Dear Obby,

[Kim]

Do you have a good recipe for risotto?

Signed,

Hungry in Utah

[gear02]

hehehehe

/me marks this thread for notification :D

[oblongmelon]

funny you should ask! I just made some yesterday for yesterday's dinner with my brothers...
got your pen? ok here come's risotto OBBY style.

You MUST use aborio rice because you need one with loads of starch..if you use regular rice it will be glumpy and sticky..
I use about 1 and a half cups for about 3 people simply because it's so good that everyone will want alot of it :)=but I usually make enough for nine-so 5 cups is good for a big crowd.
use freshly made and reduced-or your favorite canned chicken stock. (please avoid that which has tons of salt)
then in a pan I finely mince 1 large clove of garlic per 1 and a half cups, with about 3 tablespoons of REAL unsalted butter-and a dash of olive oil..and about 2 tablespoons of finely minced scallions....then in a heavy bottomed pan-i toss in the rice (dry) and the butter/garlic and scallions and turn the rice into the mix so it coats it-
then I about 1/2 cup of white wine (use your favorite) and turn on simmer-when the liquid has cooked down a bit-add enough stock to cover the rice mixture and let cook on simmer till most of the liquid has been asorbed and then add MORE stock to just cover the rice..keep doing this till the absorption rate of the rice is almost nothing. Now my family-since way back has always added a bit of chicken into the rice but you don't have to do this..it was a way my gran stretched her food budget...ok so anyway...once the rice is pretty much done absorbing the stock, take about 1/2 cup of ROMANO (NO PARMASEAN-GROSS) CHEESE and 2 tablespoons of butter (unsalted) and briskly stir it into the rice...taste it and NOW add a dash of salt if neccessary....YOu can add more cheese if you like it cheesy..and alot of people add things like peas, small cooked carrot chunks, and mushrooms-but we like it simple -with just small pieces of shredded chicken. ...let it sit a few minutes before serving it-so the flavors of the cheese/butter and chicken get soaked into the rice....make sure-with all rice cooking-the pot is covered while on simmer. I always serve it with a few pieces of fresh basil on top for color....You can make risotto your 'own" buy adding what you like to it-word of warning-tomatoes DON'T WORK unless the seeds and guts are taken out of it!...but for me..plain (with chicken is a fine meal in itself)
~with love from Obby's kitchen
Ob ;)

[Kevster]

Obby, do you have a good recipe for Eggplant Parmesean?

Thanks in advance! :)

[Kim]

Ooh yum, I wish I didn't have class tonight so I could make this. Hurry up Tuesday!

Obby, you should publish a cookbook!

[oblongmelon]

Obby, do you have a good recipe for Eggplant Parmesean?
Thanks in advance! :)

sILLY MAN-OF COURSE I DO!

buy eggplant-test top near green crown for freshness-should be firm,but with some *sponginess* to it...

wash good-DO NOT PEEL THE EGG PLANT.

Thin slice the "long" way not in round circles ...and dredge in seasoned flour (salt, pepper) (please note-some people will sprinkle with salt to drain excess liquid from the eggplant-but I never do this-it looses flavor and gives the eggplant a rubbery texture.
then dip in an egg wash-do about 3 eggs at a time so you don't waste them. beat eggs with grated ROMANO cheese before hand-add a dash of black pepper.
Coat both sides of slice in seasoned bread crumbs till well covered. Brown in hot olive oil on both sides and then drain on brown paper garbage bags-sprinkle dash of salt on slices.

use your favorite sauce, or MY sauce and place bit of sauce in bottom of pan, then start layering eggplant slices with a very very thin layer of mozzerella cheese in between. Final layer should be eggplant, sauce, grated mozzerella and romano cheese, grated oregano and basil-cook on 350 degrees till brown and bubbling ontop. DO NOT SERVE IMMEDIATELY-let eggplant 'rest" for 20 minutes or so.
~with love from Obby's kitchen
Ob