Movies and Risotto

The tv version of a movie can be quite different from the original.

As kids, we loved Rodney Dangerfield movies. Friday and Saturday nights during the winters in Michigan were spent eating homemade popcorn under blankets with “Dinner and a Movie” on the television. One of our favorite movies (which somehow was normally on at least one per month) was Caddy Shack, the comedy where the caddy comes from behind and wins it all (and the girl) on the golf course.

So, when the DVD of Caddy Shack was on sale shortly before my youngest brother’s 8th birthday, my parents thought it was a perfect gift.

I should take this moment to state that no one in my family had ever seen anything other than the tv-sanitized version of Caddy Shack.

Therefore, it was a bit of a shock when we started watching the tv version. To start, the made-for-tv version with all of the commercials is about the same length as the full-length DVD version. That’s because Caddy Shack has about that much nudity and other things that must be cut from the tv version.

For some reason, we made it through the entire movie as a family. I think my mother nearly had a heart attack when she realized what she had bought her 8 year old son.

My 8 and 12 year old brothers, though, were absolutely delighted.

Adult Flavors Asparagus and Goat Cheese Risotto

for anyone with grown-up tastes

Ingredients

  • 4 c low sodium chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 c arborio rice
  • 1 c white wine (I use a pinot grigio in the $8 range)
  • 1 lb asparagus, diced into small pieces
  • 4 oz goat cheese, softened (just leave it out on the counter while you make the risotto)
  • Salt
  • Pepper

How-to

  1. Bring broth to a boil, then reduce to simmer.
  2. Saute onion and garlic in olive oil in a large saucepan over medium-low to medium heat until onion is translucent (about 3-5 minutes)
  3. Add dry rice and saute for 2 minutes, stirring constantly.
  4. Add 1 c wine and stir until absorbed.
  5. Once the rice has absorbed the wine, start adding the broth, two ladles at a time. Your goal is to have this at a simmer. Stir frequently (but not constantly) until absorbed. Add more broth. This does take a while (you’re looking at about 20-30 minutes of active cooking from start to finish).
  6. When you’ve added half the broth, stir in the asparagus pieces (this will help them stay green)
  7. Continue adding the broth at 2 ladles at a time until all the broth has been added. Cook, stirring almost constantly, until the risotto reaches your desired consistency.
  8. Turn the heat to as low as possible, then stir in the goat cheese. Remove from heat.
  9. Salt and pepper to taste and serve.
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39 thoughts on “Movies and Risotto

  1. Hmmmmm. Goat cheese. Sounds yummy! Revenge of the Nerds was always an 8-10 year old favorite in my neighborhood…definitely different than the cleaned-up TV version!

  2. They don’t seem to clean them up so much here in the UK. They just put them on later when the children should be in bed. Risotto sounds yummy.

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  5. Risotto is SO delish. This sounds like a keeper! Caddy Shack was such a funny/silly movie, but I think I only ever saw the TV version since I don’t recall any naked bodies.
    *anna

  6. Love the combination of asparagus and goat cheese. Would recommend to use a crispy sauvignon blanc instead of pinot grigio and drink the remainder of the bottle with the risotto. The zing of the sav goes well with the goat cheese. Even better if you can find a sav with a mineral nose such as Sancerre or Pouilly-Fumé, since that is even better with the asparagus.

  7. Love this.

    Here are two of my favorite TV-sanitized versions of famous movie lines:

    From Honey, I Shrunk the Kids: “We’re all the size of bugs!” (did they really have to edit out the word “boogers”???)

    From Snakes on a Plane: “I’m tired of these monkey-fighting snakes on this Monday-to-Friday plane!” (best random word substitutions for MF that I’ve ever heard)

  8. The risotto looks fabulous. I’m a huge goat cheese fan, so that one ingredient sold me!

    I remember Caddy Shack from all those years ago. I can only imagine the expression on your mother’s face. :)

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