Tag Archives: risotto
Sunday, March 14, 2010 08:00
Posted in Challenges, Daring Cooks, Food and Drink, Italian, Recipes 28 comments
 Aha! That was sort of my reaction when I read about the Daring Cooks challenge for this month. The challenge consisted of two parts; first making your own chicken stock from scratch and two, making your own risotto with that stock. Now to be honest; making risotto is not really a challenge as I have...
Posted in Challenges, Daring Cooks, Food and Drink, Italian, Recipes
Tags: Daring Cooks, risotto, stock
Peter G @ Souvlaki For The Soul - March 14, 2010 - 08:48
Risotto is fun to make (I like stirring whilst I sip wine!) and good on you for going the extra step and making your own stock! Looks beautiful Simone! And I particularly love that last pic! [Reply] 
Rhyleysgranny - March 14, 2010 - 08:59
Your risotto looks gorgeous. Excellent pic. I love risotto. We eat roast chicken a lot so I always have chicken stock in the freezer. I think the stock is nicer from roasted bones but that’s just me. You did a great job [Reply] 
anncoo - March 14, 2010 - 10:12
I’ve never tried to make Risotto before, thanks for sharing. [Reply] 
Trissa - March 14, 2010 - 10:44
Interesting to use a cinnamon stick for chicken stock! I am surprised it wasn’t as flavourful as you would expect but nevertheless – it looks delicious (and adding a cube of chicken flavour always helps! [Reply] 
Jamie - March 14, 2010 - 10:52
What courage to make your own stock: it is something I dream of doing but never have although I do make homemade chicken soup which, I imagine, is pretty much the same thing! And I always throw in a chicken bouillon cube (shhh, that’s my secret!) as well as a head of fennel, sliced, a several whole, peeled garlic cloves. Your risotto is beautiful and I love making it, do all the time. And you are so right: risotto is so perfect for just anything you may want to throw in. Love it! As always, gorgeous photos! [Reply] 
Kate at Serendipity - March 14, 2010 - 12:41
Simone, I love your photos. Who else could take a great photo of risotto? BRAVA. We often have roasted chicken. It’s easy to do and we get several meals out of it! After a couple of meals, I put the carcass in a pan with carrots and celery and whatever else I feel like to make stock. The roasted bones give more flavor to the stock, I think. Then the last meal is often risotto. YUM! Thanks for the tip about the bacon! [Reply] 
nina - March 14, 2010 - 15:01
I am pretty much on your level here, made risotto a million times, but stock I make only by mistake when I do a roast chicken…….as for your photos, I am definitely not on your level!!!. [Reply] 
Asha@FSK - March 14, 2010 - 16:48
Oh! what a gorgeous dish! I am surprised the broth wasn’t as flavorful but that besides! Agree with you. it’s definitely so easy to make again… [Reply] 
Silke - March 14, 2010 - 19:41
I always love your pictures, especially the one with your husband. [Reply] 
Sarah G - March 14, 2010 - 20:19
Love your kitchen picture! Makes me feel okay about the mass of stuff I seem to gather when cooking. Well done! [Reply] 
Chef Aimee - March 14, 2010 - 21:42
I love making risotto on a long weekend afternoon when I can stir for a long time at the stove – there is something relaxing about it! The stock and risotto look wonderful. [Reply] 
Valérie - March 14, 2010 - 23:35
I love this combination of ingredients. And the photographs are beautiful, as always! Wonderful job! We had problems of blandness the first time we made chicken stock, too. In the end, we just let it simmer for longer, and added a lot more spices, especially salt. I know, too much sodium is bad for us, but… you gotta have flavour! [Reply] 
lisaiscooking - March 15, 2010 - 00:53
Risotto is one of my favorite things to make, and with a freshly made homemade stock yours must have been great! Love the shards of parm on top too. [Reply] 
Sarka - March 15, 2010 - 02:31
Risotto is my second favourite meal just after pasta [Reply] 
Lisa - March 15, 2010 - 03:43
As always..I’m totally blown away by your DK dish and photos. Your risotto looks straight out of a magazine and love, love, love the B and W hectic kitchen photo (and your naked chicken lol). You never cease to astound me with your talent in the kitchen and behind the camera [Reply] 
Meg - March 15, 2010 - 05:01
I second Kate – whenever I make broth I always use the carcass of a roasted chicken, which makes a night-and-day difference to the flavour. I also usually remove the bulk of the meat from the cooled roasted chicken before I boil it, which saves having to attack the boiling hot carcass later. (I’m aware I could let it cool but usually after a couple hours of simmering I’m so ravenous for the soup that I can’t wait.) Another sneaky trick I use is to save the drippings from the roasted chicken. I let them cool while sitting undisturbed – the fat rises above the juices, which will start to thicken and turn into a jelly before the fat solidifies. Then I pour off all the fat, and save the jelly and the browned bits to add to the stock with the carcass. Makes a huge difference, I promise you! I never use any spices, nor do I have to use Oxo cubes. [Reply] 
Taga_Luto (Pia) - March 15, 2010 - 05:44
Your photos are gorgeous as usual. I like the combination of mushrooms, bacon and peas..yum! [Reply] 
Meeta - March 15, 2010 - 08:32
i love love risotto – it’s easy and so satisfying. Homemade chicken stock is the best so i can seriously imagine the intense flavors here. [Reply] 
Audax Artifex - March 15, 2010 - 10:44
Peas, bacon and mushrooms yum yum in my tum LOL LOL. Your photos as always are superb and so professional but that last one is above special. And that photo of your husband with the stock is very good I love black and white photos. I’m so glad you have done chicken stock now – maybe some more salt might have helped. Cheers from Audax in Sydney Australia. And thanks for your kind comments on my blog. [Reply] 
Marisa - March 15, 2010 - 10:47
Discovered your site through your comment on Nina’s site and glad I did! Your risotto looks very more-ish. [Reply] 
chef_d - March 15, 2010 - 20:25
Great pictures as usual! I love the final picture of your risotto! [Reply] 
bake in paris - March 16, 2010 - 07:38
I have soft spot for your beautiful photos. And you have good eyes when it comes to choosing props. Just love your presentation.. Sawadee from Bangkok, [Reply] 
deeba - March 16, 2010 - 09:28
Love that you made your own stock Simone. Love the detailed platter too. Gorgeous pictures & beautiful risotto! [Reply] 
Reeni - March 16, 2010 - 15:15
What a delicious looking Risotto! Especially with your homemade stock! I usually use a roasted chicken carcass for my stock too. I never started one with a raw chicken. Sorry it didn’t turn out as well as you hoped for all that work! [Reply] 
Foodjunkie - March 17, 2010 - 11:02
Home made stock is key to a good risotto. I have actually come to realise that risotto is one of the best comfort foods ever. Creamy, warm, and filling! [Reply]
Monday, December 7, 2009 22:07
Posted in Challenges, Cooking Italy, Food and Drink, Italian, Recipes 17 comments
 Ok, I am so terribly behind on the Cooking Italy schedule that it’s kind of a miracle that I made the risotto that is scheduled for december 14th ahead of schedule…But then again; I didn’t exactly follow the recipe that Marcella gave, so not sure if this counts as having finished the recipe.. lol… I...
Posted in Challenges, Cooking Italy, Food and Drink, Italian, Recipes
Tags: cooking italy, mushrooms, porcini, rice, risotto
17 comments
Peter G - December 7, 2009 - 22:57
It looks like you had some fun in the process though, Simone! The risotto still looks mighty tasty! [Reply] 
peachkins - December 8, 2009 - 01:07
I am drooling!All those mushroom and peas and all those wonderful flavors [Reply] 
Ben - December 8, 2009 - 03:32
I agree with the other comments. It still looks tasty but I don’t think there’s anything you can’t make look tasty with your photography magic [Reply]
nina - December 8, 2009 - 04:32
It happens to the best of us, just don’t give up trying…. Looks good though!! [Reply]
Kate at Serendipity - December 8, 2009 - 08:47
I love the idea of peas in this, and I LOVE THAT BOWL. Too bad about the chanterelles–porcini are so much nicer, I think. What I like here is that you went with the ingredients you had. For me, that’s the spirit of Italian cooking. I think this one should count! Gorgeous photo. [Reply]  Simone (junglefrog) Reply: It’s on of the things I bought in Spain!! I love the bowls they have there and it costs virtually nothing… Needless to say I bought a whole stack… [Reply]
Trissa - December 8, 2009 - 08:52
Welcome back Simone – we missed you! Glad to see your cooking Italy posts – too bad about the risotto (I am not vegetarian hehe) but it still looks beautiful! [Reply] 
Angela@spinachtiger - December 8, 2009 - 14:20
Good to see you back. Dish still looks fantastic; it’s good to try to improvise. Isn’t that the best way to learn? I’m getting hungry for the risotto now. [Reply] 
Sophie - December 8, 2009 - 14:28
Kayte - December 8, 2009 - 14:38
You are way ahead of me as I have never made risotto and am so looking forward to it, especially if it looks anything like yours! Wow that looks good…great job. [Reply]
Valérie - December 8, 2009 - 15:51
Welcome back! Sorry the chanterelles were disappointing – indeed, I bet this would taste great with porcini! I haven’t made risotto in a really long time (I’ve been making a lot of Asian rice dishes), and I think I should do something about it soon! [Reply] 
Glennis - December 9, 2009 - 06:10
I completely understand about the chanterelles…they can be tricky to use. I’m half sweating this one…I have everything, but I’m not sure about the consistency at the end with the risotto. I guess I’ll figure it out when I get there! LOL! Thanks for the heads up about the mushroom broth cubes…I’ve seen some and wondered… Your dish looks lovely regardless though! [Reply] 
pigpigscorner - December 9, 2009 - 22:30
It still looks beautiful! I like the idea of adding peas, adds a nice colour. [Reply]
Friday, July 17, 2009 08:00
Posted in Food and Drink, Italian, Recipes 12 comments
 What is it with people and fennel? I think it is one of those vegetables that you either love or hate. It has a very distinct flavour ofcourse so if you do not like anis you will probably not like fennel, but I happen to love it. In moderation that is, as I do think... 12 comments 
Peter G - July 17, 2009 - 09:12
I love fennel and really think it’s under rated! I love the combination of ingredients in this risotto Simone. Very summery and delicious looking! [Reply] 
Karine - July 17, 2009 - 13:58
Your risotto looks ssssoooo good! I love the combination of prawns and smoked salmon MmM [Reply]
Pigpigscorner - July 17, 2009 - 16:04
The the flavour combination..yum yum to smoked salmon and fennel! [Reply]
Valérie - July 17, 2009 - 16:28
It looks delicious! I have to confess, though, I am a fennel-quasi-virgin. I’m sure I’ve eaten fennel, but can’t remember where or when, and I’ve never used it at home. It’s one of those things I keep telling myself I should experiment with, and keep putting off. Oh well, in the meantime, I can just look at your beautiful pictures! [Reply] 
Rosie - July 17, 2009 - 18:07
Personally, I love fennel but can’t be said for the rest of my family. Your risotto looks good and with the combination of prawns and smoked salmon takes it up to new heights! [Reply] 
rose - July 17, 2009 - 19:00
Oooh! That looks delicious! Fennel is a divisive issue [Reply] 
Nutmeg Nanny - July 18, 2009 - 04:52
Yummy! I love risotto, but sadly have never made it. I really should make it sometime. I love your addition of fennel. I feel like it’s a very overlooked (but really tasty) vegetable. [Reply]
lisaiscooking - July 19, 2009 - 16:11
This is a great risotto! I do like fennel, and smoked salmon, and shrimp. Sounds incredible. [Reply] 
Peter - July 20, 2009 - 15:16
Fennel and seafood make for a wonderful pairing. Risottos are great in that you can sip your wine while cooking. [Reply] 
liz {zested} - July 20, 2009 - 15:23
I love the first photo, and the snap of your garden…that is not a small garden by New York standards! [Reply] |
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I cook it quite often, never tried to make my own stock though. It’s still on my list 
28 comments