Risotto is a new thing to me. Don’t get me wrong – I’ve had plenty of them in restaurants. However, I don’t eat it often because it sends me into a carbohydrate k-hole. This having been said, I certainly don’t make it often at home. I blogged about my first risotto at home back in May – not long ago. I had some trepidation about it then…and this time, I’ll admit it still made me nervous. I was having flashbacks of Gordon Ramsey on Hell’s Kitchen holding the plate of sticky risotto upside down and saying it looked like "a dog’s dinner".
I had to put my fears aside when I found out that risotto was the theme chosen for Hay Hay It’s Donna Day, hosted this time by Cenzina at il cavoletto di bruxelle. It’s a great theme because its such a versatile dish. You can put almost anything in it and its bound to be good.
I did learn a few helpful hints during my last experience with making risotto:
– Three words (or one word broken up into three parts?): mise en place. Seriously. Have all of your ducks in a row before you get started. That way, you’re not scrambling about for ingredients and not stirring.
– One more word: Stir.
– An extra set of hands is helpful but not necessary. This time, I made the dish during a photo shoot with Tony Clark. Not only was he good for ladling my stock into the pan while I stirred…but he was a great taste tester, took a great photo of it, and was there for moral support.
In the end, my risotto turned out like a dream. My recipe includes radicchio, which I adore the taste of. Mixed with a creamy smoked mozzarella, the risotto was a wonderful contrast in flavors and textures. The cheese was divine in the creamy risotto. The radicchio kept some of its integrity even after being wilted in the rice, giving a nice bitter crunch along with the al dente rice.
Risotto with Smoke Mozzarella and Raddichio (recipe found here on foodandwine.com) – serves 6
Comments
Tony Clark Nov 24, 2006 01:11 pm
It was a good thing I could have a laddle in one hand and a holiday beverage in the other. As I remember, it went something like this…MORE STOCK, NOW PICTURE BOY!
barbara Nov 26, 2006 08:11 pm
Great job Tami. I’m sure it tasted as good as it looks. Thanks for entering.
Veron Nov 27, 2006 10:11 am
he…he..making risotto is a two person team one to stir and a second person to reaffirm that you’ve added enough stock….
Alicat Nov 27, 2006 04:11 pm
can i borrow tony?? :)
joey Nov 27, 2006 07:11 pm
That looks wonderful! I hope mine turns out that way next time…I’ll remember your hints :)
s'kat Nov 28, 2006 11:11 am
What a beautiful and appropriate tribute.
kathryn Dec 5, 2006 01:12 pm
I love radicchio, but never know what to do with it (apart from putting in salads), but including in a risotto is a GREAT idea. Thanks for this recipe.
cookingchat Dec 5, 2006 05:12 pm
Sounds like a good one. Those are good tips (if you do get away from the stove too long you’ll be lucky if it’s as good as rice-a-rone! My “Donna’s Day” entry featured butternut, chicken sage: http://cookingchat.blogspot.com/2006/11/butternut-chicken-risotto-with-fresh_15.html
Nicoletta Dec 15, 2006 07:12 am
Congrats for winning the risotto contest! This risotto looks (and “reads”) absolutely yummie. Ciao!