After years of being afraid to even try risotto, and a couple of unsuccessful experiments, I have made a major discovery:
If you use arborio rice, it’s very difficult to screw up risotto. The stuff cooks in a few minutes and always comes out soft and creamy. It soaks up all of whatever liquid you cook it in. Even plain, it comes out with that creamy risotto mouthfeel. Yeah, to make a really soul-stirring risotto, you probably need to follow all those complex directions in the recipes, but for every day–simple!
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