Comments on: Fresh Corn, Tomato and Cauliflower Risotto

By: Everything is Connected » Blog Archive » Currently Reading: Cathy Erway’s The Art of Eating In

Wed, 01 Jun 2011 14:47:02 +0000

[...] of blog entries but the subsequent recipes and musings were really great and drew me in. I made risotto (properly) for the first time from a NEOINY recipe. By the time I joined in the fun, the project [...]

By: Nora

Nora — Wed, 08 Oct 2008 19:49:06 +0000

I have the (dirty?) habit of loading dishes with butter when I’m cooking for company. It’s like guaranteeing praise and hugs and love! Alone, I never use it. I’m glad someone else does it too.

By: cathy

cathy — Tue, 07 Oct 2008 14:33:34 +0000

Hi Jess: I think it tastes great without, but it’s funny, whenever I cook for other people I tend to add more fat, too! I think a gob of butter stirred in at the end until it’s fully melted should do the trick. You could add cream too if you want, but not too much as a lot would dilute flavor/create a weird stickiness to the texture.

By: Jess

Jess — Tue, 07 Oct 2008 03:09:31 +0000

Here’s my question: does this taste as decadent as any other risotto recipe? I’d love to make this for friends, but I fear they’re so used to the butter- and cream-laden versions of this recipe that it wouldn’t taste quite right. Does the cauliflower addition work well to make it taste more unhealthy?

By: Sarah

Sarah — Mon, 06 Oct 2008 06:14:26 +0000

Glad to hear it went well. Can’t wait for the Saturday when I can actually stop by.