I have to say since we produced this lesson we have eaten a lot of risotto...I mean a lot! But the great thing is we are still not sick of it. The only trouble we have is deciding which one to make.

Out of the practice recipes that are attached to this lesson I might have to say that the "ragu risotto" is one of our favorites. The butternut squash risotto is also very nice and a bit fancier, which makes it a good choice for dinner parties.

I would love to hear which one is your favorite. Perhaps you might even have a variation idea from one that you already make at home. Cheers!

was hard at first but once mastered its good. havenet a favoret

the lesson was very simple and easy to follow .

I though I would try a sweeter version to go with chicken. Has anybody tried using fruit?

I had a fresh pineapple that I needed to use. I cut it up into dices about 1/2-inch, simmered it in a pan. I then used1/3 cup juice and 2/3 cup pineapple chunck in the blender. I liquidfied themand set the ceramic bowl in a hot water bath on low heat to keep warm until it was needed. I also added some of the pineapple juice with a pinch of ground ginger and ground cardamon. I served with some roast chicken breasst and a garden salad. I loved it.

I didn't feel the video talked enough about making just risotto. They seemed to focus more on the additives to the dish rather than the main focus. How long it takes to create a risotto dish was never mentioned. However, the process of adding sauces and other ingredients to the risotto was excellent.

Molly, are you aware that there is another video called The Risotto Method? It goes into great detail on how to make risotto. How to Vary Risotto was a follow-up video and specifically intended to focus on the additions and variations that are possible:)

dawn is it possible to add a combo of white wine and cream to a asparagus puree or can i boil water with saffron and white wine to add color and flavor before adding it to the risotto because im thinking of also adding asparagus and broccoli to it.

frank

A well-made risotto does not really need cream. As for the saffron, you can most certainly add it to the broth for added color (as per Topic 4 of the lesson on "The Risotto Method"). White wine can also be used to deglaze (as per the first lesson as well).

That is one of the great thing about risotto, besides following the proper technique of actually making it, you are totally free to experiment and have fun with the flavor combinations. Cheers!

dawn can honey be added to a broth with saffron just curious.

frank

dawn another question didnt see it until now but can i use not only honey for a sweet flavor but can i also de hydrate dry mushrooms and add it to the risotto.

frank

I am not sure about using honey in risotto but as I said before as long as you are making it correctly then you are free to do what you want.

As for using dried mushrooms, indeed you can. See the attached practice recipes as there is one in there that uses dried mushrooms. Cheers!

I can not wait to play with , the varieties are endless my husband probavly will turn into a big grain of rice I have so many ideas in my head with just stuff alraedy in the house. great lesson.

I created a duck short stock, rendered the fat from the skin and then used both of these as the liquid and fat for my risotto. I then made a yam and orange zest puree, to add at the sauce step and the fresh squeezed juice of the orange as the deglazing liquid. Duck l'orange, risotto style. Great step by step lesson series!