Comments on: How to Make Risotto http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/ You Have To Eat, So Learn To Cook & Eat Well Fri, 19 Mar 2010 14:42:35 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: John http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/comment-page-1/#comment-95139 John Mon, 15 Mar 2010 02:04:13 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/#comment-95139 I've found using smaller and smaller amounts of liquid as the rice cooks also helps develop a creamier texture. <em>Hi John, thanks for that tip. - RG</em> I’ve found using smaller and smaller amounts of liquid as the rice cooks also helps develop a creamier texture.

Hi John, thanks for that tip. - RG

]]> By: Debbi http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/comment-page-1/#comment-54416 Debbi Mon, 06 Oct 2008 16:01:56 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/#comment-54416 Carmen's 24 hour chicken stock sounds intriguing, could you publish the recipe? Reading this, it's early October but the days have been cool already, it made my mouth water for a warm mushroom risotto finished with oven roasted tomatoes from the garden. Thanks, Carmen’s 24 hour chicken stock sounds intriguing, could you publish the recipe?

Reading this, it’s early October but the days have been cool already, it made my mouth water for a warm mushroom risotto finished with oven roasted tomatoes from the garden.

Thanks,

]]> By: carmen http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/comment-page-1/#comment-38661 carmen Mon, 28 Jan 2008 18:30:11 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/#comment-38661 The best risotto ever is a lemon risotto from Patricia Well's Trattoria. I make it with my 24 hour homemade chicken stock. I usually serve it with Chicken carmadon from Simply Recipes web-site. I usually also blance fresh asperagus and toss with a little olive oil, lemon and parmesan as a side dish. The best risotto ever is a lemon risotto from Patricia Well’s Trattoria. I make it with my 24 hour homemade chicken stock. I usually serve it with Chicken carmadon from Simply Recipes web-site. I usually also blance fresh asperagus and toss with a little olive oil, lemon and parmesan as a side dish.

]]> By: Tracy W http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/comment-page-1/#comment-35922 Tracy W Fri, 04 Jan 2008 18:25:43 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/#comment-35922 This looks amazing! Will be trying in on one of these cold, blustery nights for sure. Happy New Year to you and yours - loved the Christmas card from you all. In case The Boss forgets to thank your boss :) This looks amazing! Will be trying in on one of these cold, blustery nights for sure. Happy New Year to you and yours - loved the Christmas card from you all. In case The Boss forgets to thank your boss :)

]]> By: robert reynolds http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/comment-page-1/#comment-35142 robert reynolds Sun, 30 Dec 2007 23:21:18 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/#comment-35142 ps, you need to add me to your list of cooking schools in oregon! www.thechefstudio.com ps, you need to add me to your list of cooking schools in oregon!
http://www.thechefstudio.com

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