CH Runners
Not Running => Food => Topic started by: caribougrrl on September 06, 2014, 11:09:48 AM
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should risotto be thick/firm enough to hold a shape if you press it together, or should it be a bit on the soupy side?
Gordon Ramsay is always making his a bit soupy, but he's Scottish and abrasive so I don't know whether to trust him. When I make risotto, I can mold it and it holds together. Am I doing it wrong? Does it matter?
soupy-Gordon-Ramsay-esque risotto:
(https://lh3.googleusercontent.com/_cgp7H29nAUs/TXWauaDsUzI/AAAAAAAAln4/_eM1rBWWZRE/s400/IMG_6729.JPG)
my risotto:
(http://1.bp.blogspot.com/-krg_CSAtry0/UhK62nlECMI/AAAAAAAAAMI/ZF2DMK86QXc/s640/risotto.png)
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'bou, I'm not Mario so take this with a grain of salt (or arborio rice) but I think it is supposed to be a bit soupy (though not tremendously so).
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I agree. The second one looks undercooked to me. But, I'd go with what you prefer.
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While watching Hells Kitchen, it is not as soupy as that picture. Trying to find something online.
hmmmm found two different F word videos, one looked like your top one, the other did not (F Word is his great BBC show):
https://www.youtube.com/watch?v=Sm6Tclz_-J8 (https://www.youtube.com/watch?v=Sm6Tclz_-J8)
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That top picture looks like what happens of you put too much cheese in the risotto and turn it into a gooey mess. I'm sure some people like it that way, but to me, risotto that comes out looking like mac 'n' cheese is messed up.
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a bit soupy
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That top picture looks like what happens of you put too much cheese in the risotto and turn it into a gooey mess. I'm sure some people like it that way, but to me, risotto that comes out looking like mac 'n' cheese is messed up.
too much cheese and possibly too much broth, IMO... but I'm willing to be wrong about how it should be, it doesn't mean I'll start making it that way.
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I think I would like something in between the two in the pictures.
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dove sta mariobrega? :)
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Yours certainly looks more appetizing.
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Yours certainly looks more appetizing.
But it does not look like risotto :D It should be creamy.
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this one looks soupy, but not creamy
(http://lovetoeatitalian.com/wp-content/uploads/Chicken_liver_risotto-650x488.jpg)
where this one looks creamy without being soupy
(http://modernistcuisine.com/wp-content/uploads/2011/12/PLATE-UP_Risotto-Milanese_MG_0129.jpg)
but most importantly, how do you ever make arancini if you start with Gordon-Ramsay-esque wet risotto?
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This is IMHO the way it should be:
(http://www.cookingclarified.com/wp-content/uploads/2013/09/Mushroom-Camembert-Risotto-2.jpg)
Not too dry, but not too soupy. Gooey enough to hold together in a sort of pile, but wouldn't hold a shape if put into a ring.
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yes
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Yes. In cgirl's post, the second one looks more like the way I was taught than the first.
Why is Gordon Ramsey (a Scottish guy) the authority on risotto? His deal is french food.
That said, I've never been to Italy, nor eaten GR's risotto. So, I'm not sure I'm really qualified to play in this thread. (I *am* an enthusiastic risotto eater though!!!)
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(i find this whole thread befuddling)
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(i find this whole thread befuddling)
I don't think Gordon Ramsay is an authority on risotto, but he thinks he is. And I guess he has had Michelin stars and shit like that. My MIL has spent years and years requesting my risotto for her birthday, but a couple weeks ago she saw Gordo make risotto on TV and gave me a long explanation about how I'm doing it wrong. :D
mariobrega outed himself as Italian in the wine thread, so I'm fishing for an genuine-Italian-but-no-guarantee-of-authority opinion.
(that may or may not mitigate the befuddling... )
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I don't think Gordon Ramsay is an authority on risotto, but he thinks he is. And I guess he has had Michelin stars and shit like that. My MIL has spent years and years requesting my risotto for her birthday, but a couple weeks ago she saw Gordo make risotto on TV and gave me a long explanation about how I'm doing it wrong. :D
mariobrega outed himself as Italian in the wine thread, so I'm fishing for an genuine-Italian-but-no-guarantee-of-authority opinion.
(that may or may not mitigate the befuddling... )
Ah! I didn't know we had a user named mariobrega! I was confused!
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This is IMHO the way it should be:
(http://www.cookingclarified.com/wp-content/uploads/2013/09/Mushroom-Camembert-Risotto-2.jpg)
Not too dry, but not too soupy. Gooey enough to hold together in a sort of pile, but wouldn't hold a shape if put into a ring.
this was the consistency of the risotto my auntie deb (sicilian) used to make (she's dead) (it wasn't the risotto).
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Love this thread as I remember watching Top Chef where all of the judges were adament that good risotto should spread and run when placed on a plate :shrug: And mine was never like that so I was confused!
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this one looks soupy, but not creamy
snip
where this one looks creamy without being soupy
snip
but most importantly, how do you ever make arancini if you start with Gordon-Ramsay-esque wet risotto?
Soupy but not creamy looks unappetizing to me.
I am guessing that there are variations on what's ok.
As for the arancini, I make risotto croquettes with leftovers, but after a night in the fridge the starch really firms up. And my risotto is not as liquidy as some of the pictures
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Amateur pics of food often look unappetizing.
I can see why there is a whole industry built around commercial food photography.
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Amateur pics of food often look unappetizing.
I can see why there is a whole industry built around commercial food photography.
tell me about it. a fb pal has a habit of taking pics of everything she eats or cooks, close up so you can't tell what it is other than it looks like dog food or throw up. She didn't get the idea that people should only take pictures of their food if they look beautiful.
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This one:
this one looks soupy, but not creamy
(http://lovetoeatitalian.com/wp-content/uploads/Chicken_liver_risotto-650x488.jpg)
looks undercooked to me. Risotto, just before finishing, has a look where the grains of rice LOOK plump and cooked but they aren't, and the sauce is too saucy. Just needs more time.
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tell me about it. a fb pal has a habit of taking pics of everything she eats or cooks, close up so you can't tell what it is other than it looks like dog food or throw up. She didn't get the idea that people should only take pictures of their food if they look beautiful.
The Alpo effect.
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This one:
looks undercooked to me. Risotto, just before finishing, has a look where the grains of rice LOOK plump and cooked but they aren't, and the sauce is too saucy. Just needs more time.
Looks like chicken rice soup.
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i'm here ! sorry but i had some problems with my internet at home... here is a bit slow...
well, about my experience the risotto is creamy. (cremoso).
i suggest risotto alla crema di scampi...
http://www.apronandsneakers.com/2012/11/risotto-alla-crema-di-scampi.html (http://www.apronandsneakers.com/2012/11/risotto-alla-crema-di-scampi.html)
soup is not a risotto, it's a soup.
i make Pizza as work, spaghetti and fettuccine. i love my job.
now I'm doing some works in my little restaurant so i dont have so much time for running.
but i go once a week, at least.
have a nice day !
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dove sta mariobrega? :)
sto qui, diavoletta ! :doglick:
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dear caribougrrl
thanks for opening a topic about me ! LOL thats so interesting i will answear for what i know.
i'm only a pizza maker, not a chef... a Pizzettaro ! we say , in a funny way.
by the way, this is my website
www.marcospizzamongolia.net (http://www.marcospizzamongolia.net) if one day you pass from Mongolia, please visit my place.
:roll:
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Amateur pics of food often look unappetizing.
I can see why there is a whole industry built around commercial food photography.
you are perfectly right. when i take a pic of my plates , example to put in my website, isn't so good looking like i would and like it is in real. then i click on other restaurant or pizzeria website and i see the diffference...
i should improve about it.
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thanks for all your info!!!
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dear caribougrrl
thanks for opening a topic about me ! LOL thats so interesting i will answear for what i know.
i'm only a pizza maker, not a chef... a Pizzettaro ! we say , in a funny way.
by the way, this is my website
www.marcospizzamongolia.net (http://www.marcospizzamongolia.net) if one day you pass from Mongolia, please visit my place.
:roll:
the pictures of Mongolia on your "About" page are fascinating! what are the structures with the coloured cloth tied to them?
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The picture from the risotto recipe linked by mario looks closer to caribougrrl's version than Gordon Ramsay's. Creamy, but not gooey.
(http://4.bp.blogspot.com/-UmYC4Mi5CDQ/UKtemb5omaI/AAAAAAAAJQo/JW4VBybkjxY/s1600/IMG_6290.jpg)
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the pictures of Mongolia on your "About" page are fascinating! what are the structures with the coloured cloth tied to them?
I don't know exactly. In a first moment I was thinking something about Buddhism but I think it is more about sciamanism. I looked on the web but couldn't find a clear answear. But it is wonderful to look at.
I run because I like to run.
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thanks for all your info!!!
Thanks to you!
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I don't know exactly. In a first moment I was thinking something about Buddhism but I think it is more about sciamanism. I looked on the web but couldn't find a clear answear. But it is wonderful to look at.
I run because I like to run.
I suddenly realize I know almost NOTHING about Mongolia... I have a lot of reading to do.
The coloured cloth things are beautiful.
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from my last researches in internet it should be a mix between
sciamanesm Mongol-Siberian and Tibetan buddhism.
:!:
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receipt of the day ! spaghetti col Pesto !
http://en.wikipedia.org/wiki/Pesto (http://en.wikipedia.org/wiki/Pesto)
take a look ! I think you can find Pesto in american Supermarket.
or you can prepare also by yourself, if you like.
:stretch:
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I love this avocado pesto recipe, tastes extra good on spaghetti squash.
http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/ (http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/)
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Hi!
Amazing avocado with pesto! What a nice idea! I would like to try it.
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Hi!
Amazing avocado with pesto! What a nice idea! I would like to try it.
please try the recipe, it is really easy and really tasty! Totally different but awesome. Everyone who has tried it has liked it.
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please try the recipe, it is really easy and really tasty! Totally different but awesome. Everyone who has tried it has liked it.
If I find an avocado here I will try. Sometimes I saw it here. Thanks!
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There is some usa or canadian receipt very traditional?
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There is some usa or canadian receipt very traditional?
since both countries have had heavy immigration from around the globe over many decades, the cuisine of the country is very mixed... like Italy, there is regional variation too in what people tend to eat
I live in Newfoundland, Canada. The traditional cuisine is based on cod, salted cod, salt beef, salt pork, pork back fat, yellow split peas, potato, hard bread, molasses, green cabbage, turnip, and carrot... it's mostly very beige and very salty... some of it not very good at all.
I am a fan of fish cakes though: http://alidoesit.wordpress.com/2013/04/03/codfish-cakes/ (http://alidoesit.wordpress.com/2013/04/03/codfish-cakes/)
One of my guilty pleasures is toutons (fried bread) with scrunchions (fried pork fat) and molasses: http://moosecurrry.blogspot.ca/2013/11/sourdough-toutons.html (http://moosecurrry.blogspot.ca/2013/11/sourdough-toutons.html)
but to be honest, most of the food I cook is influenced by italian food, mexican food, greek/mediterranean food, indian food, vietnamese food... much "fresher" palates
EDITED TO ADD: also, wild game meat is fairly common in Newfoundland... mostly moose and snowshoe hare, but also caribou, bear, ptarmigan, grouse, duck, goose, seal
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Most of the food I cook is not "American" by standard definition, mostly because we do not eat meat :D We cook a lot of Asian, Indian and Mexican cuisines.
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thanks for your answear !
the cod fish cakes is amazing ! we will do it here, for sure !
thanks ! it is wonderful that you have all this fish there.
i love the smoked salmon with lemon on it and a nice champagne. (or spumante)
;)
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Caribougrrl your website is fantastic !
I'm following you on twitter, I'm Marco'sPizzaMongolia.
:D
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Caribougrrl your website is fantastic !
I'm following you on twitter, I'm Marco'sPizzaMongolia.
:D
following back!
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Hi
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Hi
Welcome!