http://smittenkitchen.com/2007/01/someday-my-spring-will-come/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-918552 marina Thu, 15 Sep 2011 05:31:34 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-918552 The recipe turned out great but i had to cover the rissotto towards the end in order to soften up the rice. Thanks. easy and great and not too many ingredients or spices :) The recipe turned out great but i had to cover the rissotto towards the end in order to soften up the rice. Thanks. easy and great and not too many ingredients or spices :)

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-624164 coleen Tue, 26 Apr 2011 01:52:05 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-624164 sigh. i knew better and i did it anyway. i used short grain brown rice, which does make a delightful risotto, but only after an HOUR of stirring. sigh. thanks for the recipe, and next time i'll make sure to actually have enough arborio rice in the house. sigh. i knew better and i did it anyway. i used short grain brown rice, which does make a delightful risotto, but only after an HOUR of stirring. sigh. thanks for the recipe, and next time i’ll make sure to actually have enough arborio rice in the house.

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-612546 kate Sat, 09 Apr 2011 03:28:50 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-612546 Made this tonight and it was YUMMY. Thank you!! Made this tonight and it was YUMMY. Thank you!!

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-611017 deb Wed, 06 Apr 2011 14:16:28 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-611017 At restaurants, I understand that they cook the risotto about 2/3 of the way (i.e. adding 2/3 of the stock, none of the finishing) spread it on a sheet pan and cover it with plastic until needed. I think it can go in the fridge. Then, shortly before you're ready to serve it, bring it back to the pan and finish the recipe. There's no other way to make un-gluey risotto in advance, or none that I know of. At restaurants, I understand that they cook the risotto about 2/3 of the way (i.e. adding 2/3 of the stock, none of the finishing) spread it on a sheet pan and cover it with plastic until needed. I think it can go in the fridge. Then, shortly before you’re ready to serve it, bring it back to the pan and finish the recipe. There’s no other way to make un-gluey risotto in advance, or none that I know of.

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-610868 Karina Wed, 06 Apr 2011 08:08:33 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-610868 Risotto, seems so easy to make, but I have a hard time getting it right! I have guests coming over for dinner and would love to make this ahead of time, let's say in the morning (just in case it fails and I can always turn to plan B on time!). How do I go about warming it up again and not getting the rice to look to like wallpaper glue? Risotto, seems so easy to make, but I have a hard time getting it right!
I have guests coming over for dinner and would love to make this ahead of time, let’s say in the morning (just in case it fails and I can always turn to plan B on time!). How do I go about warming it up again and not getting the rice to look to like wallpaper glue?

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-600093 April Tue, 15 Mar 2011 15:12:34 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-600093 I made this for some friends last week, save the artichokes (1. too expensive, 2. not my favorite, especially for that much money), and it was DIVINE. I loved it SO much that I'm making it again this week for another dinner party! I paired it with a nice salad with veggies and vinegarette, and it was a really lovely dinner. Plus, it's gluten-free for my friend who's eating with us this week, so that's a nice plus. (It was also the first risotto I've ever made - I was amazed at how easy this was!) Thanks for the recipe :) I made this for some friends last week, save the artichokes (1. too expensive, 2. not my favorite, especially for that much money), and it was DIVINE. I loved it SO much that I’m making it again this week for another dinner party! I paired it with a nice salad with veggies and vinegarette, and it was a really lovely dinner. Plus, it’s gluten-free for my friend who’s eating with us this week, so that’s a nice plus. (It was also the first risotto I’ve ever made – I was amazed at how easy this was!) Thanks for the recipe :)

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-595509 Kelly Fri, 04 Mar 2011 20:33:49 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-595509 I made this last night for a dinner party. I didn't use artichokes, but it turned out great! I had never eaten risotto, but this is tasty! Thank you for the recipe. I also made your ratatouille recipe. I think I over cooked it a little, but it is great too! I'm going to have to give it to my parents because they grow most of those vegetables in their back yard. Thanks for the recipes, I have definitely become a fan! I made this last night for a dinner party. I didn’t use artichokes, but it turned out great! I had never eaten risotto, but this is tasty! Thank you for the recipe. I also made your ratatouille recipe. I think I over cooked it a little, but it is great too! I’m going to have to give it to my parents because they grow most of those vegetables in their back yard. Thanks for the recipes, I have definitely become a fan!

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-391512 Pete Thu, 03 Jun 2010 00:12:38 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-391512 Great stuff. I didn't have any chicken broth so I took the tough stalks that I snapped off from the asparagus, tossed them in boiling water and made an asparagus broth. Also, I like to roast the asparagus with a little oil and lemon zest, chop it and then add to the risotto. Great stuff. I didn’t have any chicken broth so I took the tough stalks that I snapped off from the asparagus, tossed them in boiling water and made an asparagus broth. Also, I like to roast the asparagus with a little oil and lemon zest, chop it and then add to the risotto.

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-386516 Stephanie Thu, 27 May 2010 22:28:12 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-386516 Can't think of a better way to enjoy asparagus. Thanks! Can’t think of a better way to enjoy asparagus. Thanks!

]]> http://smittenkitchen.com/2007/01/someday-my-spring-will-come/#comment-366313 cs Sat, 10 Apr 2010 22:56:32 +0000 http://smittenkitchen.com/2007/01/someday-my-spring-will-come#comment-366313 Super Yummy!! Unfortunately the market had artichokes that should have been eaten weeks ago. I used peas, not much of an equal but they did not have frozen artichoke hearts (which are ok) but I can not eat the canned ones--ugh. I dusted with a bit of truffle salt and chopped basil from the garden as a garnish. Super Yummy!! Unfortunately the market had artichokes that should have been eaten weeks ago. I used peas, not much of an equal but they did not have frozen artichoke hearts (which are ok) but I can not eat the canned ones–ugh. I dusted with a bit of truffle salt and chopped basil from the garden as a garnish.

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