Thread: What did I make

"Dan S." <[email protected]> wrote in message
news:[email protected]..
>I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a couple
> garlic cloves, and half an onion long enough to cool the pan and rice -
> sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley flakes,
> and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>

It is not far off from risotto but to meet the requirements it has to be
short grain rice and be stirred to make it creamy. The starch gives the
risotto the creaminess.

I don't know if what you did has a name, but we do it frequently. Try some
other veggies too. We use carrots, broccoli, or peas. Another variation is
to use Basmati rice. IMO, it has more and better flavor.

Dan S. wrote:

> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>

No, not risotto which ends up a creamy dish. I think you made more a
rice pilaf.

"Dan S." <[email protected]> wrote in message
news:[email protected]..
>I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a couple
> garlic cloves, and half an onion long enough to cool the pan and rice -
> sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley flakes,
> and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>
> --
> Yours,
> Dan S.
> support your local money changer's guild.
>

Nope you made a rice pilaf.


See below.

Dimitri


pilaf
[PEE-lahf, PIH-lahf]
This rice- or BULGHUR-based dish (also called pilau ) originated in the Near
East and always begins by first browning the rice in butter or oil before
cooking it in stock. Pilafs can be variously seasoned and usually contain
other ingredients such as chopped cooked vegetables, meats, seafood or
poultry. In India they're highly spiced with CURRY. Pilaf can be served as a
side dish or main dish.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


risotto
[rih-SAW-toh, ree-ZAW-toh]
An Italian rice specialty made by stirring hot stock into a mixture of rice
(and often chopped onions) that has been sautéed in butter. The stock is
added 1/2 cup at a time and the mixture is stirred continually while it
cooks until all the liquid is absorbed before more stock is added. This
labor-intensive technique results in rice that is delectably creamy while
the grains remain separate and firm. Risottos can be flavored variously with
ingredients such as chicken, shellfish, sausage, vegetables, cheese, white
wine and herbs. The famous risotto Milanese is scented with SAFFRON. The use
of Italian ARBORIO RICE is traditional in the preparation of risotto.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On Jan 18, 4:45 pm, Goomba <Goomb...@comcast.net> wrote:
> Dan S. wrote:
> > Is this risotto? I looked at a recipe for risoto a couple times, but
> > never made a good one. I'd imagine this is what it might taste like.
>
> No, not risotto which ends up a creamy dish. I think you made more a
> rice pilaf.

I've told this story here before. Still don't remember it right.

An anthropologist or other tourist in some exotic place is served a
meal by a local familiy.

"This is wonderful! What do you call it?"

"Um, dinner?"

Fried rice, maybe? Things don't always need names. Whatever it is,
I eat something similar a lot.

Bulka

Dan S. wrote:
> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>


I'd call it a pilaf and it sounds good.

Risotto has a very specific technique which
produces a specific texture.

gloria p

Dan S. <[email protected]>
news:[email protected]: in rec.food.cooking

> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed
> perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.

Sounds more like a pilaf than risotto. I've never made risotto but I've
read several recipes for risotto and the technique is different.

Whatever you made sounds good. Why not call it Dan's Nice Rice ;0

Michael

Dan S. wrote:
> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>

Pilaf.

In article <[email protected]>,
Dan S. <[email protected]> wrote:

> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed
> perfectly.
>
> Is this risotto?

I don't think so. :-)
Any risotto I've ever eaten has had a creamy consistency. You don't say
that yours was 'dry' but that's my assumption based on your description.
Your process, as described, is not the process for adding broth to the
rice for risotto.

I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.



--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

"Dan S." ha scritto nel messaggio
>I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a couple
> garlic cloves, and half an onion long enough to cool the pan and rice -
> sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley >
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
> It was great. You could taste every ingredient and they meshed perfectly.
Is this risotto? > --

No, not risotto, more a pilaf and good for sure. Do try to make a basic
risotto sometime. It's the ultimate comfort food and simple to make-- it
doesn't even really need to be stirred the entire 20 minutes of cooking as
we were once told. You can do other things nearby and give it a stir once
in a while. DO NOT WALK AWAY. Your risotto is only as good as your broth,
so make good broth and reduce it really well so that one day you can pull it
out of the freezer and stir up a risotto.

Risotto di Agnello

1.5 liters strong lamb broth, simmering

2 tablespoons butter (or lamb fat)
1/2 onion chopped fine
1 cup arborio, vialone nano or carnarola rice
a splash of white wine
salt to taste
2 tablespoons additional butter
about 2 ounces Parmigiano- Reggiano freshly grated
a few shreds of leftover cooked lamb, briefly warmed in the broth

Heat the fat in a heavy sauce pan and saute the onions until transparent.
Add the rice and saute it until it becomes opaque and white. Add the wine
and cook until it disappears. Add 2 ladles of boiling broth and cook,
stirring, until when you push the stirrer (a silicon spatula is ideal) the
path it leaves on the bottom of the pan stays clean for a few moments then
refills. Ladle by ladle, continue this for about 20 minutes. You may use
from 1 liter to 1.5 liters depending on how old the rice was.
Test by biting a piece of rice. There must be a firm core, but no
cardboardy feeling to it. When perfectly done, correct for salt. Remove
from heat and vigorously stir iin the seconf amount of butter and then the
parmigiano. Serve in soup plates with the lamb bits over the top.

On Sun, 18 Jan 2009 16:15:12 -0500, Dan S.
<[email protected]> wrote:

>I don't know what I made, but it turned out great.
>
>I browned white rice in ev olive oil, then added a celery stalk, a
>couple garlic cloves, and half an onion long enough to cool the pan and
>rice - sautee, you could say.
>
>Then I added chicken stock, dried rosemary, salt, pepper, parsley
>flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
>It was great. You could taste every ingredient and they meshed
>perfectly.
>
>Is this risotto? I looked at a recipe for risoto a couple times, but
>never made a good one. I'd imagine this is what it might taste like.

Vegetable rice. (Sounds like it was closest to a pilaf if you want to
get technical...) Risotto is creamy-smooth because you stir it all the
time to break down the starch.

Giusi, if I was in the mood, I'd turn the lights down low and reply
with soft music, but you'll have to accept this instead::
> "Dan S." ha scritto nel messaggio
>>I don't know what I made, but it turned out great.
>>
>> I browned white rice in ev olive oil, then added a celery stalk, a couple
>> garlic cloves, and half an onion long enough to cool the pan and rice -
>> sautee, you could say.
>>
>> Then I added chicken stock, dried rosemary, salt, pepper, parsley > flakes,
>> and salad mushrooms. Steamed 20 minutes, then ate it.
>> It was great. You could taste every ingredient and they meshed perfectly.
> Is this risotto? > --
>
> No, not risotto, more a pilaf and good for sure. Do try to make a basic
> risotto sometime. It's the ultimate comfort food and simple to make-- it
> doesn't even really need to be stirred the entire 20 minutes of cooking as we
> were once told. You can do other things nearby and give it a stir once in a
> while. DO NOT WALK AWAY. Your risotto is only as good as your broth, so
> make good broth and reduce it really well so that one day you can pull it out
> of the freezer and stir up a risotto.
>
> Risotto di Agnello
>
> 1.5 liters strong lamb broth, simmering
>
> 2 tablespoons butter (or lamb fat)
> 1/2 onion chopped fine
> 1 cup arborio, vialone nano or carnarola rice
> a splash of white wine
> salt to taste
> 2 tablespoons additional butter
> about 2 ounces Parmigiano- Reggiano freshly grated
> a few shreds of leftover cooked lamb, briefly warmed in the broth
>
> Heat the fat in a heavy sauce pan and saute the onions until transparent. Add
> the rice and saute it until it becomes opaque and white. Add the wine and
> cook until it disappears. Add 2 ladles of boiling broth and cook, stirring,
> until when you push the stirrer (a silicon spatula is ideal) the path it
> leaves on the bottom of the pan stays clean for a few moments then refills.
> Ladle by ladle, continue this for about 20 minutes. You may use from 1 liter
> to 1.5 liters depending on how old the rice was.
> Test by biting a piece of rice. There must be a firm core, but no cardboardy
> feeling to it. When perfectly done, correct for salt. Remove from heat and
> vigorously stir iin the seconf amount of butter and then the parmigiano.
> Serve in soup plates with the lamb bits over the top.

I'll have to get that rice and try sometime. Thanks.

--
Yours,
Dan S.
Unapologetic believer and most reverend on USENET

Dan S. wrote:
> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.

Sounds good. Next time, add some toasted almonds and some craisins or
raisins.

Becca

"Dan S." wrote:
>
> I don't know what I made, but it turned out great.
>
> I browned white rice in ev olive oil, then added a celery stalk, a
> couple garlic cloves, and half an onion long enough to cool the pan and
> rice - sautee, you could say.
>
> Then I added chicken stock, dried rosemary, salt, pepper, parsley
> flakes, and salad mushrooms. Steamed 20 minutes, then ate it.
>
> It was great. You could taste every ingredient and they meshed
> perfectly.
>
> Is this risotto? I looked at a recipe for risoto a couple times, but
> never made a good one. I'd imagine this is what it might taste like.
>
> --
> Yours,
> Dan S.



Would tend to consider it more of a pilaf/pilau/polo.