2 sticks butter (unsalted preferred)
4 tablespoons heavy cream
3 eggs
4 3/4 cups powdered sugar
1/4 cup granulated sugar
1 cup almond flour
1 1/2 teaspoons vanilla extract
pinch of salt
gel food coloring
1/2 stick butter (unsalted preferred)
1/3 cup grated parmesan cheese
1 pound portobello mushrooms
1 pound white button or baby bella mushrooms
2 shallots
3 tablespoons worth of chives
6 cups chicken stock
1 1/2 cups of arborio rice (italian short grain)
3 tablespoons olive oil
1/4 cup cooking white wine
black pepper
salt
2 1/2 sticks butter (unsalted preferred)
4 tablespoons heavy cream
3 eggs
1/3 cup grated parmesan cheese
1 pound portobello mushrooms
1 pound white button or baby bella mushrooms
2 shallots
3 tablespoons worth of chives
6 cups chicken stock
1 1/2 cups of arborio rice (italian short grain)
3 tablespoons olive oil
1/4 cup cooking white wine
4 3/4 cups powdered sugar
1/4 cup granulated sugar
1 cup almond flour
1 1/2 teaspoons vanilla extract
black pepper
salt
gel food coloring
Best tip to make these is to have lots of patience and time on your hand. This is NOT A QUICK process!
Also- if you live in the south where humidity is the norm... check the weather and choose a day with low humidity to make these. You can click here for the written information from the video.
Be sure to not skip the banging the pan a few times.
If after banging the pans, there are still tips on the tops. Wet your finger and gently flatten the tips down.
Let dry for the full hour!
And as the recipe states... place them in airtight containers or a ziploc bag and put in the refrigerator for 24 hours to allow to bloom. If you eat prior to the 24 hours the cookie will be more crunchy instead of having a chew to them. Letting bloom in the fridge gives them their chew.
First lets talk substitutions, here are some substitutions you can use (the Tasty video at the bottom under extra credit talks about substitutions):
Can't find arborio rice? You can use any short grain rice (like sushi rice) or you can use long grain rice, but it won't be exactly the same
Can't find shallots? I couldn't... so I used a combination of a small onion and 4 cloves of garlic
Cooking wine? You can use any white wine you have on hand, but if you are like me and your house is a non-alcohol house you can actually buy "cooking white wine" in the vinegar section of your grocery store (see picture to the left under some tips) or you can also use lemon juice in its place
Something I tell my culinary students is to never under-estimate how much you can use a heat proof spatula. I use my spatulas more than I use any other tool in the kitchen. A good heat proof set of spatulas will last a lifetime, can be thrown in the dishwasher and can be used for both cooking and baking. I personally have this set and ten years in they still look like the day I got them (and I use the dishwasher for everything). So needless to say- I used a spatula while making the risotto. You are able to get everything off the bottom and sides to make sure you are evenly mixing. The also good thing about it, is you can leave the spatula sitting in the pan while you walk a way for a second.
When heating your stock, keep a lid on it so you don't lose any liquid due to evaporation.
When it comes time to adding your stock to your skillet of rice, it is not necessary to use a measuring cup to get exactly a 1/2 cup. Use your ladle and just estimate it.
