Risotto

[vespachica]

Confession: I have never made risotto. It seems too mystical; too fussy. It seems like you do one wrong step and you will fuck it up and then Chef Ramsay will be yelling at you and throwing it in the garbage can while you try to keep your tears inside.

However, I was reading Mark Bittman's blog post about risotto with great interest. He demystifies it. I'm going to try it. I'm really going to do it! It's funny, though, because the comments are very much in trying to keep it sacred. Excuse me, people, but it's FOOD! I can pretty much guarantee I am not going to save a life with risotto. I do hope to enhance a few, though.

I am going to try it this week! I can do it!

Comments

[playmoby.livejournal.com]

I saw them making a fish stock risotto the other night on Anthony Bourdaine, when he was in Italy.. and yumm!

I dont have the patience for it though. :(

[dulamae.livejournal.com]

I felt the same way about a year ago, then I made it and it was DELICIOUS and really not so hard at all. You just have to take your time and be patient!

[cmariewt.livejournal.com]

I was intimidated too!

I was also so scared of making polenta. You helped de mystify it for me on your cooking blog so thanks! It's now one of my favorite sides to make.

Do you ever make cous cous?

[dulamae.livejournal.com]

I love it when I help people with something that seems intimidating, because I felt the SAME way about polenta. I think I saw someone on food network make it and realized it was really not that hard.

oh ya, I love couscous, WAY too easy. I made this with it not too long ago...

http://idinealone.blogspot.com/2009/01/salmon-couscous-suppper.html

[stemware.livejournal.com]

The number one thing about risotto is when you're cooking it, you're cooking it. You can't cook risotto while you're distracted in any way - it has to be the complete center of attention. Once you've done it a few times it's a lot easier.

[cmariewt.livejournal.com]

TRY IT!!

I made it for the first time over a month ago. I was always paranoid about it too. I just always heard about how difficult it is to make, and how easy it is to ruin it. The first batch I made was SO GOOD. The second batch was good. The last one? WEll it was okay. I got too cocky with it. The second batch I used some mushrooms and green onions in at the end. YUM! Just use a pan you are familiar with. I got a new pan that I pretty much hate and will never forgive myself for not returning it in the proper time frame ($50 for a fucking pan that doesn't work well?!!? It's just metal, no non stick. Which I found out, sucks). I stupidly used that one for the last batch and I think that played a larg role in me not liking the results of the risotto.

Please post about how your turns out!! It is so versatile.

[kerrymae.livejournal.com]

I've made risotto before and it's not that hard. But stemware is right. You have to really pay atention to it.