Stressful Risotto Needs Confidence From The Chef
Sep. 24, 2009 9:02 am
Updated: Sep. 24, 2009 11:47 am
Well, I got lucky last night. No...not like that! My aspiring personal chef cousin, called me a little after noon and asked if I would come help her with dinner. She was tackling Risotto for the first time ever and was very nervous. She did all the research and prep, and I mostly just offered support and some tips on timing. I suggested she do the risotto as a side, its so heavy for a main dish. I hate when italian restuarants serve it as a main dish. Anyway, I thought she should do a chicken or whatever that was roasted, for example, so she could focus all her attention on the needy risotto. She already knew all of this and didn't really need me at all. But we love cooking together, so I was appreciative that she included me on her Risotto journey.
She said Risotto should be cooked al dente, and that all the great chefs take it off the heat a little before it's done. It changes consistency as it rests. She did hers al dente. I prefer it cooked a bit longer, but not at the expense of the consistency. Tricky. Needless to say, her mushroom-aspargus risotto was simply superb. The brick chicken she made was a perfect compliment. Another veggie or side salad would have completed the meal perfectly.
The point is she did it, she succeeded her first time. Unlike me she's adventurous and willing with her cooking. She doesn't take shortcuts, and she uses fresh, quality ingredients. She researched heavily and had a plan going in. She was successful, and she'll continue to be. Even though she was stressed, I think she was confident in her ability. She had to of been, because the final product was a recipe she basically created by herself. To me that is what makes a great cook. Being able to cook something without a recipe. Its a creative art.
Personally, I'm not to that point in my cooking adventure. I have only invented a handful of recipes. Luckily, I have her to inspire me!
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