The Contests

Preview of Next Week's Themes

March 12, 2010 • 47 Comments

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Starting Sunday at midnight, you'll be able to submit recipes for Your Best Risotto and Your Best Italian Dessert.

 

Jump to Comments (47)

Comments (47)

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almost 5 years ago magdance

Re personal variations: when you said "no" to pannacotta shaped like a trifle, does that mean "no" to a freestanding zuppa inglese?

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almost 5 years ago coffeefoodwritergirl

Oh yay! These both sound wonderful. Can't wait to get cooking...

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almost 5 years ago tniles

vanilla bean risotto with a dried fruit compote is on the menu. Its pretty popular at the restaurant.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds delicious. Since we did a rice pudding contest recently, we're looking for savory risottos this time around.

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almost 5 years ago tniles

this will be a challenge for me, but love risotto in any form

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almost 5 years ago BrooklynBridget

Dreaming up risotto recipes on a hellaciously rainy NYC day!

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your user name -- clever!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Does a traditional Italian dessert that you've "personalized" in decidedly non-Italian ways qualify? ;o)

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great question -- but hard to give you a yes/no without more info. If it's a saffron pannacotta, then I'd say yes. If it's a pannacotta that you've molded like a trifle, no. Hope that's helpful!

Gaby_by_sarah

almost 5 years ago gabrielaskitchen

Oh! I can't wait to get too many great risotto recipes from you all! I've never cooked it before, so I'm looking forward to trying it out after next week's submissions are in.

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We're excited, too. We'll also be doing a Sunday Supper live cooking event with the risotto finalists -- more on that soon.

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almost 5 years ago Ms Cuccia

Ooh ... hope to see some variations on arancini! My nonna was Sicilian.

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almost 5 years ago lechef

I really like the natural progression of recipe contests that we're on right now: Roasted Chicken to Chicken Broth to Risotto, which in most cases uses chicken broth. I hope next week's contest is "your best leftover risotto recipe"! Risotto cakes, anyone?

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Nice one! Hadn't made the chicken broth/risotto connection, if you can believe it. (We're a little slow sometimes.)

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, wish we'd been so clever! But no, just turned out that way.

Winnie100

almost 5 years ago WinnieAb

A and M-
I was sure the risotto was planned to use the stock!
Funny it wasn't, but perfect timing nonetheless.

Stringio

almost 5 years ago testkitchenette

Great theme for my weekend cooking and testing (raining and dreary in Long Island) while the husband works some overtime!

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great, and I hear you -- it's so rainy here in Brooklyn, too.

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almost 5 years ago chez lady S

i am excited! great themes

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

Monkeys

almost 5 years ago monkeymom

Would risottos made with something other than rice be okay?

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almost 5 years ago Janneke Verheij

how can you make risotto without arborio rice?

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almost 5 years ago lastnightsdinner

Janneke, in the States you often see dishes with grains like barley or farro prepared in the style of risotto - not a traditional risotto, but with that same sort of creaminess.

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almost 5 years ago Lizthechef

Mark Bittman ran a risotto-like pasta recipe that I make all the time. It's delicious and you don't even heat the stock, Agree with lastnightsdinner 100%.

Mrs._larkin_370

almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I say, sure, why not?

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure.

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almost 5 years ago Janneke Verheij

I learn something new every day, I'll have to try this..

Monkeys

almost 5 years ago monkeymom

I think I have a similar problem with risottos as thirschfeld. I've had a hard time making 'good' risottos. Using other things helps me to avoid that problem as they are just different anyways. I'm very much looking forward to this theme!

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almost 5 years ago NakedBeet

done and done! ; )

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great -- we look forward to seeing what you've got.

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almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - can't wait to see what everyone does - my risotto is pretty standard (yummy, but same ol same ol) and my Italian dessert is, well, the gelato bar at Central Market :-)

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almost 5 years ago thirschfeld

I hate cooking risotto. The first ingredient on everyones list better be beckon the gods because you need everything to come together to get the rice just right. I have only had great risotto once and that was at La Cirque and I have been trying to recreate that one for almost 8 years. Maybe this will be the time. Good luck everyone. This one is going to take some research on technique.

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almost 5 years ago Loves Food Loves to Eat

That La Cirque Risotto must have been some risotto-of-the-gods-crazy-good stuff to set such unbeatable standards, because I can't seem to find a risotto I don't like, and I find it so easy to get right!

I hope you're able to recreate it for the contest, can't wait to see what everyone comes up with!

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almost 5 years ago thirschfeld

Oh don't get me wrong I have had lots of good risotto but if you have ever had great risotto, where the rice is like eating the most beautiful cloud with rain drops of flavor showering accross your tongue , then you will set off on a quest to recreate it. I hope, really hope, to learn lots from this week.

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almost 5 years ago Loves Food Loves to Eat

Now I'm nervous... And jealous of this risotto nirvana you speak of!

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almost 5 years ago thirschfeld

I wouldn't be nervous but excited. I hope to gain the knowledge to recreate that very risotto nirvana

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almost 5 years ago thirschfeld

oh and that should say Le Cirque, can't believe I did that.

Mrs._larkin_370

almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, fun! Thank you for including another "stovetop" category!! Yes, my oven is still broken. Fingers crossed, everybody.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Wow, this is approaching cruel and unusual punishment for you!

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almost 5 years ago cafetrix

I too had a "down" oven for months....drove me to practically kill! I was so frustrated. All because of propane, it took longer to get the parts to change it over.....which I thought should have been the job of the seller, not the end user! Oh well....it will be such a treat when you finally do get it.

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almost 5 years ago student epicure

oooh, love it!

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almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It will be hard to beat my all time favorite risotto, from "Cooking for Mr. Latte" - lemon w/creme fraiche.

Merrill

almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

That's a goodie!

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almost 5 years ago dymnyno

A friend of mine who wrote a book about Italian cooking made lemon risotta and I think some of the rice is still stuck between my stove and counter. I love risotto...there are so many great recipes....I can hardly wait to see what our community comes up with.

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you -- glad to know you like that one.

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almost 5 years ago TasteFood

ooh, Naked Beet, you've got a gorgeous one for this!

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almost 5 years ago NakedBeet

Thanks! It's going up as soon as the Cinderella shoes drop.