To make risotto, it is best to use a starchy rice such as the Carnaroli rice used here. A good substitution for the Carnaroli rice is Arborio. Both release a lot of starch when cooked which gives the dish that creamy consistency. I don’t recommend using plain white or...
When it comes to the broth, you could use vegetable, chicken, mushroom or beef stock. If I were adding shrimp or scallops to the dish, I’d also consider using seafood stock. You just want to be sure it is hot (not boiling) so it keeps the temperature level while...
Yes. Often, you’ll see that risotto is made using a small amount of wine after the rice is coated with the oil in the early stages of cooking. Then, once the wine as evaporated the stock is added. That adds a bit of acidity to the dish and, of course, flavor. However,...
No. Mushroom pea risotto is just a favorite of mine. I like the green pop of color in the dish plus, I get in another veggie and I really like peas. If you don’t like peas, corn, diced carrots and asparagus tips would also...
24 of my favorite sweet and savory recipes are included in this FREE ecookbook. Some are decadent and some are healthier options. I’ve also included two easy, stress-free, cook-free brunch menus so you can entertain and join in on the party too!
