Comments on: White Chocolate Raspberry Creme Brulee http://stefaniepaganini-wdok.itmblog.com/2008/05/29/white-chocolate-raspberry-creme-brulee/ Just another Itmblog.com weblog Tue, 02 Dec 2008 07:39:12 +0000 http://wordpress.org/?v=wordpress-mu-1.2.4 By: stefaniepaganini-wdok http://stefaniepaganini-wdok.itmblog.com/2008/05/29/white-chocolate-raspberry-creme-brulee/#comment-12 stefaniepaganini-wdok Fri, 13 Jun 2008 16:44:46 +0000 http://stefaniepaganini-wdok.itmblog.com/2008/05/29/white-chocolate-raspberry-creme-brulee/#comment-12 HI Carm: Remind me where you saw the risotto ball recipe and I'll take a double look at the ingredient ratios. Off the top of my head, risotto needs to soak up liquid slowly. When you add the broth little by little sometimes you won't use it all if your risotto is ready early (depends on humidity of air, heat of pan, heat source, type of risotto, etc.) Could that be the case? Also, it is best for the risotto to cool before making balls -- try leaving the finished risotto in the fridge overnight. Refrigerators tend to suck moisture out of things and cooling the rice will help it congeal together better. Let me know where you saw the recipe and I see if I can think of anything else! HI Carm:

Remind me where you saw the risotto ball recipe and I’ll take a double look at the ingredient ratios.

Off the top of my head, risotto needs to soak up liquid slowly. When you add the broth little by little sometimes you won’t use it all if your risotto is ready early (depends on humidity of air, heat of pan, heat source, type of risotto, etc.) Could that be the case? Also, it is best for the risotto to cool before making balls — try leaving the finished risotto in the fridge overnight. Refrigerators tend to suck moisture out of things and cooling the rice will help it congeal together better.

Let me know where you saw the recipe and I see if I can think of anything else!

]]> By: Carm Merola http://stefaniepaganini-wdok.itmblog.com/2008/05/29/white-chocolate-raspberry-creme-brulee/#comment-7 Carm Merola Thu, 12 Jun 2008 20:02:28 +0000 http://stefaniepaganini-wdok.itmblog.com/2008/05/29/white-chocolate-raspberry-creme-brulee/#comment-7 Stefanini -- I tried making the risotto balls last weekend. First, let me say that they were absolutely delicious! My question is this: the mixture seemed to be too wet and I had a very hard time rolling the "balls". Then when I went to roll them in the eggs and breadcrumbs many of them just fell apart. It seemed there was too much liquid so I want to know if all the measurements were correct. After fighting with them for an hour (since I doubled the recipe) we finally got about 60 balls and they were absolutely delicious. I just wanted to double check to see if I did anything wrong or if the ingredient list was correct. Even after putting the mixture in the refrigerator for about an hour, it still was difficult to roll them . . . even using a cookie scoop, it was a total mess! Stefanini — I tried making the risotto balls last weekend. First, let me say that they were absolutely delicious! My question is this: the mixture seemed to be too wet and I had a very hard time rolling the “balls”. Then when I went to roll them in the eggs and breadcrumbs many of them just fell apart. It seemed there was too much liquid so I want to know if all the measurements were correct. After fighting with them for an hour (since I doubled the recipe) we finally got about 60 balls and they were absolutely delicious. I just wanted to double check to see if I did anything wrong or if the ingredient list was correct. Even after putting the mixture in the refrigerator for about an hour, it still was difficult to roll them . . . even using a cookie scoop, it was a total mess!

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