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I just cooked chicken risotto for the first time ever. Very nice, except there was way, way too much onion. Next time, there will be an awful lot less onion.
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Strange Attractor
Heh heh! Suw, there's no such thing as too much onion! Should I refrain from making you onion soup when you come to visit next? 😉
Kate
I would hazard a guess that yes, onion soup would be a bad idea. I avoid onion not just because I don't like it very much, but because it has an awful effect on my digestive system which I simply can't go into in public. Suffice to say that it's not nice.
Onion and garlic are two things you can't have too much of Suw.
Ken [ken@ipadventures.com]
Garlic: too much is never enough; chilli also 🙂
I love making risotto, not the least because I get to stand there for half an hour, happily stirring the pot, and drinking the remaining 7/8 of the bottle of white wine.
andrew [andrew@andrewbarnett.com.au]
I'll agree about the garlic, but onion… Just trust me that you can have too much of the stuff. Particularly when the taste of onion obscures the taste of parmesan, of which you truly can not have too much.
As for chilli… any is too much for me. 😉 I tend to shy away from hot things, particularly of a chilli/capsicum nature. But then i'm a fussy bint.
although i do agree, the stirring is very soothing. didn't use wine in this one, but will have to try it in the next one. half a glass in the stock, is it?
Mmm, parmesan. I admit to using pre-shredded packet stuff, but it is shredded and is real parmesan and tastes wonderful, not that nasty, powdered stuff that smells like vomit.
When you've fried the rice for a minute, put the half glass in and stir it until it's all soaked up and evaporated. Then you can start with the stock.
Jamie Oliver's books have the most practical exposition I've read.
Heh, guess what I cooked for tea last night 😉 And yup, I finished the bottle during the evening.
andrew [andrew@andrewbarnett.com.au]
Thanks for the tip, Andrew. I'll do that in the next one I make.
tonight i think i'm doing something in pasta. but i'm not sure what.
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