Site icon gordsellar.com

Can You Make Risotto with a Southeast-Asian-Twang?

Apparently yes.

I was dealing with some stuff so I wasn’t so into it, but other people who tried it liked it… I suppose that’s encouraging, this being my first risotto. (It was a bit too salty, though.)

I basically followed Felicity Cloake’s advice, though:

The result?

The saltiness was a disappointment for me… in part because it resulted from a stupid mistake–while making the soup, I realized I had failed to reserve any stock for the risotto, and had to add (salted) soup stock to (salted) risotto-on-the-cook. Of course, all things are relative: it was too salty for me, but I suppose everyone else was fine.

Anyway. That’s that. Next week, Aglio Olio pasta, using a method I came up with the other day. It was pretty badass… Mrs. Jiwaku said it was the best she’d ever had, and that’s saying something as she’s crazy about Aglio Olio.

Exit mobile version