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Thread: What did I make

  1. #1
    Dan S. Guest

    Default What did I make

    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.



  2. #2
    Ed Pawlowski Guest

    Default Re: 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.



  3. #3
    Goomba Guest

    Default Re: What did I make

    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.

  4. #4
    Dimitri Guest

    Default Re: 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.
    >
    > --
    > 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.


  5. #5
    bulka Guest

    Default Re: What did I make

    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

  6. #6
    Gloria P Guest

    Default Re: What did I make

    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

  7. #7
    Michael \Dog3\ Guest

    Default Re: What did I make

    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


  8. #8
    Dave Smith Guest

    Default Re: What did I make

    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.

  9. #9
    Melba's Jammin' Guest

    Default Re: What did I make

    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!

  10. #10
    Giusi Guest

    Default Re: What did I make

    "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.



  11. #11
    Kajikit Guest

    Default Re: What did I make

    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.

  12. #12
    Dan S. Guest

    Default Re: What did I make

    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



  13. #13
    Becca Guest

    Default Re: What did I make

    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


  14. #14
    Arri London Guest

    Default Re: What did I make



    "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.

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