permalink

eight months pass...

made a really good one tonight

caek, Wednesday, 21 April 2010 20:04 (seven years ago) Permalink

five months pass...

i still don't like rice risotto but this is really good http://www.nytimes.com/2009/12/02/dining/021mrex.html
i added chopped kale before the chicken broth

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:19 (seven years ago) Permalink

what other vegetables can i use

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:21 (seven years ago) Permalink

I am maybe making this during the weekend, kind of worried tbh

dayo, Tuesday, 21 September 2010 00:51 (seven years ago) Permalink

asparagus or peas both work imo

I like peas in everything though.

Mormons come out of the sky and they stand there (Abbbottt), Tuesday, 21 September 2010 00:52 (seven years ago) Permalink

i think i would like peas in it

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:56 (seven years ago) Permalink

and asparagus but it's out of season

the girl with the butt tattoo (harbl), Tuesday, 21 September 2010 00:56 (seven years ago) Permalink

I just buy two bags of peas every time IO go to the grocery because I know I'm going to be using them. They don't even get written down on the list.

Mormons come out of the sky and they stand there (Abbbottt), Tuesday, 21 September 2010 00:58 (seven years ago) Permalink

peas/edamame & sweet baby carrots chopped into little discs & baby corn? small stuff that holds its shape is good in risotto i think.

camphor jars (c sharp major), Tuesday, 21 September 2010 01:01 (seven years ago) Permalink

also, bright colours.

camphor jars (c sharp major), Tuesday, 21 September 2010 01:02 (seven years ago) Permalink

five years pass...

God damn I love risotto. I think it's my favourite food. Well, rice cooked in stock generally (paella, kabsa, pilaf, etc etc etc), of which risotto is perhaps the most flexible and ergo the best.

Here are some risotto variations I have cooked:

• Carrot and pea
• Roasted tomato
• Ham hock and leek
• Asparagus and lemon
• Mushroom
• Chicken
• Fennel and lemon
• Chocolate (with mascarpone and hazelnuts)

Hey Bob (Scik Mouthy), Thursday, 7 July 2016 12:22 (one year ago) Permalink

tell me more about this chocolate one

boxedjoy, Thursday, 7 July 2016 17:58 (one year ago) Permalink

tell me less about it

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 17:59 (one year ago) Permalink

i tend to make this incredibly simple risotto when im in the mood for it (elizabeth david 4eva)

http://www.lancashiretelegraph.co.uk/leisure/dine/recipes/10460503.Recipe__Risotto_with_mushrooms/

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:01 (one year ago) Permalink

i stand for chocolate risotto

imago, Thursday, 7 July 2016 18:34 (one year ago) Permalink

that was the implication, yes

imago, Thursday, 7 July 2016 18:39 (one year ago) Permalink

but i think it could work - pizza does, unsure about pasta, why not risotto. italy is a great country

imago, Thursday, 7 July 2016 18:39 (one year ago) Permalink

yes italy is great.

i might be taking italian citizenship to remain a eu citizen.

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:41 (one year ago) Permalink

good choice

i have two cypriot grandparents but no knowledge of greek ;_; i don't think i'd have the gall to take citizenship in a country i couldn't speak the predominating tongue of

imago, Thursday, 7 July 2016 18:48 (one year ago) Permalink

whereas i do :D

could also get chilean citizenship, and i'll be eligible for canadian in a few years. feel that perhaps that sort of citizenship collection is probably not allowed tho.

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:49 (one year ago) Permalink

sort of back on topic, i can't think of any chilean restaurants i've been to. surely it has a great cuisine though

imago, Thursday, 7 July 2016 18:52 (one year ago) Permalink

it's ok and there are things i love because of nostalgia but actually nothing out of this world, peruvian is better ;_;

i want to eat risotto for dinner now

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 18:53 (one year ago) Permalink

so do i but without the motility to cook it, seems that a takeaway pizza it is

cheers for the peruvian tip tho - and as my gf is a vegan-aspirant veggie i'll trust you to know what's best

imago, Thursday, 7 July 2016 19:04 (one year ago) Permalink

Like all Latin American food would be hard for veggie inclined unfortunately :/

♫ Corbyn's on fire / PLP is terrified ♫ (jim in glasgow), Thursday, 7 July 2016 19:06 (one year ago) Permalink

Chocolate risotto is the logical halfway point between risotto and rice pudding, duh.

Hey Bob (Scik Mouthy), Friday, 8 July 2016 05:16 (one year ago) Permalink

I make a coconut and raspberry one, it's a rice pudding but with risotto rice, it's amazing

kinder, Friday, 8 July 2016 07:04 (one year ago) Permalink

anybody have a recipe for risotto with garlic scapes

maura, Friday, 8 July 2016 16:29 (one year ago) Permalink

Last night I did carrot and mushroom with mustard and tarragon. Winner.

Hey Bob (Scik Mouthy), Sunday, 17 July 2016 05:22 (one year ago) Permalink

Thanks to this thread revive, I will make risotto tonight! I grilled a bunch of summer veg yesterday so that's ready to go; I need to do something with a whole chicken today--maybe grill it, pull off the meat, use bones for a quick stock? Chicken seems kind of wrong in risotto to me but that is just me, obv.

mom tossed in kimchee (quincie), Monday, 18 July 2016 13:42 (one year ago) Permalink

one year passes...

Runner bean and griddled sweet peppers = winner.

Hey Bob (Scik Mouthy), Friday, 25 August 2017 12:12 (three months ago) Permalink

Emma has decided she has eaten enough risotto for the rest of her life. I might have to divorce her as i do all the cooking and it is my signature dish.

Hey Bob (Scik Mouthy), Friday, 25 August 2017 12:13 (three months ago) Permalink

How is your jambalaya? It's basically just risotto with onions, bell pepper and celery. Good for variation.

Frederik B, Friday, 25 August 2017 12:21 (three months ago) Permalink

risotto has celery

jambalaya does not have parmesan cheese

i could go on

illegal economic migration (Tracer Hand), Friday, 25 August 2017 12:39 (three months ago) Permalink

I love all the one pot rice dishes and ofc there are similarities but the jambalaya recipe I have is basically rice cooked in bbq sauce, it's delicious and doing a v different thing

ogmor, Friday, 25 August 2017 12:43 (three months ago) Permalink

That's gumbo?

Frederik B, Friday, 25 August 2017 13:01 (three months ago) Permalink

I mean, fake gumbo, but jambalaya isn't sauce based?

Frederik B, Friday, 25 August 2017 13:02 (three months ago) Permalink

thank u sauce-based jambalaya

frankfurters take on new glamour in this gleaming aspic (bizarro gazzara), Friday, 25 August 2017 13:03 (three months ago) Permalink

that's amore??? xp

Choco Blavatsky (seandalai), Friday, 25 August 2017 13:03 (three months ago) Permalink


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