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food-bev Rice thread: good stuff!

Jay -Risotto is my favourite all time meal, deathrow, last supper type thing. I have been eating  and loving it since before I could walk or talk according to my Mom.
 
  Diggin the flavours in yours ,  ya got the creamy and al dente on lock, although I personally like it much looser .  What  Italians call  all'onda . basically waves or wavy.. So if you put it on a flat plate is should spread out and if you tip it , if should form waves  but not be watery. 
 
This guy here gives a masterclass on technique , although I am not so hot on the saffron in his  recipe.   I have never seen the rice he uses, but if you can source it try using Carnaroli rice some time.  I find it is much creamier and more forgiving as far as overcooking or blowing out the grains than arborio. 
 
mushroom risotto from about  2 months back. 
 
UpM02MG.jpg
 
The mushrooms were my favorite part of the one I made yesterday.  I cooked them just enough to give them that really meaty flavor.
 
some of you dudes spend way to much time on the internet.  :P

My fresh Maine lobster risotto- 
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drops mic and walks off stage....


*cough* waffle-gate *cough*
 
founds some good Digby smoked herring  at a store recently so decided to take a shot at making kedgeree.   It is very good but I think I will switch out for smoked salmon next time.   Even after picking , the remaining  bones in the herring were a bit of a challenge for me. 
 
brown  basmatii, flavoured with a wet masala , topped with  a hard boiled egg, smoked herring and parsley.  squirt of lime pleasin..  
 
 
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