I, too, tend to serve risotto as its own course, but that's just because I'm Italian and that's how I grew up with it - as a first course. If I were to do sides with it I'd go with something sprightly to balance out the richness of the risotto - an arugula salad or perhaps a lemony green bean or asparagus dish. Good luck!
When I serve risotto I also do it as a course on its own....largely because it's a place setting nightmare on my small table otherwise! I have, in lieu of a salad, done a trio of roasted veggies before: asparagus, beets, and broccoli or green beans.
I would serve the risotto as a separate course--it should be good enough to stand alone. Perhaps if you really want something to serve with it, I'd try a green salad. I would precede the risotto with a soup--perhaps chestnut or pumpkin soup. Add some Italian cookies for dessert--perhaps biscotti or some pine nut cookies--or slice a juicy pear to serve with Parmesan and walnuts. Open an Italian white (I'm partial to the whites from Orvieto), and be sure to let me know when the soup's on.
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