Gothamist: Eating In: Biltmore Room's Parmigiano Pea Risotto

ruby

Tue, 14 Jun 2005 16:01:23 -0500

Lily: risotto's not as difficult as it seems, I promise. And it's a really versatile dish. Once you get down the basic method you can add in what you like. Be sure to spring for good parmesiano reggiano. Tips: keep stirring the rice so that it won't stick to the pan; don't skip on oil or butter for the same reason; when it says low heat, use low heat. And the biggest thing I can offer is to be patient- it takes a while to cook rice this way but is SO worth it. Happy cooking.

bubbles basinski

Fri, 10 Jun 2005 20:15:31 -0500

hell's kitchen rocks, because gordon rocks. his reaaction to a contestant's risotto, while holding the congealed mess in the bowl upside down - "what is this? what IS this? WHAT IS THIS?" and then into the trash it goes. hell's kitchen in england: “Let me tell you something right now, the red team are not there to wipe your arse when you run out of fucking risotto rice, sweetheart." gordon doth warm the cockles of my heart.

jmchez

Tue, 07 Jun 2005 16:43:04 -0500

I remember in the TV show "Just Shoot Me" how they tried to show the good life to the mailboy by giving him risotto instead of his daily regular rice. When they had to give him a demotion and lower his salary, he complained "How can I go back to rice after I've tasted risotto!"

John Sánchez

Tue, 07 Jun 2005 16:42:29 -0500

lily

Tue, 07 Jun 2005 14:06:49 -0500

i'm not sure i have the skill level to even attempt making this dish but your yummy evil photos made my hastily made yet surprisingly good sandwich look so so sad. i wonder if homer has said, "oooh, risotto (drool)" yet. better yet, "oooh, risott-DOH!"

Rocknrope

Tue, 07 Jun 2005 10:30:51 -0500

Just remember not to put any $*%@ fish stock in teh $#(! risotto! I'm embarrassed to admit it, but is anyone else getting hooked on Hell's Kitchen as much as I am?