Did it taste too much like the Jerusalem artichokes? I made a sallop once and....well you really had to like the taste of it because it was pretty strong.
@jihadacadien as I recall, it didn't taste so strongly of Jerusalem artichokes. The broth, wine and cheese were a great counter balance flavor-wise and you could use as many artichokes as you want if you're concerned about the flavor being too strong. Good luck.
could u just mix in cooked minute rice? instead..i make some good lime rice with minute rice and thought maybe id try this with some chokes i grew.thnx
@GreenOuthouse Well, I'm no expert on risotto (just made the vid) but risotto is kind of defined by the type of rice and the slow cooking which concentrates the flavor and makes it richer while the rice becomes al dente and not soggy or overly cooked. Using precooked minute rice which already has all the starch washed off of it, might give you different results. But I'm sure it'll still be delicious. Give it a shot. Maybe you'll come up with a great innovation.
Did it taste too much like the Jerusalem artichokes? I made a sallop once and....well you really had to like the taste of it because it was pretty strong.
jihadacadien 1 year ago
@jihadacadien as I recall, it didn't taste so strongly of Jerusalem artichokes. The broth, wine and cheese were a great counter balance flavor-wise and you could use as many artichokes as you want if you're concerned about the flavor being too strong. Good luck.
clareting 1 year ago
could u just mix in cooked minute rice? instead..i make some good lime rice with minute rice and thought maybe id try this with some chokes i grew.thnx
GreenOuthouse 1 year ago
@GreenOuthouse Well, I'm no expert on risotto (just made the vid) but risotto is kind of defined by the type of rice and the slow cooking which concentrates the flavor and makes it richer while the rice becomes al dente and not soggy or overly cooked. Using precooked minute rice which already has all the starch washed off of it, might give you different results. But I'm sure it'll still be delicious. Give it a shot. Maybe you'll come up with a great innovation.
clareting 1 year ago
this is not how to cook risotto
BigBlaster22 1 year ago
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CT2507 1 year ago
Comment removed
CT2507 1 year ago
dont peel the jerusalem artichokes, just wash them thoroughly. the flavour is in the skin. and u save time!
CT2507 1 year ago
Bullion MSG - (excito toxin)
1. onion(1/2), garlic (4-5), J.A. (2c.) salt, pepper, 1/4t. tumeric
in olive oil pan -- saute' -- add stock (real turkey or chicken stock NOT MSG) as shown in vid.
2. after saute, add enough stock so total pan ingredients will equal 4 cups - simmer 10 minutes.
3. In separate pan saute 1c chopped mshrms + 1/2 c.parsley + onion(1/2)
4. add 1/4 cup red wine to stock mixture and remove from heat - then PUREE
combine ALL w/ Rice + add 1c. Parmesan - simmer 20 min.
prayfortruejustice 1 year ago
@prayfortruejustice Sounds pretty tasty. Thanks for the recipe :D
ScrotalKarma 1 year ago
Nice I'm growing some starting this year so I just might try that recipe.
jihadacadien 1 year ago