vidalia/feta risotto

[JodiL]

Hi all,

I was going to make this tonight for dinner and I thought I had all the ingredients, but it turns out I'm missing the vegetable broth. Do you think it would affect the flavor if I used chicken broth instead??

[RunnerKim]

I used a chicken broth, but have only made it once so can't give you a comparison, but I did love it!

Kim

[lorilei]

I'd think you'd be fine using chicken broth. There will be a difference in flavor (the chicken broth has more flavor & richer flavor than the veggie broth), but it shouldn't be a /bad/ difference. The only thing you might lose is a bit of flavor from the vidalias...

[JodiL]

Thanks, guys. You know...I also have leftover white wine in the fridge. I wonder what kind of taste that would add? (This is how I get into trouble with recipes!)

[lorilei]

mmm... jodi -- do wine!! It will compliment the onions superbly, I'll bet.
If you're hesitant, I'd substitute 1/2 wine / 1/2 chicken broth.

http://www.cookinglight.com/bbs/smile.gif But that's just me - getting all exciting over your dinner http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Jodi - did you make this with the wine? How was it? I may do that next time!

I know this recipe is old news by now, but I just made it tonight and it is not just a keeper for us - it is a keeper of a keeper http://www.cookinglight.com/bbs/smile.gif Although I make many types of risotto, this one was way up there. (I just love making risotto too - there s always something almost magical about the gradual transformation from a bunch of discrete ingredients into this creamy, blended dish. [happy sigh] Oops - sorry for waxing poetic on you... http://www.cookinglight.com/bbs/rolleyes.gif ) Anyway, I used Swiss instead of Parmesan and will do the same in future - the Swiss added a different dimension.

[This message has been edited by Natasha (edited 07-24-2000).]

[Kristilyn1]

Hey Natasha!

Anyway I had posted previously about saving time/effort on this dish and I made it last week again--yes a keeper of a keeper for us too! and I sauteed the onions on the stove then dumped all the ingredients (I used chicken broth too)and put it all in the microwave and noticed NO difference in taste. Tasted as good and I didn't have to stand at the stove stirring.

[lesliem]

I too made this recipe, and wasn't paying attention when I bought the veg broth and ended up with veg broth with onions-oops!
It was still good though so I am sure the chicken broth would be fine.

[jjf]

i made this last week and loved it! i make risotto a lot and this is one of my favorites. i used chix broth and wine - i will use vege broth next time, just because i am curious if there is much of a difference.

jjf

[JodiL]

Natasha, Sorry I didn't see your post sooner but I was a victim of technical difficulties. http://www.cookinglight.com/bbs/frown.gif. Anyway, I did make the risotto with chicken broth and wine and it came out really excellent. My husband thought the flavor was a little too "sharp" (for lack of a better word)--maybe because of the wine and the sharp cheeses. I will definitely make it again but instead of using 1/2 broth and 1/2 wine, I'd use 3/4 broth to 1/4 wine.

Thanks for all the feedback on this thread!

[This message has been edited by JodiL (edited 07-27-2000).]

[CathyPA]

JodiL,

I made this dish and loved it, as did my nine year old daughter. Interestingly, my husband and son thought it was a little sharp- and I didn't add wine. I'm going to make it again, but try a milder cheese instead of the parmesan and see if that appeals to them. Feta can have a bite, but I don't want to substitute something else for it.

[lindrusso]

I was really excited to try this recipe - it appealed to me even before reading all the good reviews. Alas, neither my husband nor I cared for it!! I was SURE this was a winner - I LOVE all the ingredients. I don't know what went wrong or if I should try it again, but something just didn't taste right. Hmmmm.....

[Natasha]

Originally posted by JodiL:
Natasha, Sorry I didn't see your post sooner but I was a victim of technical difficulties. http://www.cookinglight.com/bbs/frown.gif. Anyway, I did make the risotto with chicken broth and wine and it came out really excellent. My husband thought the flavor was a little too "sharp" (for lack of a better word)--maybe because of the wine and the sharp cheeses. I will definitely make it again but instead of using 1/2 broth and 1/2 wine, I'd use 3/4 broth to 1/4 wine.

Thanks for all the feedback on this thread!

[This message has been edited by JodiL (edited 07-27-2000).]

Thanks, Jodi. I made this two nights in a row (the first night we ate all the "planned-overs"), and the second time I added even more basil and chives, and no parsley. I think it was even better that way! Next time I'll add a bit of wine, too.

Ah, yes - good old technical difficulties. What would we do without them? http://www.cookinglight.com/bbs/wink.gif


[This message has been edited by Natasha (edited 07-27-2000).]

[JodiL]

Cathy, If you scroll up a bit Natasha used swiss instead of the parmesan and loved it. I really liked it "as is" but you definitely need a strong main dish to go with it...like steak. I made it with the Filet Mignon with Mushroom Wine sauce and they went together wonderfully (just a suggestion http://www.cookinglight.com/bbs/smile.gif)

Jodi

[KateH]

Cathy,

I read somewhere that in Greece they will often soak the feta in either water or, preferably, milk for 10 minutes before using to remove what they consider excees salt. I have never tried this, but I imagine it might remove some of the bite.