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?

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  1. 10 months ago
    Anonymous

    >eating one of the four horsemen

    • 10 months ago
      Anonymous

      what

      • 10 months ago
        Anonymous

        bread
        pasta
        potatoes
        rice

        • 10 months ago
          Anonymous

          Nothing wrong with bread, but I don't live in the US

      • 10 months ago
        Anonymous

        Probably a grain hater, pay him no mind there are a lot of vegan and keto shills posting right now

  2. 10 months ago
    Anonymous

    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

    • 10 months ago
      Anonymous

      cooklet detected

      • 10 months ago
        Anonymous

        I'm literally a professional chef

        • 10 months ago
          Anonymous

          post kitchen

        • 10 months ago
          Anonymous

          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

          • 10 months ago
            Anonymous

            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

  3. 10 months ago
    Anonymous

    this isnt a recipe sharing app homosexual

    • 10 months ago
      Anonymous

      I swear to god there is always one homosexual complaining about “muh off topic” on every diet thread. Why the frick don’t you post this comment on one of the many coombait off topic threads?

  4. 10 months ago
    Anonymous

    You can't convince me that rice can taste good. It's the food actual food goes on top of.

  5. 10 months ago
    Anonymous

    I love risotto! Could you run down how are you making it? Any tips?

    • 10 months ago
      Anonymous

      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

      • 10 months ago
        Anonymous

        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

        [...]
        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.

        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:(

        • 10 months ago
          Anonymous

          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

    • 10 months ago
      Anonymous

      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

      • 10 months ago
        Anonymous

        >Arborio rice
        carnaroli or vialone nano pls

      • 10 months ago
        Anonymous

        I hope Andalusian spermatozoa is autocorrect or some mistranslation man

    • 10 months ago
      Anonymous

      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

      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.

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