January 21, 2010 – 8:13 am | by admin
A local chef ranted on their blog about not liking to accommodate special requests, but will do so…with some bitching. Oh, boy, did this chef bitch. About vegans, in particular. What really got me was the example the chef used as an absurd vegan request — risotto. Sure, risotto tastes great made with butter, cream, and Parmesan cheese (probably tastes great with sausage, too), but when did risotto become a dish about dairy products? Not all risottos are made with cheese and cream; most seafood risottos aren’t. And, not all risottos are made with butter; olive oil is often used. Risotto is a dish with arborio rice, an Italian short grain rice, as it’s star, not dairy. Creaminess comes, first and foremost, from slowly cooking the rice in small amounts of water or broth so as to coax out the rice’s own starch. Not sure why the chef got all frothy at the mouth about vegan risotto. It’s quite simple to make, and make tasty. Apple and Squash Risotto serves 4-6 4 tablespoons olive oil 1 medium onion 2 cups arborio rice apples, peeled, cored and diced (about 1 1/2 cups) butternut squash, peeled and diced (about 1 1/2 cups) 1/4 teaspoon curry powder 1 cup white wine (vegan wine if this matters to you, or skip …
This Post was extracted from MAC & CHEESE
Check out the entire article here: Apple And Squash Risotto
Tags: apple, broth, cooking, process, recipe, rice, risotto, squash, stirring-often, until-the-rice, until-the-wine, water-or-broth, wine
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