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Risotto......interesting/new combinations?

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Zachary L A N G
Jorge Henriquez
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Risotto......interesting/new combinations? Empty Risotto......interesting/new combinations?

Post  Jorge Henriquez Wed Jan 21, 2009 5:10 pm

Gonna make some risotto Thursday night. My tried and true is spicy sausage/mushrooms. Any suggestions on a new recipe? I'd like to try sometime Lobster/Corn. What are your thoughts?
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Post  Zachary L A N G Wed Jan 21, 2009 5:25 pm

recently had fresh pea and Prosciutto...was pretty tasty
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Post  Bill Tex Landreth Wed Jan 21, 2009 5:25 pm

Chanterelles with Pecorino Romano
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Post  Bob Wood Wed Jan 21, 2009 5:45 pm

Butternut squash and Reggiano. Finish with brown butter and sage.
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Post  Jorge Henriquez Wed Jan 21, 2009 6:19 pm

Nice suggestions all.

Zach - The thing with prosciutto is that once it "cooks" it loses a major part of its attraction. Becomes rubbery and less flavorful.

Bill - Chanterelles on anything is always good.

Bobba Fett - question regarding the squash: what's the cooking procedure beforehand, roast or steam? Do you puree it or add it in cubes? Finally, the sage.....cooked in the brown butter or raw? Not a fan of raw sage.
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Post  Bob Wood Wed Jan 21, 2009 7:13 pm

Jorge, you cube it, roast it and add it at the end. And you cook the sage in the brown butter. Or you could leave it out.

Here's an idea. Be bold and creative. Think of some typical Dominican ingredients and make risotto with them. Being Greek, I've thought of doing Kalamata olive and feta risotto or lamb, Kalamata and feta lasagna.
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Post  Jorge Henriquez Wed Jan 21, 2009 7:27 pm

Bob Wood wrote:Here's an idea. Be bold and creative. Think of some typical Dominican ingredients and make risotto with them. Being Greek, I've thought of doing Kalamata olive and feta risotto or lamb, Kalamata and feta lasagna.

Noble idea Mr. Wood; nonetheless, methinks a plantain or yucca risotto might land me in hot water with pretty much anyobody I'd be "bold" enough to serve it to. Wink affraid
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Post  Melissa McCall Wed Jan 21, 2009 8:45 pm

Bob Wood wrote:Butternut squash and Reggiano. Finish with brown butter and sage.

I had this exact combination at a restaurant (Tabla) a few weeks ago and it was absolutely delicious. The key was that the squash was cut into tiny cubes, and was thoroughly tender w/o being mushy.
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Post  Bill Tex Landreth Wed Jan 21, 2009 8:50 pm

Melissa McCall wrote:
Bob Wood wrote:Butternut squash and Reggiano. Finish with brown butter and sage.

I had this exact combination at a restaurant (Tabla) a few weeks ago and it was absolutely delicious. The key was that the squash was cut into tiny cubes, and was thoroughly tender w/o being mushy.

Kristi would love this...I hate all gourd. How big were the squash cubes?
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Post  Jorge Henriquez Wed Jan 21, 2009 9:04 pm

Melissa McCall wrote:I had this exact combination at a restaurant (Tabla) a few weeks ago and it was absolutely delicious.

NYC Tabla?!?!?!? Were you in town and not get in touch? If so, you're dead to me sweetie. Evil or Very Mad
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Post  Bob Wood Wed Jan 21, 2009 9:05 pm

Jorge Henriquez wrote:
Melissa McCall wrote:I had this exact combination at a restaurant (Tabla) a few weeks ago and it was absolutely delicious.

NYC Tabla?!?!?!? Were you in town and not get in touch? If so, you're dead to me sweetie. Evil or Very Mad
There's a restaurant by the same name here, Georgie.
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Post  Zachary L A N G Wed Jan 21, 2009 11:11 pm

Jorge, gotta get it cut thicker than you normally would to eat it
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Post  Melissa McCall Thu Jan 22, 2009 12:03 am

Bill Tex Landreth wrote:Kristi would love this...I hate all gourd. How big were the squash cubes?

Camera phone pic in a dark restaurant, but this should give you some idea of the size.

Risotto......interesting/new combinations? Risott10
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Post  Justin Wells Thu Jan 22, 2009 3:12 am

Melissa McCall wrote:
Bill Tex Landreth wrote:Kristi would love this...I hate all gourd. How big were the squash cubes?

Camera phone pic in a dark restaurant, but this should give you some idea of the size.

Risotto......interesting/new combinations? Risott10

WTF Risotto isn't supposed to mound!!!
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Post  Melissa McCall Thu Jan 22, 2009 4:36 am

It wasn't a mound, per se... it wasn't gluey. The texture was very good. Like I said, it's a low res picture in a dark room. I only posted it here to give Bill an idea about the size of the squash cubes.
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Post  Bill Tex Landreth Thu Jan 22, 2009 2:15 pm

Grassy Ass.
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