As in the title.
Edit: So my question's been answered, for which I am very grateful! Many of you have, however, suggested things, that assume I live somewhere in North America. I do not live in the US, nor in North America at all. I live in Poland, and I have never heard of nor seen such things as "cooking wine" (while I understand the concept with no explanation, it was still something foreign to me). However I do not blame anyone but myself for this great confusion, and I ought to have specified the country where I live to avoid America-specific answers. Again, thank you all for your answers, I have learnt a lot from your answers.
I had cranked the burner and it was boiling a bit more violently then intended. Killed the heat, dunked the ladle and it immediately and violently bubbled up a truly insane amount - bubbling several inches up and around the ladle and dumping about a cup+ of liquid into the burner pan area.
Any idea what that was about?? Never seen anything like it.
since it’s been awhile since traveling abroad has been an option I’m trying to recreate some of the best things I’ve eaten on previous trips. I had this really delightful cod risotto at a bar in San Sebastián and I want to make it this week. But when I look online I can only find recipes for risotto with a piece of cod on top. The dish in San Sebastián had the cod in the risotto.
So should I just make my basic risotto and flake the cod into it right before plating? What’s the best way to cook cod for such an application? Especially for someone who doesn’t have a ton of fish cooking experience? What do you think is the best herb to garnish with to compliment the cod?
Partly inspired by my love for risotto, but more mainly inspired by what I had in my fridge, I love risotto.
I had some leftover soup, and needed something filling. I tend to always have leftover rice for moments I don't want to cook.
So I just warmed up my soup, and added some leftover rice. Enough to make it Stew like, but not enough to be watery. So more rice then soup.
Stirring it to incorporate the rice into more of a soup like Stew.
I then added some veggies I had on hand, onions, a bell pepper, and carrots. I also had some raw mushrooms that I just happened to have on hand.
Made for a delicious, cheap make-shift risotto.
Add a fried egg on top, and even Gordan Ramsay would be proud of you.
Soup and rice, plus any veggies, equal poor man risotto.