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Good Risotto in Montreal

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Anyone know where I can get some good risotto? Hopefully nothing to expensive.

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  1. I hate to sound like a broken record, but the cheapest and best way to get it is to make it yourself. Invest in some good rice (arborio is probably the cheapest and easiest to find), some chicken stock, real parmeggiano reggiano or grana padano, butter and stir away. You can always fancy it up with some mushrooms or cooked chicken or shrimp - or some simple steamed veg. My favourite is with peas and garlic.

    4 Replies
    1. re: maisonbistro

      I made some Spinach and Goat Cheese the other day, and it was really good, and I plan on making it again but I just wanted to see if there was any "oh you have to try the risotto at ___________"

      1. re: MickFlanagen

        Fact of the matter, real risotto is too labor inensive for typical restaurant to do it justice. So they reheat, or partial cook it or thicken it with cream to cut corners. The one thing restaurants on hand that is tougher for us mortals to get is good stock....

        Now that I'm talking about it, I think I'll make risotto tonite....

        1. re: ScoobySnacks20

          That's kinda what I tried to say, but didn't want to slad any kitchen in the city that did actually go to the pains of making it from scratch, on order.

          OMG cream in risotto - that's cringeworthy - I saw that once on Restaurant Makeover and I think it was David Adjee who lost it.

          1. re: ScoobySnacks20

            I've been buying proper stock at Boucherie du Tours to use in my risotto. They keep containers of it in the freezer by the cash - fond du poulet, boeuf, veau, etc. - great to keep around for those of us who don't often get around to making our own stocks...

      2. Le Club Chasse Et Peche used to serve a wicked risotto ( foie gras and ... (i forget ) ), they have

        "risotto à la pintade, pois mange-tout, raisins" for $19.

        1 Reply
        1. re: Maximilien

          They still serve it: "braised piglet risotto, foie gras shavings."

        2. Halte-Urbain on Bernard served it, and it was quite good, according to my risotto-loving companion. Granted, the resto is closed now, but I wonder whether its reincarnation (can't remember the name) might not serve it.
          And, yeah, we usually just make it at home, adding the heal of the parma-reggi cheese in the mix while stirring. It seems to add oomph to the meal.

          1 Reply
          1. re: rillettes

            Good call on the heal of the cheese, I will definitely give that a try next time.