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Sunday, April 17, 2011

lots to look at not much to say plenty to do so lets eat risotto


Perhaps you are wondering where I am? Perhaps you dont even care? Perhaps I dont care? Whatever the case may be one thing is certain - I went from posting every single day down to -
will I ever post again. The answer to that is yes. I have been busy with all kinds of things, things that distract me from the luxury of posting my what nots on my blog. I have been cooking more than ever, I have started new projects, thought about others and completed some. I havent gained a pound and I havent exercised in forever. I joke that I am "a month away from buff" all the time but truth be told I have been "a month away from buff" for a couple of years now and I dont seem to be getting any closer.

Enough talk about me - lets talk risotto. "Risotto" you say "you make risotto all the time" and that would be correct and since I make risotto all the time it only gets better. I make it at home, I make it for clients, I will make it just for fun if you want. The secret(s) behind great risotto are many but it does start with good rice. I have used Arborio mostly until I discovered Carnaroli. Carnaroli is the rice of rices and thats all I have to say about that, if you can find it use it and you will know one more secret.

By now you have realized that this is not the place to come for recipes - recipes are all over the place - this is a place to learn technique, though if you are excited to see some recipes I am working on that as one of my other little projects.

Morel mushrooms and shaved Romano cheese make this creamy dish all that it should be.

By some small chance morel mushrooms and Romano cheese is not enough for you why not put some crumbled bacon on top.

This was so good I couldn't wait to have the leftovers for breakfast, and while it wasnt as creamy as the night before it sure was good with this double yoke poached egg. Get some good rice, make some risotto, practice on having some secrets of your own.


BIG HUGE WHOOPS - Blogspot deleted the comments for this post!!!

21 comments:

Suitcase Sallie said...

lots to look at and lots that could be said but one word will suffice -- delicious! Going to look for that rice and rekindle a friendship with someone I know who goes morel hunting. Keep posting, please!

doggybloggy said...

Welcome Suitcase Sallie glad to see you and I have checked out your blog I cant wait to see where you go next..

Christine's Pantry said...

Hello! I am new to your blog. Nice blog. Love the pictures. Looking forward to sharing!

Christine

doggybloggy said...

whatscookingwithdoc (http://whatscookingwithdoc.wordpress.com/) has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Haha-we even use the same brand of rice!
Love risotto and love the fact that you have posted pictures of it down correctly (as always) for all to see and learn; creamy and delicious not clumpy or mushy!
Now to get me some morels....

doggybloggy said...

Magic of Spice has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Busy can be a good thing, sounds like your is :) Love risotto and have not made it for awhile now...looks delicious!

doggybloggy said...

Lori Lynn has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Hi Christo - I'll look for that rice, thanks for the tip!

Life's busy! And blogging's fun. You are fortunate to have so many wonderful things to share...all in good time!
LL

doggybloggy said...

Sippity Sup has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Of course risotto would bring anyone back to blogging. The idea of poached egg and risotto is a revelation to me that I yet to pass my lips. GREG

doggybloggy said...

Anna C has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Risotto done perfectly....sooo creamy looking.

doggybloggy said...

Jill has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Love risotto, love bacon...what could possibly go wrong with the marriage of those two.

doggybloggy said...

Barbara has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Aha! Is that a morel I see peeking out? I love them, used to forage for them when I lived in Michigan. This is the time of year for them. They make any dish taste divine! Although I'm happy eating them just dashed with flour and fried in butter. (which is why I'm just a month away from buff as well.)
I haven't heard of Carnaroli rice, but I'm going to check Whole Foods.
Great risotto!

doggybloggy said...

♥peachkins♥ has left a new comment on your post "lots to look at not much to say plenty to do so le...":

I love double yolk eggs... the risotto looks magical!

doggybloggy said...

Vickie has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Christo! Nice to see your post - and to get such a great tip. The first time I made risotto (not knowing a darned thing about it) it turned out perfectly. I was never able to replicate that first effort, and now I wonder if it was the rice. This is an exciting piece of information - thanks!

doggybloggy said...

Lea Ann has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Double yolk poached egg? I just cracked open an egg yesterday for hollandaise sauce that had two yolks. I was pretty sure I had never seen that.

doggybloggy said...

Mickle in NZ has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Mmmm, I always make too much risotto so I can cook arancini the next day. have you tried Ferron rice, ideal for a baked risotto (and it really works)?

Happy cooking and eating, Michelle

doggybloggy said...

The Mom Chef has left a new comment on your post "lots to look at not much to say plenty to do so le...":

I adore risotto. I also just recently made a risotto with a poached egg on top and it was love at first taste. Yes, that's a perfect breakfast.

I'll need to try that new rice you introduced me to! Many thanks for that. Cheers.

doggybloggy said...

lisamichele (http://lisamichele.wordpress.com/) has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Your risotto looks awesome! I love risotto, but making it can be such a pain. As for the rice used, they're always finding a newer and better rice for risotto lol I still use arborio, but maybe I need to branch out :)

doggybloggy said...

Marjie has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Life goes on, and we get caught up and miss posting. Glad to see you dropping in once in a while. Your risotto looks worthy of the title of "Made By Christo!"

doggybloggy said...

Velva has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Life happens. Awesome risotto. I absolutely love risotto but, rarely take the time to make prepare it (sigh). As always, your blog takes me on a pleasurable food journey.

Cheers.
Velva

doggybloggy said...

Christine's Pantry has left a new comment on your post "lots to look at not much to say plenty to do so le...":

Hello! I am new to your blog. Nice blog. Love the pictures. Looking forward to sharing!

Christine

Nutmeg Nanny said...

I have something exciting I wanted to share with you :)

My Dad was out walking today and found over 100 morels growing in his yard. He picked 64 of them today and left the rest to continue to grow. What a lucky duck! If I was home I would definitely steal those suckers and bring them back to NY...hehe.

Ciccia said...

This risotto is mouth-watering, I'm Italian so I know!:) I also like Carnaroli and Arborio, they're the finest Italian rice. For Asian cooking I use Riso Originale, it's perfect for sushi and other Japanese dishes. I found you at cakeduchess and I'm following you from Trapani, Sicily.

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