Risotto and fish stock
Discussion
Usually always use vegetable stock (cubes), however tonight I'm doing a prawn & courgette risotto and thought I'd try doing it with fish stock.
Bought a ready made pouch from Wholefoods market. Wondering if it won't be too overpowering by itself, and whether I should "dilute" it with vegetable stock?
Bought a ready made pouch from Wholefoods market. Wondering if it won't be too overpowering by itself, and whether I should "dilute" it with vegetable stock?
Only real way to know is to taste it. If it's coming through a bit too strongly when you're cooking the risotto then just add a bit of boiling water or some veg stock as you suggest to dilute the fish stock. Be careful with adding too much stock as it can make things a bit too salty.
Used the fish stock but diluted it down with plain water, it smelled pretty strong so I'm sure that it would have overpowered the dish otherwise.
As mentioned the risotto tasted pretty bland until the last spoonful of stock, then all the savoury/salty taste came with a bang! Use with care...
Anyway, jobs a good one, and I got a double helping of dessert out of it
Cheers guys!
As mentioned the risotto tasted pretty bland until the last spoonful of stock, then all the savoury/salty taste came with a bang! Use with care...
Anyway, jobs a good one, and I got a double helping of dessert out of it
Cheers guys!
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