Comments on: Risotto

By: Fried Rice Balls | bell' alimento

Fried Rice Balls | bell' alimento — Mon, 11 Apr 2011 13:13:50 +0000

[...] {Fried Rice Balls} What you’ll need: Risotto – room temperature 2 eggs – divided 8 ounces fresh mozzarella – cut into 1/2″ [...]

By: Risotto with Broccoli & Pine Nuts | Yuppish

Risotto with Broccoli & Pine Nuts | Yuppish — Fri, 21 May 2010 02:23:43 +0000

[...] a thing for Nutella too, and well, that makes her win in my book. I used Paula’s recipe for risotto, and it was fantastic. I will eat risotto every week from now on. It wasn’t terribly hard to [...]

By: bell’ alimento » Il Riso di Giovedi’ Sera {Thursday Night Rice}

bell’ alimento » Il Riso di Giovedi’ Sera {Thursday Night Rice} — Mon, 07 Sep 2009 03:30:38 +0000

[...] you’ll need: Leftover Risotto 1/2 cup of Leftover Macaroni (any small pasta like elbow, etc.) 3 tbsp unsalted butter 4 slices of [...]

By: bell’ alimento » Pepper Encrusted Steaks

bell’ alimento » Pepper Encrusted Steaks — Wed, 12 Aug 2009 04:02:34 +0000

[...] great with: Risotto, a nice big fat loaded baked potato & a great glass of red [...]

By: bell’ alimento » Saffron Seafood Risotto

bell’ alimento » Saffron Seafood Risotto — Wed, 24 Jun 2009 04:02:38 +0000

[...] you like Risotto you might also try my Basic Risotto or Risotto con Funghi [...]

By: bell’ alimento » Simply Sweet Grilled Asparagus

bell’ alimento » Simply Sweet Grilled Asparagus — Mon, 11 May 2009 01:06:31 +0000

[...] I do recommend using a grill tray/pan vs. putting the asparagus directly onto the grill, you wouldn’t want them slipping through to a fiery death! If you happen to have any left over (we of course did not) They would be great chopped up & mixed into a risotto! [...]

By: Paula

Paula — Sun, 26 Apr 2009 23:50:45 +0000

Let me know how it turns out for you. Just remember that when adding your chicken stock if it’s getting dry just add some more & cook down. I always have a pot full on the stove & add as necessary. Risotto is an amazing food. I have it just about every week & there are a million different add in’s you can do to change it up completely!

By: acdee:confession nook

acdee:confession nook — Sun, 26 Apr 2009 19:03:37 +0000

Hi Paula! thanks for visiting my site…this risotto is looking very good! I’ve seen an episode of Gordon Ramsay’s Kitchen Nightmares and he was absolutely disgusted with the executive chef who served him with a week old overcooked slushy risotto!!! Lead me to thinking, exactly how risotto is supposed to be made..I’m not Italian, but your recipe looks “user-friendly” I hope I can make an “edible” risotto!..thank you for this recipe..i’ll let you know..=)

By: » Blog Archive » Tilapia with Tomato/Onion Salsa

» Blog Archive » Tilapia with Tomato/Onion Salsa — Sat, 28 Feb 2009 16:22:47 +0000

[...] is soft & smooth & just melts in your mouth like buddah. I served this with my risotto (see recipe here) & it was amazing. The flavors mixed together beautifully. A few cooking tips: When cooking [...]