alfie22

Crispi fried salmon skin, broiled chicken hearts and as Fido Dido mentioned the crispi rice at the bottom of the pan, specially if it is flavored rice, like chicken or pork or even better, paella. In some Latin American countries is called "pegado".

Craig thanks a lot for your help. I think my problem was adding too much wine, between two and four glasses.

Craig, I trully enjoied your article. Some time ago, during a visit to Verona, I was invited to a restaurant, the name of which I do not remember and the primo plato offered was a risotto made with Amarone red wine. I have tried to replicate the recipe with no luck. In my several attempts using Amarone wine ( not easy to come by) the flavors are either too strong or too weak or totally different. Since there are no more ingredients I don't know what am I doing wrong. Do you by any chance know how to make this risotto? I welcome help form orher members too.