ScottyBoy

Keith - I had to use the camera the winemaker had. A very odd soft focus and warm tone...

Looking forward to this!

ooOOoooOohhh boy. I read the name of the topic and knew it would turn into a back and forth about the treatment of animals. I'll be buying a large deep-freezer and buying foie in bulk wholesale. Feeding it to the clients I like and making them feel special ScoopKW - Plenty of raw milk here in California.

A few new ones for a dinner last night, My little root veggie salad and a 12 hour kobe sirloin, potatoes, arugula and buerre rouge. Sous vide never fails to impress, you could cut the rare steak with a fork...

18 hours at 134. Snake River Farms kobe tri tip. Charred on the grill and dressed with chimichurri. Very good....

Great stuff Keith!

This is an eye-opening topic, why I'm on this forum.

I've never used anything but arborio, maybe I should check out some other grains.

Just as I do it. Though I'm forgetting that I add the splash of white wine before the stock goes in. A old chef I worked with told me it "activates" the starch. Donno if that's true but just something I do because I always have.

Veggies sweat down, rice added to that, cooked for a second then stock goes in a cap at a time. Seems to render correct results from what I've been taught and have eaten.

I never have really browned the rice to start it. When I do my "toasting" step it's more of a quick light fry in the fat and then the stock goes in. And any vegetable base I plan to use (onions, garlic, etc) are cooked before the rice goes in.

Yes! CheeEEeeeze!

Love it.

Hmmmmmmmm... Tried it and am not a fan, I started documenting the procedure but stopped when I realized the end result was not going to be up to snuff.. I did not add any cream and I think that addition is what makes this version creamy. 3/4 a cup of cream whipped to stiff peaks? Yeah that would make anything creamy... This was slightly creamy chicken stock with cooked short grain rice in it. I'll be sticking with my old school method which people are already very happy with every time.

The reviews that have been coming out lately have been outstanding. Not to mention two of my foodie friends I can trust raving about it. Maybe they hit there stride... I wonder if there is a minimum guest count for the dish, it's only me and a friend. Look forward to documenting the dinner and getting back this thread. I'm very picky about high-end dining.

Thanks for the tips. As always I can't really follow the recipe exactly, more interested in the technique. It will be awesome if the whole "making the stock with starch from the rice" things works. Just means I don't have to babysit it as much as I usually do while I multitask. Gonna fire up the camera and the stove in a bit.

Well then, beat me to it! Still planning on it, just backed up with other prep. I always use some wine in mine but a cup seems a little much. I always add a splash after the toasting stage and already had plans to cut it down to 1/2 a cup in this recipe... Because of the nature of my dinners I cook almost everything ahead of time. Like a lot of restaurants I'll cook the risotto to 80% and cool fast on a sheet tray in the fridge. Finishing later with the final ingredients. I'm going to take some to 80% and reheat and cook the rest all the way.

Looking forward to finally going here at the end of the month. I've heard whispers of a special ordered dish. Chicken cooked in a bladder (Vessie). Has anyone phoned ahead for this special preparation? I saw it once on Iron Chef Japanese and have always wanted to try.

Holloway - Pretty much the traditional. Lightly toasted rice, adding warm stock a bit at a time and constantly stirring, finishing with cheese.

Veeeeery interesting. How about I try this out today? I often do risotto for dinners and this could lead to something great. I'm against adding cream though. Results to follow, I have a lot of time on my hands in the kitchen as I have to wait from 3-7 for the people to come and install my new dishwasher...

Cylindrical meat, cheese and cocktails = a winning blog

Thanks everyone. I was actually able to pull it off tonight for one of my dinners for 9. I think for the root veggie season it will be a regular on my menu!

They have crept all the way up here to NorCal as well. I went once...done with that. Always lame when a chain restaurant claims something so sacred like a fish taco and screws it up. Finally went into a certain chain that claims "worlds best hamburgers".............bleh. I'm starting a class action lawsuit

New little salad to plant root vegetables in as they come into season. Got inspired by a recipe from the Noma cookbook but as always made my own recipes for the components... Edible soil is rye flower cocoa powder almond meal dried and coffee grindered red beats melted butter salt superfine sugar cooked in the oven for 4 hours at 200 and run through a fine screen Retrograde potatoes blended with cream, champagne vinegar and butter then charged in an iSi. Then blanched veggies, roasted chantrelles and water cress.

Oh I actually have some of those too but have never used them for ice