HG has often posted about the comforting virtues of risotto (see this POST for instructions on how to prepare). HG never orders risotto in American, Paris or London restaurants. The exception is Venice where risotto is good. (The best, although wildly expensive, is at Harry’s Bar). Risotto takes a long time to prepare (constant stirring after adding ladles of stock to rice). Obviously, the labor costs are extreme so flavors and textures suffer because of shortcuts. In Italy, making risotto (or polenta) is a job for men. HG follows that example. BSK is in charge of vegetable additions. In spring, it’s asparagus (last night BSK added perfect steamed asparagus which BSK, masked and rubber-gloved, bought at Whole Foods in the morning). In other seasons BSK adds peas or baby spinach. HG is very generous in adding butter and parmesan to the creamy rice. A robust red wine like Sicilian Nero d’ Avola is the best companion.
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