Planning a dinner - what should I make to go with my risotto?

I'm planning a dinner party for three friends and myself...usually I do pasta dishes, but this time I think I'm making a (vegetarian) risotto milanese. I just don't know what else to make to go with it - I'm thinking some kind of salad, but also that there should be something -else-. Any suggestions?

homemade bread!

The veggie salad is a great compliment to the risotto. If you wanted a little something with substance to further compliment both dishes, how about temphe grilled in a skillet with butter until lightly browned (or in canola oil if the menu is vegan?) This would offer a variance in texture and visual appeal.

A nice ceaser salad w/ homemade croutond would be nice. You just need Romain, Parmesan Cheese, Ceaser Dressing and homemmade croutons.

Forthe croutons, preheat your oven to about 375. Cube up a hard kind of bread such as french bread. Place on a sheet pan lined w/ foil. Drizzle w/ olive oil and your choice of seasonings. I usually do salt and garlic. Bake until golden brown.

But if you are making vegetarian risotto, perhaps you are making the entire meal vegetarian? In that case I would make a nice Roasted Portabello Mushroom Salad.

3 - 4 portobella mushrooms, stems removed and sliced into strips
1-4 tsp salt
dash pepper
1 tbsp olive oil plus 1 tbsp
2 cloves garlic, minced
1 red or yellow bell pepper, diced
2 bunches arugula or spinach
lemon juice
PREPARATION:
In a small bowl, combine the mushrooms, salt, pepper and one tablespoon of olive oil, and gently toss to coat. Let stand at least 15 minutes.
In a large skillet, sautee the mushrooms, garlic and peppers for just a minute or two.
Remove from heat, and toss with the spinach or arugula. Drizzle with a bit of lemon juice and serve warm.

Or

Tomato & Feta Salad

1 large ripe tomato
1/4 cup of feta cheese, crumbled or chunks
pinch of oregano
pinch of pepper
extra virgin olive oil
PREPARATION:
Wash and core the tomato, and cut into bite-sized chunks. Put the feta on top, sprinkle with pepper and dried oregano. Pour olive oil over the top - more if you like to dip bread, less if not - and serve.

Yield: serves 2

Note: If the tomato skin is tough, peel the tomato before making the salad. (just blance the tomato in boiling water and the tomato skin will come right off)

And as the first person mentioned, serve w/ bread. A rustic bread or an artisan bread like Asiago cheese bread.

Rustic French Bread Recipe.

Sponge
3/4 cup white flour
1/2 cup warm water
1/2 teaspoon yeast
Dough
4 1/2 cups flour
2 cups warm water
1 teaspoon salt

Plan on making sponge first.
I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
Let rise until double in bulk (about 2-3 hours).
Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
Place in warm place (I heat oven alittle and place in it .)Let rise until double.
Preheat oven to 450. Place a small pan on lower shelf to hold 2 cups of boiling water. Score top of loaves with and x.
Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30. Bottom of bread should sound hollow. I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes. I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
Turn off oven and let sit for 10 minutes to develop crust. Take out and let cool off on cooling rack.


Which also, Brushetta would be good to serve also. You toast some slices of Italian or french bread, and place tomatoes and fresh basil ontop and drizzle w/ olive oil. Some people put slivers of fresh parmesan cheese ontop but the cheese is optional.

Grilled shrimp are really good with risotto . .. steamed mussels or any steamed shell fish .. . pecan encrusted salmon . . . don't ruin it by serving all veggie head stuff.