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A regular at my old spot in Tampa told me my risotto was 'too careful'
He said it looked perfect but tasted like I was scared of the rice. For a year, I'd been stirring non-stop on low heat, never letting it really sizzle. Last week, I cranked the heat at the start to get a good toast on the arborio, then backed it off. The texture is way better now, more creamy and less gluey. Has anyone else gotten a piece of simple advice that flipped a basic technique for you?
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leoward21d ago
My first five loaves of bread were basically doorstops.
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