HG/BSK are very fond of Risotto. Italian magic makes the combination of arborio rice, sliced onion, olive oil, butter and boiling chicken (or vegetable) stock, one of the world’s most esteemed comfort foods. When done, abundant parmigiano is swirled into the dish. Risotto demands attention, Spoonfuls of hot stock are added to the rice. No more is added until the previous spoonful is absorbed.It takes time. Count on 20 to 30 minutes of stirring to achieve a pot of creamy but firm rice. HG never orders Risotto in a restaurant. To cut down on labor, short cuts are used which injure the integrity of the dish, The restaurant exception is Harry’s Bar in Venice. This is where HG first tasted Risotto many years ago. It was excellent then and remains so today. Don’t know their secret. HG/BSK often mix asparagus, spinach, zucchini or other vegetable in their Risotto. Last night, HG/BSK dined with daughter Lesley R. and her Husband, Massimo R. at their Riverside, RI. home. Lesley added an abundant amount of leeks to her Risotto. Never had a leek risotto before. It was fabulous.
Leave a Reply