tag:blogger.com,1999:blog-8444932657435843616.post3967805076939542295..comments2023-09-27T09:14:52.831-04:00Comments on Clinton Hill Foodie: Weekday Basic RisottoUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8444932657435843616.post-5617690434896204032010-01-15T17:48:25.962-05:002010-01-15T17:48:25.962-05:00Looks amazing! I totally agree on saffron. It is q...Looks amazing! I totally agree on saffron. It is quite expensive but I can't live without it! Yum :)Unknownhttps://www.blogger.com/profile/07565495689405653172noreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-67627349313459242712008-01-16T20:40:00.000-05:002008-01-16T20:40:00.000-05:00It's totally optional - I only use it when I happe...It's totally optional - I only use it when I happen to have some around for cooking, and quite often I don't have any :)Brianhttps://www.blogger.com/profile/04540056365927608035noreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-43234463492288917362008-01-16T18:04:00.000-05:002008-01-16T18:04:00.000-05:00I don't cook with Alcohol- is there any interestin...I don't cook with Alcohol- is there any interesting alternative to the white wine?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-2972141886475556042007-11-30T11:55:00.000-05:002007-11-30T11:55:00.000-05:00Here is the article about truffle oil from the NY ...Here is the article about truffle oil from the NY Times: <BR/><BR/>http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1&oref=sloginAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-26369666322785871872007-11-29T14:51:00.000-05:002007-11-29T14:51:00.000-05:00By the way, I just noticed the comment by anonymou...By the way, I just noticed the comment by anonymous about white truffle oil. I donb't know where he getsw his, but I use the imported Roland brand which is made with White truffle. Again this has to be used sparingly. The first time I tasted it is at the top Northern Italian restaurant in the detroit metropolitan area. When I tasted it I asked the onwner chef what was in it that gave it such a unique flavor and he put me on to the use of white truffle oil. <BR/><BR/>I am sure you can find this product at Arthur Avenue or probably at Dean and Delucca at twice the price.<BR/>You can buy it onlineat Teitel Brothers for $22 for 8 ounces. DadAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-36083372841977753772007-11-28T16:52:00.000-05:002007-11-28T16:52:00.000-05:00While using home made stock has a certain appeal, ...While using home made stock has a certain appeal, I doubt very much that if put next to each other, whether anonymous would be able to tell the difference. Indeed you can make a fantastic risotto using just water.because the balance of flavors truly flows from the fusion of the other ingredients. <BR/>Great risotto has so many variations that there is no need to get caught up with psuedo risotto elitism. Visit 100 Italian grnadmothers and you will have 100 variations. Anonymous sounds like an upper West Side liberal non-Italian snob.<BR/>DadAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-90774330515672566222007-11-28T16:43:00.000-05:002007-11-28T16:43:00.000-05:00You guys might enjoy this...http://www.davidlebovi...You guys might enjoy this...<BR/><BR/>http://www.davidlebovitz.com/archives/2007/11/10_easy_ways_to_3.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-81051951371387482862007-11-28T16:40:00.000-05:002007-11-28T16:40:00.000-05:00Canned stock in risotto? What an unfortunate choic...Canned stock in risotto? What an unfortunate choice.<BR/><BR/>FYI, truffle oil contains no truffles--it's a totally synthetic product that generally lends a really off taste, IMO.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-43733810017245479512007-11-28T15:52:00.000-05:002007-11-28T15:52:00.000-05:00Also if you can find it the Vialone variety is gre...Also if you can find it the Vialone variety is great!!!!!! <BR/>I also second the adding of white wine after the onion is cooked and you have added the rice, let it coat with butter, and before you start adding broth! <BR/>Also I use a trick called "mantecare" - when you turn off the fire, add the butter and cheese the way you say, stir fast, cover the top with the lid and let it rest for three minutes or so (while everybopdy sits down or so!) and you shall see how CREAMY it gets.... <BR/>BTW love your blog keep it up!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8444932657435843616.post-29569226949817954092007-11-28T15:13:00.000-05:002007-11-28T15:13:00.000-05:00The rissotto looks great. If you want to try a var...The rissotto looks great. If you want to try a variation which I consider a purer form of the classic Rissotto Milanese, you can substitute a few drops of white truffle oil for the porcini mushrooms. Be careful, this is powerful stuff. Then, just before you start adding the chicken broth, pour in a half cup of white wine. An added flourish is to add a pinch of saffron to create a rich yellow clor. Saffron is very expensive, a few threads go a long way.<BR/>Dad<BR/><BR/>The only other thing to consider is to sautee some scallops or jumbo shrimp/prawns, well seasoned and then garinsh the risotto with about four of them. Scallops or shrimp cook very fast so start the sauteeing just a few minutes before yo think the risotto is finished cooking.<BR/><BR/>Another slight variation is to try Caranoli rice which some people prefer to aborio. I like the Caranoli because it seems to better retain its distinct kernal character.Anonymousnoreply@blogger.com