Porcini mushrooms risotto edition. General thread for posti…

𓀐 @?xWAVmUX: General thread for posting your cooking process/food you made.

Porcini mushrooms risotto edition. General thread for posting your cooking process/food you made.

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𓀐 @yAuCDBci: I had tacos again last night.+

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𓀐 @nny8zwUo: nipponese teishoku meal+ 6

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𓀐 @XXQu2p8U: You forgot to move your piss bottle out of the picture.+ 1

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𓀐 @v4NY9aMZ: you are SO FUNNY anon updoots+

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𓀐 @Zeapg3L+: 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.+ 3

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𓀐 @+J?NxQt=: Calling something pants in the same post with that hobo stew is ironic.+

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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.+ 1

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𓀐 @jb3x5pNB: >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.+

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𓀐 @XFjQqJQ*: I made dried porcini mushrooms risotto using the fake Carnaroli. It’s not as creamy as I wanted but considered that there’s not butter and parmigiano, i thinks that I achieved a respectable result imho. Next time I’ll try with ghee but without milk solids it’s difficult to achieve a good emulsion. I accept the challenge. Thank you anon Looks good+ 10

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𓀐 @n3QhH7WG: >no butter Because of your schizo diet?+ 2

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𓀐 @~McNeypb: I'm not following any diet, I just avoid eating what hurts me. I stopped eating cow milk and derivates (ghee is ok since it's 100% fat) because of the pro inflammatory effects on my fucked up inflammatory condition, the same goes for gluten and pork meat, however next month I'll start reintroducing gluten again slowly starting with half a dose of pasta. I'll go back eating butter and some cheese again, don't worry. You know, eating with restrictions like I did really forced me to learn how to cook and achieve the results you take for granted by actually studying the science behind emulsions and things alike, especially when you want to achieve the same/similar result using different ingredients.+ 1

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𓀐 @Y9fke273: Why did you stop the blood type diet?+

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𓀐 @QtzFHbCM: https://files.catbox.moe/m5nr1v.MP4 Also after only 2 risotto dishes I can safely conclude that this cross breed Carnaroli rice is not good. It doesn't release enough starch, it keeps its shape and stays al dente, which is nice and expected, but if it doesn't release starch then it simply is not a good risotto rice. I'll give the two vaccum sealed portioned bags to my parents and I'll straight buy the high quality stuff, like Acquerello or Riserva San Massimo. The procedure is correct, the mantecatura sounds are correct...I didn't make mistakes. >:( Because it didn't work. I had some positive results but after a reasonable amount of trying it and learning how my body works, I understood that the symptoms I'm experiencing are not caused by what I eat.+ 6

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𓀐 @UDGytCtK: Holy fucking shit catbox never work. >>>/wsg/6265429+ 5

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𓀐 @j_H_KMJY: If there’s copyright music it won’t work v. annoyinge+ 4

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𓀐 @vLyw3TMW: It has no music, just the ambient sounds from the original clips. :( Arborio is a good choice for risotto, it’s one of the most used rices. Compared to Carnaroli it’s more creamy as it releases the starch quickly, however it doesn’t hold its shape as well as Carnaroli so it’s easy to overcook it and it doesn’t stay al dente. It’s a matter of tastes, Carnaroli it’s usually considered the best restaurant quality rice for risotto but it has to be Carnaroli Classico, there’s no exception. Both for Arborio and Carnaroli, always buy from the producer directly, it’s the only way to ensure that you get good stuff, as always, because supermarket rice is not as good. It’s the same as buying supermarket coffee vs freshly roasted coffee from a roaster, the supermarket products are of inferior quality because they have to be cheap. Considered that rice is inexpensive, I don’t get why people in Italy would buy supermarket stuff (yeah like I did lmao) but I get why someone living outside Italy can have difficulties accessing high quality products, however I can guarantee that virtually all rice producers ships in EU without problems.+ 3

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𓀐 @7Z3FZH~q: i get acquerello from my supermarket+ 1

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𓀐 @Fd~tp*vh: I am generally cooking for myself, so although I will disregard crap, meat, veg, etc. searching for top quality rice hasn't really been a priority. Maybe if I was chasing Michelin Stars I would hunt down the best rice? As far as I am concerned the rice is just filler, albeit part of the dish.+

/cooking