![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://ift.tt/2DTX9SW
The Perfect Risotto Recipe for Beginner Chefs:
Hey this is a really pretty faithful recounting of the way I make risotto. I learned by my sister standing there walking me through it one time, and so I always forget amounts but I mostly go by how it looks in the pan since I have a pan the same as hers. Also the pan is a cast-iron skillet.
Also you can randomly add any veggies or meat you really want. I have some frozen spinach, and I have some leftover chicken I’m going to dice up, and I have some freeze-dried mushrooms I got at Asia Mart that I’m going to throw in the stock to rehydrate and add too, because mushrooms are awesome.
Actually, my dude is going to do all that, which is why I looked it up and found this method.
Also I don’t have Parmesan but I do have Romano, so. One of the things we’re never without in our kitchen is shredded Romano cheese for some reason. (OK, it goes on everything, that’s the reason.)
(Your picture was not posted)
The Perfect Risotto Recipe for Beginner Chefs:
Hey this is a really pretty faithful recounting of the way I make risotto. I learned by my sister standing there walking me through it one time, and so I always forget amounts but I mostly go by how it looks in the pan since I have a pan the same as hers. Also the pan is a cast-iron skillet.
Also you can randomly add any veggies or meat you really want. I have some frozen spinach, and I have some leftover chicken I’m going to dice up, and I have some freeze-dried mushrooms I got at Asia Mart that I’m going to throw in the stock to rehydrate and add too, because mushrooms are awesome.
Actually, my dude is going to do all that, which is why I looked it up and found this method.
Also I don’t have Parmesan but I do have Romano, so. One of the things we’re never without in our kitchen is shredded Romano cheese for some reason. (OK, it goes on everything, that’s the reason.)
(Your picture was not posted)
