When your dish has a word or phrase in quotes, you are probably being a heretic. This act can be forgivable when performed artfully. When the name of your dish has more quotes that words, you are being sacrilegious. Fortunately for me, I don't work in a kitchen, and like ten people read my blog.
For those ten that do, I bring you a special treat. An actual recipe. Not just a recipe but a photo of some food I actually made. I usually veer away from this being a cooking blog because I don't think all that highly of myself as a cook or as a photographer. And really, who needs another dipshit on the internet writing recipes.
But hey, it's 4th of july. And I was inspired by someone on twitter who twoted:
DemianRepucci Demian Repucci
'Baked Potato Bar' risotto:) The 6min. @ideasinfood method. Awesome. twitpic.com/5id3sk
I thought this was clever and figured I could embiggen the cleverness by subbing out rice for potato. I used my fingers' mortal enemy, the mandoline, to thinly slice the potatoes. Then I cut the slices down into rice-ish sized pieces of potato. I think potatoes release starch better than traditional risotto rices and also has a shorter cooking time.
And, really, what's more American than the loaded baked potato. Simple carbs? Lots of fat? Minimal use of nutritional vegetables?
Happy Independence day, 'Merica.
"Loaded" "Risotto" - Recipe
2 Scallions, white and green parts separated and sliced
1-2 Cloves Garlic, finely chopped
Bacon (Or baco bits to keep it veg)
1/2 Russett Potato, cut into rice sized pieces
1.5 TBS Olive Oil
1 TBS Butter
1/2 Cup Extra Sharp Cheddar, Shredded
3/4 cup Brocoli Florets
- Roast the brocoli in the oven. I used 350ºF for ~20 minutes.
- Heat chicken stock or water in a separate small saucepan.
- Combine butter and olive oil in skillet over medium heat.
- When butter and olive oil come up to temp, add white parts of scallion along with garlic and bacon. Let this cook until the garlic is starting to brown.
- Add potatoes and stir quickly but gently. They will absorb the fat pretty quickly.
- Add a ladelful of stock/water to the pan and continue to stir slowly, letting the liquid reduce and the starches release from the potato.
- WHILE POTATO < ALMOST_DONE THEN GOTO 6. (Approximately 15 minutes for me)
- When the potato is almost done, should be cooked but not mushy, add the brocoli and the cheddar cheese.
- Adjust seasoning (salt and pepper) and garnish with cheese, green parts of scallion and more bacon/baco bits.
I think there are a lot of variations to try here. Some that I am going to incorporate in future revs:
- Add sour cream at the end
- Make a cheddar cheese and scallion broth
- Beer to deglaze
- Serve in a potato skin
- Use yellow cheddar to improve color
- Remove skins to improve color
This risotto looks very tasty!ReplyDelete
clever recipe -- and embiggen is my new favorite word. . .ReplyDelete