which risotto recipe to make?

[aggie94]

I've never made risotto before, but I love it and want to try a recipe on my own this weekend, but I'm having trouble deciding what to try.

There's the crab risotto that I found on the CL recipe finder. I've also read great reviews of the smoked gouda risotto with spinach and mushrooms and the leek and mascarpone cheese risotto . Then there's also the monterey jack and roasted red pepper risotto . Now, there's the spring vegetable risotto in the new May CL. Any suggestions? (other fabulous risottos you've made are also welcome!)

[emilycat]

Oh, gosh, risotto is one of my absolute favorite dishes to make. Although I frequently just make something up with whatever strikes my mood, since you're going to be using a recipe, I can vouch for the deliciousness of the Leek and Mascarpone Risotto. I also made one from the BB that Natasha posted a while back, which was quite possibly my favorite of all time -- Risotto with Greens and Gorgonzola Yum, this makes me want to try a new one this week, too! http://www.cookinglight.com/bbs/smile.gif

Emily

[aggie94]

Emily,

Your RAVE reviews of the leek & mascarpone cheese risotto are what got that one on my list. Otherwise, I probably would have just overlooked it. I'm not a huge fan of gorgonzola, so I probably wouldn't make that one. But I am leaning towards trying the leek & mascarpone cheese risotto, and possibly the crab risotto if I'm feeling ambitious (although I haven't read any reviews of that one). Thanks!

[gertdog]

I really like the Vidalia Onion Risotto. It sounded weird to me at first, but we loved the combination of feta with vidalia onions. I've made this many times.

The leek and mascarpone risotto sounds fabulous... I'll have to try that!

[aggie94]

I've read some really good reviews of the vidalia onion and feta cheese risotto, but my friend made it and said it was so bad that she had to throw the rest out. Usually, we have similar tastes, so I had held off from making it for that reason. I might reconsider, depending on how my first attempt (with a different recipe) goes this weekend.

[saw]

I love risotto, too and tend to make it pretty often. I have a lot of favorites from CL --

the crab risotto is great -- it tastes like a big crab cake :-)

the monterey jack and roasted red pepper risotto was fabulous -- my DH couldn't stop eating it

the fresh tomato, basil and mozzeralla risotto from the CL 5 star cookbook (and Oct. 95 issue) is realy wonderful, too

and one of our absolute favorites, and the first risotto recipe I ever tried, is Fresh Corn Risotto with Roasted Peppers and Sausage, from July/August 1998. It's a little more work, but well worth it for the flavor. Here is the recipe in case you're interested. Good luck!
*

Fresh-Corn Risotto with Roasted Peppers and Sausage

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : July/Aug '98 Poultry
Rice Side Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 yellow bell peppers
5 cups fat-free, less-sodium chicken broth
1 (12-ounce) package frozen bulk turkey sausage (such as Louis
Rich) -- thawed
1 teaspoon stick margarine or butter
2 cups fresh corn kernels (about 4 ears)
2 garlic cloves -- minced
1 1/4 cups uncooked Arborio rice or other short-grain
rice
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Minced fresh cilantro (optional)

Cut the bell peppers in half lengthwise, and discard the seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil for 15 minutes or until the peppers are blackened. Place the peppers in a zip-top plastic bag, and seal bag. Let the peppers stand for 15 minutes. Peel the peppers, and cut into strips.

Bring broth to a simmer.

Cook the turkey sausage in a Dutch oven over medium-high heat for 8 minutes or until sausage is browned, stirring to crumble. Set the sausage aside. Melt the margarine in pan over medium heat. Add corn kernels and minced garlic to pan, and sauté for 8 minutes. Stir in the rice, and cook for 1 minute. Stir in 1/2 cup chicken broth, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, stirring mixture constantly, and cook until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in the roasted bell pepper strips, turkey sausage, Parmesan cheese, chili powder, salt, ground cumin, and black pepper. Garnish with minced cilantro, if desired.

Serving Size: 1 cup

Source:
"Cooking Light, July/August 98, p.93"
Copyright:
"© Cooking Light"
Yield:
"7 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 289 Calories; 7g Fat (20.2% calories from fat); 16g Protein; 42g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 935mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

[aggie94]

saw,

Thanks for sharing those other two! They both sound great also. This is making my decision so much harder! I'm glad to hear that you liked the crab risotto. I think that one will be on my menu for the weekend. Looks like DH & I will be having all different kinds of risotto for the next two weeks straight, so that I can get through all these recipes!

[Jewel]

I'm a huge fan of the Vidalia Onion and Feta Cheese Risotto and I still haven't found any other rice recipe more decadent! I am not a huge Feta cheese fan, I always considered it to have a little too much 'bite' for me, at least in its crumbled form...but it melts so beautifully into this dish that I can't help but love it! I also agree that it compliments the sweeter Vidalia onion to perfection!

What issue was the Monterey Jack and Roasted Red Pepper Risotto in? I don't remember that one! That 'after diet' menu is just stackin' and stackin'! http://www.cookinglight.com/bbs/biggrin.gif

[adb]

The Monterey Jack and Roasted Red Pepper Risotto is in April '01. I made it last night for DH and my folks and it got rave reviews.

[emilycat]

Well, aggie, you've inspired me -- I'll be making an arugula and cremini risotto tonight! Now which cheese to use.... http://www.cookinglight.com/bbs/biggrin.gif

[aggie94]

Well, I have to put in a vote for my absolute favorite cheese of all time -- good 'ol Asiago. Enjoy your risotto tonight -- I'll let you know how mine goes this weekend!

[emilycat]

That sounds so good, but I've got so much cheese right now, I'm determined to use something I have! I think it'll either be cave-aged Gruyere or Parmegiano-Reggiano. Good luck with your dish! http://www.cookinglight.com/bbs/smile.gif

[ashley]

Ok, here's another one for you risotto lovers to try- Risotto with Sun-Dried Tomatoes and Basil. It's easy, and great for times when you have a lot of fresh basil on hand. I usually use Parmigiano-Reggiano when I make it. It's from an old CL (9/96) so I'll post it:

Risotto with Sun-Dried Tomatoes and Basil

1 oz sun-dried tomatoes packed without oil (about 14)
1/2 c boiling water
2 c water
1 (14 1/2 oz) can vegetable broth
1 tsp olive oil
1/2 c finely chopped shallots
1 1/2 c Arborio rice
1 c dry white wine
3/4 c (3 oz) grated Parmesan cheese
1/2 c thinly sliced fresh basil
1/8 t pepper
Shaved fresh Parmesan cheese (optional)

1. Combine tomatoes and 1/2 c boiling water in bowl; cover and let staand 30 min. Drain and chop.
2. Combine 2 c water and broth in a saucepan; simmer (don't boil). Keep warm.
3. Heat oil in a saucepan over med. heat. Add shallots; saute 2 min. Stir in rice; saute 5 min. Add wine; cook 1 min or until wine is nearly absorbed, stirring constantly. Add broth mixture, 1/2 c at a time, stirring constantly; cook until each portion of liquid is absorbed before adding next (about 25 min). Add tomatoes; cook 2 min, stirring constantly. Remove from heat; stir in cheese, basil and pepper. Garnish with shaved cheese if desired.

Yield: 4 servings (1 c each)
Cal: 271 Fat: 5.1 g

[aggie94]

In that case, Emily, my vote is for the Parmegiano-Reggiano. http://www.cookinglight.com/bbs/smile.gif

[jd]

My vote is for the monteray jack and roasted red peppers. Of all the new recipes I've tried, this one scored the highest!