February 13, 2010
Most people think the creamy texture in risotto comes from the addition of lots of butter and parmesan cheese. This can be true, especially when you order it in a restaurant where they may take shortcuts or have a heavy hand with the cheese. In reality, it’s the natural starch surrounding the arborio rice kernel and patience while cooking which creates this effect.
The slow stirring of the rice releases starch which binds with the cooking liquid (stock or water), resulting in a creamy texture without adding a lot of butter or cheese. Traditionally, risotto is finished with a small knob of butter and a few spoonfuls of parmesan, so if you want to add those in, by all means do so. I left them out because I’m still doing the 21 day cleanse diet. The earthy flavors of the mushrooms and the bright taste of the fresh asparagus (in season now) made for an entirely satisfying meal even without the …
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February 8, 2010
I’ve been thinking a lot about food lately. No surprise there, right? However, I’m not thinking about which dessert to make next, but rather how I can eat in a healthier, more responsible, and sustainable way. Because of this, I’ve decided to do a 21 day “cleanse” diet. I’m not going to go into the whole story here, but if you’re interested and would like to read more about it; why I’m doing it, what I’m eating, and how I feel, see the link at the top of the page which says “21 Day Cleanse Diet” or go here. At the bottom of that page, you’ll find links to each week’s progress reports.
One of the reasons I’m doing this is to challenge myself as a cook. Can I make healthy, gluten-free, vegan food that people will actually want to eat, regardless of whether they are purposefully choosing to eat …
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