Fine Italian Cooking

I always feel really sad when I'm eating from a paper plate when it's not at a BBQ.

>>9325208
Paper plates used regularly are a good indicator that you've failed in life.

>>9325212
Actually its the opposite. Some of us are busy so having a plastic plate or fork to throw away is a better use of time than having a mountain of dishes every night. I guess for neets who have unlimited time to clean dishes though, it seems bad?

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>>9326968
>he can't afford an electric dishwasher

>>9326981
>a shitty machine that squirts water and soap around dishes will clean better than a hand washing

Try again, or enjoy having stains and leftover marks on your shit...

>>9326981
Not OP but I don't have an electric dishwasher, a microwave or a dryer. I use kerosene heater for heat in the cold winter. I have no air conditioner or HVAC system or even vents in the floor to run it to if I did. Stop depending on stupid gadgets and your life may improve and let you take joy in things again.

>>9326997
My dishwasher works perfectly. Most of them do. Stay poor peasant.

>>9325200
>WonderBread!
>pre-grated cheese

Everything in that image is soul shattering. kys

>>9326997
In a majority of situations, it'll usually do a better or equal job than hand washing due to using a higher temperature for the water. The exceptions where hand washing is better are just that, exceptions.

>>9328721
Most of the degenerates on this site don't have wives or girlfriends anon

>>9329978
Penne rigate is over done, the ridges are gone at the end of the noodles.
>halved meatballs
>grated parm full of filler from a bottle

Those two blunders are worse than the overcooked penne.

>>9326981
>clearly not using a superior combustion engine or fusion powered dishwasher

>>9330002
>>9329967
>>9328721
>>9326997
>>9326981
You realize you guys are arguing about dishwashing at your own homes? What the fuck is the point of that. Go outside spergies

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>>9330000
what about this

>>9330058
What dish is even being attempted here?

Looks like buttered noodles with chicken.
For being buttered noodles, you some how achieved a dry ass noodle dish with haphazardly chopped chicken.

gross/10

>>9330000
checking quads myself for that legendary roll.

>>9330091
it's neither of those, it was tuna and onions

>>9330148
Looks and sounds awful. Where is the seasoning?

>>9330148
Still fucking disgusting.
If you want me to look at your food, try an image quality better than potato. Your presentation is garbage regardless.

>>9330277
Now that is a meal.

>>9330277
Is that pasta even cooked?

>>9330340
hey look, a British person!

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I love italian food!

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>>9330229
>>9330201
this

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I've been mocked on here before. But this thread has convinced me to post some of my creations.
I've been working on Risotto for 4-5 months now.

I've had several of my friends try it and they were all very impressed. I think I've nearly perfected this dish. I even managed to cook 2 batches at once while stirring with both my hands, both perfectly cooked, with perfect consistency.
>INB4 people start hating on my risotto

>>9330465
Looks nice!

What stock are you using? In my experience that's extremely important to the dish.

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>>9330465
This was a risotto I made with tomato paste, and Italian sausages.
The creaminess a little different because, I did not toast the rice grains long enough.
Now I've come up with an ideal method for toasting the rice without burning the onions.

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from last night

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>>9330471
I usually just buy the stock. I'll occasionally make chicken stock tho.
I have tried fish stock, beef stock, and vegetable stock.

For the porcini risotto I let dried porcini's soak in my chicken stock, which gave the stock a brown color and mushroom flavor.

>>9330465
Your mom "cooked" two batches of my "risotto" while "stirring" with both of her hands if you sniff my drift.

>>9330497
>I usually just buy the stock

Work on making it. The problem with storebought stock is that it lacks the texture you get from a good homemade stock. That really improves the dish since risotto is all about texture. If you're forced to use storebought stock then spike it with a little unflavored gelatin.

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This was a tremendously successful experiment.
I basically made a white risotto, and put Aglio e Olio sauce and mixed it into the risotto.

Yes, this tasted way better than the traditional noodle version of the dish.

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>>9330507
I just got a big stock pot the other day and I plan on making some chicken stock soon.
I remember making chicken stock tho, and it being great when I made Osso Bucco.

I also need to practice Osso Bucco more. this was my first attempt. Tasted great. but the presentation could have been much stronger.

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I also make pasta too.

>>9330516
that's soup not risotto

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>>9330579
I am always prepared for dumb criticism.
Eat shit and kys.
It looks like that because I shook the plate

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Here's my improvised version of spaghetti bolognese.
>made it without tomatoes or tomato sauce
>tomato paste and chicken stock was used to make the sauce.
I'm not happy with the presentation tho.

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>>9330596
it's technically linguine bolognese now that I think about it.
here's a close up of the sauce.

>>9330599
>>9330596
listen man, if you don't put tomatoes in your sauce soon, someone else will.

>>9330608
i definitely will try it.
i just made that because i wanted spaghetti bolognese but was using what I had in the kitchen.

>>9330599
>plastic fork
but why

>>9330584
shaking plates doesn't turn risotto into soup, anon

sorry to hear about your parkinson's disease, though

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>>9330661
the point is the risotto is not watery. watery risotto physically cannot do this.

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>>9330661
and a simple shake of the plate completely baffles your retarded mind.

>>9330670
>>9330680
that's not risotto, that's bowl of soupy plain rice

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>>9330656
less dishes, i do have a metal fork tho. some haters claim i don't.

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>>9330688
>that's not risotto, that's bowl of soupy plain rice
what is risotto then silly?

>>9330698
it's more than just plain rice, and it shouldn't be soupy

glad I could help educate you

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>>9330707
>it's more than just plain rice
You are aware that some risotto is served as a side dish, so plain risottos also do exist?
Glad I could re-educate you

>>9330713
then that's called rice

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>>9330707
>it shouldn't be soupy
It almost always should be wet.

>>9330721
someone likes risotto youtube videos

>>9330716
no it's still risotto. it's just white risotto which tastes like wine and parmesan cheese.

>>9330727
>wine and parmesan cheese
so more than just rice? unless wine and cheese are also rice

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>>9330726
someone has been cooking risotto for 5 months and has studied risotto.

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>>9325200

>>9330596
I think this looks good.

>>9330733
it's flavored with chicken stock, salt and pepper, onion, wine, and parmesano reggiano.
it's the most basic form of risotto you can make.

it's not like jasmine rice, it's still rich and very flavorful, but is intended as a side dish..

Risotto guy is okay. He seems to getting the right texture. But, he is using too much fat, which pools on top in a bowl.

>>9330759
i have no clue what you mean desu.
i don't use too much butter.
only like an inch cube to toast the rice in. and another inch cube to finish the rice.

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Does this count?

>>9330777
>Turkey
FUCK OFF MOM

>>9330776
>inch cube
>another inch cube

found your problem, halve that. at least.

>>9330777
whats with the color of those noodles, and whats with the color of the meat?

>>9330787
i'll try that.
i only started doing it because i saw italian chefs on youtube using a huge chunk of butter, and no olive oil.
i originally just used olive oil to toast my rice. now i've transitioned to butter.

all the chefs on youtube always use a ridiculous amount of butter.

>>9330801
I'd eat it, your risotto looks yummy.

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>>9330735
>officially sidetracked to a risotto thread now

Made this for Father's Day I think it was. Pretzel crusted maple and dijon pork chop with mushroom risotto and haricot vert. The riz was heavenly

Ingredient include iirc:
Garlic, mushroom, onion, white wine, chicken stock, butter, parmesan, cream cheese, dollop of sour cream, and boursin.

>>9330792
>whats with the color of those noodles
Whole grain.

>whats with the color of the meat?
It's called frying.

>>9330819
Thank you.
i feel very proud. now that my friends have tried it. i'm very confident.

>>9330825
Looks like mac and cheese.
>butter, parmesan, cream cheese, dollop of sour cream
Oh, it is.

>>9330825
Looks very rich, how would you describe the texture?
did you use carnaroli or arborio

>>9330832
Different anon but I also agree that your risotto looks breddy good.

>>9330827
it doesn't looked fried. the meat doesn't look like it' sbeen browned. it looks like it was boiled in sauce.
what kind of meat is it?
>>9330855
thank you very much.
What kind of meat is it?
>protip: coat your noodles in the sauce rather than piling on top.

>>9328626
I have joy in my life AND air conditioning.

You can have it all.....

>>9330849
Thank you.

>>9330849
Not at all really. Nothing about it is remiscent of such peasant tier pasta. But I suppose you'll just have to take my word for it. Or not.

>>9330861
>it doesn't looked fried. the meat doesn't look like it' sbeen browned. it looks like it was boiled in sauce.
It's both actually. Fried it first, then mixed it with the sauce. Maybe it's the lighting.

>what kind of meat is it?
Pork.

>>9330854
Arborio. Creamy and rich but not wet or saucy. As you can see it's not like soup. Carmelized the mushrooms and onions real good and deglazed. Reserved the veg and garlic mix to add back once risotto reached the right consistency. Everyone loved it and it's very similar to the one I came up with at work. It's such a pain in the ass to make huge portions of it but the customers love it.

>>9330872
That's your argument? Enjoy your Risotto and Cheese. Fucking pleb.

>>9330887
>Everybody loved it

Says the guy who made that garbage. I would have loved to seen all the barely touched butter rice plates of those who

>LOVED IT

>>9330949
Wow, calm down dude. I'm sure people did love his risotto as lots of people do love cheese sauce.

>>9330825
best risotto in the the thread so far

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>>9330887
i hear carnaroli is better. I will try it out very soon.
i just know most famous chefs prefer carnaroli.
Yes you look like you made yours very well.

It seems like a bitch to make for a lot of people tho. I personally prefer a slightly wetter, and saucier style of risotto.
Mainly because that's how most chefs would do it.

>>9330479
got a recipe famalam?

>>9331009
We've only ever used arborio and I've never really felt the inclination to use anything else. Maybe one day I will try it at home. As far as big portions go it does suck but I mean there's just no way to make that shit on the fly unless it's par cooked, and making an assload of smaller batches for service would be even worse

>>9331021
>tomato paste
>italian sausage
>chicken stock
>parmesano reggiano
>onion
>butter
>egg and italian parsley
>>9331032
the reason i asked is because your risotto is so creamy looking i assumed it was carnaroli.
how long do you toast your risotto for?

how do you all prefer to make your pesto? personally I use walnuts instead of pine nuts which I guess are supposed to be the 'traditional' crunch element

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>>9330527
Looks good anon!

>>9331072
Thank you. cute girl btw. what game?

>>9331082
>>>
> Anonymous 08/21/17(Mon)18:11:38 No.9331009 ▶>>9331032
>File: hack.png (1.1 MB, 1039x803)
>>>9330887
>tumeric

>>9331009
>most chefs
most chefs have a shit owner, and have to stretch out """"fresh risotto""""" for days.

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>>9331090
i'm referring to famous michellin starred chefs.

>>9331082
Rebecca Chambers, that pic is from the latest Resident Evil CGI film Vendetta although you can play as her in Resident Evil 0.

>>9331038
Good question. Until it's done lol. Which I guess is at least a couple of minutes. I used to need specific times when cooking but as I got more experience on the pass and at home you kind of develop an ability to cook things like an order of fish in the oven or maybe some app/side in the fryer that you no longer need a timer set to remind you. It's like an internal alarm going off and you just know. Mutiplied by the numerous things all going on at the same time of courses.

>>9331105
>Michellin
did you not care to google the spelling?

Take both L's.

Congrats on watching youtube videos. You aren't a chef, accept it.

If you had experience in a commercial kitchen, you'd understand that you don't get it wrong more than once without demotion.Keep posting your child like "attempts" at different risottos. Stick to one dish, cook it several times daily. Oh, that sounds like shit? No kidding. Leave the real cooking to the daily cooks.

But you'll keep telling yourself that your weekly risotto is "to die for". Go and get a proper dish you poser.

>>9331123
You have no idea what you're talking about when it comes to Risotto.

>>9331148
Incorrect. you've clearly never worked in a kitchen but keep spouting off at the mouth like you have a clue

>>9331187
>Cook risotto until its done

YES OKAY "CHEF"

>>9330000
Haha you said pene

>>9326968
>So busy that you cant take a second to put a dish in a dishwasher
>lol its the opposite of failing in life

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>>9331145
>Faggots this salty because my risotto is godlike.
I guarantee what i produced would taste better than your own.
It's not about being a chef, it's about having food that is chef's quality.

My risotto was so good my friend was willing to spend 40 dollars so I could make a large batch of it for him and his sisters. I didn't pay for a dime of it.
>>9331123
i usually go for 3 minutes. I can't really tell when it's done toasting. how would you be able to tell?

>>9331255
>he says while eating soupy risotto with a plastic fork

>>9331255
>Selling shitty Risotto to a "friend" for profit?

Are you LARPing as a black person?

>>9331279
>>9331288
>have any of you ever had a friend spend 40 bucks just so you can make food for them?
That's all that needs to be said.
He tried a risotto I made before after we caught some fish and served fish with it.

He liked it so much he was willing to spend money for me to make it for him and his sisters.
Nobody will ever like your food that much.

>>9331255
>Chicken Tenderloin

That was a term created in the 60's to sell meat to stupid house wives that wouldn't buy the "ugly" breast.

You're very dumb, and likely foreign to the US of A.

>>9330058
You have nice legs. I want them.

>>9331300
w.e. man.
calling it what the label called it.

>>9331295
Well, idiot. my food have generated thousands of dollars of income, through an actual restaurant, just in the last week. Those are just the tickets that come to my station. So people literally pay for food from my kitchen Tuesday though Saturday.

That 40 bucks is so sentimentally cool though, right?

Stop accepting money for your shit food, you degenerate. Become an actual focal point in your community through cooking, or stop LARPing as some neckbeard cook with an idiot friend that buys food from his "friends".

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ITT: people gettind mad as fuck about risotto

>>9331312
>w.e. man

you've never butchered a chicken, huh?
Now is the official time for you to fuck right off. You don't even now how to clean a barn bird? seriously?

>>9331319
>So people literally pay for food from my kitchen Tuesday though Saturday.
I guarantee you the risotto i'm cooking is either equal or better than the ones in your restaurant.

What kind of risotto is it anyway?

>>9331331
I've filet fish I caught. I do not butcher chickens.

>>9325200
Italian here, no matter how good you think you reached in italian food, every plate you will ever do will always be imbued with the stench of your low tier cuisine and ingredients. Yes, I am looking at you, USA. Overworked industrial cheese in every single damn dish, always exagerating with comfort ingredients, gargabe presentation and, of course, no clue of cooking timing. If you had just two tenth of the patriotic spirit and decency we have here in Italy, your cognition would meet your coscience and then it will make you refrain on even trying to make italian dishes, but no, you really have no shame. So yeah, forward you go with this circus of culinary freak, degeneracy on every plate in this thread

>>9331295
why the fuck would you charge your friend money for your food? that seems really tacky and impolite

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>>9331338
Because I can't afford to spend enough ingredients for 6 people.
I told him I wouldn't be able to buy it, and he offered to cover it for me.
>IT'S LITERALLY THAT GOOD
>>9331337
I'm using imported parmigiano-reggiano and dried porcini in my risottos.

>>9331038
>>9331009
>>9330854

carnaroli is sort of the 'medium' risotto rice. between vialone nano and arborio. the former has more bite and the latter dissolves more into creaminess. carnaroli is the midpoint between. it's all about ratio of amylose to amylopectin

t. someone who has jerked off to heston blumenthal cookbooks and videos for over 10 years

>>9331336
Man i want to bring you into a game bird stink house so fucking bad. I want to watch you puke your guts out and admit you're a fucking idiot.

>>9331348
I'll have to try all of them out at some point. possibly try orzo too.

>>9331319
>>9331338

i do dinner parties where people come along and bring a tenner because i'm a poorfag neet but my food is good. that's the power of friendship you commie-bashing cucks

>>9331347
>Parsley on risotto
why

>>9331359

because that's one of the most common italian herbs?

>>9331332
Mushroom. Chanterelle depending on what looks good.

People desire to pay for my food, week after week. You scam friends for your lesser product. Take the loss, shit skin.

>>9331359
flavor and a nice color.
it's pretty common practice desu.
I suppose i could try chives or tarragon, one time.

>>9331363
So you put it on risotto only cause it's a herb used in Italy? Not even thinking about the fact that it's only used on meat, tomato based recipes and potato salads?

>>9331366
It's really not common practice, cease and desist

>>9331371

it is commonly used in risotto in italy.

>>9331377

yes it is.

>>9331356
>NEET

fucking kill yourself. You have no skills. Your parents have dinner parties and they pay you, so you don't end up on a mental hold in the hospital every month. They may tell you "oh the Johnson's loved your chicken tenders, they gave you a $500 tip for your specialness! Off yourself like a man.

>>9331378
It's fucking not really

>>9331365
>people desire to pay for my food week after week
and I guarantee people would do the same if you were using my risotto.

It's not a lesser product in terms of flavor and ingredients. and I did not make them a porcini risotto.

I made them lemon, garlic risotto, to be served alongside mackerel we caught.
and I also made an italian sausage risotto, thats the one he paid for.

Again i'm not trying to be a chef, i'm trying to cook food at a chef's level. I'm not interested in owning a restaurant I'm interested in pleasing my friends. I am probably using techniques you've never even tried for your risotto.

Ever use acidulated butter instead of sweating onions? it might be the best way to prepare risotto.

>>9331378
>Never been to Italy
You're really gasping for air in this thread.

You're drowning like that butter risotto

>>9331379

i'm not in full time employment but i make money and live in a houseshare away from my parents.

>>9331383

yes it is.

>>9331388

butter is also common in northern italian risotti

>>9331387
I bet you cum in the mirepoix

>>9331387
You are so fucking delusional.

>I've made Risotto DIFFERENT WAYS.

Wonderful. Make it on a daily basis and actually hone the craft. Until then, you're just another idiot telling everyone they can that "MY RISOTTO IS MICHELIN QUALITY"
until they try it, or even pay you, to shut the fuck up.

>>9331365
People pay for mcdonalds too. People paying doesn't make you special, cum stain.

>>9331390
It's not, eating risotto in North Italy since I was born. At home, in restaurants, and never seen a single parsley leaf

>>9331390
You're from India. that is where that undeserved cockiness is from.

Your parents sent you to a house share so you'd stop bugging them with shitty risotto.

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>>9331392
you dont need a full mirepoix for risotto. though I've tried it.
All you really need is onion.
>>9331395
accidulated butter my friend, try it out some time.
it gives a special spark to a risotto, and allows you to toast the rice on higher temperatures without having to worry about browning the onions.

>mfw i'm literally fucking infusing onion flavor into butter for my risottos
>and a restaurant owner hasn't even tried it

>>9331395
>>9331365
>>9331319
>>9331279
>>9331145
>>9331090
>>9330887

have you faggots not heard of the phrase 'all'onda'?

>>9331398
Hmm, what meal cost $38 dollars at McD's.

Wouldn't know, im on an SF Sous salary.

>>9331403
Who the fuck owns a restaurant in here?

>>9331414
>>9331414
apparently this faggot hating on my risotto>>9331395

>>9331400

italians always think they know everything about italian food, and they never do. i get fucktards coming at me all the time like 'italians don't like spicy food' or 'italians don't eat potatoes' and it's ridiculous.

risotto is a dish that carries a lot of different flavours. i have personally eaten even the most traditional forms of risotti that have been garnished with parsley, but it is particularly common when there's a seafood element or served with rich meat like ossobuco or whatever.

>>9331401

no i'm from the uk and i pay my bills, i just have a really low income. i live in london as it happens so my bills are pretty steep

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>>9331407
>a san fran sous chef with an ego
Living meme.

>>9331401
fucking kek can't say I blame them

>>9331420
Feels nice.

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>>9331416
exactly, now that's when you know you have been scammed the whole time
>parsley in the the seafruits risotto

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>>9329978

>>9331416
maybe get off your ass and pay your bills instead of sitting around all day watching fucking risotto videos on youtube, then you won't have to charge your friends at dinner parties

>>9331415
...I'm him stupid.
I'm one of the few people that has to work 5+ years in high end kitchens to get where i am. You're a cocky Indian living in London on your parents dime. You don't know anything about cooking, and that goes beyond risotto.

>>9331435
Or his parents for "housesharing"
Also known as, "my rich parents London home"

>>9331435

i literally just said i pay my bills.

>>9331438

you're not talking to me there, i have come in to defend the guy who thinks that risotto is somewhat soupy - because it is. the clumpy risotto people make outside italy might as well be leftovers

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>>9331435
you're talking to the wrong person.
guess I'm going to have to put a trip on.
>>9331435
I'm the one who had my friend pay for my risotto. not him.

>>9331451
>>9331452
okay good, now try earning enough so you don't have get money from your friends to buy grocery

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>>9331451
i'm glad you understand risotto is supposed to be wet.
i appreciate your defense.

>>9331451
Normal risotto is creamy, soupy risotto is all'onda

>>9331455

i will, thanks.

>>9331455
will do.
>>9331458
i aim for something between creamy and all'onda

>>9331452
That risotto is discrete, lose the parsley

>>9331464
i agree completely. i think something like breadcrumbs would be really good instead.
something that will give the risotto a little bit of crispiness. its in my list of ideas to try

>>9331458

same shit. pretty much all risotto is creamy because everyone at least manages to dissolve the outer starch in the sauce, the thing is that people usually don't manage it correctly and they get it to the point where it sets up firm on the plate. the common thing italian chefs do is bash the bottom of the plate or bowl to the point where there's a single layer of rice- and if you can't get it to collapse over itself by lightly shaking it, it's not all'onda.

i like clumpy risotto but i prefer making it into a risotto cake or arancino most of the time.

>>9331474
>arancini
i see you're a man of risotto prowess.
I must try this some time.
I respect your skills.

>>9331426
>has to work 60 hour weeks on his feet in a hot kitchen surrounded by drug addicts
>goes home to 50 square foot undercounter appartment, $5000/mo

F..feels good

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>>9331474
>risotto
>arancini
HOLD ON NOW

>>9331515

problem, officer?

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>>9326968
>not only owning a few plastic or ceramic plates and rewashing them by hand in between uses

it's like you hate money

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if your risotto doesn't have at least five components it's shit

>>9333331
If you make risotto that looks like that it's shit

>>9333352

>no substantive criticism

why even post?

>>9333331
>>9333362
mind explaining what ingredients

>>9333362
a few more questions.
>what rice did you use?
>what is the white sauce
>how long did you toast the rice grains for.
>did you poor over a pumpkin sauce, or did you use a pumpkin flavored stock?

>>9330579
>>9330584

I'm another anon.
Some of your risottos do look watery
What rice are you using?

The one in your reply I'm quoting looks perfect.

>>9325200
>bread with pasta
oh shit nigger what are you doing

>>9333373

carnaroli.

i got squash in there in a few components. made a broth with the peelings, roasted off chunks of it, made a puree, and made a roasted infused butter using the seeds.

used fino sherry and carnaroli rice. i enjoy using spelt in squash risotto as well.

i can't really remember what was in the white sauce but i think it was creme fraiche with a little maple syrup and chives.

>>9333380
Arborio. But I will be trying carnaroli soon.
>>9333386
to be honest it looks a bit off.
the texture is what I'm wondering about.
how long did you toast the rice grains for.
It should appear more saucey. and the liquid should be less clear.

>>9333395

i don't really know how to answer about toasting the grains; i toasted them until they were toasted.

i'm a little confused as to what you mean by 'clear'. it looks to me like mine is more opaque than the ones you've posted, which i put down to using a puree.

>>9333409
I know now. it's not that it's clear. it just doesn't appear to be very creamy.
>i toasted them until they were toasted
it's pretty hard to tell when they are fully toasted btw.
unless you're going by smell alone.

>>9333455

it's more reliable to tell by judgement than by timing IMO.

>>9333466
i find timing is a better option because, toasting them just for 30 seconds longer than you normally do can effect your creaminess and consistency in the end.

I also sweat my onions in a separate pan, then add them just as the rice is almost toasted to avoid browning the onions. I toast my risotto on medium high heat.

>>9333469

yes, toasting them makes it less creamy. it's the best way to get good bite in the grain.

>>9333490
>toasting them makes it less creamy.
it makes them more creamy

>>9333500

i think you're confused son

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>>9333510
ah you are correct.
i guess I'll experiment more. This is the kind of risotto I would make before I started toasting it a lot

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>>9333510
vs the risotto I make now when I toast it a lot.
well this makes for a very interesting dilemma
I want it to be creamy, but I want a toasted flavor.
I will have to experiment with times. i should toast it for a bit always.

>>9325200
That looks just as shitty as traditional Italian cuisine that hasn't been through a TV filter. Congratulations OP, your troll attempt is actually closer to real Italian food than most of the people in this board will ever realize.

>>9326997
Peasant who has only encountered older useless dishwashers detected .
They are amazing now even on baked on shit.
Get a gud one

>>9330378
You have nice legs.

>>9333362
>rice
>onion
>oil
>stock
>cheese

these are the 5 bare minimum ingredients, if it's a fich stock you wont put cheese in

>>9330465
Hey risotto man your back iv seen you a couple of other times here your risotto looks amazing you need to remember most people come here to wind people up so just ignore the people making fun of you.
You are very lucky that you actually get ANY positive feedback on 4chan just stick to making risotto and don't listen to haters you are clearly very passionate about making risotto

>>9335347
thanks m8.
the hate has truly helped me grow to be honest.
My risotto has improved drastically, and is far more consistent.

>>9333331
That looks awful there shouldn't be cream in a risotto

>>9335361
As long as it's not discouraging you then that's fine

>>9335389

it is very common to add cream to a risotto.

>>9335389
To be fair it's a pumpkin butter he made. Butter is normally supposed to be dissolved into the risotto.
>>9335400
negativity only pushes me further.
I like shutting up haters.

>>9335401
>Cream
I think you mean parmesan cheese and butter. it is not that common to add cream to risotto, though it's done sometimes.

>>9335410

it is very common to add cream to a risotto. it's just a bit cheffy for italians, who generally don't have access to cream.

>>9335419
I have watched countless risotto recipes on youtube, out of the dozens I've seen, there was only 1 person who added cream to a risotto. And he was an American.
Risotto is already supposed to have a creamy texture. Adding cream to it is redundant.
It is no where near as common as you say it is. Butter is almost always used instead.

>>9335447

creamy is not the same as 'with cream'. cream has a flavour and a unique texture.

>>9335473
I'm well aware it has a flavor, but I feel like cream is inferior to butter in risotto. I also feel like it gives a person the illusion of their rice grains being creamier than they truly are.

Butter helps to enhance the richness of the risotto, but doesn't effect the texture as much as cream. The reason I'd prefer it is because it doesn't influence the consistency.
Now because you like cream so much I'll give you a helpful tip.
>instead of CREAM
>Instead of parmesan cheese and butter
>add Marscapone to your risotto
That will be a lot better than normal cream.

>>9335495

mascarpone is just cream that has been reduced into a light curd with acid. i don't mean to dismiss it, it's great, but the chief difference is the lower moisture content.

>>9325200
google corn pasta Melissa Clark. That shit is delicious made it last night, highly recommend.

the fresh mint and basil, pepper flakes and lemon squeezed at the last minute really make it and your hands smell good after tearing up

>>9335447
you are right, I don't know why he is arguing with you.

The cheese and pasta make the creamy texture after stiring....

>>9335570
>The cheese and the pasta
you mean the rice?
I don't know why he's arguing anyway, if he wants to cream up his risotto so be it. I just dont know why he's pretending its as common as using butter.
>>9335517
it's cheese not regular cream

>>9335598

i didn't pretend it's as common as using butter.

mascarpone is the curd left over when you acidulate and heat cream gently. it coagulates into a soft, fresh cheese, which is similar in texture to a clotted cream. it's a common form in which you can buy cream in italy, where they don't sell fresh cream quite as much as in other european countries

>>9335670
have you tried it yet?

>>9335755

i've used mascarpone in a risotto, yes.

i think it's one of the first things i played around with when i was a student.

>>9330713
In Italy, risotto is always served as a first course, same as pasta.

>>9331255
Chicken does not belong in (or on) pasta.

>>9336360
kys.
Your opinion has no validity whatsoever.
As if you make the rules. it's not even a ridiculous fucking ingredient it's just chicken.

>>9336348
Not always. Mushroom Risotto is one of the risottos that could be considered a main course in Italy

>>9325212
>does dishes as child
>does dishes as an adult
>does as an elder
>dies
>dishes gets thrown away
Paper plates got my vote

>>9336348

not alla milanese

>>9325212
I make 3k pounds/month and I still use paper plates sometimes when I feel like not doing the dishes.