Posted: 16 Apr 2014 - David Lebovitz
I don’t make risotto nearly as much
as I should. I never order it in a restaurant unless I’m absolutely sure
they’re going to do it right because there’s nothing worse than a not-very-good
risotto. But there’s nothing better than a good one. Especially a good one with
bacon in it.
One night, back when I was working
at Chez Panisse, Paul Bertolli,
one of the world’s great cooks (Italian, and otherwise), was standing over the
stove, tending to steamy pots of risotto for diners. So I go over to him and
ask him for a lesson. And he was happy to teach me. As he presided over several
pots of barely simmering rice, I got a few pointers from him.
Continue Reading Bacon and
Radicchio Risotto...
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