Risotto Bolognese

July 17, 2011

INGREDIENTS

one cup vialone nano rice (obviously, you can use arborio or carnaroli)
half pound ground veal shoulder
quarter cup diced onion
quarter cup diced carrot
quarter cup diced celery
bay leaf
salt and pepper
small splash oude genever
one third cup dry white
one pint veal stock (diluted 1:1 with water to make one quart total broth)
half cup crushed san marzano tomatoes
half cup chicken stock (I would have used veal stock, but I forgot to get some extra)
olive oil
one eighth cup grated pecorino romano
three eighths cup grated parmigiano reggiano
one tablespoon butter
two tablespoons chopped flat parsley

Sautee diced vegetables on low until carrots are nice and soft. Keep heat low enough so they don’t caramelize.

Add the ground veal, and continue to sautee on low until it is fully cooked. Then add the small splash of oude genever and the white wine, turn up heat, and reduce until alcohol is gone.

Turn back to low, add the chicken stock, tomatoes, and a bay leaf, cover, and simmer gently for at least one hour, stirring occasionally. You can start to salt while it simmers, but be careful, as the grated cheeses add substantial salt at the end.

Remove the lid and continue to simmer, reducing until the oil/fat starts to separate out at the edges.

Add the vialone nano rice and sautee for about five minutes, until the rice starts to smell toasty.

Turn heat up to medium-low and cook risotto in the usual way, ladling in the hot broth and stirring, until rice is very molto al dente. For vialone nano rice, it should take about 18 minutes. Carnaroli cooks a bit faster. Add salt as necessary, but remember that the cheeses you are gonna add at the end themselves have substantial salt in them.

Turn off heat, add parsley, cheese, and butter, and stir well to incorporate. Cover and allow to rest for about five minutes. Note that–unlike carnaroli and arborio rices–vialone nano won’t absorb additional liquid once cooking stops, so the consistency of the risotto when you turn the heat off is what you are going to get when you plate it.

PLATE AND GRATE!!!!!!!!! MOTHERFUCKEN DELISH!!!!!!!

yum

Dessert.

I fucken hate this boring stupid fucken exercise in pandering to gibbering assholes. And if Robbie Cano fuckes uppe his fucken swing with this garbage, I’m gonna be fucken pissed!

All-Star Break

July 10, 2011

Fucke these pathetic blowhard sports “journalists” complaining about how baseball players who decline to attend the All-Star Game when selected are “disrespecting the fans”. Sorry dumshittes, but these baseball players know that the fans who pay their salaries by attending real games, buying merch, watching real games on teevee, and listening to real games on the radio couldn’t give a single fucken shitte about the All-Star Game.

The *only* thing they care about in relation to the All-Star Game is that none of the players on the teams they root for get fucken injured. These “journalist” fuckewaddes are pissed off because players treating the All-Star Game as a bullshitte media event for fake “fans” and to be avoided punctures *their* inflated sense of self-importance.

Today’s dinner was a “chef’s challenge”. PhysioWife went shopping, and bought a bunch of ingredients without any input or knowledge by me. My challenge was to then make a tasty meal out of those ingredients. She thinks I succeeded very well!

Ingredients

two cups carnaroli rice
one cup diced onion
six large cloves garlic, diced
two tablespoons diced spanish chorizo
one cup dry white wine
olive oil
salt and pepper
half pound cleaned large shrimp cut in thirds
six sea scallops
half pound ricotta cheese
one quart fish stock (diluted 1:1 with water to make two quarts broth)
one tablespoon chopped dill
two tablespoons chopped flat parsley
parmigiano reggiano for grating

Sautee onions with fresh-ground black pepper until getting translucent and then add garlic.

Sautee until garlic starts to turn translucent.

Add spanish chorizo and sautee until it renders its fat and hot pepper essence.

Add rice and sautee for about five minutes until toasty.

While rice toasts, start to sautee the shrimp, with some fresh-ground blck pepper.

Deglaze with the white wine, reduce until alcohol is gone, and then cook the risotto in the usual way, adding ladles of hot broth and stirring regularly.

Salt and pepper the scallops on both sides.

Remove the shrimp from the pan when they’re just barely done, add some more oil, and turn up the heat a bit in preparation for searing the scallops.

When the risotto is very molto al dente, turn off the heat, dump in the ricotta, shrimp, dill, and parsley, and stir well to incorporate. Cover and allow to rest.

While the risotto rests, sear the scallops in the hot oil. I used extra virgin olive oil at the highest temperature it could tolerate, but this was not quite hot enough. If I had known this, I would have used canola or some other vegetable oil that could tolerate a higher temp and turned the heat up.

When the first side is browned, turn them over with tongs and brown the second side.

Plate the risotto, and stick two scallops on top. A little parmigiano reggiano can be grated on top if desired.

The goal for the scallops is to have the oil at a depth that only the flat sides get browned and carmelized, with the edges still white, and to cook fast so that the very inside of the scallop is only just barely cooked.

3000!!!!

July 9, 2011

Home Run!!!!! Woo-hoo!!!!!!!

Beautiful!!!!

2999!

July 9, 2011

Awesome!