Risot-OH NO

OK, let me just say that I have NEVER made a "good" risotto. EVER. But this weekend I was determined to actually get it right. I was going to watch the Chef, I was going to follow his steps and I was going to get it RIGHT!

Yeah, that is not what happened. For the first time in 3 months Chef Ted just didn't like my dish.

I know what I did wrong and all but damnit, I hate failure. There was quite a crippling effect to getting it WRONG. After a little bit I was able to shake it off a little and enjoy the rest of the day.

It is preparation that takes alot of concentration and patients. The second is what I lack. Had my hand in too many things and let the butter brown JUST A LITTLE and that is all it took. Down hill from there. Got frustrated and added the stock, reduced, add stock, BURNT MY HAND ON THE SALAMANDER, reduced, added stock, turned for a tasting spoon, over reduced the mix, added stock, tasted fine and salted a little, added stock, grabbed a bowl, went to plate and it had thickened too much. The problem being is that I had already added the final liason of butter and parmesan so I could not reboil it. Mind you, in retrospect, I could have added a LITTLE stock and incorporated it to thin it out a little.

Moral of the story, I am going to be making some risottos for the next few days/weeks/years until I get it RIGHT!

Wish me luck.