| Quote: | |  | |
|
FYI There are two ways of serving risotto - the wet way (most usually associated with Risotto outside of Italy), where the rice remains in a little creamy liquid, or the dry way (used by the Italian part of my family who are from Northern Italy, more like a pilau) - where all the stock is absorbed. I prefer the dry version.
TD
| |
| | |
Two ways? You mean the right way and the wrong way? LOL
Seriously though. The 'wet way' is because the rice is cooked at you suggest pouring in a bunch of stock and letting it cook for a while.
The traditional way (ie, right way
) of cooking risotto should never give you a 'wet' risotto, unless you have an accident at the end. (ie, you get distracted and put in too much stock at the end)
| Quote: | | | |
| Sprinz, you need a "Pie Bird". | |
| | |
OMG! I want a pie bird!! Cutest thing ever!
(well, cutest thing so far this week.)