IM TOTALLY NOT LATE WITH THIS POST
so father's day was last sunday. whoops
SUMMER BREAKKK IM HERE
so i've been off school officially for a whole week now, and im just posting my recipes. great job, lucia.
so i've finally gotten to put all my risotto research to use, and i made mushroom, smoked salmon, and carrot risotto for father's day. and orange souffles.
it was much easier than i expected it to be, although it didn't turn out as well as i hoped it would. oh, well.
it turned out a little too salty, due to the fact that i forgot that smoked salmon is quite salty on it's own..... again, whoops.
But otherwise, it turned out pretty good, and um... yea.
for the white wine, I used Chardonnay, sold in a small 400-something ml bottle, and for the broth, i used low-sodium vegetable soup. If you don't want to use wine, you can substitute it with the same amount of broth.
when you heat a saucepan (or any pan, for that matter), you know it's the right heat to add in any form of oil when a few droplets of water slashed in sizzles away quickly.
so father's day was last sunday. whoops
SUMMER BREAKKK IM HERE
so i've been off school officially for a whole week now, and im just posting my recipes. great job, lucia.
so i've finally gotten to put all my risotto research to use, and i made mushroom, smoked salmon, and carrot risotto for father's day. and orange souffles.
it was much easier than i expected it to be, although it didn't turn out as well as i hoped it would. oh, well.
it turned out a little too salty, due to the fact that i forgot that smoked salmon is quite salty on it's own..... again, whoops.
But otherwise, it turned out pretty good, and um... yea.
for the white wine, I used Chardonnay, sold in a small 400-something ml bottle, and for the broth, i used low-sodium vegetable soup. If you don't want to use wine, you can substitute it with the same amount of broth.
when you heat a saucepan (or any pan, for that matter), you know it's the right heat to add in any form of oil when a few droplets of water slashed in sizzles away quickly.
the key to getting the right textures for the different ingredients is when you put them in. for the carrots, start adding them around the second cup of broth i added. (the amount of broth you use varies, and I used about 700ml, in addition of 300ml of Chardonnay.) add about half of it and let them cook until most of the liquid from that addition has been simmered away, then drop in the rest of the amount you want to add, then pour in your third addition of broth. remember to save your mushrooms for last, and your grated cheese and smoked salmon for after you've turned off the heat. the best way to test if your rice is thoroughly cooked is to taste a few grains around midway through your second addition of broth. it's cooked if the texture is soft, but not mushy, and is slightly chewy in the center.
and don't you DARE wash your arborio rice! it'll rinse out the chalky starch that is on the surface of the rice and cause your risotto to be less creamy and more runny.
.....i don't remember where i got my original recipe. it was really just a lot of research reading and figuring it out myself. i'll post a basic risotto recipe sometime soon :)
recipe after the jump :)
and don't you DARE wash your arborio rice! it'll rinse out the chalky starch that is on the surface of the rice and cause your risotto to be less creamy and more runny.
.....i don't remember where i got my original recipe. it was really just a lot of research reading and figuring it out myself. i'll post a basic risotto recipe sometime soon :)
recipe after the jump :)
Ingredients yields 4-5 servings, depending on the amount you serve 2-4 cloves of garlic, crushed (preference) 2-4 shallots or 1/2 an onion, diced (preference) 1 1/2 cup arborio rice 200-300ml white wine (optional) around 600-1,000ml broth (vegetable or chicken work best; the amount you need will vary) 1 cup mushrooms, sliced stems of your sliced mushrooms, diced (optional) around 1 carrot, grated (you can add more or less, depending on your preference) 1/2 cup smoked salmon some salt, to taste some pepper, to taste (optional) some dried or fresh diced oregano some dried or fresh diced thyme some dried basil 2 cups grated parmesan or mild white cheddar some oil, so nothing sticks to your pan (prefered amounts; I used olive oil) | Ready to cook?
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