Suggestions on a Risotto Recipe

As long as you stir the sour cream in when it's off the heat, or the heat is reduced, you should be fine. As far as parmesan substitutes, is there a reason you don't want to use parmesan? Or are you interested in something else for the sake of it being different?

I doubt you'll have any problems with the cream. A lot of chefs add cream at the end of a risotto.

As for cheese, you could maybe use Pecorino Romano: it's a sheep cheese and has a stlightly stronger, saltier, almost tickling flavor when compared with Parmesan. Or, if you really want something spanish, you could find a nice Manchego cheese, or some other sheep Spanish cheese. I agree with Mozarella being a bad choice, it would probably ruin the texture of your risotto and turn it into a gooey rubbery mess.

As for using red wine... with cream at the end... and the black bean broth... the only concern I would have is not flavor, but color. I'm afraid the dish would end up some kind of gray brownish... may not be really appetizing. But it's something you could try, of course.

Yes, Manchego does melt. Did you want less salty than parmesan? If yes Manchego may be a good choice. I thought you said you wanted something saltier than parmesan, which is why I thought of Pecorino Romano. That, and also because I just love that cheese.

Manchego is a great recommendation. I'm also a fan of something called reggianito, which is basically parmesan cheese made in Argentina. If you wanted something that will melt better, go for gruyere, which is perhaps my favorite cheese on earth. However, I think melted cheese in the risotto might make it gooey.  

Black bean broth, gruyere, red wine.... this does not sound very appetizing at all.  Try using a dry vermouth for wine, it doesn't lend a strong flavor or mess up the color.  Gruyere will take over the entire dish making it as unguatemalan as can possibly be.  Manchego is a wonderful cheese substitute for parmesan, or I like the idea of an aged asiago too.  I see where you're going with this, a sort of risotto take on black beans and rice.  It's creative and worth a shot.  Instead of stirring in the sour cream why not place a dollop on top of each serving?  I thinnk it will look beautiful against the dark risotto, with a beautiful sprinkling of cilantro on top.

I strongly support all your suggestions KKV! Personally I would even let the cheese out this time... don't know about the cheese/bean combo. Oh, and no beanbroth, chickenstock would be my choice.

I think you're spot on, on all points, Koukouvagia.

For risotto you want a hard, grating cheese; one that sort of melds with the other ingredients, rather than melting into a gooey puddle---which gruyere and manchago will do. Asiago makes a lot of sense; more so even than the romano, although that's a good choice too. Another possibility, Grana Padano, which would be my first step away from parmesan, with asiago the step after that.

Quote:

Originally Posted by ChrisBelgium 

I strongly support all your suggestions KKV!

Once in a while I do make sense!

The next best thing, KK. In fact, many people think of Grana Padano as "the cheaper Reggiano." And certainly they can be used interchageably.

Keep in mind, however, that they both carry PDO classification.

Both date from the 12th century, and are made similarly, using cows milk. I would say the Grana Padano is a bit more brittle, and has more of a fruit taste than the Parmesan. Also a little less salty tasting, perhaps? Generally speaking, it's aged about twice as long as Parmesan.

I once read that grana has formaldehyde in it.  That seems ridiculous, but i think it was from a reputable source.  Could it be?

If so, Siduri, I'm unaware of it. Might have been a case where there was some adultrated cheeses floating around? One of those scandals that periodically rock the Italian food world?

Even so, I would think it hard to miss the smell of formaldehyde.

Quote:

Originally Posted by KYHeirloomer 

If so, Siduri, I'm unaware of it. Might have been a case where there was some adultrated cheeses floating around? One of those scandals that periodically rock the Italian food world?

 

Even so, I would think it hard to miss the smell of formaldehyde.

 

Ok, ky, i looked it up.  It seems they used it to cut down the bacteria, and since 1991 or 1993 (depending on the source) turned to lisozyme (translating liberally from lisozima).  The cows in the padana area are fed with silage, which apparently gives them more bacteria in the milk, while those in Parma and Reggio Emilia are not fed silage. 

I do remember i didn;t opt for the grana when the kids were growing up for this reason, despite that it costs much less than parmigiano. 
 

Quote:

Originally Posted by KYHeirloomer 

 

Both date from the 12th century, and are made similarly, using cows milk. I would say the Grana Padano is a bit more brittle, and has more of a fruit taste than the Parmesan. Also a little less salty tasting, perhaps? Generally speaking, it's aged about twice as long as Parmesan.

No, that's half as long as Parmesan. Parmesan is 2 years, grana Padano only 1 generally, though there are older versions around too.

I'm sure the Manchego was very nice.  However as a general rule, Cotijo is the best choice as the Hispanic Parmaggiano substitute. 

BDL

Good catch, Phil. I mentally reversed those, for some reason---likely terminal exhaustion (there's a reason it's called the graveyard shift. It'll kill ya, sure as shootin')).

Grana Padano, according to The World Cheese Book, is aged 1-2 years. Parmigiano-Reggiano is aged up to 36 months.