Good-bye

"estella" wrote in message
...

Many of the recipes for risotto do not include cheese, just meat,
seafood
or vegetables.

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

Risotto is an Italian word for an Italian dish with rice.
The most famous risotto is, I think, Risotto Milanese, with saffron
and meat (and cheese, of course).

I used to make risotto before south beach diet. It is a true delight. To
start with, rice is semi-browned in butter and olive oil. Then you add
stock (duck, chicken, beef - whatever your pleasure) about a half of a cup
at a time (depending on how much rice you use). Continually stir the rice
until the liquid is absorbed and then add more. Continue - upwards of an
hour - until all the liquid is absorbed. There are countless variations. I
have added cheese but other times not. I sometimes wilt and onion and some
garlic in the butter and olive oil before adding the rice. Various herbs to
complement the main course are sometimes added.

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

j

"estella" wrote in message
...

Many of the recipes for risotto do not include cheese, just meat,
seafood
or vegetables.

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

Risotto is an Italian word for an Italian dish with rice.
The most famous risotto is, I think, Risotto Milanese, with saffron
and meat (and cheese, of course).

I used to make risotto before south beach diet. It is a true delight. To
start with, rice is semi-browned in butter and olive oil. Then you add
stock (duck, chicken, beef - whatever your pleasure) about a half of a cup
at a time (depending on how much rice you use). Continually stir the rice
until the liquid is absorbed and then add more. Continue - upwards of an
hour - until all the liquid is absorbed. There are countless variations. I
have added cheese but other times not. I sometimes wilt and onion and some
garlic in the butter and olive oil before adding the rice. Various herbs to
complement the main course are sometimes added.

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

j

"janice" wrote in message
...
On Wed, 25 Aug 2004 10:34:48 -0400, "Beverly"
wrote:
see a picture of an American style risotto.

Definitions of risotto on the Web:

(rih-SAW-toh) - Risotto is actually an Italian cooking technique used
for
native Italian rice, Arborio. This old world method involves stirring hot
liquid little by little into the rice for about 20 minutes, which will
create a dish unlike any other rice recipe you have tried. Risotto is
prepared this way and served immediately to preserve the unique, gourmet
texture of a very creamy sauce around al dente, pasta-like rice kernels.
The
center of rice cooking is in the Po Valley in the Northeastern corner of
Italy. It is where the arborio rice is grown. It is considered the
classic
rice dish of Piedmont, Lombardy, and Veneto regions of Northern Italy.
whatscookingamerica.net/Glossary/R.htm

A classic dish of Northern Italy whose preparation of rice results in a
creamy liaison with stock and butter. Usually made with Arborio rice.
This
may be served as a first course, main course, or side dish and
embellished
with meat, seafood, cheese, or vegetables. The best known version of this
dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano
cheese.
http://www.idunno4recipes.com/Kitche.../GlossaryR.htm

I always make my risottos with Arborio rice - it's really delicious.
Do other people do this?

janice

Yes, I forgot to mention. Arborio rice is essential to any risotto recipe.

julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

That's what I've always thought. The creaminess of risotto comes from the
cooking technique: toasting the rice first and then slowly allowing it to
absorb liquid a bit at time. Although many cooks choose to make it even
creamier by adding cream or cheese, a well-made risotto will have a creamy
consistency without anything other than cooking liquid added.

--
PL
(320/306/170)
(First mini-goal: 299)


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julianne wrote:

My opinion is that risotto is a manner of cooking rice as opposed to a
specific recipe.

That's what I've always thought. The creaminess of risotto comes from the
cooking technique: toasting the rice first and then slowly allowing it to
absorb liquid a bit at time. Although many cooks choose to make it even
creamier by adding cream or cheese, a well-made risotto will have a creamy
consistency without anything other than cooking liquid added.

--
PL
(320/306/170)
(First mini-goal: 299)


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"estella" wrote in message
news

Right. She also mentioned ingredients in her food logs that weren't
evident - I mean, who puts cheese in risotto?

Ehm.
Me.
Risotto is added with cheese, in Italy.
I would be very curious to see a picture of an American style risotto.


Or yogurt in parfait?

Parfait is a mistery to me, so I won't comment :-)


Hey Estella! Long time no see! *wave*

How are you these days? Still running?

Jenn

"estella" wrote in message
news

Right. She also mentioned ingredients in her food logs that weren't
evident - I mean, who puts cheese in risotto?

Ehm.
Me.
Risotto is added with cheese, in Italy.
I would be very curious to see a picture of an American style risotto.


Or yogurt in parfait?

Parfait is a mistery to me, so I won't comment :-)


Hey Estella! Long time no see! *wave*

How are you these days? Still running?

Jenn

(jayjay) wrote in
:

On Tue, 24 Aug 2004 21:36:10 GMT, OceanView
wrote:



BTW, having also lived in the south, and in Northern
California, they're more similar than you'd think. Some of
your comments apply to southern California, less to the
north. I knew some REALLY conservative people (gun-nuts,
etc), which there is also quite a few of in Orange county
(80 percent Republican). People think of CA as liberal.
But outside the big cities, it isn't!

well, not to change the subject, but you just did...
I'm a bit politically confused. I thought "gun nuts" were
liberals, not conservatives...


"No. No. Our private conversations have not been such that
I'm anxious to continue them. Forgive me for speaking so
bluntly, but it is the truth." --as Joel Cairo in THE
MALTESE FALCON (1941).

Stereotypically, they're Conservative, God Bless the USA, pass
the ammunition, kick out them foreigners, southern, church-
going beer drinkers!

Of course, the "nuts" are a small percentage of "owners" which
cross the spectrum.

--
---------------
"Teach a child to read and he or her will be able to pass a
literacy test."—George W Bush, Townsend, Tenn., Feb. 21, 2001

On Wed, 25 Aug 2004 22:53:37 GMT, Chris Braun
wrote:

On Wed, 25 Aug 2004 11:48:15 -0400, Dally wrote:

Interesting. When I hear "risotto" I think of something akin to chinese
fried rice, i.e., rice fried in a pan with vegetables and maybe meat or
egg. I've never made a creamy or cheesy risotto before.

I've only had it in restaurants, and it's always been creamy or
cheesey. But I've only had it a handful of times, as I don't like to
eat all that rice, and the creamy/cheesy sauces are quite high in
calories. (Even pre-diet, I tended to prefer to order more
protein-rich restaurant meals.)

(OTOH, I don't describe yogurt as a protein, either. I mix it
with my cottage cheese to provide some carbs to balance the protein in
the cottage cheese.)

Just a note: the Total Greek-style fat-free yogurt that I'm eating now
(and I assume the full-fat version as well) is quite a bit higher in
protein than most. One cup has 80 calories, 0 fat, 6 carbs, 15
protein. Previously I didn't look to yogurt as a significant protein
source, but this is on a part with cottage cheese. And it's really
good :-).

Chris
262/141/ (145-150)

Spooky, Chris. I just about 5 minutes ago ate a pot of 0% for my
breakfast (with a teaspoon of honey). I never normally eat it for
breakfast, usually as a dessert in the evening. I was thinking it was
a reasonable protein source.

I agree it's delicious.

janice
(still fazed by the idea of "cups" when we count everything per
100g)

On Wed, 25 Aug 2004 20:33:53 -0500, "JMA"
wrote:


"estella" wrote in message
news

Right. She also mentioned ingredients in her food logs that weren't
evident - I mean, who puts cheese in risotto?

Ehm.
Me.
Risotto is added with cheese, in Italy.
I would be very curious to see a picture of an American style risotto.


Or yogurt in parfait?

Parfait is a mistery to me, so I won't comment :-)


Hey Estella! Long time no see! *wave*

Hi! :-)

How are you these days? Still running?

I stopped running during the hot months and picked a program from
Krista's site instead.
I am surprised by the result.
I have been losing two pounds a month since I started all this in
January and it is a great deal because I was not that huge in the
beginning.
To the person who wants to leave: I have learnt so much by the people
here, I got ideas and tips I use in everyday life.
For example, I just got all the family used to eat in smaller dishes.
Sometimes someone wants a second serving, but it is different to have
a second serving in a big dish or in a small one.
I think I got this idea from someone writing here :-)