I'm probably not a risotto master, but I've made it enough times that in general I know what I'm doing. I was inspired by
this recipe from Giada for mushroom risotto with peas.
The biggest change I made was that I didn't use straight chicken broth. There's a bunch of people complaining that theirs turned out too salty, and since I am of course a risotto master, I know that you're supposed to dilute any store bought broth with water before adding it to the rice.
As for how it turned out, well I was probably a little impatience. To start with I probably should have cooked the onions down a little bit more before I added the rice. But more than that the rice probably should have absorbed a bit more broth, but again I was too impatient to wait for that.
I paired my risotto with my favorite salad. Really just lettuce topped with fruit (pears this time) and cheese (parmesan), plus there were a few pecans for crunch. I probably wouldn't list that as a true mastery meal, but I still enjoyed it.
I totally would not have known to dilute the broth w/ water... good call... My boyfriend and I went out to dinner last week and I had risotto and now I have been craving it since so will probably make that for us some time this month!
ReplyDeleteI am a horrible cook!! I'm jealous! I think it looks really great!!!
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