OT: Best risotto I've ever made

Little Steven · February 2010

#2 son who is now in the restaurant biz gave me a box of arborio from the chef at his place. I laughed it off having some really good rice in the past. This was the best I have ever had.

Some asparagus, Italian parsley, garlic, basil and parmesan. Look at the size of the grains

Steve

WessB · February 2010

Now why in the world would you consider that "OT"...I hope to one day learn half of your cuisine..

Rib Fan · February 2010

Steven did he start up his own biz?

Wayne

Little Steven · February 2010

Wess,

Did it on the stove. This rice is amazing!

Steve

WessB · February 2010

I got one of those.....at least I think I do..

Little Steven · February 2010

Wayne,

He bought in to a little place in Parkdale. Little rough right now but there is a huge condo going up across the street. Queen and Ossington area.

Steve

cookn biker · February 2010

Steve, I love a good risotto!! Looks great!
We did a orzo dish yesterday I think we should do next week. Add the parm and stir before plating and it comes out very creamy like risotto.

Little Steven · February 2010

Molly,
I had a half a pound of parm in that. Didn't look as creamy as it was.

Steve

Rib Fan · February 2010

Steven....I am opening up a Buster Rhinos location in Oshawa. Slated to open next week.
If you are in the location stop by for some BBQ.

Wayne

Hoss · February 2010

IMPRESSIVE!....as usual!

Little Steven · February 2010

Wayne,

I'm trying to remember Buster Rhino. I know the rubs and sauces. Is that the guy on BBQ talk.ca? There was a guy that had a shop in the Shwa. Don't think it was Rhino though. Left that forum many years ago...Egg haters.

Steve

Smoking Coles · February 2010

Steven,

I know every one has advice, but I was the GM for a fine dining restaurant in Atlanta for about 6yrs. It was a Mediterranean concept, and we had a Rissotto of the day. Might be worth mentioning to son #2. It was a best seller of ours, especially at lunch. Sometimes is was spinach and oyster mushrooms, other times, itailian sausage and brocollini. Endless combinations. Hope is works out well for him.

Little Steven · February 2010

Hoss,

Can't find the charger for the Nikon, I'd be impressing your a$$ if I could :laugh: :laugh: :laugh:

Steve

Little Steven · February 2010

Smoking Coles,

Thanks. In it's current state it is not a risotto kinda place. I am trying to work with them on the menu but it isn't the best area of town. :unsure:

Steve

Rib Fan · February 2010

Steven...he currently runs a location in south Whitby. I think he was on bbq talk...but not sure. Cooks on a huge southern pride smoker. Busy spot but run out of an industrial area and not open on weekends.

Wayne

Ross in Ventura · February 2010

I could make a meal out of a good risotto, Steve that looks real good.

Ross

fishlessman · February 2010

thanks for posting that, always just heard the word risotto and thought rice. checked it on wiki and see its so much more. i must live in a cave, seem to be missing alot,but i see risotto in my future. my cabinet is so bare right now, its time for a full scale restock, ill add that for a future cook

i dont consider any cook an ot topic, while this is a bge forum i see it more as a foodie cuisine type forum that gets people cooking things they have never even seen or heard about, its way more than a place to talk bbq

Mainegg · February 2010

As usual Steve that looks great

I love Risotto and all that can be done with it. I am going to have to see if I can hunt that rice down, down here in fl.
and the restaurant that does a featured risotto every day????.... my kind of place lol

Little Steven · February 2010

Thanks Julie,

It is absolutely the best arborio I've evr used.

Steve

Little Steven · February 2010

fishlessman,

It's really an easy cook too. Sweat the rice in butter and oil with garlic and onion or shallot or nothing. Add a little white wine and cook down. Then just cover with hot stock and reduce and repeat three or four times til you get the texture you like.

Steve

Little Steven · February 2010

Thanks Ross,

I don't do it often enough anymore cause of the eggs. It can be done on an egg but it doesn't add anything.

Steve

eenie meenie · February 2010

Steven, the risotto looks fabulous.

Unfortunately, risotto is one of my Achilles heel. I wind up eating most of the pan. :pinch: I'll be in northern Italy this spring and am sure I will eat plenty of risotto.....but I'm certain it won't be as good as yours!

Little Steven · February 2010

Aw, Rebecca, I'm sure it will be alright :laugh:

Grab some Bomba while you are there.

Steve

OT: Best risotto I've ever made

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