tag:blogger.com,1999:blog-6008870613685239148.post7859616116776260591..comments2011-11-19T06:55:46.550-08:00Comments on recipezine: Wild Mushroom and Brie RisottoLuxhttp://www.blogger.com/profile/15320596048202733745noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6008870613685239148.post-49793296700723265692011-11-19T06:55:46.550-08:002011-11-19T06:55:46.550-08:00Haha, thanks! I must not have known that then! Thi...Haha, thanks! I must not have known that then! This was Parmigiano Reggiano and did have the wheel's seal. You can sort of tell from the picture above that it has that granular, crystalline structure that a false "Parmesan" does not have--here either can be used (or any similar cheese like Grana Padano) according to preference/availability/affordability. I still refer to both as Parmesan, but any time I've pictured/mentioned it on this blog, it's always been Parmigiano Reggiano.<br /><br />My presentation is unfortunately pretty poor :( because risotto should be looser. I think this was my fourth attempt at risotto (I'm not sure how that means I perfected it), and I assumed it should be tight--but learned almost immediately after that that was not "correct." The only difference would be to have taken it off the heat a little before all the liquid had evaporated/been absorbed, or added a bit more liquid if necessary. The rice is al dente when you can squish a piece between your fingers and the grain is translucent (no opaque lines or dots--if you ever try this, it makes more sense). It kind of falls to the sides once you plate it instead of holding its shape like this.<br /><br />Anyway, thanks guys!Luxhttps://www.blogger.com/profile/15320596048202733745noreply@blogger.comtag:blogger.com,1999:blog-6008870613685239148.post-47214396399116837122011-01-20T09:50:03.099-08:002011-01-20T09:50:03.099-08:00looks fab. Thanks for posting.
About parmesan.. It...looks fab. Thanks for posting.<br />About parmesan.. It is only real if it is called Parmigiano Reggiano, it would have the imprint on the rim. Parmesan is an English term.<br />xgaiachikhttps://www.blogger.com/profile/07664421549360573922noreply@blogger.comtag:blogger.com,1999:blog-6008870613685239148.post-58671267818746300482010-07-16T04:34:15.146-07:002010-07-16T04:34:15.146-07:00why are there no comments here? i'll begin:
a)...why are there no comments here? i'll begin:<br />a) i like you. you're hilarious.<br />b) that risotto looks UHMAZING.<br />c) i used to hate mushrooms too but lo and behold, they're really quite good (shitake is my fav)<br />d) i had this amazing brie + mushroom risotto at a restaurant and your picture pretty much looks exactly like what i had. YUM.<br />e) thanks for posting!!!!! i'll let you know when i try this.<br />f) presentation is everything :pKananhttps://www.blogger.com/profile/15573525718914423617noreply@blogger.com