tag:blogger.com,1999:blog-29235839.post7561055666197197403..comments2024-02-05T05:15:04.759-08:00Comments on Wandering Scientist: Dinner during Dora: Carrot-Parmesan RisottoCloudhttp://www.blogger.com/profile/09317847285050447789noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-29235839.post-43970642271229681542011-07-17T06:47:06.086-07:002011-07-17T06:47:06.086-07:00Great recipe. I love Parmesan cheese and this is s...Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!<br />I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!<br />http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html<br /><br />Peace<br /><br />Mike @TheIronYouTheIronYouhttps://www.blogger.com/profile/01540548816855416456noreply@blogger.comtag:blogger.com,1999:blog-29235839.post-81853280318083045972011-07-07T14:41:12.672-07:002011-07-07T14:41:12.672-07:00Risotto in the microwave. I had no idea. Everyone ...Risotto in the microwave. I had no idea. Everyone in my family will eat risotto but it is too hot in the kitchen to make it in the summer. I will try this at least once. <br /><br />BTW, polenta in the microwave is a winner.<br /><br />Also, I just tried the black bean burger recipe from the Angry Chicken blog and it was a hit with the kids. It's vegan, but we ate it with sliced cheese and typical hamburger fixings and it was surprisingly good. Since it is all made in the food processor in one batch and bakes in 20 minutes, there is Dinner with Dora potential there.Beckyhttps://www.blogger.com/profile/02574083519389181797noreply@blogger.comtag:blogger.com,1999:blog-29235839.post-35039399372002340772011-07-07T13:58:06.515-07:002011-07-07T13:58:06.515-07:00Don't you know I was JUST thinking about how m...Don't you know I was JUST thinking about how much I love risotto but never have time to make it! This might solve that delimma! Or I could do it over the weekend... I just really want to start cooking more, and this is good inspiration.caramamahttps://www.blogger.com/profile/02327695885346537321noreply@blogger.comtag:blogger.com,1999:blog-29235839.post-29245248848548093782011-07-07T12:50:21.694-07:002011-07-07T12:50:21.694-07:00I love risotto but never cook it because of the ti...I love risotto but never cook it because of the time and attention it requires. We'll have to try this one out!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29235839.post-12468261488602425722011-07-07T07:30:45.405-07:002011-07-07T07:30:45.405-07:00We love risotto too. Well DH & I do. DS is o...We love risotto too. Well DH & I do. DS is off and on. Our standby is mushroom. Pretty much same recipe as your carrot one, but done stovetop. Never realised that gas stove vs. electric makes a big difference as it's one of our quick dinners as @Paola mentioned. But yeah, gas stove here.<br /><br />After years of making risotto I also finally figured out that keeping it a little bit runnier than I would like to eat it, while it's in the pot, ensures that by the time it gets to the table and we sit down to eat it, it's really creamy and the right consistency...not too stiff. I guess watching Top Chef paid off.<br /><br />My favorite thing to do with leftover risotto is make arancini (http://en.wikipedia.org/wiki/Arancini) served with a quick tomato sauce made by blending a can of san marzano tomatoes with a bit of olive oil, salt & oregano or basil. Yum. And quick.<br /><br />@Jacq, I haven't had too much success yet in doing it in the slow cooker. But I haven't tried it a lot.the millinernoreply@blogger.comtag:blogger.com,1999:blog-29235839.post-44178033365825499312011-07-07T06:42:34.751-07:002011-07-07T06:42:34.751-07:00@Paola- we have electric burners, not gas, which m...@Paola- we have electric burners, not gas, which means stove top cooking is slow. If I'm in a hurry to make pasta, I have to preboil the water in our electric kettle.<br /><br />Frequent stirring is definitely important for a nice creamy risotto. I think that is probably why the microwave version isn't quite as good. But it is easier!Cloudhttps://www.blogger.com/profile/09317847285050447789noreply@blogger.comtag:blogger.com,1999:blog-29235839.post-36385988895665611292011-07-07T06:29:17.604-07:002011-07-07T06:29:17.604-07:00We love risottos here too. Have you ever tried coo...We love risottos here too. Have you ever tried cooking them in a pressure cooker? I swear by my pressure cooker for getting a good meal on the table quickly and I can do a risotto in less than 20 minutes using the pressure cooker and it is (I think) as yummy as a traditional risotto. <br /><br />Your recipe looks great - a good way to get some veggies in the kids. I'm definitely going to try it out.Jac.noreply@blogger.comtag:blogger.com,1999:blog-29235839.post-64736409011493348572011-07-07T06:26:00.559-07:002011-07-07T06:26:00.559-07:00I'm a sucker for a decent risotto too. YOurs l...I'm a sucker for a decent risotto too. YOurs looks really great btw. <br /><br />Hubby does the risottos in our house. He does a mean sausage meat pumpkin and beans risotto( a local Milanese dish). Timing is the most important factor for a decent, perfectly cooked risotto in my (unsolicitated)opinion. His are always 'al dente' ( as yours seem to be from the photos) and he cooks them for 18 minutes only from the moment the water starts boiling to when the gas is turned off. Adding up the minutes your risotto takes to cook, the time is about the same, the only difference is that a non-microwaved risotto needs to be turned periodically ( ok, often) to releases the starch which is what makes it thick and rich. <br /><br />I often do a really simple version for the kids with left over soup and arborio rice cooked for 10 minutes by itself and then adding the soup once the water has nearly evaporated. The cheats version, but still comes out ok.paolanoreply@blogger.com