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Feb 3, 2007 07:41 PM

Not a risotto fan, until tonight...thanks to Gordon Hamersley

I've never been a big risotto fan. I've always found it stodgy and overrated. Tonight I picked up Gordon Hamersley's "Bistro Cooking at Home". I made the lemony risotto, Fiona's Fish (with sole) and an apple galette (instead of peach). The risotto was a nice match for the fish with the lemony flavors. The fish and risotto were bland in color but a bit of spinach, some parsley and lemon took care of the beige-ness of the meal. A nice Saturday meal all in all. I'm looking forward to trying more from this book. All-in-all it took me a bit over an hour from start to finish.

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  1. Preparing risotto is almost as much fun as making chili (not quite). Risotto is a nice way to use up leftovers. One can use leftover cooked meat, leftover cooked vegetables, experiment with different seasonings, etc. The leftovers are added to the arborio rice just before serving so that they are not overcooked.