Low-Maintenance Risotto

Very good.

Oh wow. Food snobs calling Parmigiano-Reggiano tasteless and boring, and suggestion pecorino romano as a subsitute shows such a disrespect for Italian cooking culture. Not only are both really good cheeses, they are completely different (they even use milk from different animals!). Also: Parmigiano-Reggiano is what is traditionally used in most risottos. But I get the feeling some people went to 4 fancy restaurants, read 3 expensive books, and now think they know better than hundreds of years of Italian cuisine...

A note on our cheese choices for risotto. Risotto is a weekly item on the dinner table throughout northern Italy, and is less commonly eaten in southern Italy for cultural and historical reasons. The cheese of choice from Milan to Venezia is Parmesan cheese. Why? Well gercor, that is because Parmesan cheese is also more prevalent in the north and less so in the south. Italian cooking which is very regional has all to do with availability and tradition. So to be a reverse snob of sorts, using pecorino cheese in my risotto is harsh not rich. The recipe given is very close how my aunties in Udine, Padua and Verona made risotto. Except we do add dried mushrooms to the mix.

Great easy recipe to use. I agree with JaneKeagy, if you haven't tried the recipe, commenting on what you would substitute for items is moot. I have tasted wonderful Parmesan cheese and others that don't have much flavor at all. I would suggest that gercer investigate the subtle differences of flavor from several types of aged Parmesan and follow the time old adage; "Each to their own." Criticizing people's taste buds is not snobbery, it is just plain rude.

This is an easy, flavorful risotto recipe, whether you use parmesan or pecorino romano. I've used both, depending on what was available. I love that it doesn't require constant attention, and you can add veggies if that's your preference. I like to toss in some thinly sliced fresh baby spinach when the risotto's done. Good stuff!

Thank you Ikersch...considering comments should be limited to the recipe at hand without substitutions, it's a relief that SOMEONE tried this recipe before commenting!

gercor: Thank you for the Pecorino Romano tip...Always thought parmesan was tasteless. I guess I didn't buy the best, I will try Pecorino, if I can get it where I live :( :)

Are there any actual reviews out there, or are y'all just wanting to be critical? The recipe sounds great - just wish someone would comment who has tried it.

jojobz and turnleft- you both are being too critical. I agree that gercor is being a little "nose in the air" if you will, but to their defense, I agree with the pecorino statement. And turnleft, you can buy pecorino romano in any grocery store and it's typically the same price if not cheaper than real parmesan. I buy it at my local discount store. It's not being a cooking snob, it's knowing what ingredients taste best and can be exchanged out for others.

gercor - Do you feel the same way about conjunctions?

I get really tired of cooking snobs making comments that indicate if you don't do things their way there is something wrong with you. Not all of us have access to the "finer" ingredients found in specialty stores. Make a suggestion but don't demean others who don't do as you do.

"Good" parmesan is complex and nutty. The run of the mill varieties don't capture it's flavor well, you'll have to get it from a specialty or well stocked grocery store. Something from Whole Foods or Trader Joes is a billion times better than say, 'Sargento's'.

I haven't tried it, but I can tell from reading it that I would substitute Pecorino Romano cheese for the Parmesan for a much richer flavor. I find Parmesan to be utterly tasteless boring and I never use it in anything.