Teleidoscope

Fri, Jun 13, 2008

Risotto

Posted at 8:44 pm MDT to Technology

Risotto just means 'rice' in Italian. What I'm making tonight isn't a classic risotto, since I can't use the usual small amount of butter nor the grated cheese, but a lot of the 'creaminess' of a good risotto actually comes from the starches in the rice.

I'm trying to add some layers of flavor to make up for the lack of cheese.

Ingredients

EV Olive Oil
chopped onion
minced garlic
a few strands of ancient saffron
chicken
dash of red pepper flakes
pinch dry basil flakes
pinch dry marjoram
pinch dry rosemary
dried porcini mushrooms, rehydrated
dried shitake mushrooms, rehydrated
canned mushrooms
white wine
tomato paste (enough to make the sauce very slightly pink)
anchovy paste (1/2 tsp?)
chicken broth
salt

It's OK. I'll add black pepper and a little more salt when I eat it. Maybe go a little heavier on the red pepper and anchovy paste next time.

Needs cheese.

Also needs the dried mushrooms cut smaller.

At least it's a change from cauliflower and salmon. (Eating alone means there are almost always leftovers. Someone needs to invent mini-cauliflowers) At least risotto freezes tolerably.

Capers. Adding capers at the end might be interesting... Maybe I'll try adding some to one of the leftover servings when I reheat it to see how they go with chicken/mushroom... stuff.

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