OK, I made risotto again tonight. I learned a few things--first, there is a difference between white onions and yellow onions and there is a difference between sauted' and browned when it comes to onions and garlic.
But I still have other questions. I am guessing/finding out that there is a difference between lighter virgin olive oil and darker virgin olive oil--is it the difference in their "smoke/burn" l evel Does it take better olive oil? I had to start over tonight because I toasted the onions and garlic and the rice was too brown in color.
Tonight's rice was great--soft, creamy, and very flavorful. But what can I do to make it better? I don't know how long to cook it before adding more broth. How/when do I add mushrooms, cheese, or eggs? All these questions. No matter, it was still a fantastic meal. I waited until the rice was almost done, pushed it all to the side, and then fried or scrambled a few eggs for some protein. It really was good. Smooth, soft creamy rice with great flavor. It was almost restaurant quality But I think that I can do more with this. I actually like the process that takes at least 45 minutes. No matter, it still beats the boil in the bad kind.
Any ideas are welcome.
PS. I didn't make the sub-42 minute time. Rather I ran/walked 4.5 miles in 60 minutes. Long and uncomplainingly slow is good, too, right?
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