Fig-Hazelnut Risotto

Page 251

(1 review)

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Recipe Review

Hmm... I'm not sure how to give this recipe a fair rating because I have not had a history of eating or making risotto, whether traditional or with a pressure cooker. I also made a few substitutions -- I used fennel instead of aniseed and almonds instead of hazelnuts. For the "milk," the author offers some choice. I went with half soy and half almond.

Postives - Mr. Snoopy and I agreed that this recipe smelled absolutely heavenly. Also, the rice came out al dente, which I understand to be the proper consistency for a risotto. (Personally, for a dessert, I would have preferred this a bit softer.) I liked the very subtle undertone of fennel, which I understand to be milder than aniseed.

Negatives - Mr. Snoopy thought the fig pieces looked like mushrooms (not an entirely baseless guess for a risotto). It would be worth trying to blend the dried fig in with the "milk" for a more refined appearance. Also, it just didn't taste rich and creamy enough for what one might expect of a dessert.

As a "special" breakfast, this is much more impressive.

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Comments

Queezle_Sister - 23rd April 2012
I've been curious about these risotto recipes, too. I like your idea of using them as breakfast food. Love figs, but it would be curious to eat one while thinking its a mushroom. Hopefully Mr. Snoopy didn't fry any brain circuits!

snoopy - 27th April 2012
I enjoyed the leftovers as breakfast for the last few days. Amazing how perspective (breakfast vs. dessert) changes things as, if I were to make it again for breakfast, I might make it a little less sweet and a little less rich. The fennel taste/smell became more intense with sitting - very good.

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