The 2010 March Daring Cooks challenge was hosted by Eleanor of Melbourne Food Geek and Jess of Jess the Baker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.Creamy, cheesy, and full of flavor--risotto is a sure but delicious way to blow a diet. Before this month's challenge, I was unfamiliar with the dish. Sadly...0r maybe thankfully as I'm sure my hips disagree with my taste buds. Well not to worry, hips, risotto is so good I will probably only use it for special occasions like...Valentine's day. But until then, let's focus on the recently created risotto. Due to some monster, mushroom cravings (weird, huh) I opted for a Mushroom & Scallop risotto flavoring the dish with Italian parsley, thyme, oregano, and other herbs and topping the risotto with cooked mushrooms and scallops. Oh, and let's not forget the Parmesan cheese which was added to the rice, completing the creamy goodness. I completely left out the wine (and I didn't use a substitute) from the recipe, and the rice still turned out perfectly.
Thanks for a great, yummy challenge that both my sous chef and I enjoyed. And thanks to my baby sister/sous chef who helped complete and eat the challenge!
The challenge recipe can be found here along with the other daring cooks' risotto variations (there are even some sweet versions). Check it out!
2 comments:
Looks fantastic but I think I would opt for a different flavor-I really can't stand mushrooms.
Wow that does look good and the two photos are great love those mushrooms. Cheers From Audax Sydney Australia. Yes I know what you about on the hips. And so nice you had so much help.
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