Not all risotti (plural of risotto) are created equal. There are schools and rules of how you stir, when to put the broth in, what broth to use, what rice to use, etc.
Yet, in the end once you know the rules, it’s ok to improvise. Everyone loves the creaminess of a well-prepared risotto, with just the right amount of butter and parmigiano, slightly wet and still moving, as opposed to a blob of over-cooked rice made out to be something that it’s not. Then, there are risotti that have no dairy at all. They rely on the other subtle flavors to come through.A seafood risotto of course, has only the flavor of the sea, perhaps herbs and tomato.
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