Feeds:
Posts
Comments

Posts Tagged ‘salmon’

Sadly, my camera has been idly uncharged for quite a few months now. However, my new Blackberry is equipped with a WordPress application and a flash camera that will hopefully help me chronicle more of my food adventures.

One of my co-workers recently went on a low-carb diet, omitting heavy starches and sticking to whole grains. Eh.. That is way too extreme for me because I depend on starch to maintain daily sanity. I could never give up potatoes, a fresh baguette, pasta or white rice. You might be expecting a post depicting some food ideas for someone pursuing the same feat as my co-worker. Sorry, wrong. Instead, I would like to celebrate my love for starchy goodness.

I have grown up eating rice with pretty much everything. However, when it comes to dishes over rice, I’ve never really explored outside of my comfort zone. Lately, I have become a big.. HUGE fan of arborio rice. I had the sudden urge one day to make risotto because I hear it is one of those dishes that can easily go wrong. But, I bought a jar of arborio rice and went for it. On the back of the label, the brand (RiceSelect) even included a simple “cooking arborio rice” recipe. If you can believe it, you only need 5 ingredients that are most likely already stocked in your kitchen.

I feel like they should just tell you the key to arborio rice ahead of time: stirring. And you’ll see why. Here’s the recipe that RiceSelect offers:

Cooking Arborio Rice

INGREDIENTS

1 cup uncooked rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onion
3 cups chicken or vegetable broth, salt and pepper optional

DIRECTIONS

1. Saute onion in oil and butter for 3 minutes
2. Add rice, stirring for about 2 minutes
3. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

Yields approximately 3 cups cooked rice.

Just like any rice you will make the rice soaked up the liquid you cook it in. That’s why, a little bit of arborio rice will go a long way. It will soak up the 3 cups of broth you use and fluff up into 3 cups of flavorful, decadent starch.

For my first risotto meal, I made zucchini risotto with brown-buttered chicken tenders. I followed the instructions on how to cook the arborio rice, except I also tossed in a whole zucchini (thickly sliced and quartered) about a minute after adding the rice. By the time the rice was fully cooked and ready to serve, the zucchini was also very tender.

A day later, in my risotto frenzy, I put another dish together: mushroom risotto with lemon peppered salmon. Mushrooms can be a bit tricky.. Mushrooms retain water, so when you heat them up, they will not only shrink but expel a great deal of liquid as well. I questioned whether or not I should satuee the mushrooms first, drain, and add them at the very end. However, I decided that by doing so, my mushroom risotto might not be as mushroomy as I would like it to be. I added the mushrooms in the same time I added the zucchini previously– about a minute after adding the rice. From there, “cooking arborio rice” became more of a guessing game. I added lots of somewhat thickly sliced mushrooms (knowing that they would cook down a lot before serving). The “mushroom liquid” adds extra moisture; thus, I accounted for this while adding the portions of broth. I ended up using just enough broth that will cook down and also fully cook the rice. With the mushroom risotto, I prepared a lemon peppered salmon.

To reiterate once more, keep stirring. If your arm gets tired, try switching off between the two. At least by the time you eat, you know you’ve squeezed in a light workout. Always keep an eye on your rice, which shouldn’t be hard since you will be standing there stirring the whole time. But after you add the final cup of broth and the risotto is really coming together, pay extra attention to the doneness. You do not want mushy risotto! If you aren’t sure, find yourself a small spoon and take a taste. And finally, make sure you plan your meal accordingly. Risotto is to be served piping hot hot hot. So, if you don’t have a sous chef in the kitchen to help out, prepare your meat/fish/vegetables ahead of time before you begin cooking the rice. Keep in mind that you want everything to be finished at about the same time! Otherwise you will be waiting on something and that will be no bueno.

Wishing you the best on your risotto adventures. Long live starch!

nom nom nom,

B

Advertisements

Read Full Post »