Starting Sunday at midnight, you'll be able to submit recipes for Your Best Risotto and Your Best Italian Dessert.
LizzyRose asked about
What's an easy and tasty eggplant dish a college girl can make? I'm a pretty...
Starting Sunday at midnight, you'll be able to submit recipes for Your Best Risotto and Your Best Italian Dessert.
What's an easy and tasty eggplant dish a college girl can make? I'm a pretty...
Re personal variations: when you said "no" to pannacotta shaped like a trifle, does that mean "no" to a freestanding zuppa inglese?
Oh yay! These both sound wonderful. Can't wait to get cooking...
vanilla bean risotto with a dried fruit compote is on the menu. Its pretty popular at the restaurant.
Merrill is a co-founder of food52.
added about 1 year agoSounds delicious. Since we did a rice pudding contest recently, we're looking for savory risottos this time around.
this will be a challenge for me, but love risotto in any form
Dreaming up risotto recipes on a hellaciously rainy NYC day!
Amanda is a co-founder of Food52.
added about 1 year agoLike your user name -- clever!
Does a traditional Italian dessert that you've "personalized" in decidedly non-Italian ways qualify? ;o)
Amanda is a co-founder of Food52.
added about 1 year agoGreat question -- but hard to give you a yes/no without more info. If it's a saffron pannacotta, then I'd say yes. If it's a pannacotta that you've molded like a trifle, no. Hope that's helpful!
Oh! I can't wait to get too many great risotto recipes from you all! I've never cooked it before, so I'm looking forward to trying it out after next week's submissions are in.
Amanda is a co-founder of Food52.
added about 1 year agoWe're excited, too. We'll also be doing a Sunday Supper live cooking event with the risotto finalists -- more on that soon.
Ooh ... hope to see some variations on arancini! My nonna was Sicilian.
I really like the natural progression of recipe contests that we're on right now: Roasted Chicken to Chicken Broth to Risotto, which in most cases uses chicken broth. I hope next week's contest is "your best leftover risotto recipe"! Risotto cakes, anyone?
Merrill is a co-founder of food52.
added about 1 year agoNice one! Hadn't made the chicken broth/risotto connection, if you can believe it. (We're a little slow sometimes.)
Amanda is a co-founder of Food52.
added about 1 year agoYes, wish we'd been so clever! But no, just turned out that way.
A and M-
I was sure the risotto was planned to use the stock!
Funny it wasn't, but perfect timing nonetheless.
Great theme for my weekend cooking and testing (raining and dreary in Long Island) while the husband works some overtime!
Amanda is a co-founder of Food52.
added about 1 year agoGreat, and I hear you -- it's so rainy here in Brooklyn, too.
i am excited! great themes
Merrill is a co-founder of food52.
added about 1 year agoThanks!
Would risottos made with something other than rice be okay?
how can you make risotto without arborio rice?
Janneke, in the States you often see dishes with grains like barley or farro prepared in the style of risotto - not a traditional risotto, but with that same sort of creaminess.
Mark Bittman ran a risotto-like pasta recipe that I make all the time. It's delicious and you don't even heat the stock, Agree with lastnightsdinner 100%.
I say, sure, why not?
Amanda is a co-founder of Food52.
added about 1 year agoSure.
I learn something new every day, I'll have to try this..
I think I have a similar problem with risottos as thirschfeld. I've had a hard time making 'good' risottos. Using other things helps me to avoid that problem as they are just different anyways. I'm very much looking forward to this theme!
done and done! ; )
Amanda is a co-founder of Food52.
added about 1 year agoGreat -- we look forward to seeing what you've got.
Yum - can't wait to see what everyone does - my risotto is pretty standard (yummy, but same ol same ol) and my Italian dessert is, well, the gelato bar at Central Market :-)
I hate cooking risotto. The first ingredient on everyones list better be beckon the gods because you need everything to come together to get the rice just right. I have only had great risotto once and that was at La Cirque and I have been trying to recreate that one for almost 8 years. Maybe this will be the time. Good luck everyone. This one is going to take some research on technique.
I wouldn't be nervous but excited. I hope to gain the knowledge to recreate that very risotto nirvana
oh and that should say Le Cirque, can't believe I did that.
That La Cirque Risotto must have been some risotto-of-the-gods-crazy-good stuff to set such unbeatable standards, because I can't seem to find a risotto I don't like, and I find it so easy to get right!
I hope you're able to recreate it for the contest, can't wait to see what everyone comes up with!
Oh don't get me wrong I have had lots of good risotto but if you have ever had great risotto, where the rice is like eating the most beautiful cloud with rain drops of flavor showering accross your tongue , then you will set off on a quest to recreate it. I hope, really hope, to learn lots from this week.
Now I'm nervous... And jealous of this risotto nirvana you speak of!
Oh, fun! Thank you for including another "stovetop" category!! Yes, my oven is still broken. Fingers crossed, everybody.
Merrill is a co-founder of food52.
added about 1 year agoWow, this is approaching cruel and unusual punishment for you!
I too had a "down" oven for months....drove me to practically kill! I was so frustrated. All because of propane, it took longer to get the parts to change it over.....which I thought should have been the job of the seller, not the end user! Oh well....it will be such a treat when you finally do get it.
oooh, love it!
It will be hard to beat my all time favorite risotto, from "Cooking for Mr. Latte" - lemon w/creme fraiche.
A friend of mine who wrote a book about Italian cooking made lemon risotta and I think some of the rice is still stuck between my stove and counter. I love risotto...there are so many great recipes....I can hardly wait to see what our community comes up with.
Merrill is a co-founder of food52.
added about 1 year agoThat's a goodie!
Amanda is a co-founder of Food52.
added about 1 year agoThank you -- glad to know you like that one.
ooh, Naked Beet, you've got a gorgeous one for this!
Thanks! It's going up as soon as the Cinderella shoes drop.
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