Your risotto looks lovely; however, if you prepare a risotto; you should use Carnaroli, Italian Rice which shall provide you with a creamier texture.
Also as you can see from my photograph that my dear took, you could of used the prawns in the risotto verses cooking separately to provide the flavour of the sea …
Risotto alla Gamberi is name of the dish.
Another key point would be to use shellfish stock or a fish stock plus, white wine and of course French butter at 82% butter fat and aged Reggiano Parmigiani …
Gordon Ramsay´s cookbooks are good but – the rice is very dark – this is due to the stock used.
7 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
263
Oh, also steam-in-bag creamed spinach. Meh. “Product of Belgium” but still lousy.
Thanks, @Barca! I just checked the package…yup, it’s Arborio rice, as are two other packages in my kitchen cabinet (Milanese and Butternut Squash risotto). I’ll have to get some Carnoroli and try it myself.
Per the package directions, I DID add some wine at the beginning, then the chicken stock. A chicken broth (less dark) would definitely have been better.
Oh, and I wasn’t using a Ramsay cookbook. He is on a show in the U.S. called Hell’s Kitchen (similar to the British version, except on the U.S. show, he’s a right tosser, to use British slang), and used to complain to cheftestants about the consistency of their risotto.
I make my risotto to the consistency that we enjoy. Generally mine is a bit less flowy than the all’onda texture I understand that risotto is meant to have. Sssh, don’t tell.
Aborio and Carnaroli have completely different textures.
Yes, of course I know who Gordon Ramsay is. I had eaten in his ***Michelin Starred Restaurant Gordon Ramsay in London several years ago. I am a grand fan of his “Beef Wellington” !! And we had Hell´s Kitchen here in Spain quite a number of years ago in Spanish.
Though we very very rarely watch T.V.
I agree about the broth or stock to broth, should of been lighter in color.
Do you put butter and Reggiano Parmigiani Cheese too at the end ?
Check the next time you go to buy Italian rices …
Have a lovely evening.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
272
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
274
That’s the salad joint. I meant Chopped, whoops.
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
275
I made Flo Lum’s Portuguese chicken in the Instant Pot. DH made curried butternut squash and spinach + garlic raita from Meera Sodha. It was all good but the sides stole the show. Over cauli-jasmine rice.
Leftovers plus some gorgeous, huge, fresh scallops.
Leftovers were - shiitake mushrooms, corn (that I shaved off the cob and mixed with Tajin, sour cream, and parmesan), spinach, and rice just because I wanted some.
Scallops were seared, then finished in a simple tomato-garlic-onion sauce.
i baked baguettes for our dinner - shaved beef with slivered garlic/caramelized onion/cheesy melts. So rich! and BF worked today so he made fries for dinner instead of our usual brunch. Also his slaw.
I’m also working on a “faux” chicken bisteeya, started it today, will finish/assemble tomorrow. Faux because I’m using puff pastry - because it’s what I have and trying not to shop until next Sat. - instead of phyllo. I know it won’t be the same but it can’t be BAD, right??
Martha stewart baked potato . What ! It made sense. Wrap Yukon gold potato in foil . Bake at 325 for 90 minutes. I went a little bit longer. Competitive with my standard Idaho. Served with pan chicken and salad. Cheers .
I had something similar with the banchan at a Korean BBQ spot in my ‘hood and wanted to try to recreate it. They used white cabbage but I had red and the other ingredients are yellow raisins, pine nuts and a dressing made w/white miso paste, sweet chili sauce, rice vinegar, sesame oil & vegenaise.
This incredible local ice cream (spun daily) has been one of my best friends during the dread. And the texture of this particular batch is like whipped mousse if whipped mousse was ice cream.
17 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
281
And the texture of this particular batch is like whipped mousse if whipped mousse was ice cream. 
