Over the past year, Sunday dinners have always been elaborate. For some reason, we always want to make something special on Sundays. Wait -
Let me correct myself...
For some reason, I always make something special for Mony on Sundays. I like the idea of ending the week on a high note, so I'm always up to entertaining any craving that Mony may have. Tonight's craving was risotto.
The risotto came together pretty effortlessly. The stock was simply simmered shrimp shells, with various fresh herbs, mainly tarragon. The base of the risotto had lots of garlic, onions, and mushrooms. Once the arborio rice was added to the pan, it was deglazed with a mixture of balsamic and tequila. The tequila added a slight sweetness and spiciness that brought the risotto to another level that we haven't seen before. The slow cooking process took about half an hour, with lots of ladles of stock. Within the last few seconds of cooking, chopped shrimps were added to the pan. Finally, the whole thing was finished off with a handful of parmesan and a sprinkling of parsley.
Overall the meal was just excellent. The question I have for all of you is that is risotto supposed to be saucy or should it be on the drier side? I seem to remember always seeing Mario Batali ladling his soupy risotto, however every time I've ordered it in a restaurant it seems to be on the drier side. So which is it??Sundays are meant to be slow and restful, and this risotto was the perfect meal to emulate that. Plus, Mony's grateful and that's more than I can ask for. I hope that no matter how busy our lives become, we always take the time to slow down for Sunday dinner.
6 comments:
I don't know why I am so scared to try and make a risotto, it looks delicious and it sounds very easy to make ... I should try to make it one day...
Risotto should be thick and soupy, not dry, and conversely, not liquidy. I think the reason it's dry in restaurants is that they make it ahead of time, and finish it off when someone orders it. With risotto, timing is everything, and it won't wait for someone to order. That said, your risotto is beautiful, and I think I know what I'm making for dinner tomorrow!
Deena, I think your risotto is perfect - I like my risottos creamy just the way you made yours!
Looks wicked! Nicely done. I like my risotto more soupy (when it's piping hot) but as it cools, it thickens a bit on the plate.
Looks amazing, Dina, and I agree with Vicki - this is how properly made risotto should look - if it's dry in a resto, it's cuz it's been premade. Looks amazingly appetizing!
I've never made risotto or tasted it, but I've seen MANY pictures, and the ones that look better to me are the less saucy, I guess drier, ones. I hope that helps a bit! Your meal looks so delicious and hearty though!
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