Text 27267, 83 rader
Skriven 2012-07-17 06:50:08 av Dave Drum (1:261/38)
Ärende: Chile 1038
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Doug's Risotto
 Categories: Rice, Itallian, Chilies
      Yield: 4 servings

      5 c  GOOD chicken stock
      2 tb Olive oil
      1 tb Butter (real stuff)
    1/2 c  Fine chopped onion, white or
           - red
      2 cl Garlic, fine minced
  1 1/4 c  Arborio rice
    1/2 c  Dry white wine, good stuff!
    1/2 c  Fresh grated Parmesan or
           - Romano cheese
    1/2 ts Chiplotle powder
    1/4 ts Cayenne

  From: Doug Irvine

  Last evening, my much better half, found a recipe for Risotto
  in one of her cooking magazines, and said "That would be nice
  for a change" like as in... "We ain't had risotto for ages!"

  So, because the old man is always open to suggestions from
  "She Who is Sometimes Obeyed", this time I did it. Now, if
  you have not done risotto, all of you non Italians, and I
  ain't one either, then be aware that it is "piddly" in other
  words, takes a lotta time to do, and there aint no way around
  it, either, or I would have found it. You MUST have Arborio
  rice, you MUST have a lot of good chicken stock, but the
  thing you really must have is a lotta patience, and be
  prepared to stand at the stove, stirring like mad for as
  long as it takes for that stuff to get done.

  Ya add stock, stir, let it disappear, add more stock, stir,
  and let it disappear also, until you have added all of the
  stock, and the rice is really creamy, with stock, that is,
  not cream. So, now that you know what you are up against, if
  you are ready to proceed, read on! If you aint!, then quit
  now...

  First get the chicken stock hot in a pot, and keep it warm.
  Add the chile powder now, and taste, if it aint hot enough,
  add more!

  In a heavy bottom saucepan, add the olive oil and the butter,
  heat, and then add the garlic and onion and cook until soft.
  Add the rice, unwashed!, to the pot and keep stirring, until
  all of the grains are covered with the oil mix, then add the
  white wine (the stuff you ain't drunk, yet), and stir,
  constantly, until the liquid is absorbed. Then, and here is
  the hard part...add the stock, 1/2 cup at a time, stirring
  while the stock is absorbed, and continue adding, 1/2 cup,
  and stirring, until all of the stock is gone.....the rice
  at this point should be soft, creamy, but not soupy, and
  each grain should be tender, but firm. As in Al a Dente...
  to the tooth!

  This really is a pain in the butt to make, but it is great,
  worth the effort, as any Italian Momma will tell you. Stir
  in the parmesan cheese, add salt and pepper to taste, fresh
  chopped parsley if you wish, and seerve it!  The addition
  of the ground peppers, truly makes this a chile head dish to
  remember. With the cheese, you may add cooked shrimp, cooked
  mushrooms, cooked peas (risi bisi), or even more chopped
  chilies. Use yer imagination! Have fun.

  Cheers, Doug in BC

  FROM: Chileheads Mailing List

  MM Format by Dave Drum - 01 June 2000

  Uncle Dirty Dave's Archives

MMMMM

... No, I don't take soup. You can't build a meal on a lake. - Elsie de Wolfe

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