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Old 09-06-2011, 10:08 AM
 
Location: Way up high
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Ok so I'm going to attempt and try to make it. Has anyone else done the same? Tips or recipes?? If so, did you use fresh grated parmesan or out of the plastic container cheese? Would it really make that much of a difference??
TIA
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Old 09-06-2011, 10:21 AM
B4U
 
Location: the west side of "paradise"
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The best you can afford will afford you the best results; as with any recipe.

The best cheese, aborio rice, stock, white wine, cream, butter.
If you are a novice cook and haven't used the things above, you might expect some disappointment on your first tries. No worries. Just keep practicing if you really like risotto. There's no secret to good risotto, except, constant attention. Many online blogs, etc., will show you some good, honest do's & don'ts, failures & successes, and many good recipes.
I didn't try risotto til about 10 years ago, and I've been cooking for pshhh, about 36 years steady, and as a kid, ocassionally for many years.

Good luck.
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Old 09-06-2011, 10:25 AM
 
Location: Way up high
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Thanks for the tips..Are we talking heavy whipping cream??
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Old 09-06-2011, 10:29 AM
B4U
 
Location: the west side of "paradise"
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Down here there's "Whipping" cream, and "Heavy" cream. 2 different horses. "heavy" is the correct one.
But for you, I wouldn't attempt the "cream" recipes you might see til you conquer the stock, or stock & wine recipes first. And cream is only an addition to a main "stock", or stock & wine formula.
Usually only when I add mushrooms or peas.
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Old 09-07-2011, 02:10 PM
 
Location: Way up high
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I made it last night and it wasn't bad for my first attempt, lol. I know it just takes practice
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Old 09-07-2011, 02:46 PM
B4U
 
Location: the west side of "paradise"
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Congrats!
Thanks for coming back & sharing. Pics for us would have been nice (hint,hint) (I don't post pics either). Just kidding.
Sooooo, what did you make to go with it?
What recipe did you use?
You say "not bad". What could you have done differently? Was it the recipe/recipe site/blog?
If it was a site/blog, did you go back with feedback/questions?
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Old 09-09-2011, 04:23 PM
 
Location: Way up high
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I actually have had it in a restaurant here in Miami. Of course, it tasted 10 times better but I wanted it again but didn't feel like paying the $42 price tag for the steak that comes along with it thats microscopic anyways.

I think I could have cooked it more as it was pretty al dente but fresh cheese would have been the way to go as I used container cheese. I made it with filet mignon. I just watched a video on Youtube on how to make risotto and just added cheese in the very end, lol.
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Old 09-09-2011, 04:27 PM
 
Location: Staten Island, NY
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IMO opinion, using any cream at all is cheating. If you get the consistency right (and you will with practice) then even butter isn't necessary (though damned tasty!)
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Old 12-15-2011, 06:19 PM
 
Location: Islip,NY
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I use 2 tbsp butter and 1 tbsp of olive oil, then I take 1 cup of risotto and toast it in the butter and olive oil for 2 minutes, I then add 1/2 cup chopped onion and then a 1/2 cup of white wine to the pan. Once the liquid has absorbed I add 1 cup of hot chicken stock or broth. Keep stirring until the liquid has absorbed adding another cup of stock for a total of about 3 cups of stock.It should be a creamy texture. At the end I add about 1/4 of romano cheese and mix again.
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Old 12-16-2011, 01:58 AM
 
Location: Venice Italy
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Quote:
Originally Posted by lubby View Post
I use 2 tbsp butter and 1 tbsp of olive oil, then I take 1 cup of risotto and toast it in the butter and olive oil for 2 minutes, I then add 1/2 cup chopped onion and then a 1/2 cup of white wine to the pan. Once the liquid has absorbed I add 1 cup of hot chicken stock or broth. Keep stirring until the liquid has absorbed adding another cup of stock for a total of about 3 cups of stock.It should be a creamy texture. At the end I add about 1/4 of romano cheese and mix again.


very good job
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