Risotto

This lab we made risotto. It was a rice cookery method. This was done over a two day period because there was too much to fit into one block. On the first day, we put our stock in a a large pot and let it simmer. As that was heating up we prepped our veggies, everyone had to include onion in there’s, I also decided to add mushrooms and peas into mine. In a separate cast iron I put my mushrooms in and let them cook for about 5 minutes, then just set them aside. On day two, we sauteed our onions in a cast iron with olive oil for about 3ish minutes. We added our rice into the pan after the onions and let that cook for another 3-4 minutes. After that we started adding our broth into the rice a ladle at a time (250 ml) and would wait to add another until the rice had absorbed the previous amount of broth. This went o for about 25 minutes, consistently stirring and adding broth. Then, we added in our peas and mushrooms and that very end. Finally, after waiting we added in our Parmesan cheese and stirred it until it was mixed evenly.

I gave myself a 5 on this lab because even though it was a long process and took a lot of patience, my risotto turned out very good. I would definitely make this again because my grandma used to make risotto all the time when I was a kid and it is part of my Italian ethnicity to have dishes like this.
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