Comments on: lemon risotto

By: Kelly

Kelly — Fri, 18 Sep 2009 05:24:13 +0000

I am on a risotto kick. Last night I made the Tomato and Sausage Risotto, and tonight I made this. I took a page out of your book and served it with some seared scallops and romaine pesto (from the stuffed tomato recipe). The lemon worked so well in this risotto. It cut though the creaminess and added a great fresh flavor. My boyfriend loved this dish; he said that it was the best risotto that I have made.

Thanks for the recipe. I always enjoy putting a dent in my “SK recipes to try” file (though more often than not they move to the keeper file).

By: Debi

Debi — Fri, 10 Jul 2009 18:25:08 +0000

Thanks so much for the Lemon Risotto recipe! I made it for our Mother’s Day dinner with Roasted Salmon Fillets with Warm Cherry Tomato Salad, fresh creamed corn, roasted asparagus with parmesan, carrots with mint, and warm rolls. Dessert was Tuaca Zabaglione with my MILs peaches that I had lightly poached in a vanilla sugar syrup. A very successful dinner! Your lemon risotto was enjoyed by all!

Thank you again!

By: Carli

Carli — Mon, 16 Feb 2009 00:26:11 +0000

I just made the lemon risotto and I wonder why in hell I waited so long to do it, it’s delicious. thank you!

By: Brianna

Brianna — Thu, 31 Jan 2008 22:02:08 +0000

I tried the lemon risotto recently and it was a huge hit!! I was thinking about trying it with orange next time. Would you change the quantities of the citrus? It strikes me that lemon is a stronger flavor than orange, but I’m not sure what or how much to change. Thanks!

By: Mrs. L

Mrs. L — Mon, 25 Jun 2007 23:14:07 +0000

I had to laugh, my first thought at the photo was “Salad Shooter”…probably because I just found one in my garage a couple weeks ago…still in it’s original box…still unopened. I’ll have to sell it on ebay as I’m sticking to my mandoline.

By: Kate

Kate — Mon, 25 Jun 2007 12:22:44 +0000

Every time I see you do something with that mandoline I think that I need to get one. Gladly, thinking about it is as far as I get with it at this moment.

By: Ken

Ken — Sun, 24 Jun 2007 21:53:50 +0000

The manufacturing guys over at Evolving Excellence also commented on home clutter this weekend.

http://www.evolvingexcellence.com/blog/2007/06/less-storage-sp.html

Ken

By: anado

anado — Sat, 23 Jun 2007 18:56:57 +0000

hi deb

sarah from Food and Paper posted about scallops in an arugula mint sauce with garlic chips that look amazing. that might help your arugula pesto: http://foodandpaper.blogspot.com/2007/04/scallops.html

By: Lauren

Lauren — Sat, 23 Jun 2007 14:57:11 +0000

Congrats on the contest! It’s good to know one’s votes count in the end. For your arugula pesto, try using a mix of pecans and walnuts instead of pine nuts. They have a deeper, earthier flavor that counteracts the pepperiness of the arugula nicely. I love pine nuts, but I don’t think they have enough shazzam to stand up to the godfather of salad greens. By the way, can you let me know which mandoline you got? I must have one.

By: Doug

Doug — Sat, 23 Jun 2007 06:52:45 +0000

More congrats on the contest. When I lived in CA, I used to pack my pick-up with two coolers, with ice, and spend a week wine tasting and buying bottles from Napa and Sonoma vineyards. You’ll love it. Here in Paris now, I confess to an admiration towards Patricia Wells; her brandade (with a few tweaks) is a staple chez moi. Her gigot is pretty good as well. I’ve found, in general, that most classic French dishes, especially salads, need an extra uummpphh, at least to my American tastes. Have a great trip Deb & Alex; we all expect photos, non?