Hell's Kitchen

Aug 11, 2008 16:32

Having watched numerous seasons of Hell's Kitchen and seeing many of the chef's get torn a new one over Risotto, I was curious as to what all the fuss was about.  Why would Gordon go on such a rampage about this dish.  Is it nearly impossible to make?

Then more recently, while in San Diego for Comicon, I was able to experience the true awesomeness ( Read more... )

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Comments 7

jefferzephyr August 11 2008, 22:54:43 UTC
It seems that you also like to experiment in the kitchen. I do that too. Fun!

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squirreltot August 11 2008, 23:14:04 UTC
I sure do, my cooking built this big body I'm sportin' around. I like to cook and I like what I make. I should've been one of Paul Dean's boys!

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sparkygearhead August 12 2008, 00:02:08 UTC
That looks yummy! Two pounds of mushrooms is a heck of a huge pile!

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squirreltot August 12 2008, 00:12:30 UTC
That's what I was thinking. They filled the largest pot I had, but talk about a volume decrease on cooking. It was still a heck of a lot of 'shroomage, but it was purty good. I want to make an herb one next time. Right now though, need to cut back on carbs. It was a very Carb-tastic weekend.

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mort_83 August 15 2008, 03:53:04 UTC


I loves me some risotto!

But, here's what you do: use a pressure cooker. I bought a nice one for 30-40 bucks at Wal-mart. Go to
http://www.taunton.com/finecooking/recipes/risotto_under_pressure.aspx

There, you'll find a recipe for Risotto Under Pressure.

7 Minutes. No stirring, except at the very end for a minute or two.

Badda-bing, Badda-boom.

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squirreltot August 15 2008, 20:53:27 UTC
Thanks for the advice! I'll just have to go out and get me a new kitchen gadget - woohoo! The recipe looks good to and I get to use Safron (bonus points). Will let you know how it all turns out when I make it. Now where in my overstuffed kitchen will I squeeze this new pot....

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mort_83 August 18 2008, 17:12:47 UTC


Hey bud! I know what you mean. I curse the pressure cooker because I have mine jammed way back in the cabinets and I have to remove half of the pans to get it out.

It really is a great recipe. You can knock out a risotto without batting an eye.

Thanks for the friend add. I did the same :)

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