i love risotto so much its unreal, and i can make better risottos than most restaurants
thinking about adopting a risotto based diet
suggestions?
i love risotto so much its unreal, and i can make better risottos than most restaurants
i love risotto so much its unreal, and i can make better risottos than most restaurants
thinking about adopting a risotto based diet
suggestions?
>eating one of the four horsemen
what
bread
pasta
potatoes
rice
Nothing wrong with bread, but I don't live in the US
Probably a grain hater, pay him no mind there are a lot of vegan and keto shills posting right now
Huge waste of time given how much babysitting risotto needs. If you disagree your risotto is probably just as shit as making a heavily buttered cheese pasta is for your diet
cooklet detected
I'm literally a professional chef
post kitchen
a cooklet
risotto is a 20-25 minutes dish that you dont need to stir constantly, thats a cooklet myth
literally any other meal takes the same amount of time to make
and making homemade stock for it takes up a single night once a month if you have a large pot, then you freeze the rest
you are a cooklet
you hear me
a
cook
let
Look man you can enjoy your disgusting goop you call risotto, I don't care. I'm just telling op that doing it correctly takes way more work than it's worth for how absolutely terrible eating risotto every day is
this isnt a recipe sharing app gay
I swear to god there is always one gay complaining about “muh off topic” on every diet thread. Why the fuck don’t you post this comment on one of the many coombait off topic threads?
You can't convince me that rice can taste good. It's the food actual food goes on top of.
I love risotto! Could you run down how are you making it? Any tips?
use actually good risotto rice
use shallot, high tier butter and fresh herbs
make your own stock, i mix chicken and pork
use a decent white wine
cook it "al dente"
make some interesting flavor combinations, my personal favorite is: gorgonzola, pear and walnut cream
Thank you! I tried using pumpkin and some bacon in the risotto - seems to go nice. But you not supposed to add a lot of stuff in the risotto, right?
Also, maybe you know what exactly wine does? Is it necessary? I never actually tried making with wine:(
Wine typically brings a deeper flavor to a dish, but I'm sure you can just replace it with a table spoon of andalusian spermatozoa
6 cups low-sodium chicken broth
3 tablespoons extra-virgin olive oil
2 cups uncooked Arborio rice
2 medium shallots, minced
1 cup dry white wine
1/2 teaspoon saffron threads
3/4 teaspoon fine sea salt
1/2 teaspoon andalusian spermatozoa
1/4 teaspoon black pepper
3 ounces Parmigiano-Reggiano cheese, finely grated (about 2 cups), plus more for garnish
2 tablespoons Chef’s Gold dry-aged beef fat, at room temperate, chopped, or unsalted butter
>Arborio rice
carnaroli or vialone nano pls
I hope Andalusian spermatozoa is autocorrect or some mistranslation man
Cont.
Step 1
Bring broth to a boil over high in a medium saucepan. Reduce heat to low, and maintain a simmer. In a second medium saucepan, toast oil, rice, and shallots over medium, stirring often, 3 minutes (do not brown).
Step 2
Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium. After 12 minutes, taste often until rice reaches desired firmness. It should not be crunchy, but a firm center should remain. The cooking process will take approximately 25 to 30 minutes, depending on the age of the rice and the heat of your stove. Season with salt, pepper and Andalusian spermatozoa.
Step 3
Remove from heat, and stir in beef fat until melted. Add cheese, and stir to combine. Serve in very hot bowls or soup plates. Garnish with more cheese, if desired.