Thursday, September 25, 2008

Risotto Attempt #2

Awhile back I decided to try my hand at risotto. It seemed to be all the rage around the foodie blog-o-sphere and I thought I would give it a whirl. I know risotto takes some time, so I set aside a Sunday afternoon to make it. The result was not so stellar. It was soupy & crunchy, a combination I do not like.

As the great grocery store boycott continues, I have to find meal ideas with what I have in the house. What do I find in the back of my pantry? Well a whole container of risotto rice. I thought, ok I will try it again. After my last post I had gotten a few pointers and thought I would be successful. I used Giada's basic recipe, but I cut it in half. I was serving this with salmon and I knew I didn't want any leftovers.

I didn't brown the rice as long as I did last time and this time I added very little broth each time. It turned out much better. Still a little crunchy but from what I have read, that is how risotto is supposed to be. So maybe I just don't like risotto.

Besides the risotto, I had roasted salmon in the oven in a sun-dried tomato vinaigrette. Since I had quite a few tomatoes leftover, I roasted those as well.

I used roma tomatoes cut in half, drizzled with olive oil & seasoned with salt, pepper and fresh rosemary. They roasted for about an hour.


Joelen said...

Your meal looks delicious and I'm sorry your risotto attempt wasn't as good as you hoped the second time around. When I make mine, I cook it until the risotto is smooth, creamy and not crunchy at all. I don't believe it should have that consistency... and if it does, it may need to cook longer.

Sarah said...

I agree with Joelen. I bet you just need to cook the risotto a little longer and add more stock or water to it. I always have to add more than I think I should (or than the recipe tells me). I just keep adding it and stirring it until it comes out soft.