Serious Eats: Talk

Rookie at Risotto

I followed Tyler Florence's recipe. My red Le Creuset was filled with oodles of Arborio rice, lots of chopped mushrooms, and several types of leafy herbs that awakened my senses. This dish requires a handful of fresh sprigs of thyme, bay leaves, and flat leaf parsley. Believe it or not this was my first time cooking with thyme and bay leaves!! Oh, the smell was wonderful and the flavors really came out alive with the use of these herbs! The recipe only calls for 2 cloves of garlic. I laughed at that. I love garlic, so I cut up 4 big cloves of garlic instead!! Risotto takes a lot of time. I catagorize risotto as "high maintenance" food due to the fact that you have to constantly stir and pour in "heated" stock a cup at a time until the risotto is slightly firm but creamy. Mine came out a little bit on the softer side, but tasted pretty good nonetheless. Now I have all these left over thyme sprigs and bay leaves and don't know what to do with them... any suggestions?

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