Outside of this challenge I am not sure I would have attempted this recipe as I was not convinced that lemon would work in a risotto.
I am always happy to be proven wrong, especially when being wrong tastes this good.
Risotto is one of those recipes that needlessly frightens uncertain cooks. The trick is to stir, stir, stir as the stock is slowly added (the slower the better) and to check that the flavour and consistency of the rice are correct once the prescribed amount of stock has been absorbed.
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