Project 365, Day 243
I thought about making risotto today, and so I did.  Top Chef kind of played a part in this.
So, I did a version of Arroz Caldo.  It’s congee, basically.  And if you don’t know what a congee is, I would describe it as a savory porridge of sorts.  But if curiosity strikes you, do some research for yourself and stimulate your curiosity.
I just added the Asian Mirepoix - GGS, which I didn’t even measure, but I’m  pretty sure that the ginger was dominant on this one.  It’s really up to you, the cook, as to how you want to do things.  That’s why there’s so many hamburger recipes out there is because people just do whatever they want with it.
Then, I did the risotto cooking method - 1 part rice to 3 parts (or more liquid), because that short grain absorbs all the liquid… which Chef Soileau described “like a monster, it just absorbs all that liquid and you get is wallpaste”.
As for the chicken, I seared it nicely and let it cook at 275 degrees in the oven so that it can simultaneously cook with the risotto (slowly).  Cut it up (not so nicely in this case), then served it up.  
It was delicious as usual.

Project 365, Day 243

I thought about making risotto today, and so I did.  Top Chef kind of played a part in this.

So, I did a version of Arroz Caldo.  It’s congee, basically.  And if you don’t know what a congee is, I would describe it as a savory porridge of sorts.  But if curiosity strikes you, do some research for yourself and stimulate your curiosity.

I just added the Asian Mirepoix - GGS, which I didn’t even measure, but I’m  pretty sure that the ginger was dominant on this one.  It’s really up to you, the cook, as to how you want to do things.  That’s why there’s so many hamburger recipes out there is because people just do whatever they want with it.

Then, I did the risotto cooking method - 1 part rice to 3 parts (or more liquid), because that short grain absorbs all the liquid… which Chef Soileau described “like a monster, it just absorbs all that liquid and you get is wallpaste”.

As for the chicken, I seared it nicely and let it cook at 275 degrees in the oven so that it can simultaneously cook with the risotto (slowly).  Cut it up (not so nicely in this case), then served it up.  

It was delicious as usual.