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/ck/ - Food & Cooking

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File: 268 KB, 600x904, Gnocchi_di_ricotta_burro_e_salvia.jpg [View same] [iqdb] [saucenao] [google]
5783879 No.5783879 [Reply] [Original]

i've never had gnocchi or risotto before
am i missing out

>> No.5783884

Fuck yes you are, risotto is godly.

>> No.5783889

>>5783884
instructions?

>> No.5783892

>>5783879
Yeah, you're missing out. Especially saffron risotto. Gnocchi is awesome too. Both of these dishes are not all that hard to do at home. Look into it. You may or may not live in an area where you can find a competent restaurant to prepare them for you.

>> No.5783894

>>5783889
How did you make it this far in life without knowing how to acquire things?

>> No.5783895

>>5783894
asking for tips, not some faggy allrecipes disappointment

>> No.5783898

get two idaho potatos two eggs and about 1 cup of four and make some gnocchi yourself

>> No.5783905

>>5783895

1c rice to 3c liquid with whatever seasonings or whatever the fuck you want with 1/2c white wine

>> No.5783938

>>5783879
Fresh gnocchi is the best thing ever. Just do it in a simple tomato sauce. It melts in your mouth. Risotto is very good too.

>> No.5783948

>>5783895
How did you make it this far in life without knowing how to acquire things(correctly)?

>> No.5783970

>>5783948
What do you think I'm attempting to do right now?

>> No.5784354

Risotto:
Heat some water or (better) chicken/vegetable broth. You'll need later.
In a pan put some oil or butter and fry a diced onion (or garlic), then add in rice and slightly roast it. Add half a cup of white wine (or beer, or even some liqueur you want) and let evaporate the alcohol.
Add the water or broth, covering the rice, and cook it at low temp. Adjust the amount of water/broth if you need (that's why you need to keep them hot during the whole process).
Stir rice the less times you need: stirring releases the rice starch and the more you stir the more the rice will stick to the pan.
When rice is reaching the consinstency you want turn off the gas and add (without stirring) a chunk of butter and let it rest for at least a couple of minutes.
I add saffron/curry when rice is half cooked.

You can try: saffron&bone marrow; curry; mushrooms; zucchini&shrimps; pear&"crescenza" or "stracchino" cheese; apple&"gorgonzola" cheese...

>> No.5784793

>>5783892
saffron is overrated
It doesnt add any flavor and the colour can be achieved with curry/curcuma much cheaper

>> No.5784812
File: 10 KB, 480x360, hqdefault.jpg [View same] [iqdb] [saucenao] [google]
5784812

>>5784793

It's not the flavor you turbo pleb, it's the smell. Which, in case you didn't notice, has an effect on your perception and thus your enjoyment of a food or drink.

It's ok not to like something, just be sure you understand why next time.

>> No.5784864

>>5784354
I've never ever had good results with cooking onion and rice together.
Separately, it's great, even cooking separately and putting one on the other is great, but cooking in the same thing at the same time? Nasty

>> No.5785414

>>5783879

Yes, you are missing out.

In both cases, it's hard to make at home because unless you've had it or had something like it, it's not obvious that you've done it right.

Doing gnoochi right can be pretty time consuming. I'd be concerned you do it some cheap/easy way, be unimpressed, and give up on it.

And then coming here... you'll get a dozen different recipes, and then I'll post one, and people will get into arguments and call each other faggots because they have the maturity of middle school students smoking weed, and you'll be lost.

I'll come back later and post two cooks illustrated recipes that served me well, and then you can call me a faggot and never make it.

>> No.5785838
File: 497 KB, 533x2028, Almost Hands-Free Risotto with Parmesan and Herbs Recipe - Cook's Illustrated.png [View same] [iqdb] [saucenao] [google]
5785838

>>5783879
this risotto simplifies things a lot - a lot less stirring, but tastes the same. You do need a dutch oven or a heavy pot.

>> No.5785841
File: 765 KB, 534x2823, Potato Gnocchi with Browned Butter and Sage Recipe - Cook's Illustrated.png [View same] [iqdb] [saucenao] [google]
5785841

>>5783879
This is the gnocchi that worked best for me. I works so much better than just tearing off bits from a big potato dough ball or pipping it out of a bag.

It does take some time; and it helps to use a kitchen ruler to make them uniform so they cook the same and present better.

Anyway, good luck.

>> No.5785862
File: 64 KB, 395x578, 1409274117833.png [View same] [iqdb] [saucenao] [google]
5785862

>>5784793
>saffron doesn't add any flavor
this is /ck/

>> No.5785941

>>5785838
>>5785841
thanks. i think i'll try the risotto tomorrow