The secret to making risotto is to cook it slowly, stir it often and add as much liquid as the rice requires. Since the pot will need almost constant stirring, have all of the ingredients ready in advance and be prepared to devote your undivided attention to cooking the rice. The texture and flavor are best when the risotto has been carefully made and is served fresh from the stove. Soft, creamy risotto usually is served as a first course, followed by meat or fish. Top this risotto with shavings of Parmigiano-Reggiano cheese and serve with Barbera, a red wine from the Piedmont region that complements the mushrooms and sausages.
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