Post by Sandra on Apr 18, 2021 23:11:38 GMT -5
It's hard enough to cook rice let alone accomplish wonders with a pot like risotto where the right amount of cream is key to melting the rice in your mouth like butter instead of melting it into oatmeal. According to most experts, the trick is timely and when preparing risotto recipe the right rice is chosen. My worries arise after you pour the risotto into a hot skillet with garlic or shallots. The trick for the next step is deciding when to use butter or butter. What works, it seems to me, because the ingredients will determine that. What do you think?