Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Chris Amirault

Risotto--Cook-Off 21

Recommended Posts

Every now and then since December 2004, a good number of us have been getting together at the eGullet Recipe Cook-Off. Click here for the Cook-Off index.

For our twenty-first Cook-Off, we're making risotto. Up here in the northern hemisphere, it's a great time for risotto with spring vegetables arriving daily -- asparagus, morels -- and it's also time for the last few weeks of good lobster. But risotto is a great dish that allows for remarkable variation no matter the season. It's also a dish that relies upon some fundamentals (a fantastic stock pays great dividends) and that rewards tradition and experimentation both. Finally, for reasons that I've never quite understood, it tends to terrorize some first-timers -- which makes it perfect for the supportive atmosphere of the cook-offs.

Thanks to Craig Camp's excellent Risotto Course and the Q&A that followed, we've already got a good base for our cook-off. In addition, you'll be able to read up on vegan risotto, vanilla risotto, the scientific issues related to risotto stirring (very complex reading, I warn you), and the different rices used.

So get stirrin', folks!

Share this post


Link to post
Share on other sites

I think I can say I have pre-participated in this cookoff, several times! :smile:

Share this post


Link to post
Share on other sites
I think I can say I have pre-participated in this cookoff, several times!  :smile:

It's all been leading up this, right, Susan? :laugh::wink:

Share this post


Link to post
Share on other sites

This should be great! I've made risotto a few times and didn't find it difficult, but there may be nuances I'm missing. My first few spears of asparagus are saluting me in the garden and I find risotto great for when I only have a few of them to use.

Share this post


Link to post
Share on other sites

If anyone needs a good risotto recipe, my uncle and I won this golden spoon award for risotto a while back, beat out some top restaraunts too! That risotto was artichoke, but theres so many good ones!

cheers.

Share this post


Link to post
Share on other sites

Not that I needed the prodding, but every few months I do a seafood (scallops and shrimp) risotto with saffron and it's looking like it's that time again...


Edited by TongoRad (log)

Share this post


Link to post
Share on other sites

I made a chocolate risotto once that was a bit weird, but very tasty.. like the ultimate comforting chocolate rice pudding.

I make a lot of savoury risotti.. might be interesting to look into sweet ones. There have to be more!

Share this post


Link to post
Share on other sites

Excellent, this will spur me to try the lemon risootto I've been wanting to make for quite awhile.

One of my favorte basic risottos that I make often is with tomato, pancetta and hot pepper. Yum!

Time to make up another batch of good stock as well. I'll make them with cubes if I don't have homemade stock in the freezer but great stock makes a nice difference.

Share this post


Link to post
Share on other sites

Diane Seed has a lot of great risotto recipes in her book 100 Italian Rice dishes.. here are 2 intriguing ones.. a Rose Petal Risotto, made with roses, rose wine, and rosewater.. it was reportedly served to D'Annunzio and Eleonora Duse in the 1930s...

the other one that I noticed is a sweet one, a souffleed orange risotto with orange, almonds, orange peel and orange liqueur.

Share this post


Link to post
Share on other sites

To put some challenge into this, I might make a dessert/ sweet risotto. Klary, could you point me to the recipe for the souffleed orange risotto with orange, almonds, etc.? If necessary, I could look for a book in the library.

Share this post


Link to post
Share on other sites

didn't know this was coming up but last night i made my first risotto - asparagus with prosciutto.

i cobbled a recipe together from the article Lydia did in Fine Cooking and one in Cooking Light. since i wasn't sure if johnnybird would like it or not i halved the recipe so it would provide 3 servings - one each for our dinner and one for john's lunch.

8 stalks of asparagus

2 Tbsp extra-virgin olive oil

1 shallot

1 medium onion

1 cup arborio rice

saffron

1/2 tsp dried thyme

3 cups vegetable stock

5 medium slices of prosciutto

1 cup mixed cheese - grana padano, aged asiago, parmigano

cook the asparagus in salted water about 4 minutes. remove and when cooled slightly cut into pieces, reserving the tips for presentation.

place the prosciutto on a pan that is sprayed with non stick spray and put into a 350 degree oven for about 8 minutes. it should have dried/crisped up nicely.

heat the olive oil in a pan. add shallot and onion. cook over medium heat for 8-10 minutes. add the rice and cook, stirring constantly until the rice is coated with the oil. add the saffron (i used what was left in a jar - maybe 1/2 tsp?) and the thyme and cook about 1 minute. i added a ladle of heated stock at a time stirring constantly - about 15 minutes. about 10 minutes in i added the cut asparagus stalks. the risotto was basically done at this point so i took it off the heat and added half the cheese. served in a bowl with the rest of the cheese, the asparagus spears and the crumbled prosciutto as well as a green salad.

Share this post


Link to post
Share on other sites

Here's my Shrimp and Saffron Risotto:

gallery_21237_2573_9099.jpg

It made for a hell of a meal, perhaps even elegant. The aromas are definitely intoxicating. The cast of characters...

1 cup Arborio

3 cups Shrimp Stock(*)

1 large Shallot- very finely chopped

1/8 tsp. Saffron threads- soaked in 1 Tbsp water

1 3" sprig fresh thyme

1 tsp. lemon zest

1/2 cup White Wine

4 Plum Tomatoes

1/2 lb. Jumbo Shrimp

Olive Oil as required

Salt to taste

(*)OK- I cheated here and boiled up 3 cups of Clam Juice with the shells of the shrimp, some peppercorns and thyme to make the stock in about 30 minutes. It's not a bad cheat at all, to tell you the truth.

Share this post


Link to post
Share on other sites
To put some challenge into this, I might make a dessert/ sweet risotto.  Klary, could you point me to the recipe for the souffleed orange risotto with orange, almonds, etc.?  If necessary, I could look for a book in the library.

it's in the book The Top One Hundred Italian Rice Dishes by Diane Seed, which, despite it's suspicious title, is really a very good cookbook with lots of interesting ideas for rice.

Don't run off to the library though, because within 10 minutes or so, you'll have the recipe by PM :smile:

edited to add: the chocolate risotto recipe is here


Edited by Chufi (log)

Share this post


Link to post
Share on other sites

What shape pan do people prefer for risotto? I've always used a saucepan or saucier, but I know the Mauviel "risotto pan" is shaped more like a sautepan -- that is, wider with shorter sides. It seems to me that the stock would evaporate more quickly that way, but I'm not sure if that's a good thing. I have a new copper sautepan that I'm dying to use, but I'm not sure if it's the best pan for the job.

Any preferences?

Share this post


Link to post
Share on other sites

As part of tonight's Dinner:

Saffran Risotto topped with sauteed wild mushrooms and pancetta. Oh, and lots of parmigiano reggiano.

gallery_41870_2503_243258.jpg

The great thing about this dish is that it's a huge hit with young and old alike. It's real comfort food. My little guy asks for it pretty regularly.

Share this post


Link to post
Share on other sites
What shape pan do people prefer for risotto? I've always used a saucepan or saucier, but I know the Mauviel "risotto pan" is shaped more like a sautepan -- that is, wider with shorter sides. It seems to me that the stock would evaporate more quickly that way, but I'm not sure if that's a good thing. I have a new copper sautepan that I'm dying to use, but I'm not sure if it's the best pan for the job.

Any preferences?

Janet, I've always used my medium Le Creuset dutch oven for risotto, but I'm thinking about using my Sitram Profisserie chef's pan for the next batch.

Shaya, that looks wonderful! What kind of mushrooms are those?

Share this post


Link to post
Share on other sites

I use my Dutch oven, also.

Klary, thank you for the Diane Seed recipe!

Share this post


Link to post
Share on other sites
Janet, I've always used my medium Le Creuset dutch oven for risotto, but I'm thinking about using my Sitram Profisserie chef's pan for the next batch.

Shaya, that looks wonderful! What kind of mushrooms are those?

Janet - I also use my Le Creuset dutch oven and it works wonderfully. Although I've seen a shorter, wider-rimmed le creuset that looks like it would be even better.

Chris, thanks for the kind words. The mushrooms include king eryngi, shiitake and cremini. I sauteed for awhile in olive oil with a bit of garlic and thyme, added white wine then added a bit of butter.

By the way, is there any reason why you are thinking of switching pots? How is this chef's pan different?

Share this post


Link to post
Share on other sites
By the way, is there any reason why you are thinking of switching pots?  How is this chef's pan different?

I think that I'd like a bit more rapid control of the heat, which the Sitram will provide. The cast iron is, of course, less responsive.

Share this post


Link to post
Share on other sites

Gee I didnt realize tonights dinner was the hot trendy thing for this weekend. After I decided to freeze the chicken staring at me for the past 2 days...I decided on shrimp and asparagus risotto.

Made up some chicken stock from base with asparagus trimmings scallion and shrimp shells, sauteed the rice with scallion and a smashed garlic clove and started to hit it with the stock. Dusted the shrimp with cornstarch and cayenne and sauteed with more garlic and scallion. The asparagus went into the risotto in the last few min...shrimp got some butter swirled in and plated with romano cheese....Yummy

tracey

Share this post


Link to post
Share on other sites

For those of you who are daunted by the proscriptions that you MUST have an absolutely A+ quality, home-made stock (and, you really do), then you might want to experiment with Miso Based Risotto.

For me, it's a wonderful alternative when I don't have frozen chicken stock on hand.

Share this post


Link to post
Share on other sites

I made risotto with smoked salmon, leeks and mascarpone last night. I decided to use my copper saute pan and was very impressed with it -- it's definitely going to be my risotto pan from now on.

Here's the mis en place:

gallery_7258_2197_64639.jpg

3/4 cup minced leeks (missing from the photo -- they were already in the pan)

1 cup rice

1/2 cup brut champagne (I didn't have any white wine)

1/4 cup dill

1 teaspoon lemon zest

1-2 tablespoons minced chives (for finishing)

3 oz. smoked salmon (approx.)

Plus a drink -- makes all the stirring much more enjoyable.

Melting 1/4 cup of butter:

gallery_7258_2197_26457.jpg

I sauteed the leeks in the butter for a couple of minutes, then added the rice:

gallery_7258_2197_34045.jpg

After the champagne and the first ladle of broth had been mostly absorbed:

gallery_7258_2197_22481.jpg

I used 1 cup of clam juice, plus about a cup of chicken stock I had leftover, plus 4 cups of water. I ended up using about 5 cups of the mixture.

When the risotto was about 3/4 of the way done, I added most of the dill:

gallery_7258_2197_14488.jpg

When the rice was done, I added 1/4 cup mascarpone, the rest of the dill, the lemon zest and most of the salmon (reserving some for finishing):

gallery_7258_2197_61422.jpg

Plated:

gallery_7258_2197_326.jpg

Share this post


Link to post
Share on other sites
Here's my Shrimp and Saffron Risotto:

gallery_21237_2573_9099.jpg

Shrimp and Saffron Risotto Recipe has been added to RecipeGullet, with a bit more detail.

JAZ- I'll second your suggestion for a drink (or two :cool: ) while stirring. I was enjoying a Hoegaarden white ale while I made mine, and it accompanied the finished product quite well.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By David Ross
      Welcome back to our popular eGullet Cook-Off Series. Our last Cook-Off, Hash, took us into a heated discussion of the meat of the matter--should it be chopped, hashed, sliced, diced, or chunked.
      Click here, for our Hash discussion, and the answers to all of your questions about this beloved diner staple. The complete eG Cook-Off Index can be found here. Today we’re launching eGullet Cook-Off 59: Cured, Brined, Smoked and Salted Fish.
      Drying fish is a method of preservation that dates back to Ancient times, but more recently, (let’s say a mere 500 years ago or so), salt mining became a major industry in Europe and salt was a fast and economical way of preserving fish. Curing agents like nitrates were introduced in the 19th century, furthering the safety and taste of preserved fish.
      Where I live in the Pacific Northwest, Native Americans have been preserving fish and seafood for millennia. While we are best known for our ruby-red, oily-rich, smoked salmon, other species of fish found in the Pacific and in our streams are delicious when cured and smoked including Halibut, Sablefish and Idaho Rainbow Trout. And don’t think that you can’t smoke shellfish, alder-smoked Dungeness Crab is a wondrous Pacific Northwest delicacy that evokes memories of crab roasting over a driftwood fire on the beach.
      Another method of preserving fish is to bath the beauties in a brine—a combination of water, sugar, salt and spices that adds flavor and moisture to fish before it is dried or smoked. And speaking of smoked fish, you can do it in a small pan on top of the stove, in a cast iron drum, a barbecue pit, an old woodshed or a fancy digital smoker. The methods and flavors produced by smoking fish are endless.
      Old-fashioned ways of preserving fish, (while adequate at the time), aren't always the best method today. Today's technology provides us with the tools to create cured fish that is moist, succulent, tender and with a hint of smoke. The Modernist movement has certainly played a role in bringing this age-old craft into the 21st century, so for the avant-garde in the crowd, show us your creative wizardry for preserving fish the "modern" way.
      Cured, Brined, Smoked or Salted, the art of preserving fish opens us up to limitless possibilities that transcend the boundaries of cuisine and culture. So let’s sew-up the holes in our fishnets, scrub the barnacles off the rowboat and set out to sea in search of some delectable fish to cure, brine, smoke and salt.
    • By David Ross
      Welcome back to a time-honored, cherished eG tradition, the eG Cook-Off Series. Today were venturing into a new world for Cook-Off's. Member Kerry Beal came forward with a Cook-Off idea we just couldn't pass up--Pork Belly--and inspired a new idea for future Cook-Off's. Knowing we're a community of great culinary minds, we'll be inviting the Members to send us ideas for potential future Cook-Off's, (more information to come later). Take it away Kerry and let's raid the larder and start cookin.
    • By David Ross
      Fall is but a whisper of the recent past--at least it is where I live in the upper reaches of Eastern, Washington. We had our first fluff of snow a week ago and a reasonable November storm is predicted for this weekend with temperatures holding at a chilly 18 degrees at night.
      Along with the rumblings of cold winter weather and Holiday feasts, we turn our culinary musings to time-treasured, comfortable dishes. And so I invite you to join me in another kitchen adventure--the inimitable eG Cook-Off Series. In 2013, we've tackled the tricky cooking of Squid, Calamari and Octopus and we made delicious dishes out of the humble Summer Squash.
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
      But today we're shunning all manner of counting calories, salt or fat content--for what is rich in flavor is good for the soul my dear friends. Please join me in crafting, nuturing and savoring a dish of Confit.
    • By David Ross
      Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard.

      In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash."
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).

      According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck.

      My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe.

      Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.
    • By David Ross
      Welcome back to our reknowned eGullet Cook-Off Series. Our last Cook-Off, Bolognese Sauce, led to a spirited discussion over the intricacies of the beloved Italian meat sauce. Click here for the complete eG Cook-Off Index. Today we’re launching eGullet Cook-Off 58: Hash, the classic American diner dish.
      Yet what appears as a humble, one-name dish is anything but ordinary. The difficulty in defining “Hash” is exactly why we’ve chosen it for a Cook-Off—simple definitions don’t apply when one considers that Hash is a dish that transcends regional and international boundaries. The ingredients one chooses to put into their version of Hash are limitless--we aren’t just talking cold meat and leftover potatoes folks.
      I for one, always thought Hash came out of a can from our friends at Hormel Foods, (as in "Mary Kitchen" Corned Beef Hash). It looks like Alpo when you scoop it out of the can, but it sure fries up nice and crispy. After a few weeks of research in the kitchen, I’ve experienced a new appreciation for Hash.
      So start putting together the fixins for your Hash and let’s start cooking. Hash, it’s what’s for breakfast, brunch, lunch and dinner.
  • Recently Browsing   0 members

    No registered users viewing this page.

×