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March 14, 2010


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Risotto with leeks and cream cheese sounds delicious. I'm glad you found the time to take part in the challenge -- and to do everything from scratch, no less. I'm also interested in the idea of putting lemon peel in when making chicken/meat broth. I'll have to try that next time. And you used both chicken and beef in the broth; I've never done that before.

Looking forward to the boiled-meats post.


Your risotto looks lovely and creamy. I have never used leeks in my risotto but now I've seen a couple of recipes like this so I'll have to try. I make risotto often and my family enjoys it. Also your cream cheese looks interesting.


io sono una fan sfegatata dei risotti....con tutte le verure...pesci...o carne....purchè siano sempre in bianco, quindi mi accomodo ;-)) baci!

Simona Carini

Ciao Lisa. I think that mixed meat broth has a nice flavor. Let me know if you try to make it.

Ciao Marcellina. I am glad my recipe has given you an interesting suggestion. I hope you'll like the resulting risotto.

Ciao Astro. Vedi che telepatia? Sei sempre benvenuta alla nostra tavola.

bellini valli

They ypped the ante by having you make your own stock. I love seeing all of these delicious risottos out in the blogosphere.


Your risotto sounds wonderful especially having your own cream cheese in it.


very yummy!

paz ;-)

Audax Artifex

WOW you seem very knowledgeable about risotto and thank you for the Italian words for all your creations. That risotto is to die for it looks so creamy and scrumptious. Well done on this challenge. Leeks and cream cheese I think you are on a real winner here and you so lucky to have so many fresh herbs available in your own backyard. Bravo, cheers from Audax in Sydney Australia.


Cream cheese and leeks - what a lovely pairing. And I like the idea of a bit of beef in the stock. I need to lighten my risottos a bit... I tend to end up throwing in all the leftover bits and having a main course rather than a rice dish....

Simona Carini

Ciao Valli. That was really good as making broth is not difficult, more a question of time management, in my opinion.

Ciao Ivy. I must admit I feel a certain amount of pride when I use some of my cheese in a recipe.

Ciao Paz ;)

Ciao Audax. I have been making risotto for a number of years, and I enjoy it. Also, I have yet to find someone who does not like it, so it's a great choice for a dinner with guests.

Ciao Katie. In Italy, risotto is served as a starter, so that is what I am used to. Come to think about it, I should make saffron risotto soon. It's so cheerful.

sandi @ the whistlestop cafe

Risotto is one of my favorites. Anyway, anykind, anythyme!

Simona Carini

Ciao Sandi. Indeed, risotto is a dish for all seasons.

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