> Anyone have any suggestions for places in Boston, Providence or > inbetween that offer good, not-from-a-mix risotto? Well, first realize that there are two schools of thought regarding the texture of proper risotto, and that most chefs fall into the presumably "authentic" camp: rice must have a slight "bite" to it, liquid should be just runny enough to flow out of the rice but not runny enough to actually escape it (the perfect doneness is supposedly when the risotto runs for a moment, then stops when it's served). The other, more modern (and probably more common among home cooks) method is to cook the rice to softness. Basically, the style that you prefer might affect your judgement of these places. However... The best "soft" risotto I've had in Boston was from Mamma Maria and Antico Forno, both in the North End. Mamma Maria (upscale Italian) served up a truly sublime mushroom and truffle risotto on one visit; so good it literally brought tears to my eyes. Antico Forno is trying for a more family-style approach (though it's not to be confused with "family-style" the way, say, La Famiglia does it), with a boisterous atmosphere and huge portions. Nevertheless, the food is excellent; a four-cheese risotto there was pure creamy heaven. On the other hand, Marcuccio's (also in the North End) serves something closer to the "bite"-style risotto that has the sort of perfect yet simple flavor that usually converts people to risotto lovers. I've never been to Figs, but I've been to Olives a lot. Todd English is a risotto traditionalist, which means you're going to get more "bite" than almost anywhere else in Boston. Quite honestly, I love Olives' risottos more for their composition than their technique; the flavors are worth overlooking some inconsistency in doneness. However, I should note this: Todd himself makes risotto softer than his staff does (I've had both), so if you're lucky enough to have him in the restaurant...and cooking, rather than just poking the finished dishes before they go out...you'll probably have a softer risotto. Olives also likes to play with competing textures in risotto, so you might find something like barley that has its own consistency apart from that of the rice. Essentially, what I'm saying is that Olives' risotto isn't for everyone, and while I think it's usually outstanding I wouldn't use it as a benchmark for my own attempts. Hope that helps. Thor
Boston, MA