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Mar 16, 2008 10:20 AM

Best Risotto

Where's the best risotto in L.A.?

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  1. Most risotto in restaurants is too al dente for my taste (but I suppose this is the way it's supposed to be?). The best risotto I've had was at the Trump National Golf Club restaurant.
    The asparagus risotto was a side dish to a lunch-time halibut entree, but was much better than the halibut IMO. The rice was extremely creamy, with just the slightest bite to it, and was perfectly seasoned. I'm curious to know where else I can find great risotto, too!

    1. It's alway really helpful if you list some of the best places you have tried it and liked it in the past for a couple of reasons. It will give an idea of your tastes regarding this dish, and it will keep those who would like to give you a recommendation from duplicating places you already are familiar with.

      4 Replies
      1. re: Servorg

        I haven't really had good risotto elsewhere. Almost every time I order it in a restaurant, I regret it because it's too al dente. So it's only with great trepidation do I attempt ordering it nowadays.

        1. re: foodhuntress

          Hi FH. I was asking the OP about places they have had risotto, (unless you are also the OP too?) before trying to formulate a suggestion or two.

        2. re: Servorg

          Good idea Serv. Actually I haven't many restaurant risottos. I had a seafood-squid ink risotto at one of Bobby Flay's places in NY that I thought was too heavy. My favorite risotto experience was a white bean risotto that i got at Pico in Larkspur (Marin County). It was simply flavored with farm-fresh ingredients and had a perfect texture. I love risotto's with a medium viscocity and nice al dente texture to the grains. Lately I've been making springy risottos like fennel-lemon and asparagus shiitake. I love my own but i want to see how the pros do it.

        3. Starting with the first addition of broth, and depending on the amount and kind of rice, a properly prepared risotto takes time. (Twenty-three attentive minutes on my stove when I use arborio.) Since it's typically served at the beginning of a meal, many restaurants cut corners to get it out to hungry customers. The dish is often cooked too fast at high temperature (and undercooked in the middle) or twice-cooked and mushy. I don't order risotto at any but the best Italian restaurants -- Valentino, for example, which uses vialone nano, instead of arborio, to produce a creamy, delicious result.

          1. La Terza makes a great one. However, the last time I had it, it was a special. I don't know if it's on their regular menu.

            1. La Maschera in Old Town Pasadenadoes a risotto special daily. You just have to ask sometimes. We have had several different risottos that were AMAZING. My favorite was one with ham, asparagus, corn, fresh tomatoes, peas and lots of parmesian. I have not found it to be too al dente (I hate the rice grains hard in the middle, too). I like it creamy, but still with some texture. They also did one with seafood that was excellent!

              1 Reply
              1. re: hilreed

                Al dente is different from under cooked. Hard in the middle grains? That's criminal