Culinary, Arts, Thread.

#64,527
#64,527
@Behr

Risotto al Barolo - ever had it? Ever made it? I’ve started a new Italian police procedural series (books), and as usual, there’s a lot of loving detail given to food.

I’ve never had a non-beige (best term I can come up with) risotto, and my brain is wrestling with rice the color of kidney beans. But the recipes look amazing.

Any tips or thoughts would be welcome. 👍🏻

Adding @NorCalVol67, who has also wrestled a risotto or two.
 
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#64,528
#64,528
VolNExile said:
@Behr

Risotto al Barolo - ever had it? Ever made it? I’ve started a new Italian police procedural series (books), and as usual, there’s a lot of loving detail given to food.

I’ve never had a non-beige (best term I can come up with) risotto, and my brain is wrestling with rice the color of kidney beans. But the recipes look amazing.

Any tips or thoughts would be welcome. 👍🏻

Adding @NorCalVol67, who has also wrestled a risotto or two.
Click to expand...
Why is your brain wrestling with the color of it? Lulz.
 
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#64,529
#64,529
Behr said:
Why is your brain wrestling with the color of it? Lulz.
Click to expand...
It’s unexpected! My brain likes - or expects - patterns, and when something seems different from usual patterns, it gets all perky.

ETA: maybe the opposite of you? I don’t like for things to behave themselves (not doing well with words here; waves hands)
 
#64,530
#64,530
VolNExile said:
@Behr

Risotto al Barolo - ever had it? Ever made it? I’ve started a new Italian police procedural series (books), and as usual, there’s a lot of loving detail given to food.

I’ve never had a non-beige (best term I can come up with) risotto, and my brain is wrestling with rice the color of kidney beans. But the recipes look amazing.

Any tips or thoughts would be welcome. 👍🏻

Adding @NorCalVol67, who has also wrestled a risotto or two.
Click to expand...
Because using red wine instead of white?
 
#64,531
#64,531
VolNExile said:
@Behr

Risotto al Barolo - ever had it? Ever made it? I’ve started a new Italian police procedural series (books), and as usual, there’s a lot of loving detail given to food.

I’ve never had a non-beige (best term I can come up with) risotto, and my brain is wrestling with rice the color of kidney beans. But the recipes look amazing.

Any tips or thoughts would be welcome. 👍🏻

Adding @NorCalVol67, who has also wrestled a risotto or two.
Click to expand...
Dark red kidney bean aquafaba? 🤪
 
#64,537
#64,537
VolNExile said:
It’s unexpected! My brain likes - or expects - patterns, and when something seems different from usual patterns, it gets all perky.

ETA: maybe the opposite of you? I don’t like for things to behave themselves (not doing well with words here; waves hands)
Click to expand...
You have a good recipe?
 
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#64,538
#64,538
Behr said:
You have a good recipe?
Click to expand...
I dunno. Since I’ve never had it, I don’t have a feel for how it should be prepared. I’m just googling, and there’s so much bad cooking on der Google. I’ve looked at these:

Risotto al Barolo Authentic Recipe | TasteAtlas (looks nicely minimal, a basic recipe without any wacko additions)

Classic Tuscan recipe for risotto. | Dr. Michele Carbone | Food Blog (like the additional aromatics; pretty much twice as much wine per amount of rice, whee! But I don’t want the finished risotto to taste grapey.)
 
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#64,539
#64,539
For anyone struggling with the color thing, here’s what it looks like. I don’t object to the color; blue with emerald green sparkles would be lovely, but it’s a different look for rice. Unrustle yore jimmies.

1721938799974.jpeg
 
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#64,540
#64,540
VolNExile said:
I dunno. Since I’ve never had it, I don’t have a feel for how it should be prepared. I’m just googling, and there’s so much bad cooking on der Google. I’ve looked at these:

Risotto al Barolo Authentic Recipe | TasteAtlas (looks nicely minimal, a basic recipe without any wacko additions)

Classic Tuscan recipe for risotto. | Dr. Michele Carbone | Food Blog (like the additional aromatics; pretty much twice as much wine per amount of rice, whee! But I don’t want the finished risotto to taste grapey.)
Click to expand...
Yeah Carbone is making it for 4-5 people but I don't know why he's not clear.

The first one is fine but use part of Carbone's.

Use the Carnaroli it's much better for risotto and more forgiving.

Definitely use some rosemary, that will add the umph. As will the butter at the end.

And white truffle oil is an addition you'll either love or hate. That's your call, but I recommend it.

I guess I'm saying use the top recipe but add the above to make it one to keep.
 
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#64,542
#64,542
Behr said:
Yeah Carbone is making it for 4-5 people but I don't know why he's not clear.

The first one is fine but use part of Carbone's.

Use the Carnaroli it's much better for risotto and more forgiving.

Definitely use some rosemary, that will add the umph. As will the butter at the end.

And white truffle oil is an addition you'll either love or hate. That's your call, but I recommend it.

I guess I'm saying use the top recipe but add the above to make it one to keep.
Click to expand...
Thanks, this is great.

I have the black truffle oil you recommended back in the day. Is white truffle oil different enough to be worth getting? I’ve got room for it and no objections to getting it.
 
#64,544
#64,544
VolNExile said:
Thanks, this is great.

I have the black truffle oil you recommended back in the day. Is white truffle oil different enough to be worth getting? I’ve got room for it and no objections to getting it.
Click to expand...
I like black better but it's more expensive. It has a deeper flavor. They're like wine, they pair better with certain dishes, but if you have black use it but I'd be careful. If you use a little too much it will ruin the risotto. The white would be more forgiving but if you get the perfect amount of black, it will add a depth you'll die for.

Imo.
 
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#64,545
#64,545
Behr said:
I like black better but it's more expensive. It has a deeper flavor. They're like wine, they pair better with certain dishes, but if you have black use it but I'd be careful. If you use a little too much it will ruin the risotto. The white would be more forgiving but if you get the perfect amount of black, it will add a depth you'll die for.

Imo.
Click to expand...
Yeah, I once overdid dried porcinis and black truffle oil. whew I learned to go gently.

This is the black oil I have. I like it because it has a big chunk of (reputedly) black truffle in it. Any particular recommendations for white?

1721941348220.jpeg
 
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