Two good entries, congrats Timothy, and also to Sanda B. Question for Sanda B, why is your Rissotto so yellow? Was the Vegetable stock the cause? Mine is, always white or slightly tanned due to chicken stock. Great presentation!...........................d
I use the kitchen essentials ( of kitchen basics you know the ones in the cardbord box) one. The vegetable stock ( not broth) is pretty dark and the last 10% of beef or chicken ( I dont remember which one it was, I only used it because I rant out of vegetable) is also pretty dark.
Its been a while so I thought i might have added saffron to the stock because I had planned to make Paella but I'm pretty sure I dont have any at home. I kind of cook by the seat of my pants. As you make it here is what I think I did but I'm no expert in this and I make no declarations as to whether I did this in the manner that follows or not
1) stock ( heated to close to simmer in another pot)
2) chopped onion and a little garlic ( like one clove)
3) sauteed in butter,olive oil till the onions were translucent ( about 10 min)
4) added the rice ( I think it was the texas version of aborio, it was definately not from italy)
5) about 10 minutes stirring to coat and cook rice
6) added hot stock one cup at a time, stirring constantly. this takes about 2 beers of continual stirring adding new stock when the last of the old sstock is adsorbed, so I figure about 20-25 min. You CANNOT stop stirring or it will cake and burn. Its done when it is just softer than al dente, but its important that there is no residual unadsorbed liquid so you are looking at cooked oatmal like consistency.
7) remove from heat, add in parmigianno regianno and frozen baby peas, mix them in cover and plate within about 5 min.
Some people like white pepper but I'm not a big fan and black pepper is an unappealing contrast.
Hope this helps.