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Risotto

R4V4G3D_SKU11S

TRIBE Member
All hail this mightiest of Italian dishes.

Anyone have some kickass ideas floating around? I'm all about experimenting with different cheeses/wines/ingredients.
 

mutslaster

TRIBE Member
kev,

i made a really good one last night but it has clams in it, which i am pretty sure you hate.
however it also had red peppers, shallots and mushrooms in it and could be done easily w/o the clams.
 
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Caz

TRIBE Member
for my sauce i usually

reduce some clarified butter and lemon and white wine, add some cream, reduce, then thicken slightly with flour. season/spice as desired
 

R4V4G3D_SKU11S

TRIBE Member
I usually use a red wine, because I don't like white wine.
And I usually use chicken stock - and if I have the time I'll simmer it for an hour first with onion/carrots/celery chunks.

I'm trying to think of a good cheese to use. I've used mozza and feta in the past.
 

mutslaster

TRIBE Member
Originally posted by basic
I usually use a red wine, because I don't like white wine.
And I usually use chicken stock - and if I have the time I'll simmer it for an hour first with onion/carrots/celery chunks.

I'm trying to think of a good cheese to use. I've used mozza and feta in the past.
i also usually go with chicken stock, and use parmesan at the end.
 

SpaceBabe

TRIBE Member
I LOVE RISOTTO
I love that it is EASY to make
I love that you can make a variety of different types


My fave is a three mushroom risotto.

Oyster mushroom, bell mushrooms and (damn I forgot the name of the mushroom) the really big one with DARK gills (all cut up)

That with a bit of lemon juice, romano and parmesan cheese and chives.

mmmmmmmmmmm


LOVE IT!
 
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FC St. Pauli

TRIBE Member
how can you just 'not like white wine'

that is like saying 'I don't like fruit' or 'I don't like people from Kingston'

Sure there are lots of great red wines.

Anyway... risotto is yummy.

Can I have a little pasta with mine though? I thought everything came with spaghetti?
 

janiecakes

TRIBE Member
kev - have you tried making or eating risotto with white wine? you can also make it with other booze, like vermouth or vodka.

on monday night i made a risotto with white wine and basil and parmesan. another one i make all the time is mushroom risotto (shitaake, portobello and cremini) with white wine and thyme.

there's one that i'm going to try soon which is spicy squash. made with white wine and mascarpone cheese.
 
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janiecakes

TRIBE Member
do a search on epicurious.com for risotto - i just got 95 results.

shrimp risotto w/ baby spinach and basil, gorgonzola and pear risotto, asparagus risotto, arugula risotto, risotto with peas and prosciutto, etc.

i am fucking hungry now.
 

PRIMAL

TRIBE Member
Originally posted by janiecakes
do a search on epicurious.com for risotto - i just got 95 results.

shrimp risotto w/ baby spinach and basil, gorgonzola and pear risotto, asparagus risotto, arugula risotto, risotto with peas and prosciutto, etc.

i am fucking hungry now.
This all sounds good as long as I can eat it off your ass.
 
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Hal-9000

TRIBE Member
This is a bad-boy I want to try:

TRUFFLED LOBSTER RISOTTO


Lobster and truffle oil give this dish the true stamp of indulgence.
2 8-ounce uncooked lobster tails

3 1/2cups canned low-salt chicken broth

3 tablespoons white or black truffle oil
3/4 cup chopped peeled carrots
1/4 cup chopped shallots
1 cup arborio rice
1/4 cup brandy
1/3 cup whipping cream
1/3 cup chopped fresh chives

Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.

Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.

Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

Serves 4.
 

R4V4G3D_SKU11S

TRIBE Member
Originally posted by janiecakes
kev - have you tried making or eating risotto with white wine? you can also make it with other booze, like vermouth or vodka.
I've made it with white wine and with champagne.

I don't like white wine though, and I want to drink the remainder of the bottle, as I'll only be using about 1/3 of a cup in the risotto.
 
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