Quote:
Originally Posted by beppe
Risotto, risotto risotto. I cut it out of my diet, but it remains my favorite carbohydrate. I will not post how to make risotto. But just a trick that might be useful to the risotto makers.
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If I had a marble worksurface, I'd use that trick! (I keep thinking about getting a large marble slab for pastry making anyway). I already use carnaroli rice - it definitely keeps its texture better than arborio