You were probably thinking that in far less time and with far fewer dirty dishes, you could just buy a carton of the boxed stuff, squeeze it into your braise or your soup and be done with it. Risotto, more than any other dish except maybe soup , becomes an entirely different entity when you use homemade stock.
The Arborio rice acts like a sponge and sucks up all the wholesome goodness of your stock; the resulting risotto is richer and way more intense than any risotto you could make with a boxed stock. So do this: make your own stock, whenever you get the chance, and then make my citrus risotto with seared scallops. At the very end you add the supremed fruit, its zest and its juices. This time, as you can see in the picture above, I had a beautiful result using two Meyer lemons and—this was the kicker—two blood oranges.
Eek, I made risotto with boxed stock just last night. I had a craving, so I picked up the stock on the way home from work. As I was pouring it into the rice bit by bit, I cringed every time I glimpsed at the ingredients list and saw that msg was 4th on the list. Oh adam, I just clicked on the original post you linked to with the recipe and guffawed at the horse castration line.
Someone please tell me, what do they taste like? Well put about making your own stock. I have never had a citrus risotto, but have been wanting to try it for some time.
Yum for the blood oranges. Names like that make me think I should only cook with them when enraged. I would probably like broth based soups better if I made them with homemade stock. I think I just had a revelation. Put some green herbs on your dish before you photograph…it will make it definitely more appealing. Ina has money…lots of it…and she probably write off on her taxes everything she cooks…including that new barn of hers. I have been thinking I need to update my risotto and was wondering how citrus would go with the parmasan cheese.
Thanks for this post. How long does homemade stock keep in the fridge? How about the freezer? Homemade stock is so cheap to make!!! I make a huge batch every year after thanksgiving because what else do you do with the turkey carcass? Then, I freeze it in batches. Every time I boil or steam veggies, I drain the liquid off into the frozen stock, thus adding to the volume.
This stock, when I keep adding to it, lasts me a good 6 months. Just a question: how do you think that a jar of organic chicken base compares to real stock? It definitely tastes better than the boxed stuff in my opinion. Please let me know what you think….
Share this: Tweet. Previous Post Next Post. A great reason to make our own stock. I will try your stock recipe, though. Risotto, such a perfect winter dish. Please let me know what you think… Loading Sorry, your blog cannot share posts by email.