I left out the nuts completely and used homemade seafood stock instead of chicken broth since I was serving with scallops and shrimp. It was absolutely wonderful and I will make again and again!
FABULOUS Risotto!! I used pine nuts instead of the pecans since I had already toasted them by the time I got confused and they were perfect in the risotto! This is 5 star risotto regardless of the nuts used. I will make this one again and again! Great Submission for RSC 11!
I thought this was really good! I know there was a slight mishap with the nuts, but it can be corrected and the rest of the directions were good. I love a good risotto! thanks and good luck on the contest!
My DH and I were invited to an RSC dinner where PaulaG prepared this dish. The risotto was very cheesy and the pecans added a great taste and crunch. However, the recipe directions did mention adding in pine nuts that were not written in the ingredients list with an anount to add so the dish was not served with the pine nuts.
Now which do I use the pecans as in the ingredients or the pine nuts as in the directions? Well I did use pine nuts because I had some extra toasted just waiting to be used!This is a basic risotto made smokey good! I was so tempted to toss in some sun-dried tomatoes that the rsc contest has as an ingredient. I did omit the salt completely. Do take note the fat is higher then stated. I also didn`t add the additional butter called for in the directions. Also the cayenne an ingredient for RSC was not in the directions I added at step #3 when the salt was called for. Very rich and creamy. Thanks!
This recipe was part of an RSC dinner party. The directions are easy to follow and the end result was a delicious side dish. The pecans added a nice crunch and the cheese complimented the over ingredients nicely. The only issue I had was that the directions call for pine nuts. Good luck in RSC #11.
5 stars Just plain excellent. There was a bit of confusion as the ingredients list calls for pecans and instruction 10 says to stir in pine nuts. I opted for the latter as I felt it was better suited to the Italian origins of risotto. It was just plain wonderful and I will not nit-pick over such a slight oversight (especially since I had both on hand for the contest). Good luck, chef.
Just excellent! The cheeses complement each other well in this very flavorful risotto. The pecans add some crunchy texture. The only fault I found with the recipe is that directions indicate to add pine nuts rather than pecans.