Campanini Risotto Quotes

When I was 11, I made truffle risotto for my family for Christmas dinner. ~ Gigi Hadid

The women I knew in those days liked the fact that I had a feminine streak, that I seemed to be sensitive and caring, that I didn't know the names of any NFL teams, that I could make a nice risotto. A lot of straight women love a female sensibility in a man, an enthusiasm that goes right up to, but unfortunately does not quite include, his being an actual woman. ~ Jennifer Finney Boylan

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You ~ Yuto Tsukuda

Risotto is one of those dishes you just have to try a few times yourself, to teach yourself the moves and sounds and smells and textures. This is a guide map, but kind of a rough and tattered one. ~ Shauna Niequist

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. ~ Yotam Ottolenghi

There's the apple's crisp texture and mildly sweet flavor. The onions, which have been simmered to a smooth softness...
... and the crunchy, salty bacon on top, cooked to crispy perfection. But the apples really holds the spotlight. Its mild sweetness spreading throughout the risotto.
It's gentle caress...
... gradually wakes you from your slumber.
Like the soft kiss...
... of a prince! ~ Yuto Tsukuda

The food was so good that with each passing course, our conversation devolved further into fragmented celebrations of its deliciousness:
'I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it. ~ John Green

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. ~ Christina Baker Kline

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells. ~ Lara Williams

And please, whatever you do, don't tell us that what we do, either in love or lust, is unnatural. For one thing if what you mean by that is that animals don't do it, then you are quite simply in factual error.
There are plenty of activities or qualities we could list that are most certainly unnatural if you are so mad as to think that humans are not part of nature, or so dull-witted as to believe that 'natural' means 'all natures but human nature': mercy, for example, is un¬natural, an altruistic, non-selfish care and love for other species is unnatural; charity is unnatural, justice is unnatural, virtue is unnatural, indeed - and this surely is the point - the idea of virtue is unnatural, within such a foolish, useless meaning of the word 'natural'. Animals, poor things, eat in order to survive: we, lucky things, do that too, but we also have Abbey Crunch biscuits, Armagnac, selle d'agneau, tortilla chips, sauce béarnaise, Vimto, hot buttered crumpets, Chateau Margaux, ginger-snaps, risotto nero and peanut-butter sandwiches - these things have nothing to do with survival and everything to do with pleasure, connoisseurship and plain old greed. Animals, poor things, copulate in order to reproduce: we, lucky things, do that too, but we also have kinky boots, wank-mags, leather thongs, peep-shows, statuettes by Degas, bedshows, Tom of Finland, escort agencies and the Journals of Anaïs Nin - these things have nothing to do with reproduction and everything to do with ~ Stephen Fry

Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms. ~ Penny Watson

The key to this risotto is Japanese peppers of all things?!"
"It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!"
"And that one key ingredient that quietly ties it all together...
... is garlic!"
"Garlic?! In traditional Japanese cuisine?! That's almost unheard of!"
"Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish.
But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor...
... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.*
But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!"
"Ew! Don't say they're infused with sweat! That's gross!"
"This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?"
"That ~ Yuto Tsukuda

The slow cooker has a tremendous breadth of uses. I find it supplements regular kitchen equipment, and stands in for things that you might not have. Many of the recipes I've come up with, like risotto, is just not what one would think about with this gadget. ~ Michele Scicolone

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis