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Risotto Madness

November 17, 2011

I am so starched out I could vomit if I looked at another grain of Canaroli!! Which, in case you didn’t know is the best type of rice for risotto, it’s shorter than Arborio so it starches up and gets creamy faster and is harder to overcook. When I was looking up info on risotto to chat about during the class I ran across one from Venezia that has Cuttlefish with their ink sacks in tact to make it jet black and it reminded me of my trip to Venice when I decided to give a squid ink pasta a try, it was black as night so I was a bit hesitant…it’s counter intuitive to eat food that’s black but I gave it the ol’ college try anyway and it was super-creamy, I could taste only a slight sea brine mixed with the overwhelming glory that is Parmesan. If I had my eyes closed I would have thought it a white sauce, but instead I smiled to reveal a giant black-toothed smile. This is the menu we followed this evening:

Oven Baked wild Mushroom Risotto

Risotto with Tuna and Pine Nuts

Saffron and Lemon Risotto with Scallops

Champagne Risotto

I had never baked risotto before, but I was pleasantly surprised to find it super easy…I didn’t have to stir for 20 straight minutes so I suppose I don’t get to subtract those calories from the meal…darn.

The risotto with the Tuna and pine nuts had beautiful flavors, there are tomatoes, olives, and herbs in there as well as a little acid to balance it and the outcome was absolutely mouthwatering.

The scallops were probably my favorite, as anyone could have guessed as I snuck the occasional one when I thought no one was looking. A general culinary rule is to never mix cheese and seafood…well, we certainly proved that one wrong tonight. Every single one of the risotto dishes had a pretty substantial amount of Parmesan in it and all agreed, they were all fantastic.

The champagne risotto is pretty straightforward, but you do add the champagne at two different times, one in the beginning to deglaze the pan and then later to finish the risotto(along with a stick of butter, but that’s neither here nor there).

The meal was ended all-too-appropriately with some gelato, full stomachs, and groans of content. Another night at the cooking school.


From → The Good Stuff

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