Monday, January 14, 2008

risotto = yum

Dinner tonight:
example
"Risi e Bisi" (i.e., rice and peas,) made risotto-style. I only make risotto like, once a year, but I'm not quite sure why -- it tastes so darn spectacular!

Has anybody had any luck making a brown rice risotto?

5 comments:

Jennifer said...

I am happy I found your blog! Your food looks wonderful. Trust me, I will be back here lurking quite often.

I have never made risotto myself, but think I am going to have to try. I try to use brown rice in place of white rice wherever possible as it's more healthful. But I know somethings wouldn't be the same if you tried to go that route, but I definetly think it would be worth a shot.

Michelle said...

i've never made risotto either, but would love to know how it works with brown rice too

Carrie™ said...

I have never tried making risotto. I don't know why. I guess all that stirring doesn't seem very appealing. It is definitely worth it. If you try a brown rice version, please post about it!

pavotrouge said...

the stirring is actually not as much work as many books suggest. You don't have to stand by the stove all the time. How else could it be an Italian family classic?
Start some risotto, bathe the kids, take the dogs for a walk, stir, set the table, stir again, done ;-)

I'm not sure about the brown rice risotto since it doesn't contain as much gluten as short-grain risotto rice.

Melody Polakow said...

Looks awesome! I adore peas in my risotto.. I just had some last night!.. and yes, brown rice works well, the short grain. I prefer it. I also like barley, but it doesn't get as creamy..