Risotto

Risotto

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Aka "the panty dropper"

Where can the average man buy the proper rice for risotto?

Von's my dude.

Googled it for you.

Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice)

You can find any of those varieties at most supermarkets, though I would avoid walmart.

wal-mart.

no, really. I got like 6x as much arborio as the faggot grocery store for same price. it's exactly the same.

There was a point in time where I was making risotto three times a week, and I finally perfected it. Now, it's become a guilty pleasure, only because I'm trying to drop a couple pounds. But damn, if it isn't one of my favorite dishes to make. There's something about culling the rice into perfection with a steaming hot pot of stock right next to your pan of rice. It has to be one of my all time favorite things to make. I've tried it a few different ways, but my favorite two are likely the more traditional finishing of mascarpone and parma, or a more italian risotto of sofrito finishing.

Fuck, I haven't made it in a while. I'm already fixed to make something tomorrow, but later on in the week I think I'm going to make some for dinner now.

>skip all that french bullshit
>just do it the chef john way
>comes out same or better

i perfected my shit too by finding the hot spot in my oven

youtube.com/watch?v=C4fTD4EukUo

>oven bake
>heavy cream

Oh god, why.. why the hell would he do this. I get he's some sort of home cook idol or some shit, but that's not risotto. Not one fucking bit.

That looks absolutely beautiful. Risotto is one of my favorite Italian dishes. I think it's amazing how this certain type of rice can become complex and creamy when cooked with stock. It's defining moment is always the texture of the rice at the end. Cooking rice or pasta "al dente," completely preserves the texture and sauce of a dish and that is something to keep in mind when cooking risotto.