{"id":348648,"date":"2024-10-18T16:29:44","date_gmt":"2024-10-18T23:29:44","guid":{"rendered":"https:\/\/operationrainfall.com\/?p=348648"},"modified":"2024-10-18T16:29:44","modified_gmt":"2024-10-18T23:29:44","slug":"cooking-eorzea-cheese-risotto-week-49-ffxiv","status":"publish","type":"post","link":"https:\/\/operationrainfall.com\/2024\/10\/18\/cooking-eorzea-cheese-risotto-week-49-ffxiv\/","title":{"rendered":"Cooking Eorzea Week 49: Cheese Risotto (FINAL FANTASY XIV Online)"},"content":{"rendered":"

\"Cooking<\/p>\n

When this week’s\u00a0Cooking Eorzea\u00a0<\/em>column goes live, it will be the first day of this year’s Saints Wake event in FINAL FANTASY XIV Online<\/em><\/a>.\u00a0<\/em>It will also be the start of the end of the year rush through October, November, and through the Starlight Celebration and into the Heavensturn.<\/p>\n

It doesn’t honestly feel like the holiday season is starting for me until the\u00a0FINAL FANTASY XIV Online <\/em>Halloween-equivilent event begins, and then everything happens so fast that I find myself almost unable to keep up with it. I find myself organizing a pair of Secret Smilebringer events in real life, the weather turns incredibly cold, I travel to see people, I shop for sales, and I wonder how I am going to make the next year better than the year that just passed as I somehow also find the time to squeeze in doing the fun little events that happen in game.<\/p>\n

Somehow, I will still find time to write this column as we go along through the busy upcoming holidays.<\/p>\n

Now, if only I could figure out a costume to wear…<\/p>\n

If you\u2019ve missed an installment of\u00a0Cooking Eorzea, you can check out all the prior recipes here<\/a>.<\/em><\/p>\n

Recipe of the Week<\/strong><\/span><\/p>\n

This week’s side dish comes from the Thanalan region and it has a ‘Medium’ difficulty! While this is the 50th dish in the cookbook, it is only the 49th one I’ve made. I am deliberately waiting to make The Minstrel’s Ballad: Almond Cream Croissants until the very end of the column, since it has an Extreme difficulty rating.<\/p>\n

I have never used arborio rice in a dish, let alone making risotto of any sort. I was honestly quite excited to see a dish that often gets featured in cooking competitions on TV, and I was extremely hopeful that I would be able to make it with no issues.<\/p>\n

Anyway, here is what the Cheese Risotto is supposed to look like:<\/p>\n

\"Cooking
Image courtesy of Insight Editions.<\/em><\/figcaption><\/figure>\n

Featured Ingredient of the Week<\/span><\/strong><\/span><\/p>\n

\"Arborio
Photo by author.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Arborio rice is an Italian rice used in making risotto and rice pudding. Normally, when I use rice in a recipe, I first cook it in a rice cooker. Making cheese risotto was the first time I’ve ever used rice raw within a recipe, and I honestly found that to be so unique to use. All of this made me want to pick arborio rice as my ingredient of the week for this week!<\/p>\n

My Cookin<\/strong><\/span>g Attempt<\/strong><\/span><\/p>\n

First, a shot of all the ingredients used for Cheese Risotto:<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

First, I peeled and minced up the parsnips. This week’s\u00a0Cooking Eorzea\u00a0<\/em>column was actually the first time I have ever bought parsnips in my life.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

Setting the parsnips aside, I next peeled and diced up the onion. I had forgotten how the tears from chopping up the onions sting in my eyes!<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

Finally, I minced up the garlic.<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

I then measured out the chicken broth, added in a sprig of rosemary and a bay leaf, and brought it up to a boil.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

While the chicken broth heated up, I shredded the Parmesan cheese wedge.<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

Once it was boiling, I put it on a different burner on low and then I got out another pan and melted butter into it.<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

Once the butter was melted, I added in the garlic, the parsnips, and the onions. I then blended them all together in the pan while they softened for about five minutes.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

Once the vegetables were ready, I added in the arborio rice, and I stirred to coat the rice with the butter and vegetables. I then let it all saut\u00e9e for a couple of minutes.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

Once the rice was ready, I poured in a half cup of white wine and blended it in too. I kept blending it in until the white wine was fully absorbed by the arborio rice.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

Next came the longest, most annoying part of the dish. I kept measuring out a half cup of the chicken broth (after I removed the rosemary sprig and bay leaf) and adding it to the main dish. Once I poured out the half cup, I would whisk it all together inside the pan to blend it all together. I would keep mixing it until all the liquid was absorbed. I would then repeat it again and again and again. The longer I worked, the more engorged the rice became, and the longer I had to stir into order to get all the liquid soaked up.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking
\nOnce I\u00a0FINALLY\u00a0<\/em>got all the broth used up, I took the pan off of the heat and added in the cottage cheese and the shredded Parmesan cheese.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

I then sprinkled in pepper and salt on top for seasonings.<\/p>\n

\"Cooking
Photos by author.<\/em><\/figcaption><\/figure>\n

\"Cooking<\/p>\n

I then blended all of that together again.<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

I then scooped the cheese risotto out into a bowl and added the furikake on top.<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

And here is this week’s final\u00a0Cooking Eorzea\u00a0<\/em>dish for Cheese Risotto!<\/p>\n

\"Cooking
Photo by author.<\/em><\/figcaption><\/figure>\n

I am going to be honest about this week’s\u00a0Cooking Eorzea\u00a0<\/em>dish: I didn’t care for it. It wasn’t because the dish was bad – far from it – it was more the texture. It reminded me of thick porridge, and the parsnips and onions gave it a bit of a soft crunch on top of that. I didn’t care for how it felt in my mouth, to be honest. Additionally, I wish it was a lot cheesier than what it was!<\/p>\n

Afterword<\/strong><\/span><\/p>\n

If I was to make this dish again, I would want to make it with a lot more cheese. I would probably also try to mince the parsnips up even more, as the soft crunch got distracting after a short bit. I would probably try to add in even more salt and pepper than I did to see if it enhances the flavor further. I just don’t know if I could get past the texture of the arborio rice when mixed in the other ingredients!<\/p>\n

Alright, it’s time to run through the list of people that I want to thank for making this week’s column possible! First, I want to thank Victoria Rosenthal<\/a>\u00a0for writing\u00a0The Ultimate FINAL FANTASY XIV Online Cookbook<\/em>. I also want to thank the staff over at\u00a0Insight Editions<\/a> for giving me permission to use the photos from their book to show how these recipes are actually supposed to look- including this week’s one for Cheese Risotto. Furthermore, I owe Brandon Rose a special thanks for creating the logo for this series on short notice. You should check him and his works out over on X<\/a>– and you really should look at them!<\/p>\n

Finally, I want to thank both Hiromichi Tanaka and Naoki Yoshida for producing\u00a0FINAL FANTASY XIV Online\u00a0<\/em>in both iterations of the game. Even though we are far and away into\u00a0Dawntrail\u00a0<\/em>at the moment, it took the efforts of both to create Eorzea as it stands today.<\/p>\n

Next Time, In November<\/strong><\/span><\/p>\n

Imam Bayildi is the next Side dish that I will be making in\u00a0Cooking Eorzea<\/em>!<\/p>\n

I have never actually baked eggplants before, and so I am excited to work with it. Please be sure to return in November to see how the dish turns out!<\/p>\n

\n
\n

Let us know in the comments below!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

For this week’s Cooking Eorzea column, I am making Cheese Risotto as the Saint’s Wake event starts and the end-of-year holiday rush 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