January 29, 2004
Risotto pizze
Whenever I make risotto, I make about double what I am going to serve, although I am not that crazy about reheated risotto (maybe the first day, but it gets pretty gummy that way). However, one can make it into discs, dip it in a light batter and fry it in olive oil. Then top it with whatever toppings you want, heat it in a 400 degree oven and enjoy.
Another good way to enjoy leftover risotto is to make it into little balls, poke your finger to the center and stuff with prosciutto and provolone, seal, dip in batter, breadcrumbs and fry in olive oil.
Or, you can make a risotto torte, in a pastry crust with layers of braised greens and cheese (or egg/milk/cheese like a quiche). If it is a saffron risotto, try topping with shrimp and crab (and, if you have it and want to go over the top a bit, finish with lobster oil). For the crust, I would recommend using a standard savory crust made with fresh rendered lard.
It is good to know these things, because it is not much more expensive and certainly no more time consuming to make a double batch of risotto when you make it, and these leftover dishes are almost as good as a bowl of steaming risotto. Amalia gives her endorsement to the risotto pizza, provided it is generously painted with Italian sausage or Spanish chorizo.
Posted by erik at January 29, 2004 12:15 PM | TrackBackAlicia is correct. Mexican saffron is from a related plant (also a crocus) and has the same aroma, just not as strong. Generally one uses the whole flower, rather than just the threads, and when one uses enough to get the same punch as Spanish or Italian saffron, the price is about the same.
As for other Mexican spices, they are fine, but you need to know when there is a difference. For instance, Mexican oregano is a different plant than the Mediterranean (I actually like it a lot better, even for Mediterranean recipes). As for many other spices, you get a better deal in the "ethnic" departments (or at the ethnic stores).
One special thing to pay attention to is the use of California bay in bottles of bay leaves. California bay is an interesting aroma, but it must be handled differently. Certain brands are notorious for not labelling their product as California Bay. I buy my bay leaves from Ratto's, where I know what I am getting (and know who the owner is if I need to holler at someone).
Ryan, the only way to have Cheerio's for breakfast is to switch from Anchor Steam to Guiness. Otherwise you will be useless all day. I would especially caution against Hefeweizen and Cheerios.
Posted by: Erik Keilholtz at January 29, 2004 6:50 PMWhat is sold as saffron may actually be from another plant. The cinnamon sticks sold in the mexican markets are usually cassia, which has a sharper taste to me than the more pricy cinnamon. But there are definite price advantages with some of the spices in ethnic groceries, plus they may actually be fresher than the cute little jars.
Posted by: alicia the midwife at January 29, 2004 6:05 PMErik,
I too, make two batches of risotto whenever I decide to prepare some. Like you I take the risotto and fry it with a light dusting of flour, I learned this technique from Lydia. It is a wonderful thing to eat for breakfast as it accompanies my morning Anchor Steam a lot better than Cheerios.
Ryan
Lately I've been cruising the international section of the supermarket: I notice that Central American and Indian spices are a fraction of the price of the American spices in the pretty glas jars!
Today I spotted some Mexican saffron--looked like about 15 standard strands in a cellophane package--for $1.49!
What is your experience with these spices?
Posted by: KTC at January 29, 2004 4:15 PM