The Versatility of Risotto

[syntart]

ammitnox asked about a basic risotto recipe, and when I sat down to write, it seems as if I have a lot to say about risotto. And, as she is ever wise, she suggested that I post it somewhere on the Internets so I can refer to it later. So, here it is, with a few additional points of commentary. Now, I do have a few risotto recipes that I like, but these two

Comments

[ledbury]

Mmmm ... now I want risotto :-)

[syntart]

You know, it's our turn to have you over for dinner. And I know Jackson misses Ciara. :)

[ledbury]

Sounds great ... just let us know when. January is pretty open for us :o)

[gregmce]

Sooooooo... hungry... for... risotto...

[theantichrist]

Yowza. And you know I don't say that lightly.

[wbenetti]

:P

[224215152]

I always make mine with vegetable stock (go figure), dry white wine (drink the rest while cooking) and a dash of lemon juice. I usually use 6 cups of stock, which falls right down the middle of your two recipes. I always add some kind of cheese (because it's yummy) and usually some kind of vegetable. I also add garlic, because that is how I roll. A little salt, a little pepper, sometimes some nutmeg, depending on the vegetable. I also usually stir in a little extra butter right at the end.

[syntart]

Oh, nutmeg. That's a great idea. I love the flavor of nutmeg in general, and I think that would lend it an earthy taste. I'm goign to try that.

[cenedra20]

Wow. Making risotto has always intimidated me, but with your wonderfully informative commentary, I just might have to attempt it! Thanks chica!! Hopefully mine turns out as good as you make it sound!!

[syntart]

Thank you! I think the thing to remember about risotto is that it's a rustic Italian dish, and that means it came from a time when real cooking took longer. So just be patient and give yourself ample time, and it should come out just fine. And then email me and let me know how it turns out!