WINNER: Your best risotto (savory).
★★★★☆
Difficulty: Easy
Risotto Rosso recipe on Food52
Review: As far as Risottos go, I thought this one had a lot of flavor with minimal prep work. After dicing the mushrooms, shallots and panchetta you are good to go. Speaking of dicing the panchetta I found this nearly impossible. Whole Foods only had sliced panchetta, but I'm pretty sure I have purchased it pre-diced from Harris Teeter (near the deli section).
Like any risotto, I warmed the broth up in a sauce pan and slowly added a 1/2 cup at a time until the rice absorbed the liquid. Overall this took around 40 minutes so be sure to have some jams on in the background and a glass of wine within arms reach. I am eager to try using carnaroli rice next as the recipe calls for, but I could not find it.
Like any risotto, I warmed the broth up in a sauce pan and slowly added a 1/2 cup at a time until the rice absorbed the liquid. Overall this took around 40 minutes so be sure to have some jams on in the background and a glass of wine within arms reach. I am eager to try using carnaroli rice next as the recipe calls for, but I could not find it.
Tips: Make sure to purchase a fruity red wine like the recipe states. Mine was a little dry.
What I learned: Risotto is hard to photograph.
Final thought: The fact that I ate all of the leftovers the next day at lunch tells me this was a darn good Risotto.
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