|
I really must try (or make) a good mushroom risotto. Sadly, badly cooked mushroom risotto seems to be a popular vegetarian standby for many restaurants, where it tends to be tasteless mush.
The last risotto I made was saffron, garlic and red pepper. The rice is fried in either butter or olive oil (can't remember!) until it goes clear, then stock is added about a ladle at a time, stirred til it's absorbed then more added. Somewhere along the line the saffron, garlic, red peppers and white wine are also added...
|