Cimeara (cimeara) wrote,
Cimeara
cimeara

Never Again

My first (yes, really) attempt at making risotto totally from scratch, and, idiot that I am, I decided to make BROWN RICE risotto.

To make risotto, you have to stay at the stove stirring the rice almost constantly, adding hot liquid in small increments, so the rice can absorb and soften without burning.  This takes a little longer than usual because the rice isn't being steamed.

Brown rice takes twice as long to cook as white rice.

My back hurts from standing, my shoulder and wrist hurt from stirring, and unless I find a "leave it alone" recipe, I am never, NEVER cooking a damn brown rice risotto ever again.

The Thanksgiving-style beef shanks came out well.

Thanksgiving Beef Shanks

4-5 lbs. beef shanks
3 Tablespoons olive oil
salt & pepper
15-oz. can of pumpkin puree (not pie filling!)
16-oz. can of whole berry cranberry sauce
1 cup red wine
1 cup other iquid: beef stock, cranberry juice, orange juice, water, whatever

Preheat oven to 325 degrees Fahrenheit.   Season beef shanks with salt and pepper, and you can cut the meat off into chunks if you like, but keep the bones in the cooking.   Sear the meat & bones in the olive oil over medium-high heat in the bottom of a heavy casserole or Dutch oven.   Remove the meat & bones.  Add the wine and other liquid and bring to a simmer, scraping up the brown bits from the bottom.   Add the pumpkin puree and the cranberry sauce and stir till well-mixed.   Put  back the meat and bones, and cover, and put in the oven for 3-4 hours.   Check after about 2-3 hours to see if more liquid is needed.   Serve over some form of starch.

  

Tags: recipe
Subscribe

  • Rubbed RIBS Recipe

    It's now 2/3rds of the way through the 6-week chemo/radiation initial treatment program, and my husband is feeling the side effects in several ways.…

  • Pasta: Quick Redolent Sauce

    Yes, it should be redolent "of" something, but I like the alphabetic string? It seems the only time I get on LJ these days is to read…

  • Pork Tenderloin with Apples and Onions

    I've been remiss in posting, but here's a recipe from yestereve. It's based on the general goodness of a long-simmered pork shoulder stew…

  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 0 comments