I had had another type of HF risotto pretty recently, the mushroom & chive one, and I found this one significantly better to my tastes. There were a few things that I think gave this recipe the leg up over the other recipe. As before, HF really is missing the acid on these risotto recipes, and I made an addition after the rice toasts for 1-2 minutes of either wine that I have on hand or of white wine vinegar. Today, I used white wine vinegar because we had none of those small bottles of wine left in the cabinet. However, I think in this case where they tell you to add the stock concentrates to the rice with the first cup of hot water is superior to adding them to the pot on the side because it ensures you get all of the flavor even if you don’t want up using all of the water. Secondly, I think the addition of the cream sauce, though not typical for a risotto gives it a little extra oomph and the sun dried tomatoes add a nice umami flavor paired with the regular tomatoes. Emir gives it a 9/10, he was asleep when I took this photo, as he had a busy day partying too hard for his 13th birthday. He didn’t totally clean the bowl, but still seemed to enjoy it.
by salukis
1 Comment
I did the mushroom one like a week ago as well and I have this one this week… I added shrimp though for this week, I wanted a bit more texture.
I just looked at the recipe. I won’t roast the veggies. I’ll pan fry the zucchini and add the tomatoes in similar to the other risotto. The fresh firm tomatoes was one of my favorite things with the other one. And add the full amount of spice at the last step.
If I can fit 2 large pans on my range I can do the shrimp and zucchini together and time it so it’ll be done around the same time as the risotto. Other wise a smaller frying pan and do the shrimp then the zucchini.