Comments on: Low-Maintenance Risotto

By: nancy

nancy — Sun, 12 Jun 2016 18:41:11 +0000

I have never made risotto so I guess I don’t know the difference

By: Trade Forex

Trade Forex — Mon, 01 Nov 2010 08:54:54 +0000

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By: P Brown

P Brown — Tue, 05 Oct 2010 01:48:14 +0000

Julia, the parboiling method is used by every restaurant I've ever encountered. Best way to do it is to parboil in stock and then reserve the starchy stock to use when you come to finish it off.

I'm a big fan of the traditional stirring method which is why I never order risotto when eating out - I can always make a better one at home!

By: Natasha SavedByTheEggTimer

Natasha SavedByTheEggTimer — Wed, 29 Sep 2010 18:38:40 +0000

Yum, I love risotto with white wine.

By: pigpigscorner

pigpigscorner — Tue, 28 Sep 2010 09:55:31 +0000

I use arborio too! and I too hate the stirring.

By: Biz

Biz — Tue, 28 Sep 2010 02:23:20 +0000

My MIL taught me how to make risotto - and knowing my strong aversion to onions, subbed in diced apples and it was delicious!

You can check out my version here:

http://mybizzykitchen.com/2010/05/03/wonderful-weekend/

By: Amanda

Amanda — Mon, 27 Sep 2010 22:03:05 +0000

Great tip Cathy, looks delish!

By: Marjie

Marjie — Mon, 27 Sep 2010 21:05:52 +0000

Hooray! Another person who just can’t do the “stand around and stir forever” routine! Thank you!

By: Barbie with a T

Barbie with a T — Mon, 27 Sep 2010 18:15:49 +0000

I usually cook risotto the old fashioned way. But I think I will try this way and maybe it will give me more time to be on my computer! Thanks for the timesaving tip.

By: Barbie with a T

Barbie with a T — Mon, 27 Sep 2010 18:09:24 +0000

I cook risotto the old fashioned way. But if I cooked it this way, I probably could not tell the difference, and that would give me more time to be on my computer! Thanks for the timesaver tip! I will definitely give it a try.