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    Risotto.

    JoyfulCook
    Wed Feb 06, 2013 2:46 am
    Forum Host


    Risotto is probably one of the most conventional ways to cook short-rice in Italy. It’s usually eaten as a primo, on its own before the main course. But in the Italian tradition the risotto alla milanese is also paired with a juicy braised veal ossobuco. Through time the meal has been exported to every part of the world and each country has enhanced that delectable dish with their culture and their colors.


    Risotto Milanese

    What makes each risotto unique is the local ingredients that give the dish its character. Risotto alla Milanese is arguably the most famous Italian rice dish, flavored with saffron and resembles Spanish paella, which makes sense due to the Spanish rulership over Milan for nearly two centuries.

    Risotto is not only versatile, but easy to make, and as such the dish has found popularity around the world, from home kitchens to those of the finest restaurants.
    ]

    Classic Risotto (Plus Tips for Perfect Risotto)
    Gourmet Mushroom Risotto
    Magnificent 1st Prize Risotto

    Today the dish is served extensively, almost unchanged, in the kitchens and restaurants of the world. Ingredients as varied as scallops, lobster, truffles, veal, mushrooms, squid ink, snails, asparagus, duck, sausage, pumpkin and almost anything else are paired with this classic dish.

    There are so many great risotto dishes to choose from here on food.com well over 1,000!

    Please share your best loved risotto recipe here for us all to enjoy.
    **Jubes**
    Wed Feb 06, 2013 7:28 am
    Forum Host
    I love risotto ....and this is a different way to enjoy it

    Here's a different way to cook and serve with a baked risotto. It travels well and can be a good addition for a "bring a plate" or "potluck" dish . Leftovers are great reheated too

    (tasty cheese used is an Aussie cheddar cheese ....so can be subbed with a cheddar )




    (terrible photo though)
    Asparagus and Bocconcini Risotto Bake (Slice)
    duonyte
    Wed Feb 06, 2013 8:25 am
    Forum Host
    That looks great, need to remember that for the next potluck.

    This microwave method works well, microwave risotto

    I loved the flavor of this risotto, although I would make it with white wine next time - the color was unappealing to me, Red Wine and Goats Cheese Risotto With Caramelised Baby Onions
    JoyfulCook
    Wed Feb 06, 2013 8:40 am
    Forum Host
    Jubes that Risotto bake really looks lovely, I was running my eye down the recipe and when I saw two bunches of Asparagus... I realised it was a recipe for lots of people! i have kept that thanks
    JoyfulCook
    Wed Feb 06, 2013 8:41 am
    Forum Host
    duonyte that microwave recipe looks really good, I am going to try that for sure thanks for posting it.
    Chocolatl
    Wed Feb 06, 2013 1:17 pm
    Food.com Groupie
    This probably isn't "real" risotto, but I don't care! It's easy and good.
    Easy Risotto
    JoyfulCook
    Thu Feb 07, 2013 12:49 am
    Forum Host
    Chocolatl wrote:
    This probably isn't "real" risotto, but I don't care! It's easy and good.
    Easy Risotto


    This looks great, I love 'easy' if I really don't have the time, thanks for posting that.
    **Jubes**
    Thu Feb 07, 2013 1:51 am
    Forum Host
    I love easy too.....and the photo sure looks good yummy.gif
    JoyfulCook
    Thu Feb 07, 2013 9:16 am
    Forum Host
    **Jubes** wrote:
    I love easy too.....and the photo sure looks good yummy.gif


    I hope to try it this weekend!
    Sharon123
    Thu Feb 07, 2013 11:15 am
    Forum Host
    JoyfulCook
    Fri Feb 08, 2013 1:18 am
    Forum Host
    Thanks Sharon - what a choice!
    Panda Rose
    Fri Feb 08, 2013 11:57 am
    Food.com Groupie
    In our hose left over risotto is shaped into little cakes and fried till crispy. Make sure your oil is very hot before adding the rice or else it will stick.
    JoyfulCook
    Fri Feb 08, 2013 11:01 pm
    Forum Host
    Panda Rose wrote:
    In our hose left over risotto is shaped into little cakes and fried till crispy. Make sure your oil is very hot before adding the rice or else it will stick.


    Hi there Panda, great to see you here. that's a great idea - yum. must try it thanks for that tip.
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