What should I serve as dessert after a heavy risotto dinner? [more inside]
posted by angryjellybean on Nov 18, 2009 - 39 answers

Having absent-mindedly added three times the amount of rice called for, how do I salvage a deadly-flavorless risotto? [more inside]
posted by tabubilgirl on Jan 7, 2009 - 20 answers

I love risotto. I really do. But my recipe which is a chicken + spinach risotto is getting boring. I'd love to experiment a bit more. [more inside]
posted by ysabet on Apr 15, 2008 - 29 answers

I love risotto. I've tried to cook it a number of times, and always manage to get the creamy texture and flavour that I expect - however, the rice itself doesn't seem to absorb the liquid as much as I would like it to, and ends up being hard/crunchy. I tried a few different recipes+methods and always end up with hard rice. [more inside]
posted by mebibyte on Feb 27, 2008 - 23 answers

I'm looking for restaurant-style instructions for making risotto, i.e. where you cook it partially, then hold until service and finish it quickly to order. [more inside]
posted by rorycberger on Jan 14, 2006 - 9 answers