Hell's Kitchen's Risotto

Christine Dabney said:

I have a book on risotto and there are a myriad of additions to
risotto. One such I have seen (in this book and in others) is squid
ink risotto, which turns the risotto a gray blackish color. Supposed
to be very good, by the way.

I've had it many times, as well as pasta with squid ink. Can be very
good if made well.

And *this* incredibly delectable kind of thing can also be mixed into a
risotto, I suppose:
<http://www.torgodevil.com/archives/518>.

Victor

Giusi said:

Can't. It really is long and drawn out because it is what it should
look like, how each step occurs, etc. They will soon launch photo step
by step process postings-- whereas now you awkwardly have to fit
processes into a recipe format. Group Recipes is a social cooks group,
sort of a My Space for cooks. There are everyone from rank beginners to
professionals on it and people from Russia to Malaysia. I've been
collecting Bulgarian dishes lately because for some reason they all
appeal to me.

Is this the recipe?
<http://www.grouprecipes.com/6212/legal-cheats-risotto.html>

If so, I have two questions.

1. Why not make bouillon to your taste with that "Better than Bouillon"
reduction and then use it instead of guessing how much of BtB and water
to add every time? Usually about the same amount of bouillon per amount
of rice is needed, so you do not risk using too much of your BtB hoard.

2. Why specify a wide pan? It makes it a bit easier to stir, but not
by much. However, the large surface area speeds evaporation of the
liquid, which is supposed to be absorbed by the rice instead.

Victor

On Jul 8, 11:14 am, Nosey Nanci <[email hidden]>

Quoted message said:

I have never eaten Risotto and yet it looks good when it is shown
being served on (in) Hell's Kitchen Restaurant. Can someone describe
the taste? Also, is it a hard dish to make and if not, can someone
supply me with a simple recipe?

Thanks,
Nanci
Sorry, I just want to know all your business.
Nosey Nanci

Hell's Kitchen....I LOVE that show! Ramsay is hard on his apprentices
but at least he turns out good chefs. I had to laugh a bit at last
episode when Rock got mad at 'taking out the trash'. What he's not
realizing is that an excellent chef does EVERYTHING in the
kitchen....from creating mouth watering dishes to mopping
floors....and taking out the trash! Whatever needs to be done in order
to let that restaurant run smoothly and keep the customers coming. As
for your request for a recipe...wow. There are so many great risotto
recipes out there it would be hard to choose. Rock On Hell's Kitchen!

One time on Usenet, rn_candidate <[email hidden]> said:

<snip>

Quoted message said:

Hell's Kitchen....I LOVE that show! Ramsay is hard on his apprentices
but at least he turns out good chefs. I had to laugh a bit at last
episode when Rock got mad at 'taking out the trash'. What he's not
realizing is that an excellent chef does EVERYTHING in the
kitchen....from creating mouth watering dishes to mopping
floors....and taking out the trash! Whatever needs to be done in order
to let that restaurant run smoothly and keep the customers coming.

Right, and it wasn't real garbage either, just recycled items.
Sheesh, some bottles and cans are nearly as bad as real kitchen
slops. I worked at a burger joint in high school; we made some
really sloppy trash. One day a kid left her retainer on her
tray and into the bin it went. Her mother helped us dig through
it, but naturally the thing was at the bottom. Still, we did it
with good grace and the mother was very happy...

--
Jani in WA

Victor Sack said:

Giusi said:

Can't. It really is long and drawn out because it is what it should
look like, how each step occurs, etc. They will soon launch photo step
by step process postings-- whereas now you awkwardly have to fit
processes into a recipe format. Group Recipes is a social cooks group,
sort of a My Space for cooks. There are everyone from rank beginners to
professionals on it and people from Russia to Malaysia. I've been
collecting Bulgarian dishes lately because for some reason they all
appeal to me.

Is this the recipe?
<http://www.grouprecipes.com/6212/legal-cheats-risotto.html>

If so, I have two questions.

1. Why not make bouillon to your taste with that "Better than Bouillon"
reduction and then use it instead of guessing how much of BtB and water
to add every time? Usually about the same amount of bouillon per amount
of rice is needed, so you do not risk using too much of your BtB hoard.

2. Why specify a wide pan? It makes it a bit easier to stir, but not
by much. However, the large surface area speeds evaporation of the
liquid, which is supposed to be absorbed by the rice instead.

Victor

Just my experience, Victor. I don't find the rice wants the same amount
of fluid every time. The BTB is precious here, too.

I specify a wide pan because then even for one person the effect of
drying out can be seen. It's easier to see that when cooking large
quantities in a taller pan, but when I am making only one cup of
risotto, a taller pan is difficult to stir in. Remember, I wrote that
recipe for non-cooks or those who think they can't cook something like
risotto, not for people like you. The idea is the amount of risotto you
want to eat any time you want to eat it without wasting anything. If I
make risotto for 6 or 10 or 12, I do not make Legal Cheats!

--
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