frankiecrawford's Profile
What's wrong with my risotto?
Thanks for all of the responses. I think the salt may be a big factor. I used low-sodium chicken broth, and don't tend to salt much as it is. I did use a lot of parmigiano-reggiano, and it was fresh, but I think next time I'll look for a recipe with more interesting flavors (I threw out the recipe and so can't tell you what was in it, but, as I said, it was about as basic as most I've seen). I do smoke, and admit my taste runs toward the spicy/richly flavored, but my husband was also disappointed with both this and the epicurious recipe. After such an experience I hesitate to take the time to make it the old-fashioned way, but I think I'll take all advice into consideration and give it a shot anyway.
Thanks again to all of you, it's much appreciated.
What's wrong with my risotto?
I just tried cooking risotto in a slow-cooker. I understand that method makes the texture a bit mushy, but that wasn't the problem. Problem: it had zero flavor. I've never cooked risotto before and so figured it was the recipe. I've gone through several recipes online, and the basics were the same. I'd assumed I'd find a lot of spices to make the difference, but there really weren't any. Any suggestions? This recently happened to me with an epicurious.com recipe for tequilia shrimp, which was as basic as it gets and which got near-universal raves. Only two people - now, including me, three - found it totally bland. I'm guessing I'm the common denominator here and wonder if anybody knows of any common mistakes made when making risotto (or, for that matter, tequilia shrimp?!)?
Many thanks.
