Thursday, November 1, 2012

Risotto... in conclusion...

On Tuesday I wrote about these four different methods I had used for making risotto last week:

1. Oven No-Stir Method
2. Stovetop No-Stir Method
3. Robo-Stir Method
4. Drink-Multiple-Glasses-of-Wine-and-Stand-at-the-Stove-Forever-Stir Method

After talking about methods 1 and 2... and explaining how I came to be the proud owner of a Robo-Stir... (you can read about all that here)...I was tired.

Today I will finish this up by telling you about the last two methods I tried.

3. Robo-Stir Method

This method still followed the same basic recipe... Arborio rice, warm broth, onions & garlic. I sauteed the onions for a couple minutes in a little olive oil... then added the garlic for a quick minute. Next I threw in the 3/4 cup of rice and about that same amount of warm broth... and I got this out:
This is not something from my bedroom... this is the Robo-Stir...
The Robo-Stir took four batteries... kind of an expensive venture... and I put it in the kettle and turned it on... this is what it looked like:                                     This is what it did:



It made the right motion... but it never really made it all the way around the pan.... since I didn't want to burn the risotto... because we wanted to eat it and because I didn't want to have to scrub a scorched pan... I just kept moving it to another part of the pan every so often.

This was definitely not as "hands-off" of an approach my geriatric, bariatric father was led to believe it would be based on the infomercial that persuaded him to force my mother to make the call and order so many of these damn things...

So... while the other three methods were cooking away, I started the fourth option:

4. Drink-Multiple-Glasses-of-Wine-and-Stand-at-the-Stove-Forever-Stir Method
Did I mention that is my absolute favorite method? It turns out great every time... takes about an hour and fifteen minutes.

Take a look at this Bay Scallop Risotto recipe from Rachael Ray. This is the recipe I sort-of, kind-of followed the first time I made risotto... except I didn't use that much garlic... or any prosciutto... or saffron... or parsley...

... and it was one of the most amazing things I have ever eaten.

After the onion had sauteed in a little olive oil for a few minutes I threw in the pressed garlic... just for a minute... didn't wanna burn it. Then I added about 3/4 of a cup of broth... since it was just half a recipe I didn't want to add too much at once.
I stood there and stirred frequently... and drank some wine... when the liquid was absorbed... both the broth into the rice and the wine into me... I added another 3/4 cup of broth... and got a little more wine... I continued both of the liquid-consuming tasks until all the broth had been added to the risotto and lots of wine had been added to the cook.







If you are making this and want scallops, throw in the scallops at the end and cook until they are opaque... this doesn't take very long... I had sauteed some mushrooms on the side and added them at the end along with frozen peas and the freshly grated parmesan cheese.
 And then I had to had a glass of wine to drink with my amazing supper.
And then everything was gone... but I was very happy.
So, would you like to know which method/methods worked best? Here's how I would rate them:

4th Place: Robo-Stir Method
  Continually having to move the gadget around the pan by hand kind of defeats the purpose of owning this thing.... I will try to find another use for it...

3rd Place: Stovetop No-Stir Method
  Making it this way was a little too nerve wracking... thought it was gonna boil dry and burn... it didn't... but this was kind of stressful.

2nd Place: Oven No-Stir Method
  The oven method was great... It was easier to walk away and ignore the covered casserole dish in the oven. I followed this Easy Risotto recipe from the Barefoot Contessa... is she really barefoot? If you are going to add scallops to this recipe, I would just saute them separately until they are opaque and add them at the end.

1st Place: Drink-Multiple-Glasses-of-Wine-and-Stand-at-the-Stove-Forever-Stir Method
  Again, this is my favorite... but...

Actually all of the four methods tasted the same... but for the reasons listed above, I'm not a fan of the Robo-Stir Method or Stovetop No-Stir Method.

The fact that this Oven No-Stir Method tasted comparable to my labor-intensive method made me kind of sad... because I love that my family is so appreciative when I make risotto... they know that I slave away over this dish for them... but...

maybe they don't have to know that I am making it in a much simpler way???

Well, I'll have to see... sometimes the best part of my day is standing in my kitchen with a glass of wine... fixing breakfast... making something spectacular... but maybe I would enjoy sitting in my favorite chair with a glass of wine and reading a book while the risotto bakes away in the oven...

If I do this while they are out of the house... I could pull it from the oven and have it on the stove when it is time for supper... they'll never know. Or tell them I put it in the oven to keep it warm... yeah... that's a good plan.
I'll drink to that.

Obviously MARvelous

2 comments:

  1. New follower from the blog hop! I love me some wine, sounds like we would get along great :) Haha I'll have to try cooking this sometime!

    Hope you'll stop by!

    Samantha
    hooahandhiccups.blogspot.com

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  2. I so agree with your ratings, and I haven't even tasted it! By the way, love your wine glass!

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