December 19, 2007 | Filed under: good eatin'
I’ve been trying to post this video for four days. Apparently there are some signal problems at Time Warner Cable that are affecting upload speeds in my neighborhood. Mega annoying. But the nice man at TWC Tier Three Customer Service said it should be fixed before the weekend. I have my fingers crossed.
A third of the way through NaVloPoMo there was much twitterbuzz surrounding The Truth Fairy’s fantastically rich and butt-widening carbonara recipe (that I’ve made no less than five times since the posting; for Christmas, I’d like new jeans). Cheryl tweeted something like “The carbonara is so good we should do a vlog cook-off!” and then The Truth Fairy tweeted “You think THAT was good you should see my risotto!” and I tweeted “Oh yeah?” and he tweeted “Yeah!” and then I said “Oh YEAH?” and then…
…actually it didn’t go quite like that. But there was mention of risotto and a food challenge so I filled in much of the rest. There’s not much of December left, so get cooking! It’s DecVloRisMo!
(December Vlog Risotto Month! Duh!)
I make this dish all the time so exact measurements have long left my mind. But here’s an approximation of the recipe:
3 tbsp extra-virgin olive oil
1 small onion chopped (about 1/2 cup)
1 small shallot finely chopped
1 cups arborio rice
1/4 cup dry white wine
About 3-4 cups of hot chicken stock or vegetable stock
1 small-med butternut squash cut into medium dice (3/4″)
4 slices cooked bacon, in little pieces, but not crumbled. Or 4oz chopped pancetta cooked till crispy.
1/2 cup grated Parmesan, or, if you’re me, way, way more
1 tablespoon unsalted butter (cut into little pieces)
a couple of drops of truffle oil (totally optional)
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and shallot and saute until just soft, about 4-5 minutes. Add the rice and continue stirring (use a wooden spoon if you have one) coating all the rice with oil. Add the wine and stir till it has been absorbed by the rice.
Pour in just enough chicken stock to cover the rice, and stir often until all the liquid is absorbed. Add the cubed squash, and continue adding hot broth in small amounts (1/2 cup) and stirring frequently until the rice is creamy and the squash is just tender (don’t over cook it or it’ll be all mush and not cubed at all! Don’t obsess about constantly stirring. If you need to rest your arm or answer the phone or go pee, that’s fine. Your risotto will not suffer.
Add the bacon (mmmmmm…)
Stir in the parmesan and the butter.
Serve in warm bowls for a super fancy effect, and garnish with a sprinkle of additional cheese and little chopped Italian parsley or cilantro. One or two drops of truffle oil go a long, long way.
La Donna e Mobile from Rigoletto sung by Signore Bartolotta recorded on a British Sterling wax cylinder (#531) from 1906. Thanks, Internet Archive! You always have the coolest stuff!
December 20, 2007
@ 8:28 pm
Who needs potato day when you have risotto month?
December 20, 2007
@ 11:41 pm
Oh my god! That looks soooooo good! You, Jeffrey and me are going to make each other fat! Seriously. I’m already fat, so you two should watch it or you’ll be like me!
I will make some kind of risotto before the year ends and vlog it. I promise!
You always come up with the best music, too. I love you Miss B!
P.S. - let me know when you make your bacon & truffle oil ice cream.
December 21, 2007
@ 1:02 am
Impressive. Hilarious.
But you’ll still get served.
Stay tuned, and thanks for getting the ball rolling.
December 21, 2007
@ 7:23 pm
God, I’m so hungry now. That looks so delicious. I’m going to garnish all my meals from now on. Just you wait.
December 22, 2007
@ 10:16 am
Merry Christmas, MissB!
December 25, 2007
@ 1:43 am
[…] risotto. I hope Jeffrey posts his, because otherwise MissB will have no competition. After all, her risotto has bacon in […]
December 28, 2007
@ 12:25 am
CHEESE! BACON! I love the sizzle of risotto at 1:23am.
December 31, 2007
@ 10:51 am
when when when when when when when the FUCK am i going to learn not to watch your videos until AFTER i’ve eaten?
so hungry. and it’s only 4.30.
and i wish i’d seen this before. nothing i love making like risotto. i want to do to your recipe what i did to jeffrey’s. i even have a pan on the stove with fresh chicken stock waiting for risotto - and all the necessary ingredients. but decvlorismo is over in 8 hours and we’re just about to start cooking lamb in pastry for a NYE dinner. so it’ll have to be JanVloRisMo for me. Sounds more Italian anyway. Gianni Vlorismo.
Happy New Year
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