I thought this was absolutely hilarious. Maybe it's just me. This was in How To Geek this morning.
As you may have noticed, I have been grousing about all the beeping from the cranes during the construction - same sound as a truck backing up. Seems like it's almost continuous. Went to the doctor this afternoon and when we left her office, what did we hear, a flaming truck backing up. I can't get away from the sound. Anyway, she said my cholesterol is very high but both the good and the bad are high. she calculated I have a 20% chance of having a heart attack in the next 10 years if I don't take my pills. So, reluctantly, I suppose I will have to go back on them.
I now have the cortisone (I think that's what it is) for my bursitis, all I need is an appointment with the surgeon to inject it.
I was in two minds whether to share the following recipe, but I thought somebody might like it. I think it sounds delicious and as it's risotto, for me it can't go wrong. However, I would probably cheat with the fish stock, these days you can buy excellent pre-made stocks and bouillons. A lot of people will come back with "I don't like anchovies" I would defy them to know there were anchovies in this if no-one told them. Although in this case they are being used as a garnish as well.
Risotto with Anchovy and Ginger
Food & Wine
Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the
chef garnishes the dish with candied ginger.
FISH STOCK
2 Tbs extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 lbs fish bones and heads from white fish, such as snapper or sea bass
1/4 cup dry white wine
8 cups ice
RISOTTO
7 salt-packed anchovy fillets, rinsed and patted dry
12 oz carnaroli rice (2 cups)
1/4 cup dry white wine
1 stick unsalted butter
2 Tbs salted butter
4 tsp colatura (see Note)
Kosher salt
Slivered candied ginger and chopped chives, for garnish
1. MAKE THE FISH STOCK
2. In a large stockpot, heat the olive oil. Add the chopped onion, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the fish bones and heads and cook until white, about 5 minutes. Stir in the white wine and cook for 1 minute. Stir in the ice and 8 cups of water and bring to a simmer. Cook over low heat until reduced by half, about 45 minutes. Strain the stock through a cheesecloth-lined sieve and keep warm.
3. MAKE THE RISOTTO
4. On a work surface, using the side of a chef's knife, mash 3 of the anchovy fillets to a paste. In a large saucepan, cook the rice over moderately low heat, stirring, until translucent around the edges, about 5 minutes. Stir in the white wine and cook over moderate heat until absorbed, 1 minute. Add 1 cup of the warm stock and cook, stirring, until all of the stock is absorbed, about 3 minutes. Add another 1 cup of stock and the anchovy paste and cook, stirring, until the stock is absorbed, about 3 minutes. Repeat 5 more times with the remaining stock; cook until the rice is al dente and suspended in a creamy liquid (reserve any remaining stock for another use). Stir in the unsalted butter until the risotto is creamy. Remove from the heat and let stand for 2 minutes.
5. Stir in the salted butter and the colatura; season with salt. Spoon the risotto into bowls and garnish with the remaining anchovy fillets. Sprinkle with candied ginger and chives and serve.
6. MAKE AHEAD
7. The fish stock can be refrigerated for 3 days or frozen for up to 1 month.
NOTE
Colatura is an Italian fish sauce made from anchovies. Look for it at specialty markets and on amazon.com.
Servings: 4
Have a great day
I now have the cortisone (I think that's what it is) for my bursitis, all I need is an appointment with the surgeon to inject it.
I was in two minds whether to share the following recipe, but I thought somebody might like it. I think it sounds delicious and as it's risotto, for me it can't go wrong. However, I would probably cheat with the fish stock, these days you can buy excellent pre-made stocks and bouillons. A lot of people will come back with "I don't like anchovies" I would defy them to know there were anchovies in this if no-one told them. Although in this case they are being used as a garnish as well.
Risotto with Anchovy and Ginger
Food & Wine
Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the
FISH STOCK
2 Tbs extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 lbs fish bones and heads from white fish, such as snapper or sea bass
1/4 cup dry white wine
8 cups ice
RISOTTO
7 salt-packed anchovy fillets, rinsed and patted dry
12 oz carnaroli rice (2 cups)
1/4 cup dry white wine
1 stick unsalted butter
2 Tbs salted butter
4 tsp colatura (see Note)
Kosher salt
Slivered candied ginger and chopped chives, for garnish
1. MAKE THE FISH STOCK
2. In a large stockpot, heat the olive oil. Add the chopped onion, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the fish bones and heads and cook until white, about 5 minutes. Stir in the white wine and cook for 1 minute. Stir in the ice and 8 cups of water and bring to a simmer. Cook over low heat until reduced by half, about 45 minutes. Strain the stock through a cheesecloth-lined sieve and keep warm.
3. MAKE THE RISOTTO
4. On a work surface, using the side of a chef's knife, mash 3 of the anchovy fillets to a paste. In a large saucepan, cook the rice over moderately low heat, stirring, until translucent around the edges, about 5 minutes. Stir in the white wine and cook over moderate heat until absorbed, 1 minute. Add 1 cup of the warm stock and cook, stirring, until all of the stock is absorbed, about 3 minutes. Add another 1 cup of stock and the anchovy paste and cook, stirring, until the stock is absorbed, about 3 minutes. Repeat 5 more times with the remaining stock; cook until the rice is al dente and suspended in a creamy liquid (reserve any remaining stock for another use). Stir in the unsalted butter until the risotto is creamy. Remove from the heat and let stand for 2 minutes.
5. Stir in the salted butter and the colatura; season with salt. Spoon the risotto into bowls and garnish with the remaining anchovy fillets. Sprinkle with candied ginger and chives and serve.
6. MAKE AHEAD
7. The fish stock can be refrigerated for 3 days or frozen for up to 1 month.
NOTE
Colatura is an Italian fish sauce made from anchovies. Look for it at specialty markets and on amazon.com.
Servings: 4
Have a great day
