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Sep 25, 2009 08:44 AM

Favorite Risotto in NOVA/DC? (Actually looking for tonight.)

I gotten a request for a great risotto for dinner tonight. Where are some really good ones in VA or DC? Where is your favorite?

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  1. Sette Bello used to have risotto with veal or lamb shank that I really loved, but I haven't had it in over a year, so I don't know if it is on the menu or still good.

    My favorite risotto is the squid ink risotto with grilled calamari at Sonoma.

    1. I can not vouch for it because I have not had it, but I have heard that Teatro Goldini has delicious lobster rissoto.

      1. proof has amazing risotto. their chef frequently changes the flavors in it; last winter it was butternut squash risotto, then in the late spring i believe it was raddichio and caramelized any rate, it's always one of the things i make sure to order when i'm there.

        1. Tosca. Superb.

          Dino has a very nice risotto too.

          4 Replies
          1. re: Adam23

            Mushroom & smoked mozzarella tonight, and then buttercup squash starting tomorrow.

            1. re: deangold

              Buttercup squash at Dino? That sounds great.

              1. re: deangold

                Dean, please forgive me for asking: but when you or someone in your kitchen makes risotto do you actually have someone stand in front of the burner stirring constantly for 15+ minutes or do you partially finish it off in the oven? I ask this knowing that the vast majority of people who would come in your door could not tell the difference. Thanks for putting up with my question.

                I should also note that the best risotto I have ever had in the D. C. area and one of the best anywhere is Roberto's Alba truffled risotto which is orgasmic. A close second is Fabio's grappa risotto which is incredible. I have the recipe for this and get loaded every time that I make it!


                1. re: Joe H

                  We use a two part coolking process that requires stirring for the entire cooking time. It is just that the cooking time is split in two. I first leared this technique in Marcella Hazan's writting and then had it reinforced at several restaurants in Modena.