𓁟 host1.bitchan.one

+⧖General thread for posting your cooking process/food you made. General thread for posting your cooking process/food you made.
+⧖Porcini mushrooms risotto edition. General thread for posting your cooking process/food you made. Porcini mushrooms risotto edition. General thread for posting your cooking process/food you made.
+⧖nipponese teishoku meal nipponese teishoku meal
+⧖This is pants . . why did you post this? Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour, I have always had problems with risottos, getting the creamy rice and the other ingredients cooked. >inb4 skill issue. Here is a fried rice dish I made a while ago (can't recall if I made a cook-a-long with it?) Long grain rice, peppers, egg, peas and slices of gammon, with usual chinese type seasonings. I find there is more leeway with fried rice than there is with risotto, so I avoid the later. This is pants . . why did you post this? Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour, I have always had problems with risottos, getting the creamy rice and the other ingredients cooked. >inb4 skill issue. Here is a fried rice dish I made a while ago (can't recall if I made a cook-a-long with it?) Long grain rice, peppers, egg, peas and slices of gammon, with usual chinese type seasonings. I find there is more leeway with fried rice than there is with risotto, so I avoid the later.
𓀐 @yBb*2GGi: >Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour It tasted good, mushrooms and fresh herbal notes from the parsley, also the stock was made with (also) fennel and cherry tomatoes so it had a bit of acidity and subtle anise note, that's why I didn't add white wine to deglaze the pan. Of course it would need the butter and the onion to complete the profile, as this is a rich kind of risotto imho, you want a bold flavor, but again considered that I didn't also add parmigiano cheese I got an imho good result. If I compare it to the previous fresh porcini mushrooms rice I made by sautéeing the mushrooms in the ghee and browning them + mixing them with the donabe cooked koshihikari, the risotto was more delicate which is insane lol. The Japanese rices with their buttery texture make up A LOT for the lack of certain ingredients, too bad I can't use them to make risotto. >I have always had problems with risottos, getting the creamy rice and the other ingredients cooked. >inb4 skill issue. You certainly need the skill because risotto has its rules and you actually have to babysit the pan for 15-17 minutes, however the key moment is the mantecatura process in the end which has to be done off the stove and you need to aerate the rice my vigorously mixing it and flipping the pan to create the emulsion between the stock, the fat that you add for this process (fridge cold butter) and the grated cheese (which is optional but it helps). Also let the rice rest 1 minute before mantecatura. However...if you use a non suitable or low quality rice, you won't get a good risotto. I used a cross breed supermarket carnaroli and as I said above it took me 2 tries to conclude that it's not good risotto rice. It's good rice per sè, but not good risotto rice for creamy all'onda results. When you buy Carnaroli, ALWAYS buy the good stuff labelled Carnaroli Classico. It's not cheap, but it pays.

>However...if you use a non suitable or low quality rice, you won't get a good risotto. I never went for the top notch stuff, just alborio but like you said 'you have to babysit the pan' more and that's why I kind of moved onto fried rice dishes, rather than risottos. I do often make a rather British fried rice dish which is pretty tasty and perhaps in the next week or so, I will make a cook-a-long thread (but I will have to hide the fact it is British, for obvious reasons). Thanks for your insight.

⧖expiring ~5d0/1 kept2d ago

𓀐 @jb3x5pNB

⏱ 2d 👍 0

⬆ upvote 0