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 [...]
Archive for the ‘Old World Risottos’ Category
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 »
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, [...]
NRS06/NRS07/NRS08: Risotto of Wisconsin Meibutsu/Sage-Acorn Squash Risotto with Pancetta/Saison and Camembert Risotto ウィスコンシン州名物風味リゾット・セージ味カボチャとパンチェッタのリゾット・セーゾンとカマンベールのリゾット
Posted in New World Risottos, Old World Risottos on Sunday, December 2, 2007 | Leave a Comment »
These past two weeks, the viking was on vacation. But that doesn’t mean you can’t get the appropriate amount of new risottos! That’s right – since I went AWOL for two Sundays in a row, this Sunday I’m making up for it with not one, not two, but three brand new risottos!
The first pays tribute [...]
NRS05: Chocolate Blackcurrant Beer Risotto Pudding チョコレートとカシスのビールデザートリゾット
Posted in New Risotto Sundays, Old World Risottos on Sunday, November 11, 2007 | 1 Comment »
AKA the most ridiculously rich thing I have ever made.
Almost everything I cook is a bit of an experiment, but this dish combined two rather risky things I’ve never tried to do before: 1) making a risotto with beer, and 2) making a dessert risotto. But can you really go wrong with anything involving a [...]
