Real Risotto for Real Joy

This post is taken from something I did last year. I have made risottto more than 300 times in my life and I believe mine is right up there with the best I have had. If you want this rice to blow your doors, follow my lead here and make it like a champion.

Recently, and likely often, I have risotto on the brain. When I began my article on the subject last week I actually intended to share some favorite tips with you and I digressed into telling a passionate college story.

Now I would like to share with you some things I do to make risotti my friends and family enjoy. I have two classes of risotto that I make: A weeknight version with commercially produced stock and a “Special Occasion Risotto” with homemade stocks and usually something like chanterelles or truffles in the mix.

Today I am explaining the basic Risotto Milanese (giallo) taught to me by my dear friend Benjamin and augmented by yours truly over the years.

Great Risotto begins and ends with the Rice:

The King of Rice [Read more...]