Comments | a_boleyn: Risotto with Peas and Prosciutto

a_boleyn

Risotto with Peas and Prosciutto

Jul 31, 2013 17:15

I grew up in an Italian neighbourhood and went to a Roman Catholic school where a majority of the student population had an Italian background, so I was often exposed to the delicious foods that my neighbours and classmates got to enjoy. My mom's dishes seemed so plain and boring in comparison. However, my longings were mostly directed towards ( Read more... )

cooking bucket list, technique, rice, risotto, recipe, italian

Comments 8

anonymous August 2 2013, 17:46:21 UTC

Your risotoo looks delicious and it seems you took a lot of care into making it correctly. I prepare risotto rarely, but it's always such a pleasure! I'm jumping to see your arancini (my favourite are filled with ragù!). Sissi (http://www.withaglass.com)

a_boleyn August 2 2013, 17:56:36 UTC

The mushrooms version was good but not as good as this one and I think my technique was much better on the second try.

I'd love to make risotto alla milanese because of the saffron ... I have some and really need to use it. I also have black truffle oil in my pantry to use up. As to the saffron, I'd like to pick up some giant scallops and do some saffron sauce to serve over pan seared ones or use the saffron sauce in my next mussels dish.

SO MANY great dishes out there I want to try that I'm thinking about not even reading/responding to the posts from the 20 or so cooking blogs I'm currently subscribed to. :)

anonymous August 2 2013, 22:31:59 UTC

Perfect looking risotto Maria, so creamy! In Florida I watch a hotel restaurant chef put 4 (yes four) sticks of butter into his risotto! Not necessary if you know what you're doing to achieve the creamy consistency as you obviously do. Just lovely!
Eva http://kitcheninspirations.wordpress.com/

a_boleyn August 2 2013, 22:36:59 UTC

Thank you, Eva, but I just followed the recipe. One tbsp of butter was plenty and I didn't even use that much grated cheese (Romano cause I don't have any Parmesan), a few tbsp at most. One cup of arborio made a perfect amount for two hungry people.

anonymous August 3 2013, 16:04:13 UTC

Zsuzsa here.

YEEES! Italian risotto is the way to go. I had a friend once, Gina, may she rest in peace, made the most awesome risotto I ever tasted. But she wouldn't give me the recipe. I told her she must be dancing around the kitchen or doing some magical act, because her risotto was out of this world. I will study yours Maria, maybe the Italian magic will finally rub off on me a little.

a_boleyn August 3 2013, 17:02:20 UTC

Even my first attempt at risotto (with mushrooms) was good and this was even better. I bet if I made it a third time, it would be better still. I think I've got the technique down in any case. :)

anonymous October 3 2013, 16:45:30 UTC

Zsuzsa here

Great post on risotto.

a_boleyn October 3 2013, 17:01:34 UTC

Thank you. It was fun to do but the whole point of making the risotto was so I could use the cold rice for arancini which I've been wanting to make for AGES.