risotto

• “Continue adding stock, 1/2 cup at a time, and stirring while its absorbed, until the risotto is the consistency you desire; it should be moist and creamy, not dry.”

  Archive 2009-02-01

• “If necessary, add stock until the risotto is the consistency you desire; it should be moist and creamy, not thick and dry.”

  Recipes: Home-Cured Flat Pancetta & Edamame and Mushroom Risotto with Pancetta

• “Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.”

  Recipes: Butternut Squash and Pancetta Risotto & Pan Fried Scallops and Capers (Κολοκύθα Ριζότο με Ιταλική Πανσέτα & Χτένια με Κάπαρης)

• “I am fond of this beet risotto for using up extra beets, and this "breakfast risotto", which is really good at any meal, and once I made this pumpkin risotto with crispy sage leaves, mm.”

  kisobel: Objectives 2010

• “Small box (background): Pumpkin risotto, mini quiche cup.”

  April « 2009 « Were rabbits

• “Making risotto is one of the most comforting activities I can imagine, just standing at the stove, adding chicken broth a bit at a time, while people sit around the kitchen table and talk.”

  A Conversation with Erica Bauermeister

• “The firm, yet creamy, texture of perfectly cooked risotto is the perfect foil for vegetables of all kinds.”

  Recipes: Butternut Squash and Pancetta Risotto & Pan Fried Scallops and Capers (Κολοκύθα Ριζότο με Ιταλική Πανσέτα & Χτένια με Κάπαρης)

• “Combined with beets or squash, risotto is warming winter fare.”

  Archive 2008-03-01

• “How I do soupier risotto is to cook until the rice is still a little firm in the center, and then add more stock to get the creaminess I prefer.”

  Recipes: Butternut Squash and Pancetta Risotto & Pan Fried Scallops and Capers (Κολοκύθα Ριζότο με Ιταλική Πανσέτα & Χτένια με Κάπαρης)

• “Amelia's in Jurica for Italian food, their mushroom risotto is particularly good.”

  Queretaro restaurants

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