What should I add to make my risotto spectacular??
I need your expert advice...
I'm making risotto for a cook-off and what I have so far is GOOD, but not mind-blowing.
I made roasted vegetable stock; slow-roasted tomatoes w/garlic, parsley, oregano; and caramelized onions & added aged goat cheese, little bit of parm-reg.
It's tasty, but I need to amp it up so I have a shot at winning! :)
I'd wanted to keep it vegetarian, but will consider adding meat, esp. seafood (just don't wanna break the bank). Also, local to east coast and seasonal is suggested.
Appreciate any and all suggestions, thanks!
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23 Comments:
Porcini powder! Or, citrus zest.
Cary at 11:07AM on 05/22/09
Artichoke hearts pair really nicely with goat cheese.
Amandarama at 11:32AM on 05/22/09
Truffles! Porcinis would be awesome too.
misterhee at 11:48AM on 05/22/09
Every time I eat an artichoke heart - a real, non-canned, non-obliterated with citric acid artichoke heart - I fall in love all over again.
BangieB at 11:55AM on 05/22/09
I always rely on good broth for umami, but to keep it vegetarian you can use water from soaking dried porcini as a broth. And get a really good piece of parm and add generously.
For seafood risotto, making a stock from seafood scraps (shrimp heads and shells, fish heads and bones, etc) works well. or clam juice? they may not go with goat cheese though.
hmw0029 at 12:00PM on 05/22/09
Saffron and Asparagus Tips.
lo82070 at 12:23PM on 05/22/09
I make a red pepper and saffron risotto, based on a NYTimes recipe. I've made it twice now, once adding shrimp which definitely kicked it to the next level
meem21 at 1:04PM on 05/22/09
Sounds like a lot of stuff. I prefer minimal ingredients in my risotto. What you have sounds like a lot of deep and strong flavors, it would overpower seafood. What about some fennel flavor in the background...or maybe anise?
derosa at 1:14PM on 05/22/09
maybe try some fresh roasted peppers, not the jarred! and possibly a good hearty wild mushroom blend, I like mine fairly simple, let the textures speak for themselves. think about some smoked sea salt to finish, it really perks things up IMHO
huneybumper at 1:34PM on 05/22/09
maybe some grilled asparagus for some textural crunch
kesues at 2:20PM on 05/22/09
shitaki mushrooms & caramelized onion - make a stock from the stems .... use the stock for your rice.
caramelize your onions - when done, add mushrooms set aside, season well, you can add some fresh sage, or rosemary if you like.
in your rice pot, saute onion & garlic in lots of butter and olive oil, add the rice, saute - proceed with stock....when the rice is just about done add in the mush/onions/regianno or cheese....
pooch at 2:37PM on 05/22/09
Liquor! Sweet wines maybe, burbon? Amaretto? Something to that extent?
Good Luck! go 4 gold!
hungrychristel at 2:45PM on 05/22/09
oh yeah, @hungrychristel! forgot to mention wine!
I always add some white wine for mine.
hmw0029 at 3:00PM on 05/22/09
My whimsical, "peas & carrots" risotto is a winner. Substitute up to 25% (1 cup) strained fresh-squeezed baby carrot juice for stock, and add frozen green peas at the end.
salpico at 3:39PM on 05/22/09
mushrooms mushrooms mushrooms. and i agree with the wine as well.
Cebca at 3:51PM on 05/22/09
marscapone cheese...mmm mmm good!
sammie at 3:59PM on 05/22/09
mushrooms absolutely, but if you want east coast and seasonal - go morels!
rgolightly at 5:02PM on 05/22/09
saffron and shrimp -mmmm.
Mandi at 5:52PM on 05/22/09
Truffle oil (added last minute, perhaps at the table)
Marsala wine
Nutmeg
Sorry, I know it's not seasonal or local.
ag3208 at 5:57PM on 05/22/09
Consider adding a drop of balsamic....when it comes to pairing, goat cheese and balsamic are fantastic and the acidic addition will help cut the richness. Good Luck....We're pulling for you!
thegoch at 7:24PM on 05/22/09
You all are awesome!!
Thanks so much for the suggestions -- given me lots of ideas to spruce up my risotto!
jbeach at 7:39PM on 05/22/09
Rehydrate some porcinis and/or morels and add them. Yowza. A good potent wine (like vermouth) is a must. Ample salt - tasty stock. Cheese is a must both for aroma, mouthfeel and of course flavor.
I love risotto. It's the only rice I know how to make.
therealchiffonade at 8:56PM on 05/22/09
Smoked gouda, spinach, mushrooms and sun-dried tomatoes... yum. I gained 5 lbs once just for eating this almost every week.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 3:03AM on 05/23/09