Archive for the ‘Risotto’ Category
I’m not sure I will get sick of posting about lobster… ever. So may as well let the lobster stock usages post when they come. Since I have enough stock to last me until Christmas, there’s a good chance this wonderful trend won’t be ending any time soon.
Lobster Stock Usage #1: Risotto (I know, shocking)
Balls. Yup, just balls. Only reason you’ll need. So after a few attempts with the risotto recipe, you may have found it doesn’t always come out so brilliantly. But you don’t want to waste your ingredients. The rice is a little too crunchy, or the final product was a thick and heavy blob of cement. These things happen, at least they happened to me more than a few times. So when I found out that I could turn my fuckup into a really tasty drunk munchie I was more than a little pleased.
… Actually it means “little rice,” but as far as I’m concerned stirring is the most memorable part. I wish I kidding, but this little dish demands your undivided attention.
Cold evenings to me mean comfort food, and one of my favorites is the always labor intensive, joyously gooey risotto. I’ve failed to make a proper risotto more times than anything else I’ve ever attempted. Fortunately I have friends that have always been good sports. You kinda have to be when you eat crunchy, undercooked rice, or flavorless, goupy crap. It was maddening to not be able to figure out this dish. After some research I wasn’t any more enthusiastic. All the recipes pretty much say the same thing. But after a lot of trial and error, including a Friday night or two with a bag or rice and a glass of scotch, I got a pretty good handle on this temperamental and wonderful dish.