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The best risotto youve ever had?

Caserta44 Oct 31, 2006 04:32 PM

Latley ive been really into risotto there are just so many things you can do with it. And a couple of weeks ago my aunt gave me a really great recipe for Marrrow Risotto I cooked it last night and I think it was the best ive ever had I was very impressed with myself.

Although im 3 quarters italian its something my family never cooked when I was a kid

My other favourite would have to be Lobster risotto and Quartro Formaggio risotto which I have great recipes for both

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    drobbia RE: Caserta44 Oct 31, 2006 04:43 PM

    this time of year try a pomergranate/lemon Risotto - prepare risotto as with any other recipe,add juice of 1 pomergranate (reserve a handful of seeds for garnish) at end of laddling,add juice of 1/2 lemon as you stir during cooking.
    garnish with reserved pomergranate and zest of i/2 lemon.
    Hint: if you use wine in your recipe be sure to warm it before adding. enjoy

    1. Boythefoodtalksto RE: Caserta44 Oct 31, 2006 04:54 PM

      Seafood, saffron, and zucchini risotto; super fragrant and rich...recipe from an old Cucina Italiana.

      1. sivyaleah RE: Caserta44 Oct 31, 2006 04:58 PM

        I could live on risotto the rest of my life, that's how much I love it.

        A couple of years ago, at Canaletto in Las Vegas, I had one with small chunks of very tender, high quality beef (I don't remember off hand what cut it was), porchini and Armagnac instead of using wine. It was insanely rich and satisfying. Wish I could find a recipe similar!

        1. Rubee RE: Caserta44 Oct 31, 2006 05:07 PM

          A foie gras risotto a couple of years ago at Umbria in Boston -now THAT was rich, but really amazing. A great risotto is so satisfying. I remember someone posted on the Boston board that they thought risotto was overrated and that it was bland and boring. Can you imagine? so sad.

          1. MMRuth RE: Caserta44 Oct 31, 2006 05:09 PM

            This is slightly OT - but what I think would be incredible is a Hazan recipe for risotto with Amarone - but the stuff is so *%# expensive.

            2 Replies
            1. re: MMRuth
              Rubee RE: MMRuth Oct 31, 2006 05:42 PM

              Wow - intriguing. That might be a good anniversary dinner. Which book is it in?

              1. re: Rubee
                MMRuth RE: Rubee Oct 31, 2006 06:47 PM

                I think Essentials - but I'll check when I get home.

            2. Infomaniac RE: Caserta44 Oct 31, 2006 05:35 PM

              Best I ever had was at L'Impero in NYC. A Green Apple Risotto with Fois Gras and Balsamic Reduction.

              1. Low Country Jon RE: Caserta44 Oct 31, 2006 05:36 PM

                Honey-dipped, fried risotto balls served as an amuse at Woodlands Resort in Summerville, S.C. Both savory and sweet, I was tempted to ask if they could bring out more for dessert!

                2 Replies
                1. re: Low Country Jon
                  Infomaniac RE: Low Country Jon Oct 31, 2006 05:40 PM

                  those sound really good

                  1. re: Low Country Jon
                    Katie Nell RE: Low Country Jon Oct 31, 2006 09:21 PM

                    I had a dessert the other day of coconut-crusted risotto balls with raspberry sauce- very, very good!

                  2. Robert Lauriston RE: Caserta44 Oct 31, 2006 06:54 PM

                    The two or three best risottos I've had were all the basic recipe with white wine and Reggiano.

                    2 Replies
                    1. re: Robert Lauriston
                      sivyaleah RE: Robert Lauriston Oct 31, 2006 07:24 PM

                      Every one I make at home has those ingredients. No wonder everyone loves my home-cooked versions :-)

                      1. re: Robert Lauriston
                        Chris Rising RE: Robert Lauriston Nov 2, 2006 01:05 AM

                        That's how I prepare it, and in season I top with a little fresh picked dungeness crab.

                      2. g
                        Grubbjunkie RE: Caserta44 Oct 31, 2006 07:29 PM

                        I like to keep it simple. The best risotto I've ever had is the first perfect one I made myself with a rich stock I made myself. I have probably made "better" since then but the first was a revelation.

                        1. m
                          Mr. Cookie RE: Caserta44 Oct 31, 2006 07:49 PM

                          Hands down, the zucchini flower risotto at restaurant Costanza in Rome near the Campo D'Fiori. This is probably the single best dish of any kind that I have eaten in my life.

                          1 Reply
                          1. re: Mr. Cookie
                            Panini Guy RE: Mr. Cookie Aug 4, 2007 10:48 AM

                            Didn't have that at Costanza, but had a zucchini flower risotto (btw, that's apparently rizzoat for those of you in NJ, lol) at Natalino in Firenze. Wonderful. Couldn't wait to for my own zucchini blossoms to start coming up so I could try it at home. In fact, I'm cooking some tonight.

                          2. c
                            cap RE: Caserta44 Oct 31, 2006 09:19 PM

                            One of two that I cook a lot.
                            Either a dandelion risotto, or a simple seafood risotto made with just the (rich) broth from the seafood.

                            1. Rubee RE: Caserta44 Oct 31, 2006 10:04 PM

                              Oh, and I just thought of Joe H's famous thread (Pistachio and Gorgonzola risotto). I linked to one of the posts below. I made it a few years ago, and it was as spectacular as he says, but very rich - small portions are the way to go on this one. I also used the leftovers to make arancini, and they came out great too.


                              2 Replies
                              1. re: Rubee
                                antepiedmont RE: Rubee Nov 1, 2006 04:54 AM

                                I am still intimidated by that recipe. It just seems like there is not enough liquid and too much cheese, but everyone swears it is fantastic. How does it not end up like cheese pudding? Or is that the idea?

                                1. re: antepiedmont
                                  Rubee RE: antepiedmont Nov 1, 2006 04:35 PM

                                  I did have to add a little more liquid, I think. But yes, it was very rich and a bit "heavier" than some risottos.

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                                fara RE: Caserta44 Oct 31, 2006 10:08 PM

                                a seafood risotto in Viareggio, Tuscany. I've never been able to make such an amazing seafood risotto at home. Also very good: recipes from the Gangivecchio (sicilian food) cookbooks - pesto, zucchini, and potato, and calabaza and walnut.

                                1. jfood RE: Caserta44 Nov 1, 2006 12:01 AM

                                  I had a pretty good Risotto today in Chicago with Butternut squash and mushrooms.

                                  But the absolute BEST was a few years ago at Rebecca's in Greenwich CT during truffle season. They made a wonderful wild mushroom risooto and shaved many slices of truffle on top. It was well worth the $30 surcharge

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                                    River Rat RE: Caserta44 Nov 1, 2006 01:27 AM

                                    Lobster risotto at Hotel Isle d'France on St. Barth.

                                    1. jenniebnyc RE: Caserta44 Nov 1, 2006 01:44 AM

                                      Lidia's pumpkin risotto. I don't even know if it's still on the menu, but it used to come served in a copper pot. It was one of the first risotto's I experienced back in the early 90's.

                                      Also, there's french guy who has a place out in the hamptons called Indian Cove. He used to be a chef at The Pierre. He makes a fabulous seafood risotto.

                                      When at home, we make the chicken stock, white wine, porcini, parm reggiano, touch of butter at the end ...version.

                                      1. chica RE: Caserta44 Nov 1, 2006 05:12 AM

                                        Black truffle risotto.

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                                          LStaff RE: Caserta44 Nov 1, 2006 04:57 PM

                                          The best thing I like about risotto is making risotto cakes the next day with the left overs. Just form it by hand, season the outside with salt/pepper, and pan fry in some olive oil until it turns brown and crispy on the outside. Throw a couple of over-easy eggs on top and I'm a happy boy.

                                          1 Reply
                                          1. re: LStaff
                                            macca RE: LStaff Nov 9, 2006 12:57 PM

                                            I love risotto cakes. Alwasy make extra so we can have them the next day. Went to see my mom this weekend- who recently had some oral surgery. I made her some risotto for dinner. She loves tarragon. SO I poached some chicken in stock flavored with fresh tarragon leaves. Shredded the chicken, and made the risotto, adding the chicken and a bit more tarragon at the end ( with the butter and cheese, of course!). It was really good, and the rosotto cakes the next day were tasty, too.

                                          2. d
                                            DavidT RE: Caserta44 Nov 1, 2006 05:00 PM

                                            My best was a gorganzola risotto at Bice in Milan. Just delicious.

                                            1. MsDiPesto RE: Caserta44 Nov 1, 2006 05:31 PM

                                              The mention of the foie gras risotto above reminds me of the liver risotto I had at an Italian place in a strip mall on Hilton Head about 7 years ago. It was wonderful but they gave me a huge portion. It was rich too, so I only needed a little.

                                              One of my favorite ways to cook risotto is a "Cream of Tomato" version that I got from the "New Basics" cookbook. Canned tomatoes work just fine in this. (on edit): Oh, and roasted butternut squash risotto too!

                                              1. c
                                                Cheesy Oysters RE: Caserta44 Nov 1, 2006 05:35 PM

                                                Boy, I'd love the recipe for your lobster risotto. If you don't mind posting, I could use it next weekend. Thanks

                                                1. l
                                                  lvecch RE: Caserta44 Nov 1, 2006 06:32 PM

                                                  A risotto milanese I made from a recipe on the back of a box of Roland arborio rice. This is basic risotto - white wine, saffron, parmigiano reggiano - which, as some of the other posters have said, often makes for the best dish.

                                                  1. l
                                                    laurendlewis RE: Caserta44 Nov 1, 2006 10:09 PM

                                                    Beet and goat cheese - pink but delicious

                                                    1. Dommy RE: Caserta44 Nov 8, 2006 09:04 PM

                                                      It was one I had made at home from a recipe here... Gorgonzola Dolce with a sprikle of pomegranate seeds... just PERFECT... :)


                                                      1. Davwud RE: Caserta44 Nov 9, 2006 11:46 AM

                                                        Now you Hounds go me thinkin'

                                                        I've got some AKC legs in my freezer I should do something with. Now I'm thinking crab risotto.
                                                        Shell them, make a crab stock, garnish with huge chunks of crab meat.


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                                                          FlyFish RE: Caserta44 Nov 9, 2006 12:31 PM

                                                          White truffle risotto at Tony's in St. Louis. The aroma filled the entire room. Perhaps the single most memorable dish I've ever had in any restaurant anywhere.

                                                          1. Snackish RE: Caserta44 Nov 10, 2006 04:29 AM

                                                            A wild mushroom risotto at Galletto's in Westlake Village. They wheeled it out inside a hollowed out Parmiggiano the size of a bus wheel. Then they scraped a lot of the parm - softened from the steam, I suppose - into the risotto at the last minute. A fun presentation, and quite tasty.

                                                            2 Replies
                                                            1. re: Snackish
                                                              FoodFuser RE: Snackish Nov 10, 2006 06:33 AM

                                                              Sounds awesome. And it begs the question: How did you roll the Doggie-Bag home?

                                                              1. re: Snackish
                                                                piccola RE: Snackish Aug 3, 2007 09:54 AM

                                                                I'm not a big fan of risotto - I can't explain it, really - but I'll make an exception for wild mushroom risotto. Maybe it's the contrast of the earthy mushroom flavour with the creamy rice... It's the only one I like.

                                                              2. MC Slim JB RE: Caserta44 Nov 10, 2006 06:41 PM

                                                                Best I've ever had was at Fortuny at the Hotel Cipriani on Guidecca near Venice: "risotto mantecato alle verdure di stagione e fiori di zucca" for two. Amazing. Didn't hurt that it was served in a stunningly beautiful dining room, or that the restaurant had sent a private launch over to pick us up in Venice.

                                                                Best risotto I've had in Boston in recent memory was at MarcO, a risotto of many mushrooms. It had that elusive creamy-chewy quality that reflects long, slow, carefully-tended stovetop cooking.

                                                                1 Reply
                                                                1. re: MC Slim JB
                                                                  Dio di Romanese RE: MC Slim JB Nov 14, 2006 01:13 AM

                                                                  without a doubt the bone marrow risotto I had in Genoa a couple years ago

                                                                2. d
                                                                  deliacookie RE: Caserta44 Aug 3, 2007 08:42 AM

                                                                  I would love this recipe for Marrow Risotto...thanks linda

                                                                  1. y
                                                                    yogurtsoda RE: Caserta44 Aug 3, 2007 09:08 AM

                                                                    Butternut squash risotto with the slightest undertone of sage, at Emmy's Spaghetti Shack in San Francisco. So simple, but so hard to replicate at home - I've tried several times!

                                                                    1. e
                                                                      Ela0427 RE: Caserta44 Aug 3, 2007 05:08 PM

                                                                      In Varenna on Lake Como I had a red wine risotto with smoked cheese. it was incredible. To make it I think I would just substitute the traditional white wine with red and use a good smoked cheese at the end. it was not too smoky.

                                                                      1. NeNePie RE: Caserta44 Aug 3, 2007 05:32 PM

                                                                        Three: First, the perfect uni risotto one night at Ca' del Sole in North Hollywood, second, the white truffle risotto at Locanda Veneta a year or so ago, and third, the barley and asparagus risotto that I made in February. The only cheese I had in the house to stir in was brie, and it was perfectly delicious.

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                                                                          odkaty RE: Caserta44 Aug 4, 2007 12:09 PM

                                                                          I found a recipe for a broccoli and cheddar (not a combo I generally like) risotto in Moosewood's Simple Suppers that's quickly become a favorite. The risotto is started with beer or ale, although I always use hard cider as that's what I have on hand. Even my husband, who despises risotto, won't protest too much when I make this recipe.

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                                                                            suse RE: Caserta44 Aug 4, 2007 12:49 PM

                                                                            Champagne Risotto at the Hotel Swiss (not as fancy as it sounds) in Bellagio on Lake Como.

                                                                            1 Reply
                                                                            1. re: suse
                                                                              Jocelyn P RE: suse Sep 29, 2007 07:35 PM

                                                                              Hands down, the Risotto all'Amarone at Bottega del Vino in Verona, Italy.

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