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Home Cooking 21

Making risotto vs. fresh pasta

ttoommyy | Feb 1, 201205:58 AM

A coworker and I were discussing cooking for upcoming dinner parties we are respectively having. He was talking about making fresh pappardelle with a mushroom ragu and asked me for an alternative that would also use mushrooms. I suggested a porcini risotto, which I make often. He didnt seem too enthusiastic about this and later admitted to having never made a risotto. He is an accomplished home cook and really knows his food. I was surprised. Of course I had to then confess that I absolutely hate making fresh pasta.

This got me to thinking. While I know a lot of people are "afraid" of making risotto because of the constant stirring (myth) and the long cooking time (another myth) I can whip up a risotto in my sleep, so to speak. In fact, it is my go to dish when I don't know what to make and want something relatively quick. I hardly even use a recipe anymore. The thought of making fresh pasta though? I dread it and therefore have stopped making it. I find it tedious and it never really comes out as silky and tender as that which I can buy at a place that specializes in fresh pasta. I know this all depends on one's skill level and comfort zone. In reality, one is probably not that much more difficult than the other.

So, where are you on this? Camp Risotto or Camp Fresh Pasta? Maybe both? Or maybe neither?

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