I'm cooking a Black Truffle Risotto soon, and need some side-dishes to go with it. Does anyone recommend anything?
2007-02-27 02:26:09 · 7 answers · asked by nathanyarnold 2 in Food & Drink ➔ Cooking & Recipes
Because the risotto is rather filling and sticky, I'd recommend a nice tomato salad. I'd steer clear of having more starch with it, like bread or potatoes. You can never go wrong with a nice, light salad, especially with Italian foods. Serve a lovely white wine with it (or better still: pour a glass in with the risotto broth) and there you are! Yum, you made me hungry...... :)
2007-02-27 02:32:36 · answer #1 · answered by - 5 · 2⤊ 0⤋
Prosciutto Wrapped Asparagus
INGREDIENTS
1/2 pound prosciutto, sliced
1/2 (8 ounce) package Neufchatel cheese, softened
12 spears fresh asparagus, trimmed
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
Bake 15 minutes in the preheated oven, until asparagus is tender.
Or A Caprese Salad would be nice. slice Fresh Mozzarella 1/2 inch thick (must be fresh!!! Buffalo Mozzarella is the best if you have an Italian section of town) Do the same with Roma Tomatoes toss/lightly coat with olive oil and 1 fresh bay leaf chopped (must be fresh) sprinkle with salt and pepper (trust me this is a must) serve on a bed of fresh bay leaves also lightly rubbed in olive oil. This is a traditional Salad from Italy and it delish!!! I lived there 3 years and fell it love with it!!
A Crusty sourdough bread would be wonderful as well!!
2007-02-27 03:04:01 · answer #2 · answered by Duchess 3 · 0⤊ 0⤋
A nice side salad would be nice or apps. Try this recipe :
3-1/2 cups (about) low-salt chicken broth
3 tablespoons butter
1 cup chopped onion
1 cup arborio or medium-grain rice
1/2 cup dry white wine
1/3 cup freshly grated Parmesan cheese
1 tablespoon (or more) finely chopped fresh black truffles or one .54-ounce jar black truffles, drained, finely chopped
2 teaspoons truffle oil (optional)
2007-02-27 02:38:28 · answer #3 · answered by Anonymous · 0⤊ 0⤋
If you're serving risotto as a main course, you should keep things light and serve a salad as a first course.
2007-02-27 02:30:57 · answer #4 · answered by Lee 7 · 1⤊ 0⤋
A nice salad-green salad. Mache, endive, radicchio, escarole etc. and a citrus vinaigrette. I would serve it after the risotto to clear the palate.
2007-02-27 02:49:43 · answer #5 · answered by Cookie 3 · 0⤊ 0⤋
Absolutely none. It should be served by itself. You might have an appetizer before and even a second course after, but nothing with it.
2007-02-27 02:29:31 · answer #6 · answered by Anonymous · 2⤊ 0⤋
possibly some nice chicken drums baked crisp?
2015-08-07 11:15:21 · answer #7 · answered by Andi 1 · 0⤊ 0⤋