Text 8580, 105 rader
Skriven 2006-12-08 09:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: electrifying 645
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 DS> How are you about Rocky Racoon?

He's said not to taste bad if prepared properly (glands
and excess fat removed, blanched before roasting or frying).

 ML> Title: Risotto Pomodoro  (Rice and Tomatoes)
 DS> From the title, I guess that the tomato part of the recipe is not
 DS> what turns the rice into risotto.

Nope.

 ML> In 10-inch skillet heat margarine until bubbly and hot; add onion
 ML> and garlic and saute until onion is soft (DO NOT BROWN).  Add rice
 ML> and cook, stirring frequently, until golden, about 3 minutes; stir in

I'd actually brown the onion lightly anyway.

 DS> But I surmise from WIKI that it is this step of frying the rice
 DS> before adding liquid that changes the dish into risotto.  Correct?

Not completely. Pilaf uses rice that has been fried as well.

It's a whole procedure, beginning with a precooking in oil and then
involving ladling a small quantity of hot stock into the rice and
waiting until the stock is absorbed until adding more; the result
is a singular creamy texture.

 DS> Or does it also require that special sort of rice that you named in
 DS> your recipe?  Could you (note that I did not say would you) make
 DS> risotto with our Uncle Ben's converted rice?

Purists say that there are only a few kinds of rice - arborio,
carnaroli, and a couple of others, all short-grain and starchy -
that can be used in a proper risotto. The Italians aren't usually
so strict and will use whatever rice is handy; but bear in mind
that it's less than likely that they'll have Uncle Ben's lying
around la cucina. Others (see below) are even freer with their
interpretation of the term, but the technique should not be
fooled with very much (one can microwave it, though).

 DS> Would you use butter or EVOO?

Depends. For a tomato risotto or a shellfish one,
probably the latter; for plain, mushroom, or, say,
liver, butter more likely than not.

Beef ribs marinated in sake served with buckwheat risotto
cat: main
Serves: 6 to 8

1 kg rib of beef with bones, cut into 3 cm lengths
500 ml sake
200 ml sake, extra
2 lg onions, sliced
1 pn saffron threads, or to taste
1 stalk celery, finely chopped
2 md carrots, finely chopped
30 green olives
1 ts garlic, grated
1 Tb ground coriander
1 ts ground turmeric
1/2 ts cayenne pepper
1 ts grated ginger
1 ts curry powder
Buckwheat Risotto
1 1/2 L chicken stock
1/2 lg onion chopped
2 Tb olive oil
300 g buckwheat
65 g short grain rice
1 Tb mascarpone cheese
2 Tb parsley, finely chopped

Place ribs in a large glass or ceramic dish, pour sake over,
cover and marinate overnight in the refrigerator.

Combine beef, extra sake and remaining ingredients in a
large roasting pan, season to taste, and mix well. Cover
with aluminium foil and roast at 180C/350F for 45 min, or
until beef is tender.

Let rest in a warm place until ready to serve.

Meanwhile for the buckwheat risotto, have chicken stock
simmering over low heat.

Heat oil in a large saucepan, add chopped onions, and cook
until softened. Add buckwheat and rice and stir over medium
heat to coat with oil and toast lightly. Add 1 c simmering
stock and stir over low heat for about 5 min until stock is
absorbed. Add simmering stock 1/2 c at a time, stirring
constantly, allowing each addition to be absorbed before
adding next, until buckwheat and rice are al dente.

Stir in mascarpone, season to taste and mix well.

To serve, place braised beef accompanied by risotto onto a
large serving plate and garnish with chopped parsley.

Tetsuya's, Sydney
Tetsuya Wakuda

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