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« Scallop carpaccio à la Robuchon | Main | Making sushi: with shinmai ("new" rice) from Japan via EBBP3 »

Jan 27, 2006


Sarah Lou

As far as risottos go, this is by far one of the most intriguing. As a huge risotto fan. I will try this one for sure.


I have been searching for J-chokes for the past 2 months! Everytime I go into my local markets they don't have them and Whole Foods is mysteriously "out" of them whenever I'm there. I'm jealous!

Well Fed

Wow. This looks amazing. I have not yet made risotto since the weather has turned cool. I think this recipe might be the one I do. Thank you!

daniel bosold

wondering why this is listed under both "fish and seafood" and "vegetarian". curious, that.


daniel, i listed it under vegetarian as well, as there is a suggestion for a non-meat/non-fish alternative which is equally yummy...


I'm just printing this one out to try; might not be til winter but it looks beautiful.


I had the artichoke risotto at Claridges in October, and it was by far the best risotto I've had in my life. I cannot wait to make it this holiday season.


We've just made your artichoke risotto two weeks running for dinner parties at our house because we love it so much. The only thing is, we're a bit puzzled by the caramelised vinegar. Every time we make it, we heat it for ages, and nothing much happens until we add more sugar, at which point it starts to turn brown and caramelise, but by that point it gets really sticky, and sticks both our teeth and our plates together. What is it supposed to be like, exactly, and what are we doing wrong? Thank you!


Hi Marika,

I am pleased you like the risotto – and I share your concern about the sauce… it is a bit tricky to get right.

The reason for it not caramelising with the given amount of sugar is probably the consistency of your vinegar – I use a sherry vinegar which is aged over a few years, so it does already contain a relatively high concentration of sugar, almost like a balsamico, but not quite as thick. If yours is younger and contains less sugar, you’re right to add some more.

The trickiest part is when to take it off the heat – I find that as soon as you reach the turning (caramelisation) point, you need to take it off the heat immediately so that it doesn’t concentrate and get too sticky, and with off, I mean out of the pan. You might want to pour it into a warmed bowl, if it’s too cold, the vinegar might solidify. You could keep it warm in a bain marie (or double boiler) or a bowl over warm water – I tend to leave the vinegar till last, the risotto can wait a little…

Another trick would be to go for store-bought balsamic glaze, which has the same qualities and there are very good quality ones out there: Waitrose sells a nice one

If you’re going down that route, you might still want to dissolve some more sugar in it (to taste) when/if you warm it.

I hope this helps, if only a little. Caramelising is probably the trickiest business in the kitchen (apart from sauce hollandaise, maybe, my pet hate) ;-)

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