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February 17, 2005



The recipe you posted is the basic method for making risotto. Once you've got that down, you can experiment with using different flavors. Make sure the stock you are using is of top quality. Try using different cheeses and mushies and vegetables. I'm sure you can use vermouth instead of wine. The purpose of using the alcohol is to deglaze the pan so you have some room to try different things there. You could even just deglaze with the stock if you don't want to use any alcohol. While you should stir the risotto frequently, don't overdo it. That could turn it mushy.

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