why do ppl make a big production thing of risotto? maybe i didnt do it correctly. but it tasted effing good. i sauteed an onion, added the arborio rice (is that what it's called?). 'toasted it' like a douchebag, added some white wine. when the wine evaporated. i added a ladle full of simmering chicken stock at a time, waiting for it to be absorbed between each ladle. a bit of a pain i guess because you have to stand over it the whole time, stirring...but i liked it, damnit.
when about a litre of stock had absorbed and i thought the rice was the proper doneness i added a big handful of freshly grated parmesan, a tablespoon or so of butter and a ton of fresh thyme.
sorry for the blurry.
served with roasted chicken thighs and asparagus......lalala. it was creamy and delicious and maybe i will eat the leftovers RIGHT NOW.
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