It is said that the soul of a risotto is its stock. I have to confess, I don’t really heed the advice implied in this little adage, usually opting for bouillon cubes or concentrated dashi rather than homemade stock. I mean, can you blame me? Stock takes time to make from scratch, and besides, rarely [...]
Archive for the ‘New Risotto Sundays’ Category
NRS14: Duck and Brazil Nut Risotto 鴨とブラジルナッツのリゾット
Posted in New World Risottos, tagged viking.rice, viking.USA on Wednesday, September 17, 2008 | 2 Comments »
NRS 13: Buckwheat and Smoked Salmon Risotto そばの実とスモークサーモンのリゾット
Posted in New World Risottos, tagged viking.rice, viking.USA on Monday, September 8, 2008 | 1 Comment »
After a long hiatus, New Risotto Sunday returns! It has been a while since I have had the free time, not to mention the inclination to make a new risotto, but as I am currently unemployed and residing with my parents, I really have little better to do.
Today’s risotto was based on a package of [...]
NRS12: Barleywine and Gorgonzola Risotto バーレーワインとゴーゴンゾーラリゾット
Posted in Old World Risottos on Monday, February 4, 2008 | 1 Comment »
A strong cheese calls for a strong beer, and vice versa. And in my opinion (what are blogs for?), there is no pairing so consummate and satisfying as barleywine and Stilton. Yes, old Cheddar with an IPA is always a tangy treat, goat cheeses and fruit lambics tend to make very cute couples, and of [...]
NRS11: Triple Garlic Umami Risotto 三倍大蒜の旨味リゾット
Posted in Old World Risottos on Sunday, January 27, 2008 | 1 Comment »
The Wikipedia article on glutamates provides a handy list of some common savory food items and their respective concentrations of both free and compound glutamates. This gave me an idea.
Free glutamates are responsible for umami, the basic taste I have previously discussed here. My goal for tonight’s risotto was to make the most umami-saturated, savory, [...]
