Comments on: Red Lentil Risotto

By: SoupAddict

SoupAddict — Fri, 16 Nov 2012 06:05:20 +0000

In reply to Aurora.

Hi Aurora, that’s not a dumb question at all – I’ll edit the recipe to make it clearer. The lentils go in dry. It’ll take 10 to 20 additonal minutes of heating, stirring, and adding stock to finish up the rice and cook the lentils. I hope you enjoy it!

By: Aurora

Aurora — Fri, 16 Nov 2012 05:17:59 +0000

Going to try this this weekend! Question though… might be dumb… but should the lentils be cooked or dry when adding to the risotto? Please let me know. Thanks!

By: Aurora

Aurora — Fri, 16 Nov 2012 05:17:12 +0000

Going to try this this weekend! Question though… might be dumb… but should the lentils be cooked or dry when adding to the risotto?

By: Saffronandhoney

Saffronandhoney — Mon, 15 Oct 2012 12:45:09 +0000

This looks like my kind of colder weather meal! Delicious. And I love the wooden (?) plate and spoon.

By: SoupAddict

SoupAddict — Wed, 10 Oct 2012 23:50:54 +0000

In reply to Rocky Mountain Woman.

I highly recommend it. 🙂 Start looking for corms (bulbs) in the spring (they’ll ship about mid-summer). Make sure the nursery specifies the species “crocus sativas” – similar crocuses are often marketed as “saffron crocuses” but are not the real thing. I got mine from American Meadows – literally the only retailer I could find the year I decided to grow them – but I’ve since seem them elsewhere.

By: Rocky Mountain Woman

Rocky Mountain Woman — Wed, 10 Oct 2012 21:26:19 +0000

What a great idea to grow saffron! I’ve never tried it, but I definitely will next year….

By: SoupAddict

SoupAddict — Tue, 09 Oct 2012 04:10:36 +0000

Ohhh, whenever someone tells me I can’t grow something in my area … well, that’s just a challenge I can’t resist. If you’re willing to take a chance, I have some recommendations. Try artichoke, silver skin or Creole varieties – they do best in warm climates. Not sure how easily these speciality varieties can be found right now for a fall planting – google artichoke garlic, or Creole Red, or Ajo Rojo, and see if you can find a supplier. Or check your local farmers’ market and see if a grower has dared to buck conventional wisdom, too.

By: Christine

Christine — Tue, 09 Oct 2012 02:26:16 +0000

Just so you know, I have stove envy and I too, feel cheated out of summer because of the crazy 3 digit heat. Marked this recipe in the “to make” list once it cools here in LA. It’s better, but still nowhere near your temps. I’m so glad that your saffron appears to have weathered the summer! I’ll have to look that post up and see if I can plant any here. Found out that our soil doesn’t chill enough to grow garlic (darn), so maybe saffron, never know.