Pasta Or Risotto?

Gabe

Gabe

Community Member
Nov 9, 2014
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Which do you prefer when you eat out at an Italian restaurant? Risotto does take longer, but a well made one is delicious and worth the wait.

I generally choose a mushroom risotto as I don't make them often, but do like them because I'm fairly good at making pasta dishes myself. Most people think pasta dishes are over priced for what they are, but fresh pasta is worth it and it's more about the sauce.

I do look at other diners food though and if a pasta dish looks good, I often will go for it instead. I try to convince whoever I'm with to have the other dish, so I can both!
 
I prefer pasta. I'm not much of a rice fan and I find risotto to be a bit bland most times when I have tried it despite the type of risotto I order. But, if I had to pick a risotto, it would be mushroom as well. It's much more flavorful compared to others that I have tried. Generally, I'm a big pasta fan and that is what I will always pick off the menu.
 
I don't eat out a lot and when I do, I usually eat pizza or piadina :)
In restaurants, the few times I've been, I have to admit I ordered the pizza almost always! :D lol

But, to answer your question, I would probably order pasta over risotto.
The pasta I buy to make at home is "simple pasta": farfalle, fusilli, spaghetti... the usual stuff. In a restaurant, they serve a lot of variaties of pasta! Have you ever tried the conchiglioni? I never have the patience to make these at home, you have to fill each piece with filling, it's just too much work :P And then there are many other pasta recipes, which are amazing and probably can only be cooked the right way by Italian chefs :)
 
Ah yes, if it's a crespoline, cannelloni, or fresh tortellini then I would pick that because it does take so much work and I've never tortellini or ravioli so I tend to eat it in restaurants. With these dishes, it's not economical to make it for one, you have to cook for a family or in bulk for all the time and effort you put into it.

Pasta al forno dishes are always good and I would choose them over risotto if there was a vegetarian option.
 
I personally prefer Pasta. All kinds of pasta appeal to my taste. And it has more variety when it comes to taste, texture and presentation than Risotto. It has been my go-to food these days though I know it's carbo loading at its finest. But I couldn't care less, love of something has its own sacrifices. Haha
 
I am going for pasta all the way because simply it's my favorite food. Having this said, I am just starting to discover the wonders of a well done risotto. It's not some very common to have where I live, but I've tried a few and they are pretty tasty as well. ;) So, I guess I will become a risotto connoisseur soon enough. :)
 
I have to choose pasta because I have allergic reactions to rice. I love vegetarian pasta with vegetables, plenty of tomato sauce and oregano. I can't tolerate lactose, so cheese is a no go zone for me. But there are plenty of alternatives, such as soy cheese, avocado, and even sesame butter.
But not being able to eat rice doesn't stop me from experimenting with risotto dishes for my family. :)
 
Pasta. I'm not a big rice fan. I don't think I've ever had Risotto at a restaurant before those so a well prepared one may change my mind.
 
I'm not one to have pasta in a restaurant, usually, unless it is something specific that falls to my mood of the moment (pasta with pepper and goat? sounds great. very overpriced, though). That said, I also never ordered risotto in a restaurant... I do make some risotto-mushroom balls, though, as a vegetarian side dish, and it tastes great! So I might be convinced. I'd want chicken risotto, if I had to choose. WIth mushrooms!
 
Now arancini
Joie d'Etre said:
I'm not one to have pasta in a restaurant, usually, unless it is something specific that falls to my mood of the moment (pasta with pepper and goat? sounds great. very overpriced, though). That said, I also never ordered risotto in a restaurant... I do make some risotto-mushroom balls, though, as a vegetarian side dish, and it tastes great! So I might be convinced. I'd want chicken risotto, if I had to choose. WIth mushrooms!
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Now arancini (rice balls) is a different matter! You can have them in my book with pasta or risotto as they are wonderful as a starter. They are hard to make (well they take patience) but are a good indication of how the risotto will turn out. Risotto can be hit or miss, but in a good place, it is usually very good and with some bread to mop up all the sauce. Heavy in carbohydrates, but delicious.
 
Gabe said:
Now arancini


Now arancini (rice balls) is a different matter! You can have them in my book with pasta or risotto as they are wonderful as a starter. They are hard to make (well they take patience) but are a good indication of how the risotto will turn out. Risotto can be hit or miss, but in a good place, it is usually very good and with some bread to mop up all the sauce. Heavy in carbohydrates, but delicious.
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Oh! I HAD THIS in Milano! Arancini al ragu... It was so weird! Warm and crispy and it felt like a stuffed bell pepper, but just fried instead of in a bell pepper! It was not at all how I expected it. I actually thought that ragu would be a stew mix; it felt more like bolognese sauce...!

But it is not what I meant with risotto and mushrooms balls. This is what I meant: http://vegangela.com/2010/10/05/vegan-meat-balls/

Wait. Are arancini made with risotto?
 
Joie d'Etre said:
Oh! I HAD THIS in Milano! Arancini al ragu... It was so weird! Warm and crispy and it felt like a stuffed bell pepper, but just fried instead of in a bell pepper! It was not at all how I expected it. I actually thought that ragu would be a stew mix; it felt more like bolognese sauce...!

But it is not what I meant with risotto and mushrooms balls. This is what I meant: http://vegangela.com/2010/10/05/vegan-meat-balls/

Wait. Are arancini made with risotto?
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I've never made them, but I think most are as the rice sticks together more. The recipe looks good and I will try and make it one day. I think people use left over risotto to make them as the texture is better and also to use up any leftover sauce. A dish of risotto can look quite heavy to some people so risotto balls are an easier way to eat risotto in some ways! It looks less, but I imagine the calories are the same.
 
I never really had a complete dish of risotto, because I was not sure how to go about it. Sauce? Any kind of sauce? Do you have any good risotto recipe? I have a few packages of the rice, and I still have the leftover frozen neatballs, and I'd be happy to just try some regular risotto. But a tested and tried recipe would be preferable!
 
Joie d'Etre said:
I never really had a complete dish of risotto, because I was not sure how to go about it. Sauce? Any kind of sauce? Do you have any good risotto recipe? I have a few packages of the rice, and I still have the leftover frozen neatballs, and I'd be happy to just try some regular risotto. But a tested and tried recipe would be preferable!
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I've made a few times and it does take attention and patience. You should always keep trying it as well, a good risotto is about the stock and simmering time.
Here are a couple of recipes;
http://www.bbc.co.uk/food/recipes/reallyeasymushroomri_70240
http://www.deliaonline.com/recipes/...mushrooms/slimmers-wild-mushroom-risotto.html

Now risotto can be heavy with cheese and cream so the second is a low calorie version. I like oven baked ones as you don't have to watch it and you can always finish it off in a pan or add more stock or wine to make it creamier.
 
The second recipe has so much instructions though. XD Makes it look more complicated. And I have no idea what "dry Madeira" is. Google search results give me: an island of Portugal. What?

I'd like some baked risotto with a layer of cheese on top! Is that a thing?
 
I'm a bigger fan of risotto but I actually have pasta far more. I guess if it's food made at home, pasta is far easier to throw together than risotto. But I'm a big fan of rice, so if I was eating out at an Italian restaurant I'm actually probably more likely to want a risotto.
 
Joie d'Etre said:
The second recipe has so much instructions though. XD Makes it look more complicated. And I have no idea what "dry Madeira" is. Google search results give me: an island of Portugal. What?

I'd like some baked risotto with a layer of cheese on top! Is that a thing?
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I think she means Maderia wine as a sauce. Most risotto dishes have wine in them and some a lot! You can add cheese on and bake it of course, I think it's better as it will melt into the dish and make it creamier.
 
Gabe said:
I think she means Maderia wine as a sauce. Most risotto dishes have wine in them and some a lot! You can add cheese on and bake it of course, I think it's better as it will melt into the dish and make it creamier.
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Oh. Never heard of this wine. Is it dry white wine? Is the flavor so particular that the specific name is mentioned?

I'm out of my depth here. The only rice I ever eat is some jasmin rice. Sticky, lovely Asian rice. Never had creamy rice...!
 
Joie d'Etre said:
Oh. Never heard of this wine. Is it dry white wine? Is the flavor so particular that the specific name is mentioned?

I'm out of my depth here. The only rice I ever eat is some jasmin rice. Sticky, lovely Asian rice. Never had creamy rice...!
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Maderia wine is quite rich and is red, but you can use just about any one I imagine depending on your taste. the wine adds to the stock and gives the risotto body. I would say arborio rice is the best and the easiest to find as the rice will hold the sauce and stock better. I hope you try it, but make a small amount first as you need to stir it all the time ad add stock gradually.
 
Gabe said:
Maderia wine is quite rich and is red, but you can use just about any one I imagine depending on your taste. the wine adds to the stock and gives the risotto body. I would say arborio rice is the best and the easiest to find as the rice will hold the sauce and stock better. I hope you try it, but make a small amount first as you need to stir it all the time ad add stock gradually.
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Oh. Well. Yeah, I'll for sure try it, I have two packages of risotto rice that I need to use eventually. It does sound a bit like a pain to make, though! XD But good to know it is very adaptable. Thanks for all the tips!
 
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