Tomato Portobello Risotto - Topped w/ Basil Pesto & slivers of umami - @eleftheriacheese Konark - Tomme style cheese 🫠
Risotto doesnt have to be a difficult disaster - just needs time, patience, & a bit of technique.
Couple of tips for good risotto :
- keep your cooking liquid thin in my experience it helps cook the rice more evenly . Here i boiled two types of organic tomatoes pureed them and added it to some chicken stock. You want to salt this instead of the rice directly - so taste and season accordingly.
- Start by satueing any garlic onions . Then add rice saute lightly. If you want to add wine this would be when . Followed by two ladels of broth/cooking liquid of your choice.
- Only add more once the rice absorbs the previous round of liquid - 1-2 ladels at a time. This is a marathon folks never a sprint.
- Stir ever so gently so rice can cook evenly - some parts of your pan will be hotter and the bottom layer will cook more so you want to mix it up but sparingly and delicately you dont want to break the rice . I prefer using a rubber spatula.
- I dont recommend washing the rice - use straight out of the packet or you lose that exrra starch thatll make your risotto creamy
- Use a BIG pan - the rice is going to grow a lot. More than you are expecting - a crowded pan is a big no-no or you end up with unevely cooked broken mush! Nobody wants that! Best to cook risotto for 2-4 ppl if youre a beginner till you get the hang of it or get a jumbo pan
- Cook on a low simmer. Dont cover it. And dont leave it unattended- its a needy one and it needs all your attention
- once complete each grain should be nice and plump with the tinniest bit of a bite but not raw rice either!
- 1/3 cup of raw rice per person is what i calculate to portion
- Any desired cream add right at the end. Delicious organic tomatoes from @naturessoulshop , topped with the only pesto i order when im too lazy to make it - which is more often than not @wheaty.in and one of my favourite local cheese companies @eleftheriacheese . And no this is not an affiliated post in anyway i just like and trust their products ☺️. #risotto
Osso Buco w/ Risotto Milanese. Food for the soul. I ran out of Arborio rice so had to improvise with Indian Dosa Rice - albeit much smaller its a round fat fairly robust rice that prevents it from totally disintegrating while maintains shape . Though i would stock to Arborio given the choice 😬We have 100s of varieties of rice here in India and I’ve been having fun finding local substitutes for imported rice . ☺️
The Wilder Zereshk Pulao is a true celebration. Layers of tender meat seasoned with warm spice & onions, fragrant saffron rice and tangy zereshk berries. 🥰
A very special menu and a very special meal for Saturday & sunday in DELHI NCR. . 🌟Limited Portions. Please place your orders by Thursday 8pm. All the information is mentioned here . 😊🙏🏼
Somedays I bake to forget. The buns have been brushed generously with butter, very generously, and spiked with raw garlic . I rip open a warm bun, and devour it with something other than hunger. And then for just a moment, lost in the miracle of this buttery cloud, created from something as mundane as all purpose flour, I forget. For just a moment everything is in harmony.
Finally got around to making my first pie! Now where it lacked in geometric perfection, it more than made up in taste. Flaky, buttery pastry that held a slightly tart, perfectly sweet, jammy, berry goodness. And yes, I made a vanilla custard to go with it, of course. 🥰
Wild Wine Yeast - Very excited for this one. Making some lychee wine . All you see is apples you say? Well this is where it gets really exciting- before starting my wine I have made some wild yeast since I couldn’t wait to order one online- plus who am I kidding this is so much more fun! Of course with wild yeast consistency might be a thing of myths but at least every bottle is a new adventure.
To make your own wild yeast that can be then used to make wine, cider, mead ; 2:1 fruit to water ratio. Here I used about 250gms of apples (most fruits work though I prefer apples and grapes), 400gms water and about 150gms raw sugar. Leave it for a few days till you see some full on bubbling. In Goa’s hot & humid climate, mine was ready to go in 3 days. Give it a good whiff for a healthy yeasty smell too before using!
