Why I Only Use Carnaroli Rice to Make Risotto — Tips from The Kitchn
For years I couldn't figure out risotto. I'd try recipe after recipe and was never able to get it just right. Either it wouldn't be creamy enough (despite my endless stirring) or it would be overcooked and practically mush.
Leave it to me running off and studying in Italy to finally figure out how to get it right. It turns out that swapping out the arborio rice that's usually called for in recipes can make a huge difference.
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