I used to make risotto regularly during winter when I had a couple of hours spare to stir the rice. It took 25 mins from starting the recipe to dinner being ready. I used the mushroom risotto recipe in the Everyday cookbook. As there was no mushrooms in the house (minor detail) so just had Parmesan, mozzarella and parsley. Simply delicious. Leftovers are frozen and may be made into arancici balls for another meal.
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